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Thin blades vs. stiff

683 Views 1 Reply 2 Participants Last post by  rick alan
My research leaves me confused. My Henckel 10" chef's knife has been my workhorse for almost 30 years. I cook at my gourmet B&B and prior to that cooked in professional kitchens for about 12 years, which is when I bought my Henckels. The tip just broke off my chef's knife and I'm looking to replace it. I understand the Henckels are no longer the best and looking at the Messermeister Meridian Elite or the Victorinox. While I like the sharpness of a thinner blade, I'm concerned it could chip (read that somewhere) and afraid I'll miss the weight of my Henckel. Also looking for a knife that will keep a good edge. Not looking to spend $200 or more, but want a knife I'll be happy with for a long time. I'd appreciate any and all suggestions.
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This knife would be similar to the Vic in weight, but I think I real revelation to you in terms of their cutting ability, and the price is not too far out. Coming from Jon it will have a beautifully convexed grind for good food release (food sticks to a Vic like a suction cup) and also will be thin at the edge. Significantly better edge retention but it won't chip. The handle is infinitely more comfortable than a Vic, unless you power-sand it to a better shape. A lot more than a Vic but also a lot of knife for the money. Looks like it will even rock-chop a bit. It is also a significant step up from the Fujiwara which gets a lot of recommendation for value around $100.

You may like a MAC Pro even better as it's heavier, but then you're well over $200.

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