I'm new to the forums. I've recently started culinary training with a small group of private chefs. I've been cooking at home since I was a kid, but never focused on equipment at all. I need to start purchasing some higher quality knives. I prefer to purchase individual knives based on my specific needs.
I've been working with a Messermeister Meridian Elite, 8 inch chef knife which I really like, but it's bit more expensive at $100 than I ideally want to spend. This is more of a passion for me than a money making endeavor. I'm willing to go as high as $100 if it means the blades keep and edge much longer and I don't have to spend as much time maintaining them in the long run. (I'm learning how to sharpen blades from the chefs I'm training with.)
I've been considering the 8" or 10" forged series chef knife from Chef Works to start with. I cook at home at least once a day and about 40 hours a month for my training. So I'm not using these like I would expect in a professional setting.
Things I'm looking for:
- High-carbon stainless steel
- Forged design
- Full tang
- Keeps an edge for at least a month (based on my use described above)
Does anyone have an experience with these knives? Or maybe another brand along the lines of the Messermeister style?
Any and all input greatly appreciated.
Edited by JerryRoss - 10/11/12 at 3:22pm