ChefTalk Knife buying, selection and care guide

[tombrown]

What I gather from this is everyone likes a radically different knife- it's troubling as a buying guide.

I am thinking about getting a knife, as I think I am past the point of being a beginner. I am only 17, but I've been in the kitchen for 6 months and my knife technique is no longer scary to watch. I have some well-educated coworkers in the kitchen with me, and they are teaching me how to do things the proper way (I'm the collective apprentice/little brother of the kitchen). My job entails a lot of prep, julienning veg and calamari being the more problem-y areas knife wise, general cutting, and I find it very hard using the public knives, which are all very dull. I need a knife that is agile but not to my detriment, but I don't want to go spending a months pay on it- I read this entire thread and I'm so confused- there are tens of well thought out opinions and people who clearly have tried out everything and decided on what they like, but they are not me, so I am very torn. My hands are big, I pinch, and I don't like Global. Based on the presented facts, if you were to suggest something to the cute pathetic little prep/line boy, as a first knife, what would you tell him (me) to get?

[boar_d_laze]

Young Padwan,

Your knife is only as good as your sharpening regimen. No knife will remain sharp more than a week under the kind of abuse a prep cook dishes out. Where I started, you'd be lucky if your edge lasted two days. Start with the dull knives in your kitchen and get very good at sharpening before buying a new one.

Best no BS knife for a prep cook? Easy. MAC.

If you can't afford a MAC, one of the commercial Forschners -- either Rosewood or Fibrox. I prefer the Rosewood handles, but they're no longer "legal" for commercial kitchens. The rap on these is they sharpen easily but dull quickly. If you stay in the game, you'll outgrow the Forschner chef's, but not their specialty knives.

You may decide you want something more upscale, but you'll never outgrow the MAC.

If you don't have your own, borrow a coarse and medium stone and "relieve" the spine angles on your new knife so the spine doesn't cut into the index finger of your cutting hand. Bevel the first 2" from the handle from 90 to 45 deg, and it'll make a world of difference. Better still is to do it with a Dremel.

BDL

[BrooklynChef]

Mac, or Togiharu - here is the link to korin.
Korin - Fine Japanese Tableware and Chef Knives

[crimsonmist308]

i agree that MAC is a no brainer!
i have had about a dozen of them and none of them have ever
let me down. it is amazing what even the standard MAC will do,
the rounded tips have saved me many times when i inadvertently
"poked" myself with the tip and didn't let out any blood.
the MACs also have almost the "alton's angle" to the grip, a
slightly upswept handle that helps keep the knuckles off the
cutting board.
the blades are thin, hard, sharp, and stay sharp with a few swipes
of a ceramic stick.
my favorite models to pick from (i own them all) for all around
blade is the SA70, HB85, and the sushi chef (a chef knife styled
blade with the teflon coating).

[allwellbeing]

Very informative thread

[Saltydog]

I'm a new guy around here and also a bit of a knife nut. I'll reserve my comments until I have a few posts under my belt. I will say it's interesting hearing thoughts from professional users. Much differant than home users.

P.S. Togiharu is sold under a few different names. You can find it for less than at Korin. (Although that is where I bought mine)

[Yankchef]

In regards to Tombrown...

I am a young chef as well and am going to be graduating from my fourth year of culinary school this may so I have a decent perspective on where you are and what you want because I was basically in your same position at about the same age that you are now. What you must first understand is that knowing how to use the knife and how to properly take care of and sharpen it are more important than the knife itself... There is no end all knife that solves all knife problems without those aforementioned skills the knife is worthless.

So learn how to sharpen!!! wwhetstones are where you will end up so I recommend learning how to use one ASAP, it will truly benefit you in your career and learn about steeling a knife which I am not going to get into now because it really gets nitpicky. Some purists will say that you should never use a honing steel blah blah that is up to you to decide.

Back to what you're original inquiry of looking for a good first knife if you have not already purchased one. I would have to recommend something that is sharpened 50/50 and if price is a real issue get a Tojiro DP for 50 bucks at Korin for the 210mm or 60 bucks for the 240mm. For the money it has to be the best knife out there. Mac is always good as bdlz suggested. Global, Wustohf, Shun etc... are decent knives but overpriced in my opinion . The knife I got at your age was a kitchen aid knife and I have learned to use and sharpen with that which as I said is the most important. Wusthof is a great knife to learn with as well although a bit pricey... I would say check ebay and if you can find a cheap wusthof cheap buy one otherwise get a mac or Tojiro DP and you will not be dissapointed. Also Japenesechefknife.com has a few cheap knife lines that would solid choices.


O by the way Boar d Laze i ended up getting that Handamerican borosilicate steel and it is very nice! It has been great success at my kitchen work place! thanks for the recommendation man

[Saltydog]

Take a look at the Chroma line. I like my chef's knife. Sturdy, decent blade, comfortable handle. Interesting design.