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Best Knives - Page 2

post #31 of 41

The best are the ones you like and feel most comfortable to you and your hand. They need not cost an arm and a leg to be good for you. I know guys that have $1500.00 worth of knives in their kitchens ,never use them and can't boil water.. So whats the purpose ?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #32 of 41
Quote:
Originally Posted by wizarddrummer View Post

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

Kyocera makes the best ceramics. When I worked at a vegan place, the chef there only used ceramic knives because of something about metal being 'ying' and some vegetables being 'yang'... It was a macrobiotic place, don't ask.
Only problem is you have to baby it more than an expensive Japanese knife... Can't even put it in a knife roll, she had to put it in a special knife sleeve and then wrap that in a towels.
post #33 of 41

I agree with the use what works, in my roll you will find shun global whustof and i think maybe a henkel still along with my victorianox tornet knife. use what works. although i did watch a chef cutting lemongrass last week snap a new global leaving me with some questions and him with stitches ) handle broke off) besides that some of the best chefs i know have the cheapest knives and most of my best knives chill at home.. ( 10 inch shun 8 inch global chef knives and a few more... )

post #34 of 41
My knife kit consists of:
My beloved MAC 8" chef knife. I've had it for a few years now and love it. It's light, fits my hand, and keeps an edge. I have used vintage MACs and they are still very good knives.
Victorinox paring knife (you can't beat it, for $4)
F Dick offset serrated
No-name cleaver
And two Santukos, a Forschner and a Dexter, both gifts that I mostly loan out and rarely use.
Plus a regular steel and a ceramic steel for the MAC.

I dislike Wustoffs, too heavy and often don't hold an edge well.
Shuns, they just don't feel right in my hand.
I dislike the handle on Globals as well. I have used Forschner chef knives, I had one until I loaned it out to a friend. I also look forward to trying out a Kyocera ceramic chef knife, but I honestly don't have much use for one. My MAC does everything I need it to. But the best knife depends on the person, everyone has differing needs and opinions.
post #35 of 41

My favorite brands that I have in no particular order:

 

Nubatama- Pretty expensive, I think my 240mm is around $830 right now, but just a stunning knife.

Moritaka- Superb HT on the Aogami Super steel.  Great edge retention, gets extremely sharp.

Richmond- CKtG has these "Japanese" knives made in Vermont.  My Ultimatum is M390 yet "only" $250.  Edge retention is maybe 3x/4x better than the best high carbon I've ever seen while getting 95% as sharp.

Akifus- I think Ikeda makes these.  The profile of my 240 gyuto is very flat and edge retention is second only to M390 in my experience.

Kagayaki- The CN knives are great tool steel knives for not much money.

Konosuke- I've only had mine for short time but at 240mm it's still only 4.5 ounces!  Stupid thin with a very sharp edge.

Hattori- Most of their knives are kind of "entry level" in that they mostly use VG-10 (a decent steel but long in the tooth).  Still, the fit and finish is about as good as you'll find under the $1,000 full on custom range.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #36 of 41
I agree with the people that are saying use what fits your hand right. I disagree with people who trash knives other than the ones they use. If you think a Wusthof can't hold an edge, it's certainly not the knife's fault. It's you sir. If a knife doesn't "work" it's most like the person that doesn't. I myself have knives that range from $10 to $180 and they all can be sharpened rather quickly and hold their edge. If you can't sharpen a knife correctly...ask someone for help!! Don't waste the knife by sharpening incorrectly! And learn how to use a steel. It HONES not sharpens!
post #37 of 41

In all my 50 years cooking I never went by here say which is the better knife. If its comfortable to me, does the job, holds up thats all that matters. Personally I will take a good quality Japanese clever most ot the time. Concentrate mor on food and cooking skills and not cutlery, as you could own the best in the world and still be a lousy cook. They talk a great deal about their knives for their ego and to keep up with the Jones's and to impress others ,but can they use them?

CHEFED
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CHEFED
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post #38 of 41
AdamBD,
To clarify, if you were in fact referring to my post in particular, which I'm not sure if you were, I wasn't trashing Wustoffs or any other brands b/c I don't use them. I was stating my own preferences. Just to affirm, I suppose, that knife preferences are certainly personal and subjective. I have had the opportunity to try many coworkers knives, some of which haven't been cared for properly, and it shows. If you treat a knife with disrespect, no matter the brand, it's rather difficult to restore the edge. Some knives hold an edge longer than others though, and some are easier to sharpen then others, which is I personally adore MACs, because they work well for me. Many people have favorites, and some of us are pretty vocal about them, while other people do just want a sharp knife that does the job. Neither way is better, although I do think it is healthy to remember that knives are tools and not status symbols.
I definitely agree about learning how to properly sharpen knives and not erroneously relying on a steel. When I didn't know how to sharpen, I asked a few people to show me how to use different stones and I think that I have become pretty good now through trial and error :-)
post #39 of 41

In terms of "best" things just get better all the time.  CPM Alloys like s110v and s125v have grain structure even finer than White steel, more wear resistance than anything and are stainless to boot, though requiring more aggressive sharpening medium like diamond and CBN.  And I don't doubt we'll be seeing an equally fine-grained, high wear-resitant and more user-friendly carbon steel down the pike.

 

Rick

post #40 of 41
Quote:
Originally Posted by ChefPaul View Post
 

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!

Paul

Knife Geek

Great post! I wish I'd written it.

I've been paid to cook for 53+ years and spent a small fortune in search of that one knife that will always feel just right. The search is never ending, I'm afraid. Lately, I've been very happy using what most professionals would deem to be cheap crap. I had a gig at a synagogue for 260 with the protein being sweet/sour brisket of beef. The kosher briskets required extensive butchering. I was required to use the synagogue's kosher meat cutlery. Searching through a synagogue kitchen drawer I came upon a Kiwi (branded) light weight cleaver still in shrink wrap. I was amazed at how sharp and easy to use it was. When I checked on-line for the price of said knife, I had to laugh aloud...something like 8-bucks. Needless to say, I bought several knives and sizes. My Global, Shun and Henckels are at rest while I use the cheapies.

 

True story: Three weeks ago, I took a load of old clothes to a local Goodwill. Once there, I decided to nose around the store. On a shelf sat a filled knife block. The metal insignia on the block was Messermeister. I took a close look at the contents. Yikes! A complete 11-piece cutlery set of Meridian Elites, with the appearance that only one knife had ever seen any use. The price on the set was marked $14.99 and I was plenty nervous when I took it up to the check-out desk.

"Are you age 55 or better?" 

"You're asking my age for ???"

"On Wednesday, if you're 55 or better, you get 25% off your purchase."

Upshot=I paid $12.04 for the complete set.

When I got home, I checked on-line for the price of this 11-pice set; $1053.00 MSRP

I sold it to my daughter for one dollar.

post #41 of 41

Just over a year ago I bought myself a present finally!!  I bought 5 Kramers...chef, slicing, bread, pairing, 5" utility

 

I CAN NOT IMAGINE LIFE WITHOUT THEM NOW!!

 

Yes they cost almost 5 grand but almost 20 years down in the business I felt it was time for some big boy knives plus the members love them when I do cooking classes!

 

I have used every make and model knife out there and these are heavenly!!

 

And it didn't take long for me to teach the staff that they will be filleted if they touch them:D

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