What are the best Knives for a professional chef in everyones opinion???? I love the lightness of the mac and sharpness, but will they have longevity?
i agree with iworktmuch ive had the same 9.5 chef knife for 4 years and it is still sharp as hell. The good thing about these knive is that they aren t flashy they just work. You can get them in carbon or in a stainless lamanent. Most i got mine on Knife merchant. It really comes down to what style you like and how hard you are on your knives. Just try some out mix and match. I myself have a great set of knives that are all different makes. I works for me I chose what i think are the best of each lines for the use that I need them for.
in my opinion the best knives are whatever works for you. you see people with 300 dollor shuns that freak out if you even look at them and you see the work horse prep cook with the 40 doller victorinox and hes cutting beets 20 times faster than the shun owner with the attitude. plus drop a shun on a kitchen floor and see what happens. i use a mundial 8 in chefs knife and its not the most expensive (40 bucks) but I take care of it and treat it right and it has a killer edge because of that and it i drop it im not gunna freak out and start looking for 8 in caskets and planning a funeral. whatever you like and feels good as long as you take good care of it and treat it well is the best knife.
Sorry to be that d-bag who thinks he's fancy, but I love the Japanese knives. My faves include:
- Suisin western style slicer. 10.5 inches. Awesome edge and great handle with a tip that is great for detailed work.
- Any Misono carbon steel. Yeah they tarnish, but they have a great edge and are easy to sharpen.
- Glestain honesuki. My favorite butcher knife. Heavy handle for a solid grip, great weight and an edge that works awesome. Admittedly, I had the edge professionally sharpened just last week after 6 years, because it is hard to maintain the edge once it goes past a certain point. There is only so much time i can spend on the stone.
If you go to your local asian market, there are often these carbon steel, single-bevel cleavers for less than $10. They're the ones with dark-colored blades packed in grease. A 6-8" model is sufficient for most prep work, there's no tip to break off, there's half as many edges to keep sharp, and if some bonehead steals it, you just go buy another. For fast casual cooking especially, it's hard to go wrong with this style of knife. Older carbon steel Henckels and Sabatier knives are also really nice and can be found for a few dollars used if you keep an eye out. MACs are awesome, Globals, Wustofs, etc. Hard to really go wrong these days.
Use what works, and what feels best, i prefer knives that stay sharp, if your righty use a righty knife. i use shun, had it for 8 years, stays sharp and works like a charm, i keep good care of it, i get angry if any of my knives are missing, i have a $7 serrated pairing knife red handle from jbprince.com and its missing its tip, however its a beautiful knife..just missing the tip.
I have been hearing this question since Apicius wrote a cookbook. I have personally spend enough money on just cutlery to buy a decent SUV. The bottom line for all my effort is this. "It's only a tool" if it makes you happy use it! I have used plain stamped forschners as well as custom top of the line Japanese cutlery from Carter as well as other Japanese makers and as well as most everything in between. Let's face it someone has to pick it up and cut with it! If you worry about your knife getting dull, scratched or mishandled, don't buy it or buy it and start a shrine with it. Most things in a commercial kitchen get used hard! It's all about you and how deep your pockets are and what your willing to sacrifice!
Sharp knives rock!
I love Japanese knives. In the past I have used Hattori hd and kd but now use Hiromoto AS knives. Before, during, and shortly after school I used Wusthof classic knives. I got tired of the softness on the steel and saw the light of Japanese knives. But like others have said , use what works best for you.
Looking to buy a fresh set of Messermeister San Moritz Elites...I had an 8" chefs knife like this when I first started cooking and didn't know how to treat it...Left it with my parents when I moved away and my dad sharpened it so much it looks like a misshapen filet knife now. Still has a great edge though. Now that I've got a Sous chef title and know how to treat a blade I figure I deserve something nice for me. By the way isn't it funny how chef's, who do the least amount of actual prep work. usually own the best most expensive knives?
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Everyone has the same different opinion but if you can't sharpen them It doesn't matter what you buy. I prefer knives that I don't get mad about when they get accidentally thrown away or stolen. My Forcshners are sharper than most J knives or G knives. Although I have shaved with my Kamisori.
