New Chef’s Knife
6 years ago
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knife set for new kitchen
Comments (7)Oh, you're looking for the whole thing aren't you. Knives and everything. You should know that Cooks Illustrated recommends you assemble your own set as opposed to buying a pre-packaged one, otherwise you'll get knives you don't need, and you'll be missing a few essentials. They recommend the Victorinox 8" chef's knife (I've bought this one. It's great) carving knife and boning knife, and a Wusthof bread knife and pairing knife. They also like the Bodum universal knife block. This post was edited by EAM44 on Fri, Mar 28, 14 at 17:03...See MoreKnife sharpening update
Comments (35)Thanks, Lars. The description makes it sound easy to position the knife, but I had a CC sharpener 25? years ago and found that there was wiggle room and it wasn't always easy to just drop the knife into the slot. I notice that in the webstaurantstore site, there is a sharpener (~$198) by another company (for commercial use) and the magnet can be removed for cleaning and getting rid of the filings or swarf. The description for the sharpeners fails to mention the bevel angle. Ever heard of Mercer sharpeners? It is the same essential design as the CC and would pose the same positioning issue. https://www.webstaurantstore.com/mercer-culinary-m10000-triple-diamond-3-stage-professional-electric-knife-sharpener/470M10000.html Lars, did you find that the 2nd slot then the stropping slot got your knives sharp? I like a very sharp knife. I have some water stones (as well as oil stones). IIRC, the finest water stone is maybe 4,000, maybe 5,000. But then I have to use a hone and it still doesn't keenly chop/slice (parsley, onion). I'm wondering if I should get an 8000 stone, or mess with angle guides. I often do use the Black sharpie technique (dcarch above). When I bought my 8" Victorinox chef's knife, it was super sharp right out of the packaging. I could nearly give myself a cut (not my objective) just by looking at it. I want most of my knives sharp like THAT! A local guy has a pricy Edge Pro system. That takes time and has a learning curve. $$$. He charges about $1/inch. Either I am not getting the angle right or sharpening long enough, or or or. I don't think I can ever detect a blasted 'burr.' I slice (some fine chop) and cook a lot. I'm trying to heel a sore, problematic shoulder and arm. I've even fantasized about buying a crate of new knives.... Pone thing that did work for a long while, before it wore out, was a thin round, no-name "sharpening" rod coated with very fine diamond powder. $4.50! I recently bought a diamond rod, but it's not as fine a grit, doesn't get the edge all that keen with just a couple light strokes. I have a fine Arkansas stone (white-gray), albeit an oil stone (inherited). Maybe I should use that after the 5,000 water stone. I've watched many YouTube videos. I move the knife edge away, not into the stone (I don't lead with the knife edge). And, I think I understand that very keenly sharpened edges don't last well, particularly on the sort of so-so steel that's in most of my knives -- like that in the Victotinox. I'll look at this video again: https://m.youtube.com/watch?v=te1KIpGyz-4#fauxfullscreen ed-- typos...See MoreWhich knife should I buy?
Comments (31)Hello, and welcome, HU-8180.... I am a "medium" sized person. I have many knives which are use for various purposes. If you are looking for an overall vegetable-meat (whatever) knife, I might suggest a "nakiri" -- Japanese vegetable cleaver, or an 8" chef's knife. Although your overall size and stature is important, it is also important to understand what sort of food preparation you intend to do and how often. I happen to have many knives that are used for various purposes, and I probably have way too many that I purchased because I didn't understand much about food preparation. And some were given to me. If you are only going to cut or chop vegetables into medium to large size dice or slices, then you only need to have a modest and modestly sharp chef's knife. If you would like to modestly chop and cut vegetables, I can suggest an 8-inch Japanese style NAKIRI knife, or a modest 8" chef's knife. Do you plan on sharpening the knife yourself, or taking it to a professional sharpener? I suggest that you spend a few hours exploring knives and their maintenance before purchasing a knife. But if you are in a bit of a brush to begin cooking and using a knife or vegetables, I suggest one of two approaches, depending on your home economics and values. If you are of modest means and do not wish to go into an expensive knife right away, I suggest that you get a modestly priced 8 inch chefs knife. These can be found in-expensively at such store as Home Goods, or TJ Maxx or various other outlets. See how it feels in your hand. Check out how it slices and chops. Most of the knives that I have purchased at such vendors are returnable inside a short window (25 to 30 days with receipt). Many of these knives are very sharp -- right out of the box or packaging. In truth, you may have to experiment with a variety of knives....See MoreChef’s knife recommendations?
Comments (15)Macy's is having a good sale on some knives including some individual Shuns - but I think today is the last day. At least that was my impression last night when I quickly placed an order for a new filet knife for DH. He is not always that careful with knives but had resorted to using mine when a friend showed up with fish asking DH clean and filet them for him. My knife. That I have kept nice and always sharp for many years. It was a birthday gift from my nephew and I treasure it ;) But I did find a very nice Shun filet knife marked down to about half price from its original $80. It should work fine for him, I think the two he's become unhappy with were inexpensive filet knives from one of the seafood vendors at the beach - it's no wonder now causing him more work. It's not that he's unfamiliar with seafoods, just not as careful with his equipment as I would like thus he has his own knives, cutting boards, electric skillets etc - in his garage that he shares with his friends....See More- 6 years ago
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