Knife and gear recommendations for a new student

[sunny85]

Hello all. Just joined yesterday; start culinary school on Monday at the age of 39 - with a Master's degree and a 20 year career in IT (resulting in massive layoffs and outsourcing to India). Typical story today, huh?
I've always loved cooking and look forward to school on Monday. My dream is to work for a company like ClubCorp which owns country clubs all over the world or on cruise ships as a sous chef. I want to travel for the rest of my life once my kids graduate from High School.
When you first started out - or if you were starting out again today, what advice would you have for a newby looking back as far as knives and equipment? I have done some research on knives but there is so very much information. I am left handed, so perhaps Japanese knives are the best for that? Korin, MAC, Masamoto, Honyaki? I have the budget for really expensive, but I really don't think I need them yet at this stage of the career. I'd really appreciate your thoughts. Thanks.

[Jim]

I know there have been other knife discussions within ChefTalk, so you may want to do a quick search. However, my insight would be this: get what feels best for you. Price is not nearly as much of an issue as is comfort; and that doesn't mean you have to break the bank. What I like may not be what you like. If it all possible, try many brands & styles in a "test drive" fashion until you find the right tool. Avoid buying a knife kit as it is rare that you will like all of the pieces equally. Rather, assemble your own kit by piece-mealing your collection. Best of luck to you.

[powers]

go cheaper and use the rest to buy a couple of industrial size band-aids and finger cots

[lifer]

jim is 100% right test drive a few and find out which one feels most comfortable. anyone can buy expensive but anyone with experience knows that the cook makes the tools not the other way around

[sunny85]

Thanks Chefs. I don't know how I would have the option of 'testing out' knives. The school says the same thing you do - 'test out then buy' and for sure they mark then up by 100% in their culinary school store. Who can afford that with knives running $100 each?
I'll rephrase. If you were starting out today as an old left-handed lady who needs essential equipment that is more light but really sharp, what would you buy?

[Blueicus]

If you go to a kitchen supply store or any generic kitchen store/department store they should let you hold the knife, etc. Although it's not the same as prolonged use, you should be able to determine if a knive feels awkward.

I personally like the grip of the Wusthof Grand Prixs, and I find Japanese knives (I have a 10" Kasumi) less comfortable with the cylindrical handle and high carbon steel knives require much more in the way of sharpening and knives with a single edge are even more fussy. But to each his/her own.

[Ted Hudgins]

When I began cooking in the late 70's, Henckels and Wusthof were the standard bearers and to a large degree, still are. For the majority of my work I now use Misono, only because the blade is thinner and sharpened for a right handed person which makes slicing cukes, zucchini, etc. much easier.

Its more important that you sharpen the knives correctly and keep a razor edge. I think almost any decent stainless steel knife with a good edge can be wielded like a master chef to produce outstanding results. Do you have a sushi joint you frequent? If so, see if the chef will either sharpen your knives for you, or show you the right way to do it and I guarantee the tasks you will face will be far easier. learning how to cut precise julienne is impossible with a dull knife.