So I'm currently a Line Cook and a culinary student who uses knives both in school, home and even on the line in plenty of cases. The knives I usually use to get the job done don't belong to me and they are relatively cheap, abused, and extremely dull.
So I'm looking to purchase a knife preferably under $200 dollars, there is only one problem...I have no clue on what to purchase due to the fact that I am clueless on knives.
Not saying that I don't know how to use one, just that I don't know how to purchase one. But what I'm looking for is very simple.
- Under $200 but can be efficient, durable, and be able to get what I need done.
- Heavy, I don't butcher on the line but when I'm at home or prepping I do cut up whole chickens and I prefer a heavy knife.
- It will last me for a while...I'm still looking at paying over $100 or $150 but I want it to be a good investment.
- I can sharpen it.
Now from my personal experience and uses of a knife, my chef instructors at school have a couple of J.A. Henckels knives that they have let me used on some occasions and a couple of students have let me used them as well. I do like the Knives and if I'm unable to pick and choose I'll probably purchase one of them since I like the weight of the knife and how they handle. But those are the only knives I've personally used and I've been reading the threads on this forum up and down to figure out if there are better alternatives, but a lot of them tend to go to the Japanese light-weight knives I'm not really looking towards. (But don't get me wrong I might get one later on because I choose my knives depending on the job I want to get done and being a home cook and line cook I'll most likely want a lightweight knife down the road.)
A few things I'd like to add: I'd like to hear everyone's opinions! Like I said I'm clueless! Any sort of tips, advice, fact-based knowledge or just general discussion I'd like to hear it :)