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Kinfe reviews for someone new to the industry

post #1 of 7
Thread Starter 

I will be attending training at The Culinary Institute of America, and would like some expert opinions on those who use there knifes all day long. Im sure there is a difference in the knife to select for the home and the knife for a professional. At home i have a set of Henkles International knifes I got for my wife for her birthday last year. I know they are chinese made but are made like the standard german style knife.

I have held a few knifes i felt where really comfortable. Wusthof Ikno and Shun Kaji. Both where really comfortable. I am leaning more to the shun or japanese style because of how sharp they are and how light they are. I know Japanese knifes take more time to sharpen and im okay with that. I sharpen my own knives before every use. 

If I where to get a set of Japanese knifes I would also get a Wusthof Ikon 8 inch chefs knife for more substantial stuff like cutting between bone with poultry. The single Wusthof is the only knife I know I will get. Or at least that style. 

 

Please let me know your insight. What do you use in your kitchen what will fatigue my wrist more? what should i stay away from? 

post #2 of 7

Rock chopping will fatigue your shoulder.  Dull knives will fatigue your wrist.

post #3 of 7
Quote:
Originally Posted by Bimmerman View Post
 

I will be attending training at The Culinary Institute of America, and would like some expert opinions on those who use there knifes all day long. Im sure there is a difference in the knife to select for the home and the knife for a professional. At home i have a set of Henkles International knifes I got for my wife for her birthday last year. I know they are chinese made but are made like the standard german style knife.

I have held a few knifes i felt where really comfortable. Wusthof Ikno and Shun Kaji. Both where really comfortable. I am leaning more to the shun or japanese style because of how sharp they are and how light they are. I know Japanese knifes take more time to sharpen and im okay with that. I sharpen my own knives before every use. 

If I where to get a set of Japanese knifes I would also get a Wusthof Ikon 8 inch chefs knife for more substantial stuff like cutting between bone with poultry. The single Wusthof is the only knife I know I will get. Or at least that style. 

 

Please let me know your insight. What do you use in your kitchen what will fatigue my wrist more? what should i stay away from? 

Can you elaborate? Honing rod? Stones? Jig? 

post #4 of 7
Thread Starter 
I use a honing rod.
post #5 of 7
If you're going to the CIA ... use the knives they give you. Worry about getting your own different knives when you get out.
post #6 of 7
Quote:
Originally Posted by IceMan View Post

If you're going to the CIA ... use the knives they give you. Worry about getting your own different knives when you get out.

The truth!

Also by the time you get out your knowledge base will have increased and you have a better idea of what you actually need.

FWIW for 25 years I used a Henckels 11". I now use a MAC 11". Sometimes doing knife work for 8 straight hours. While the Henckels feels like a chainsaw compared to the MAC, there is no difference to me as to wrist fatigue; but that could be from 25 years of using the Henkels :~)

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 #7 of 7
I guess there is a problem with burr removal if you are to sharpen before every use.
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