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1958 Views 21 Replies 11 Participants Last post by  rick alan
Hello everyone!

Im new to chef talk. Im relatively new to the culinary world i have been cooking for fun my whole life but about 5 months ago I decided to get serious and got a job as the sauce cook  at a local restaurant. I love my job but the knives are killing me and i want to slowly start my own knife collection to start bringing to work with me. I want a good chef knife that will stay sharp and last me forever if possible. What would y'all suggest. To start off I am looking for chef knife that is at least 9 inches or larger. I was thinking about global knives but I'm not sure then i came across a 9.5 inch Torijo DP Damascus Chefs knife that I'm in love with but I don't want to waste my money . any advice is helpful.
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You're probably going to be looking at a Carbon Steel knife, as those knives hold their edges the best, and also sharpen a lot easier than other steels apparently, besides holding one of the sharpest edges of all steel.

House knives... Suck...  IF you mean one of those knife sets like Faberware or w/e...  Most of them are jank garbage that a lot of people shouldn't be using.  They might be decent for the "Home cook" but in reality a great knife will be much better for everyone.

As for a "Forever knife" a knife can last for a very long long time, as evident by people whipping out 30+ year old knives and showing them off/mentioning them on sites like this.  I have a 45 or so year old Chinese Cleaver that still have tons of life in it, because it's barely used.  The issue that people are bringing up, is that knives lose metal when they are sharpened, thus get smaller and smaller until they will eventually SNAP in half.  As long as the knife is still in tact, it will still work.  Depending how much you use it, and how much you sharpen it, will determine how long the knife will last.  Some people like to sharpen while the knife is still sharp, and some will wait until it's dull to sharpen.  IT seems it's easier to sharpen an already sharp knife, compared to sharpening a dulled knife.  Going through the cycel of sharp to dull mght make the knife last much longer, but will make it so you have to sharpen it more when the dulling comes, and might be trouble for a new user to sharpening as it might require additiona; sharpening steps.
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I don't know, seems like it isn't an uncommen practice for people to retire and then realize that they miss work and unretire.
When you love what you do, why would you want to retire? They retire, and realize that sitting around all day and playing golf is boring and "not productive" so they go back to their "passion." As long as they can physically do that passion, that is.
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