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New Knife Set

post #1 of 8
Thread Starter 

I’m looking to buy a new knife set, and looking for advice. I am a full time apprentice and use my knives constantly throughout the week. I’m careful with my knives at work and never chip them. I’m looking for something extremely sharp, most likely Japanese, to use at work. I also want recommendations of any knife at any price, money is not a factor when buying these knives

 

 

I’m looking for about 6 knives for my kit but I am also open to opinions as to what to have in my kit. I’m thinking

·         Chefs Knife

·         Paring Knife

·         Boning Knife (Flexible)

·         Boning Knife (Stiff)

·         Bread Knife

·         Carving/Slicing Knife

·         Nakiri/Utility/Small Santoku Knife

 


I have used several different chefs’ knives at work
 

·         Whustoff Ikon Series - I found the knives were not fantastic at holding their edge and I am not fantastic at sharpening my knives. I also cannot live without my knives for long periods of time so sending them away to get professionally sharpening isn’t an option (and I also can’t afford it really)

·         Tojiro Flash Series – Loved these knives however I got really nervous of taking them to work so I would rather not use them at work

·         Shun Classic Series - These knives were also fantastic in my opinion at holding their edge and I also have a soft spot for the Damascus look. Unfortunately, these knives made my hands hurt after allot of use and I felt the handle still was uncomfortable

 

 

Also, just to make it interesting for all knife enthusiasts, I have a very weird OCD where all my knives have to be the same brand and series. I understand that it isn’t the most convenient way to collect my knives and I may not get the best collection, but it is still what I want

Thanks

post #2 of 8
Quote:

Originally Posted by mattwashere View Post


I’m looking for about 6 knives for my kit but I am also open to opinions as to what to have in my kit. I’m thinking

·         Chefs Knife

·         Paring Knife

·         Boning Knife (Flexible)

·         Boning Knife (Stiff)

·         Bread Knife

·         Carving/Slicing Knife

·         Nakiri/Utility/Small Santoku Knife

That was pretty much my kit when I started out in the business. I still have all those, and more, knives; but over the years my working kit has slowly reduced in size as my knife skills and confidence with them improved. It now consists of Chef's, Bread, Slicer.  I can easily handle all tasks thrown at me with that kit and this has held true through multiple jobs in the USA and international ones as well.

 

As to sticking to one brand of knives, I look more for the knife in each category that suits my needs rather than staying with brand unity. I love my chef's knife and the same brand also makes a fantastic bread knife, but the slicer they have, while also a great knife, doesn't really suit my needs.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 8

There's only one change I would make there and that's to pick either a stiff or flexible boner. Most tend to prefer one or the other so there's no need for both. I prefer a pairing knife as well but many opt for a slightly longer petty. A Nakiri or Santoku is not in my kit but a cleaver fills the same space.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #4 of 8

A chef's knife

A paring knife

A utility knife(longer pairing knife 5"~6")

A serrated knife

A diamond or ceramic honing stick

A thick rigid boning knife (trust me, you do not want the blade to snap while boning) (I recommend sanelli brand, it has a tacky green handle but it has a good grip and won't slip on you)

Spoons small and large

A swissmar brand peeler (they are the best and hard to find cos they always sold out)

 

Starting out I wouldn't recommend getting a japanese knife. Reasons being it is hard to maintain and they're pretty damn expensive.

 

The wusthofs are pretty nice, especially the cordon bleu series. It's lighter, it doesn't have a heel on the bolster (like the japanese knives) so its easier for sharpening. Good knife to practice your sharpening skills with

 

If you REALLY want japanese knifes. I suggest you start with MAC. They keep their edge nicely and are easy to maintain. Light and balanced so less stressful on your hand. relatively cheaper than other japanese knives and even better than some.

 

Working in a kitchen you don't want a good looking knife, you want a knife that you keeps you comfortable after long hours of slicing and cutting.

 

good luck on your knife hunt ;)

post #5 of 8

My sincere favorite is a Henkel Twin Series Santoku. But that's only after learning to sharpen, maintain and use to fully learn my basic knife skills and sharpening skills with a Wustof Classic Chef's Knife. Macs are nice, Globals hurt my hand due to their small spine, Victorinox are reliable but a bit cumbersome, Sanellis are silmilar to Victorinox in some ways due to their size/weight. Shuns have been very sharp if looked after properly otherwise they tend to be average. Mercers are not too bad again, it all comes down to how you look after the knife. These are just my opinions and could differ. Hope that helps. 
Cheers

post #6 of 8
Quote:
Originally Posted by KMacLeod View Post

My sincere favorite is a Henkel Twin Series Santoku. But that's only after learning to sharpen, maintain and use to fully learn my basic knife skills and sharpening skills with a Wustof Classic Chef's Knife. Macs are nice, Globals hurt my hand due to their small spine, Victorinox are reliable but a bit cumbersome, Sanellis are silmilar to Victorinox in some ways due to their size/weight. Shuns have been very sharp if looked after properly otherwise they tend to be average. Mercers are not too bad again, it all comes down to how you look after the knife. These are just my opinions and could differ. Hope that helps. 
Cheers

I agree with KMacLeod. Sanelli brand I only recommend the boning knife (they call it sticking knife on the label). Start with Wusthof or MAC, they're the most reliable beginner cook knifes. stay away from global, they're designed for home cooks. I can't say much about henkels because I don't really have any experience with them except they have pretty damn hard steel. I sharpened one for my buddy and boy was it a job. 

post #7 of 8
MAC knives!

Japanese chefs believe our soul goes into our knife as soon as we use it. You wouldnt put your soul in a dishwasher!
-Masaharu Morimoto
post #8 of 8
Quote:
Originally Posted by DuckFat View Post

There's only one change I would make there and that's to pick either a stiff or flexible boner. Most tend to prefer one or the other so there's no need for both. I prefer a pairing knife as well but many opt for a slightly longer petty. A Nakiri or Santoku is not in my kit but a cleaver fills the same space.

 

Dave

 

LOL you said stiff or flexible boner.....
Fluctuat nec mergitur
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Fluctuat nec mergitur
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