What suits your hand won't necessarily suit your sister. She really needs to try the knives out for feel herself.

Same is true of recipes, but I still give them to her when I think she would like them.

I'd delete the thread, but apparently it's too late.

can you post a pic of your knife? Is your sister left handed?

Unless you are buying a Japanese knife, I am not sure there are left hand /right hand knifes.

dcarch

Don't put a lot of money into it if you want a gift for someone who's never used one before. Look for the Victorinox Fibrox 8" chef's knife. It's a workhorse that you'll find in plenty of restaurant kitchens.

If she likes that, then you can guide her to more expensive ones.

omg, Olychick, yes she is left-handed -- I guess I did omit that little nugget. lol!

Here's my knife. My brother gave me this set when he upgraded many years ago. I love this knife because it's not heavy in my hand (ETA: it weighs 4oz) and the blade length and shape is ideal for me. I don't like blades that are perfectly straight, nor do I like blades that are rocker-shaped. This knife looks identical on the other side...

BTW, I think it would be fun to see everyone's personal favorite knife. :O)

For a long time, my favorite knife was a 6 inch Chicago Cutlery chef's knife, back when Chicago Cutlery was forged not stamped.. I have small hands and am short, and it's very comfortable for me for chopping and slicing. Doesn't hold an edge very well so I run it through a sharpener every couple of weeks....but it's cheap and got me used to using a chef's knife.

Linda, we're small and short too. I think it's the 4 oz weight of my knife that makes it so easy for me. I've been searching on-line and found a 6" ceramic-blade knife, weighing 4oz, that's *very* inexpensive and it gets rave reviews! I've never used ceramic, but it might be something she'd love. Any comments on ceramic knives??? remember, I'm looking for something better to use than a cheap small knife that belonged to my grandmother.... lol!

I have a ceramic bladed paddle mandoline which I love, does that count?

I don't think I've ever bought a knife, except a cheapie when I lived abroad. They've all been gifts. Still, while I've used finer knives, I really like my Wusthof Classic 8". It's a good tradeoff between quality and expense. The balance is good and the handle fits well in my small hand. I'm not short, though, and I don't know how that would affect the way one holds and uses a knife. I wouldn't want to use your favorite knife for most things because it would put my fingers too close to the counter. That might be a height thing.

plllog, I'll look at paddle mandolines too! :)

I've never had a problem with my fingers being too close to the counter, but I always use a wooden cutting board.

Me, too, on the cutting board, but I take from implication that your fingers are beyond the edge of the board. That makes sense!

My paddle mandoline is Kyocera. It has four thicknesses and goes in the dishwasher, unlike my knives. :) I have a big, heavy V cut mandoline for production work, but to shave a few cucumbers for a salad or something like that, the paddle is much easier, lightweight, and nothing to clean up.

I have a Kyocera 7 inch knife. You must be extra carefull it will chip, and not put in dishwasher. It is very sharp when I first bought it. Over time I felt it needed to be sharpened. I had to send it to Kyocera and they sharpened it for $10 plus postage. I think I used a plastic board at that time, not knowing any better. My DS gave me a custom forged knife and the correct wood board to use. That one is wonderful. He does sharpen it with a very special kit. The Kyocera is a good knife , I think it was under $100.

"I love this knife because it's not heavy in my hand"

See, that's what I mean :-) I have two Wusthof 8" classics, I had the first for about 20 years before it was dropped and a chunk broke off the handle. It's still quite usable but a good excuse to buy a new one :-) And the old one is for when we're staying in vacation apartments or visiting my MIL whose knives I dislike.

Clearly MIL's knives suit her but for me they're too light. I prefer a heavier knife because especially for things like cutting carrots and jointing chickens, the knife does more of the work. That's why I suggest you take your sister out shopping and get her to feel them.

party_music50

BTW, I think it would be fun to see everyone's personal favorite knife. :O)

I make most of my knives, to save money and to have the flexibility of different cutting techniques.

dcarch

Dcarch: Wow! Making your own knives!! Is there anything you can't do?

That cleaver is a table saw blade??

PM I want to buy YOU a new knife, LOL! Though shorter, yours reminds me of my slicer which I can't stand using in a pinch (all others dirty) for chef's knife purposes because there's no room for your knuckles between the handle and the board.

I'm thinking a shorter version of a traditional western chef's knife might be a good transition for someone who's been using steak knives all their lives. Something like this Wusthof 6" Cook's Knife.

I was also going to suggest a Victorinox chef's knife. I think they have a 6" as well as the 8", which might be closer to what she's used to in size.