This is my first post in the forum. :)
I personally have a set of Professional S J.A. Henckels, a Miyabi Santoku, and my primary knife is an 8inch French made by a blade smith out of all recycled and reclaimed materials just for me to my design specs.
I agree with an earlier post that the best knife that works for you is the best knife. For some people the 40$ victorinox is all they need. For some a nice Japanese or German steel is all they need.
After I found about this whole custom made knife thing and I actually got the knife I’ve always wanted. I would never take anything less than this quality again.
It’s hardened to Rc 62 and this is very hard, I use my steel regularly and take it to a 6k grit stone once sometimes twice a week. All day, every day, day after day for months my blade has been razor sharp. I could still slice through paper after a day full of cutting 25 pounds of onions, the same of potatoes and other random chopping.
That was never the case with any of my other knives.
But I really want to stress that you need the knife that works for you. If you just want a reliable tool there are dozens of brands who make really good quality knives, some aren’t too expensive either. Victorinox, entry level Wustuf and Henckels all really nice.
But when it comes time to buy your knife play with the knife before you buy it; go to the store and hold it, see where the balance point is and how that fits in your had for your chops and cuts and rocking (I’m assuming that the chef knife is your primary concern).
Also it should be something you feel pride for, the best chef I ever had a master chef told me once that I was an craftsman and an artist and you can’t be if you don’t have good tools cared for properly.
I really took that to heart, which is why I have a knife that holds a superior edge, is perfectly balanced; made of recycled materials by local craftsmen (my current chef calls it my hippy knife). And I take immaculate care of it, of all my tools in fact.
So ya my advice after all that rambling is you got to find what’s best for yourself, plus the adventure of searching is half the fun.
I will just give you some highlights of my experience buying high end Wusthof Knives.
First advice - DON'T DO IT.
Bought Wusthof Classic Ikons (the ones with the POM handles). Wusthof decided to send my entire set back to Germany because it was a run of "SOFT STEEL". They were junk. Burrs on the edges, indelible stains caused by just slicing an onion, and on and on.
Then bought a set of Blackwood Ikons. Of the set of 18 I had 10, YES TEN. defective knives. Missing epoxy between the tang and the wood, gouges out of the wood handles. dented sharpening steel, splintering wood areas, burrs on the chefs knife! Total CRAP! AND these were the so called "CROWN JEWELS" of the f-ing Wusthof line.
Conclusion - GERMANS AT WUSTHOF THINK AMERICANS are STUPID, so they send their SECONDS to America. It is not an accident that with two different lines of knives. purchased from two different retailers they are 90% defective.
Do not buy WUSTHOF.
Because of the topic, I thought it would be okay to introduce a related question in this thread rather than start a new topic.
I'm thinking about buying a set of these ceramic knives but I don't know anyone that has personally used this brand or any other ceramic knives as of yet.
Kyocera Ceramic Knives and Cutlery
Anyone have any experience with these or know someone that does?
PS if the moderators of this forum think this deserves it's own thread then please move it.
Next time, don't hesitate to open a new thread.
Ceramic knives break easily. Kyocera are among the best ceramics in terms of quality, workmanship, and so on, but are also among the most expensive. The combination of fragility and price makes them almost uniquely unsuitable for a professional environment -- not that some people don't use and like them.
The usual reason people are drawn to ceramic knives is the idea of never sharpening. Actually, ceramic knives do dull although very slowly; and are more difficult to sharpen than ordinary knives. Most cutters find it works better to solve the sharpening problem in some other way than ceramics.
Sorry to be Debby Downer,
Something no one has mentioned: You're a "private chef," maybe you want some knives that will, amongst the performance related issues, impress the client(s) also. Shiny, stylish, elegant, etc, etc. You're not doing tons of prep, correct? Perhaps good performance but great looks are what to shoot for. In the looks dept. any polished Japanese knife with an exotic wood handle does that for me, that or Western style with brass fittings will impress most folks, though the latter tend to be rather high-end. Just another angle to consider. Now just look through BDL's recent comments in other posts and you'll have plenty of examples to choose from.