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Knife recommendation

post #1 of 4
Thread Starter 

I asked for a knife recommendation about a year ago (thanks BDL!), and I got a mac pro 6-inch petty.  I'm really happy with that knife.  I wish it were longer so I could use it as a slicer.  ;-)

 

Anyway, I currently have a big-ass Wusthof 10-inch wide chef's knife.  It's their 10" chef-de-chef.  Despite being very sharp, I've found it wedges on most foods and is more difficult to cut with than my mac pro petty.

 

I sharpen with an edge pro and use a pinch grip.  Sometimes the 10" blade seems a little small.  I'm using the ceramic hone that comes with the edge-pro apex.  I should probably get an idahone fine.

 

I tried out some Shun's in the store, and the handle was okay.  I didn't like the global handle at all.  I think I'd be okay with either a western or japanese handle.  I'm looking for a stainless knife, or at least one that doesn't need immediate attention.  I.e. I might chop up some cooked meat, eat dinner, and then wash it.  I want a french profile.  I'm not a huge fan of the german shape.  I don't know if I want a stiff or flexible (whippy) knife.  I don't really know what that means?  Is that like a chefs knife vs a fillet knife?

 

I keep reading that the masamoto vg 27cm has a better profile than the mac pro but it's more flexible.  The $200 price range sounds about right.  I don't really want to go over that.  It's going to take me a few months to save up enough to buy it.  I've thought about getting a forschner 10" in the meantime, but I'm not sure if it would be a big enough improvement (same steel) over the wusthof to be worth it.

 

Thanks!

post #2 of 4
Thread Starter 

Screw it.  I'm going to get a 10" forschner rosewood...or maybe fibrox.  I figure for ~$40 I can satisfy my desire for a new knife without breaking the bank.  Also, it might be good enough.

 

Thanks for listening!  biggrin.giflol.gif

post #3 of 4

biggrin.giflol.gif

 

Forschner's okay, but very entry level.  You probably won't be satisfied for long. 

 

I know where you're getting that "whippy" Masmaoto vs "stiff' MAC stuff.  Masamotos aren't whippy like filleting knives, no.  But they are more flexible than almost any western made chefs knife.  As gyutos go -- somewhere in the middle.

 

Play with the Forschner awhile.  Let us know what you think.  If you get bored, I'll be around.

 

I've added a few knives myself since the last time we talked.  Having a ball with them, too.

 

BDL

post #4 of 4
Thread Starter 

Quote:

Originally Posted by boar_d_laze View Post

Forschner's okay, but very entry level.  You probably won't be satisfied for long.

 

I figured as much, but it keeps me from spending $200+ I don't have right now.  Also, I've recommended it to people.  So it'd be nice to know what it's like.  :-P

 

 

Quote:
I know where you're getting that "whippy" Masmaoto vs "stiff' MAC stuff.  Masamotos aren't whippy like filleting knives, no.  But they are more flexible than almost any western made chefs knife.  As gyutos go -- somewhere in the middle.

 


Ahh, okay, that helps a lot.  I don't think I need a stiff knife.  I guess I won't know until I try it.  At any rate, that doesn't sound like a bad thing.  Especially if it's lighter, sharper and cuts more easily without wedging.

 

Thanks!

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