My first decent chef's knife.

Unitik908 · #1 01-23-2008, 06:55 PM

Wuddup everybody, I am on the market for my first, nice chef's knife. In another thread someone said a Sabatier. I actually already have one, 8" Sabatier Elite, but I got it at Big Lots for all of 8 dollars. I like the feel of the handle but it's just not a very good knife. Maybe it just needs to be professionally sharpened? Who know's...
Anyway, I was wondering what you guys got as your first decent knife. I know there is a "best" knife, I am just looking for something in the $90
-$110 range that will last me throughout my culinary school career.

Many thanks ahead of time!

Chase

Montelago · #2 01-23-2008, 09:55 PM

If handled properly, a good knife will last you your entire career. Wustoff and forschner make good knives in a lot of different grades and price levels. Even average quality knives will work well if sharpened properly. You just might have to sharpen more often. The knife itself is less important than the operator if you know what I mean.

CACook · #3 01-24-2008, 07:07 AM

First of all, Sabatier doesn't exist anymore. Nobody owns the rights to the name, so anyone can make a horrible knife and call it a sabatier. Second of all, look into japanese knives. As you get more into really honing your knife skills, you'll want an edge that can last at least half the day. You won't get that from a german. Check out these websites:

JapaneseChefsKnife.Com Top Page

Global Knives,Wusthof Knives,Henckels Knives,Ceramic Knives,Kitchen Knives,Shun Knives,Steak Knives

Unitik908 · #4 01-24-2008, 02:44 PM

thanks guys!

Chase

adamm · #5 01-25-2008, 08:19 AM

just make sure you get a good knife that fits your hand, dont get somthing that youll be uncomphrable with.

adamm · #6 01-25-2008, 08:21 AM

Quote:

Originally Posted by Chad Aaland

First of all, Sabatier doesn't exist anymore. Nobody owns the rights to the name, so anyone can make a horrible knife and call it a sabatier. Second of all, look into japanese knives. As you get more into really honing your knife skills, you'll want an edge that can last at least half the day. You won't get that from a german. Check out these websites:

I was wondering why i have seen sabatier in stores for like 20 bucks, is there a way to know if its one made in france or not?

CACook · #7 01-25-2008, 11:40 PM

The original company doesn't make them anymore as far as I know. You can get used and/or close to new ones on ebay, but they go for almost the same as a decent japanese knife.

PHuebner · #8 02-04-2008, 09:07 PM

Check out CCI Superior Culinary Master knives. There affordable and use high carbon surgical steel.

adamm · #9 02-04-2008, 10:18 PM

Quote:

Originally Posted by PHuebner

Check out CCI Superior Culinary Master knives. There affordable and use high carbon surgical steel.

These are the knifes i recieved at culinary school, Are you affailated with the company Somehow?

there are much better knives than these out there, there pretty heavy have a pretty thick spine. Also there a pain in the but to shapen and will dull out quickly. Since i have bought almost all new knives since culinary school i gave my school knifes to my girlfriend. I shapened it before i gave it too her, after one week of having it it was dull and im sure it wasnt put to heavy use. Trust me when i say there are LOTS of better knives out there.

PHuebner · #10 02-05-2008, 08:51 AM

I am, sorry to read that you were not happy with what the "school" selected. Perhaps contacting the company that made them and letting them know your complaint a resolution could have been worked out that would have pleased you.

Sautepan · #11 02-05-2008, 08:59 AM

Quote:

Originally Posted by Chad Aaland

First of all, Sabatier doesn't exist anymore. Nobody owns the rights to the name, so anyone can make a horrible knife and call it a sabatier. Second of all, look into japanese knives. As you get more into really honing your knife skills, you'll want an edge that can last at least half the day. You won't get that from a german. Check out these websites:

Why then is their website still up? You can buy their knives also?

I have the 10 inch Idealis carbon steel and it keeps a great edge.

adamm · #12 02-05-2008, 09:06 AM

Quote:

Originally Posted by PHuebner

I am, sorry to read that you were not happy with what the "school" selected. Perhaps contacting the company that made them and letting them know your complaint a resolution could have been worked out that would have pleased you.

its alright, they were ok knives probaly good knives to learn on but i just think there are better knives out there

adamm · #13 02-05-2008, 09:07 AM

Quote:

Originally Posted by Sautepan

Why then is their website still up? You can buy their knives also?

I have the 10 inch Idealis carbon steel and it keeps a great edge.

Iv seen this too, i even contaced the company to see if they would ship to the us and they emailed me back saying they did.

foodpump · #14 02-05-2008, 09:57 AM

Welcome to the world of knives, Sautepan. If you are set on Sabetier you can get some very good ones at Lee valle(Lee Valley Tools - Woodworking Tools, Gardening Tools, Hardware) this is a store that specializes in woodworking tools. What all the others have said about the name of Sabatier is true, the name is up for grabs, but you can "test drive" the ones at Lee Valley if you stop by the store. It's a nice knife, but fairly expensive and it is a heavy knife too.

Do not knock stamped blades, they are a true workhorse of a knife and work very well, and they are the first choice of many Chefs: The famous, and regular working guys. They are the "Chevy pickup", true, they may not be very glamorous, but they work very well, fairly cheap, and comfortable. Many Chefs--including myself, do not like their staff bringing in $200 and $300 fancy knives into work. Why? Because they are expensive, and they tend to "grow legs" i.e get stolen. Many Chefs and employers will supply house knives for their staff to avoid this problem.

When you say that you sharpened the knives, the big question is How? To sharpen, by true definition, means to remove metal so that new bevels are established. Getting consistant bevels takes a fair amount of experience or a good jig, and the choice of abrasives and their fineness also plays a huge role in edge life.

Blueicus · #15 02-05-2008, 10:22 AM

I thought Japanese-style high carbon steel knifes (like a Kasumi) were quicker to dull (although capable of holding a better sharpness) than the German-style carbon steel knifes like a Wusthof. Having both a Kasumi and a Wusthof I like to use the Wusthof for the regular day-to-day grunt work, it simply feels more durable and I'm not afraid to use it to do things like whack coconuts or hack bones.

Of course, at work I use the stamped steel knives provided by the restaurant and not my own...