H
hd4me
Guest
I am hurting for a good set of knives. Does anyone have a recommendation?
Dumb question, I know you guy's do.:icon_shy
Dumb question, I know you guy's do.:icon_shy
Economical, top quality, commercial brands: Forschner, or Chicago Cutlery. Both used in every restaurant kitchen you'll ever walk into. They do a great job, last forever, and won't hurt your wallet too much.
Every restraunt and butcher where I have worked and seen meat being processed used the white handle foodservice knives I mentioned. Those guys don't hold the best edge, but they can be professionally sharped weekly and thrown away.
One other thing I forgot to mention that could go unstated, but just to make sure: If you want something that will keep the absolute best edge, you want steel - not stainless steel. Stainless steel needs to be honed much more frequiently. On the good side, it doesn't rust. most any real knife afficianado will tell you that if you want a long blade life, don't buy SS. That being said, I have all SS blades.
dmp
Thanks Guy's!!!!!! I want something that will last and hold an edge. darthtrader, thanks for the videos and info. I know nothing about kitchen knifes but I am up on others... I prefer Buck or Gerber for everyday carry. Buck for the carbon and nice edge. What I don't like about Gerber is they are a biotch to sharpen. I think everyone is correct here to test drive. I will have a set by the end of the weekend.
Go to a good knife shop and feel them. Pick the one that feels right in your hand.
Economical, top quality, commercial brands: Forschner, or Chicago Cutlery. Both used in every restaurant kitchen you'll ever walk into. They do a great job, last forever, and won't hurt your wallet too much.
German made, forged blades tend to have a nice heft to them. If you like a weighty knife, I'd recommend Messermeister and Wustof. I like Wustof's new line, called the Ikon. I like the Messermeisters and the Ikon line because they are a bolsterless forged blade. That means the edge can be sharpened all the way to its heel.
Japanese knife designs are traditionally bolsterless. I have several Japanese made blades. Commonly found brands that I like are Global and Shun. Globals are light weight. Some people like that, some don't. Again, go test drive one at a good shop near you.