FOAS, you'd probably really go nuts if you saw the small paddle cutting board I use on a daily basis. :) I'm not deprived. Really. I have more than enough other good knives and cutting boards, and use them when needed, but for all the routine stuff I grab my favorite knife and paddle board. There's always room for my knuckles. :)

I have a Wustof Gourmet (not the Classic) 6" chef's knife. It's OK...I like the design of the knife w/ the slight curve on the blade. But it's not a great knife by any means. It's a bit too heavy & thick, IMO and doesn't take or hold an edge very good. I got it at a rummage sale for $4. If I had paid Amazon's price ($50), I would be sorely disappointed in it.

I wouldn't expect Wusthof Gourmet to be good.

party, FOAS's post is a perfect example of why it might be best for her to come with you, and not to expect to much too much enthusiasm right off the bat. My collection of oldies but goodies began with one very much like yours, but with the deeper chefs knife base. It's light and even a bit flexible. And very comfortable in my hand. Makes cutting pleasant.

Funny - my fave chef's knife is not a fancy, expensive knife @ all, but a plain-jane one I bought years ago - so long I forgot where. No brand name on it either, just the words 'stainless steel'. Blade is 8 inches has a full tang in a black composite handle & I think I picked it up @ a discount store. It's the perfect size & shape for me, & even tho I have some Sabatier & other more expensive knives as well, I find them less comfortable to use.

I wouldn't expect Wusthof Gourmet to be good.

OTOH, I DO expect a $50 knife to be good. Much better than say, a $20 Chicago Cutlery knife. In real life, the Wusthof Gourmet is barely worth the four bucks that I paid for it. IMO, it's on par with the mediocre CC products.

The only reason that I posted is to warn OP off getting suckered into buying it...and not to confuse it with the Wustof Classic, which I don't own and so I can't comment on.

I like a weighty knife. I want it to feel substantial. My preference are Zwilling-Henckel, with at least 2 men on the handle. The pic of the 1-man Henckel don't hold the edge as well.

I've got 6, 8 and 10" Zwilling-Henckels chefs knives.

I've got 2 Santuko knives, one is a Chicago Cutlery and the other is Kitchen Aid.

I hear you, cilantro. You pay for the name and not much more. I was burned by a similar line by Henkels many years ago.

I concur about not getting snookered by the cheapie knives offered by top names. They're meant for the kind of careless people who destroy their equipment, are just using them for a single occasion, etc. Or else they're meant to be a rip off of their own good names... I have a friend who was proud of her block full of name knives, but they were wonky and weren't cutting properly, so I took the steel to one to straighten it out. The edge BENT. Like a ruffle! I straightened it out carefully, and stopped helping!

They sell the Wusthof and Zwilling-Henckel at our local restaurant supply store. Hundreds of dollars per knife. I felt the Wusthof was a lightweight. The new Henckel knives I have are called Professional series and they're like Henckel used to be decades ago. Regular Henckel is a plastic type handle, lightweight knife.

I have a set of the twin Henckels (made in Germany) and I love all of them! Have had them for years. They are full tang and do a wonderful job. I also have many other odd knives- favorites for different needs. Some were passed down and some came from auctions,etc.

I don't understand people that don't seem to care about a good knife. I find it very frustrating to help in someones kitchen who has terrible knives.

That said, if she doesn't care, she may not be receptive to a new knife. I also would want/need to pick out my own knife.

You have to consider that a good comfortable knife will last a lifetime and be used every time you are or she is preparing something in the kitchen -as your photo of your favorite. When I was first married this final time to DH, a lefty, using a small paring knife was my go-to. He uses whetstones to sharpen knives (for money) and showed me how to use an 8" Chef's Knife for 60% of the cutting I do. Small paring knives are for little bitty jobs like citrus supreme's and potato eye gouging. LOL. There are many knives to choose from but the most important is knowing HOW to use them. Alton Brown had a good segment about using which knife for which chore and how to pinch the knife, to slice smoothly, and to choo-choo. Perhaps knowing how to use a knife would be something you could give her besides the essential 3 or 4 knives. They do not have to be the most expensive. Truly, not expensive. It is HOW to use them that is the most important. My fav knives are an 8" Calphalon Chef's Knife, two Paula Deen Santuco knives that I got at closeout at T.J. Maxx - 5" and 7", and a lovely 10" serrated cake knife. I have a 4" ceramic knife for vegetables and fruits, though they have to be protected from shattering if/when I am clumsy. My SIL is a chef who gave me a beautiful 10" granton knife for large roasts or poultry that has been used maybe twice (2 people size is not "large" meat).

BTW you will kill your knives if you use boards that are glass or marble. A wooden cutting board (preferably maple or bamboo), or a plastic one (use a year and toss) are kinder to knives.

