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New Knife Set

post #1 of 6
Thread Starter 

Hello i am currently a culinary student and i was wondering what knifes would be best to get. I want a knife that cuts threw things with no problem, a durable knife, and it needs to stay sharp and not rust.

post #2 of 6

There is NO knife that "stays sharp"! All knives become dull, some faster than others.

 

No rusting means either wipe it down and wash it NOW or stick with some form of stainless steel (inox)
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 6

Hi and welcome!

Im pretty new near too, its seems like a really great place.

 

First we need a budget.

A preferred style.

What youre gonna do with it and how much.

 

But with out that heres some stuff to help. 

I personally highly suggest something full tang (the blade is visible through the handle), and of german or japanese steel. 

A good low budget knife might be Victorinox, for you.

A slighty better knife would run around 100 for a french so a Wusthuf or Hinekels home level might be right for you.

A higher quialty knife would run you 100 to 300 for a french so a professional line of Wsthuf or Hinekels or entry level Shun might be right for you.

A top line quailty German steal or Japanese steal will run you 300 to 500 for a french so top of the line Shun or Miyabi might be right for you.

A custom knife made of American, Japanese or German steel, hand made or small factory and sometimes one of a kind can run you anywhere from 300 to 5000 for a french knife so a Bob Kramer or MASAMOTO might be right for you.

 

But we do know that you dont want a high carbon steel knife, :P which will rust if left for uncared but quality is unmatched.

 

I hope some of these names and the prices help...but more info from you and we can give more accurate answers that are more personal. :)


Edited by Dezie - 10/11/12 at 10:39pm
post #4 of 6
Thread Starter 
Thank you for the help I'm going to use my knifes for everything, I already have a wusthof chef knife that I like a lot. I was just reading about a lot of different knife reviews and majority of the time global was either the top or around the top knife every time.
post #5 of 6

Global knives aren't nearly as popular as they used to be in the US, although they've still got a pretty good following in the UK and OZ.  When they first came on the market they were revolutionary in how agile, light and thin they were compared to the German knives which then dominated the market.  But time is a thief, and Global is no longer among the best.  Here in the US of A there are much better knives for the money, and equally good for much less.

 

I think you'll find that most of the recommendations for Global were made a long time ago, and/or by people who don't really know knives.  They are not the first choice of many good cutters, nor of any good sharpener. 

 

Knives are all about sharpness.  All knives dull with use.  Any dull knife is a dull knife, no matter how good, how expensive, or how beautiful it was when purchased.  If you're going to use knives as a pro, you simply must learn to sharpen.  To make matters more challenging, it's very likely that nearly all of what you think you know about sharpening is wrong. 

 

Since you're not looking for a chef's knife anymore, the Forschner Fibrox and Rosewood lines -- they're the same except for their respective handles -- are probably as much for the bang for the buck as you can get on decent quality knives and an easy recommendation. 

 

If you want a more specific recommendation you'll have to supply more information about what you want.

 

BDL


Edited by boar_d_laze - 10/12/12 at 9:03am
What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #6 of 6
Thread Starter 
What about masahiro?
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