Cutlery

I'm so confused. I'm 13 yrs old and I've been inspired by the "Essence". (I hope you know who the "Essence" is). I've decided to take my studies into Italian Cuisines. But I need a knife set. Should I go cheap-o, or really invest? What's the best out there? What the least expensive, good quallity slicer-dicers out there. I'm really open to suggestions; even online sites where I can purchase things. All help will be greatly appreciated! Thanks ChefTalkCafe!

[coolJ]

Welcome aboard Gizmo, hope you enjoy yourself. The best thing to remember when purchasing knives, is that it doesn't matter how much you pay for a knife if you don't use it. look for comfort and quality, and don't overpay.

Welcome Gizmomitchell,

The best I can offer in the way of knives is to build slowly, two or three knives to start until you gain confidence and experience. A paring knife, A cooks knife around 8" would be suitable, and maybe an all purpose somewhere between the other two, and a sharpening steel.

I can't advise what Brand of knife, but if you try for comfort and feel, you will know what is right for you, check to see if the knife wiil roll flat when put on the bench, some knives sit up exposing the sharp edge, creating danger of cutting a finger or such.

Remember to keep your knives sharp, as a sharp knife needs less pressure to work with, less pressure, less chance of losing control, less chance of injury.

Go slowly and enjoy the ride, welcome to the food world.

Regards

BigMal

(Smiling from the inside)

[KyleW]

Welcome Gizmo,
You will hear lots of opinion when it comes to knives. You have gotten two good pieces of advice here already. Here are my 2 cents. See if you can find a knives skills class in your area. You can start by checking at local community colleges. If you can give me a general idea of where you live I would be happy to help. Having good knives is the first half of the battle. Learning how to use them and developing good habits is the second. Welcome to ChefTalk and welcome to the kitchen

Kyle
Pork Fat Rules

[Mezzaluna]

Welcome to Chef Talk, gizmomitchell! It's great to see someone who has found an interest in life, which will carry you to many interesting places. If you've been reading our posts, you know that some of us are experienced professionals, others experienced amateurs, and others inexperienced; yet everyone is given helpful information and respect. You've come to the right place!

Thanks; to all of you! I'm still taking suggestions. What is the most comfortable knives available?
Thanks

[KyleW]

The only person who can answer that is you
I would suggest you got to a store like Sur La Tabla or Williams-Sonoma and test drive a couple of different brands. You will now which ones feel best in your hand.

[Isa]

Welcome Gizmo. Hope you'll find a good knife.

[Dlee]

gizmomitchell,

Welcome to the Chef Talk. It is good that you have an intrest at your age that you can aim for and accomplish. If you stick to it you should be a Executive Chef by the time you are 21. Go for it...

Use all the info provided with the above. Also search the archives and you will see info about knives. The thing with knives is that it is a personal thing. For example I am sure that you have a personal prefrence for a pen. Well it is like that with knives. You just have to try and try till you get the right one. I suggest that you buy knives buy the piece and only when you need at this point. Then that way you will figure out the name brand that you like. With that said you will see that not all knives are the same from the same brand.

Some of my personal fav. knives. are Forschner 10" chef's knife $30. A Tournee/ bird beek knife by henkel $3. A paring knife carbon steel by fornsher $18. and the list can go on and on... I think these knives are the ones you should start with, but again not necesarily the same name brand.

Good luck,

D.Lee

[Pastachef]

How thrilling it is to see someone your age that is so sure of what it is they want to do, gizmomitchell. How long have you been cooking, and what inspired you? My grandson is your age and wants to be a lawyer. I want him to be a chef.
By the way - Essence inspired me too, and it opened up the fascinating world of cooking.


[ July 20, 2001: Message edited by: Pastachef ]

[Kimmie]

You've come to the right place, gizmo!

Welcome to Cheftalk.

[Linda Smith]

Welcome Gizmo:
You are getting a lot of good advice here. I am with Bigmal. His suggestion of the paring knife and the 8 inch chef's knife are bang on. They are excellent starter pieces. My only shopping suggestion is to stay away from the gourmet cookware shops $$$$$ and head directly to your local restaurant supply store. You will get good advice and a better price. My restaurant supply store even has a sharpening service.
I have to smile, as I became interested in food when I was about your age. I got a part time and summer job with a catering company when I was 14 and absolutely fell in love with food. Was off to cooking school by my 20's.

Keep us posted on how your knife quest is going. Have fun in the kitchen!

P.S. - a quick note to Pastachef. Encourage your grandson to do both....I did ...


[ July 20, 2001: Message edited by: Linda Smith ]

Hey Gizmo, good luck in finding
the knives for you. I'm on the
amateur side of the forum and
the advice I can give you is
look for comfort. I learnt that
the hard way, if a knife isn't
comfortable to you then it will
probably get tossed away.

I'm real impressed with you that
at age 13 you know what you want
to do, keep up the good work. I
hope to see you on the tube in a
couple of years.

Thank you all very much. I'm so glad I can find a place where I can talk with real chefs. I have another question for you guys. My dad want's me to go to regular college first; instead of Culinary Arts School.
Should I rebel? I want to be good. I know I want to strive to be the best. Thanks guys and keep me posted!

[Kimmie]

There are so many reasons why you should pursue college first. Don't rebel!