I would like to purchase a new all purpose knife. I use knives in the prep room and the line so ineed something that can keep an edge. I have a habit of not being able to pull my knife back far enough so it would leave what I'm cutting not all the way cut like calamari and such. I would love toget a Japanese knife.right now I have a wusthof 8 in grand prix2 should I keep with what I have and develop better knife skills or just break into the knife I have now. I have been cooking for about 6-7 months help!!
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › what knife should i get?
Featured Sponsors
Recent Reviews
-
This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine. We've been so pleased with this fry pan that we now have... -
I made the Browned butter recipe, the Honey Madeleines recipe, and the Dark Rum Financiers recipe. They all turned out wonderful - even for a first time French baker like me. A few more details... -
This beautiful cookbook is divided into two main sections: The Savories and The Sweets. With such a great selection of recipes in this book everyone should be able to find something that awakens... -
As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of... -
Come in, We’re Closed Christine Carroll & Jody Eddy Reviewed by Jim Berman There are few cooks, if any, which do not tire of the food served in their own places. For one reason...
what knife should i get?
Featured Stories on ChefTalk.com
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › what knife should i get?