Nancy

My go-to 'knife' is actually a carbon steel Chinese cleaver...coincidentally, another $4 garage sale find. :) It's a vintage one, made in Hong Kong. Takes a beautiful edge, quickly and holds it. I use it for at least 85% of my cutting tasks. Carbon steel is a bit of a PIA to keep--you have to be religious about washing and drying--but I'm willing to put up with it just because it is such a great cutting tool.

Takes a beautiful edge, quickly and holds it.

Ci_lantro nailed it. That is the essence of a good blade. The feel of the handle and weight are personal choice, as are length, overall shape and curvature. The exact angle of the bevel is arguable. Balance is a good one to add right after because who wants a knife that either falls or flies out of one's hand? But holding a good and true edge? That's the thing.

She might like a Nakiri knife. I hardly ever use my chef knives since I got this one.

I use the Wusthof Classic Hollow Edge Santoku, 8" (not the 7"). I never had much luck with the Henckels, they didn't hold their edge well for me. I pared my # of knives down because I don't find I need many; my cooking at home is fun but tends to be familiar dishes.

I prefer longer knives and regret Wusthof not making a 10" Classic Santoku. I have the MAC 10" Santoku, but I'm not pleased with it. I have small hands and the handle is too long for me. It's an excellent knife, but needs a Japanese sharpener as it's ground to a different edge than Western knives.

When I did a lot of stir-frying I loved my classic 8" Chinese cleaver, but carpal tunnel syndrome made me give it up.

I like to suggest to some of you who are not interested in sharpening knives.

Keep two knives. One very sharp and one not too sharp.

The need for a very sharp knife is not that frequent. Don't use the very sharp knife unless you really need it. Use the not very sharp one instead.

The problem with a very sharp knife is that, the sharper the knife, the quicker it gets dulled.

If you use the sharp knife carefully only for when you need it, the knife edge will last almost forever.

No food you prepare can ever dull a knife if you don't use it to cut bones or chop on a cutting board. Steel is made to cut steel and still remain sharp.

I am not a believer that a dull knife is more dangerous that a sharp knife myth.

dcarch

Nancy reminded me of my neighbour who wants to use his stone/granite sink cut-out as his cutting board. Yikes! I told him that's the quickest way to ruin his knives. Thinking about it, he doesn't cook from scratch or make home-made meals, so I'm not sure why he wants it anyway.

It would make a good pastry board, though, but then, so would the bare countertop.

Jasdip, stonecutters "give" those to clients to make them feel better about the waste stone they've paid for, and call them "cutting boards". They make good trivets, but are heavy. They also make good cheese servers, or cold trays. As you say, bad for knives. :)

They might work well as a candy board.

Good idea, PM, if it's big enough! You could chill it in the fridge.

So, party_music 50, didn't folks show you how some of us knife lovers can have opinions and good tips? I found so many good ideas and I too had to waste some money and learn. I've always loved cooking.

I have various knives for various tasks, but the one I go to these days for a lot of simple slicing and chopping is the one Sushipup mentioned, the Victorinox Fibrox 8" chef's knife. I have both the 8" and the 6" and bought my cookin' sis the 6". We both love that one. It's sharp, easy to hold, lightweight, easy to clean (just wipe with your soapy dish cloth, rinse, and put away), AND it has a very nice, textured handle that gives a secure grip.

I used mine so much I went to a town farm market knife sharping kiosk to get it tweaked. He gave me some tips to refreshing the edge (realigning). I was surprised to find how much I love this little knife. The 8" version is just as nice.

I have "too many knives" with some redundancy, for sure. LindaC, I believe I've got the very Chicago Cutlery 6" knife that you have. No longer my favorite for a while, but probably because I let it go dull-ish. I also have some of the older Elephant Sabbatier carbon-steel knives. Just wipe it clean and put away. That one is probably 40 to 50 years old and my father did a "bad bad thing" by trying to sharpen it with one of those electric can opener sharpeners that took a lot of the steel off in a certain area.

dcarch, I have hung onto the ratty Chi Cut knife thinking that I might fashion a wooden handle for it (it has a sort of long tang).

Party, I think people has mentioned this, but don't put kitchen chef's knives into the dishwasher or leave in the sink (one of my siblings does this).

I'm with dcarch in thinking that you might want to treat yourself to a nice knife, say that 6" Vitorinox. Than your sister can test it when she visits. I'll have to warn you, however, I was impressed with how sharp they were from the factory.

Over the summer, I took my favorite knives to the fellow at our farmers' market and he did a great job. I was going to by one of those pricy but very good Apex sharpening systems, but I decided to take knives to the farmers' market fellow and I will just tweak them sharper as needed on a nice sharpening stone I have for that sort of thing.

Ci_lantro, I bet that carbon steel Chinese cleaver is great to use. Photo? I have a few cleavers and a heavy one is good for persuading hard squash to see things my way.