Chefs Knives

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Brutus Brewer

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While I'm by no means a chef I do like to work in the kitchen and am thinking of upgrading to a better grade chef knife. My main focus has been on Wusthof knives, either the Classic or Grand Prix II. Anyone out there use either of these or have a recommendation?

Thanks,
 
My wife and I use Global Knives. A little pricey but fantastic quality. My one complaint is the handles are a little narrow and if I cut for a long period of time my hand cramps a little, but it has to be A LOT of cutting. I seem to add a new knife to the collection every couple of months :ban:

http://www.global-knife.com/
 
I absolutely love my Shun knife! Pricey but ill have it for a long time. And the steel looks like a samurai sword!!!
 
I researched for about 2 year before I finally got some. After tons and tons of reading I decided on Shun. I abolsutely love these knives. The only two downsides I can see to them are the handles and the blade angle. Everything I have read seems to show that you will either love or hat ethe handle. It is made to almost form to the shape of your hand. Problem with that is that if you have large hands or are left handed they won't be comfortable. They do make a left handed model though. Also, the angle of the blade is different than your standard german knife so most sharpeners will destroy a Shun. There are sharpeners out that will work but the company does offer free lifetime sharpening if you send them to them.

They are also a great company. About a year ago I noticed a small chip in the chefs knife. I have no idea how it got there but a couple days before I was breaking down a bunch of chickens so I probably did it then. I emailed them and they said just send it in and they would either repair or replace it. I looked and that is something that is specificly not covered under their warranty but they will do it anyway apparently.

Other than their price I really can't say enough great things about these knives.
 
Since my post I've read the "How not to buy a kitchen knife" part 1 article, but couldn't find part 2 as well as found his 3 recommendations, the MAC Professional, Global, and Meridian Elite. I was all set to order the MAC but saw a Wusthof Ikon Classic for the same price and it included a free sharpener. Now I'm torn. The Wusthof would actually be a bit cheaper as I can pick it up at Williams Sonoma.
 
Brutus Brewer said:
Since my post I've read the "How not to buy a kitchen knife" part 1 article, but couldn't find part 2 as well as found his 3 recommendations, the MAC Professional, Global, and Meridian Elite. I was all set to order the MAC but saw a Wusthof Ikon Classic for the same price and it included a free sharpener. Now I'm torn. The Wusthof would actually be a bit cheaper as I can pick it up at Williams Sonoma.
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Be careful with the Wustoff and Henckle. They do make some really really good knives but also make some that are complete crap.
 
I've got a set of Wustof Classics and I like them. My favorites (only have a couple) are antiques I found at a flea market. It took a bit of work to get them cleaned up but after having them professionally sharpened they are amazing. They take a little more maintenance since they are carbon steel, but I highly doubt any stainless would be able to match them in edge retention.

I suppose it's a bit off topic but if you like poking around auctions, flea markets, etc. it's an option.
 
Globals are nice, but they are a little industrial looking. If you don't mind that, they are a great value. I ended up going with Henckles. There are crappy ones that are wrapped and hanging on the shelf. Stay away from those. Get the ones in the case. It will run you in the $100 range for a 8" Chefs knife. I ended up going with Henckels because it was available on the marriage regestries. We ended up with a 8" Chefs, a Serrated Bread and a Boning knife. Overall, there are probably better knives out there, but if you can get them for free, then by all means. My Henckles are by no means bad knives either.

If I had to do it all over again, I'd stay away from Euro styles knives and get all Japanese knives from this guy - japanese knife imports. You can get some awsome knives for incredible value here. Here is some info on Japanese vs Euro knives. Here is another good source for Japanese knives
 
Get a global chefs knife. A bit expensive but you will never need another one again, it holds and edge really well. Mine is 5 years old now and cuts like a razor blade. DO NOT DISHWASH! Only hand wash with soapy water.
 
Demfer said:
DO NOT DISHWASH! Only hand wash with soapy water.
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That goes for any knife you would get even if it says dishwasher safe.

Hell, the paperwork the comes with shuns pretty much says "yes, technically they are dishwasher safe but don't do it."
 
I say get yourself a Texas shiv, made from a railroad spike. Ain't seen Jack in a long time, wonder where he is.

014_141.JPG
 
Let me preface this by saying that I am far from a fine knife expert but I love my Wustoff Classics.

I have been using mine for years and it is one of those purchases that makes you feel good about every time your use it. I am about to get married so we have been receiving a bunch of free knives from retailers (gift registry places send all kinds of free stuff) and I still reach for my Wustoff Classics.

I will also say, there are probably comparable or better knives (Shun, Henckels, etc) so you really can't go wrong with any of them. But personally, I still prefer my Classics.
 
brettwasbtd said:
:off: Umm.... which retailers? I'm getting married and want free stuff!:ban:
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Dude, go to Macy's website. They have this gift registry thing where the companies like Lenox and Calphalon use your registry as advertising. Basically, these companies have requirements for your registry (i.e. Calphalon says if you put $1K worth of their cookware in your registry, they will send you a free chefs knife). So, you print out the requirements form for each company (easy to fill out) and add their crap to your registry. Fill out the form and mail it in and presto, stuff starts showing up on your door.

My fiance handled all the printing, filling out, adding to the registry, and mailing each individual forms but it has been well worth it. We received probably 5 knives, a bunch of pots, serving plates, cheese cutters, crystal stemware, collapsable luggage, etc. Some of the stuff I don't think we'll use but the rest of it pretty neat.

And for the cost of some ink, printer paper, envelopes, and stamps, you can't beat it.
 
I know the direct marketing thing is cheesy, and they get a bad rap for that but seriously the CUTCO Knives are the bomb. I used to sell them and really believe that they are a kind of expensive but mostly worth it option because of the lifetime guarantee and they stay sharp for SO long.
 
If you take care of your knives and use them properly (a chefs knife is not designed to cut through bone, get a cleaver for that) all of them should hold an edge for a long time. Get yourself a diamond steel and use that every time you use your knife and it will maintain its edge. I have Wusthof Classics and I love them but I believe the grand prix would probably feel better in your hand after hours of cutting. There is nothing wrong with the other knives mentioned but I prefer a german blade with a strong backbone. I have never used cutco but global and shun make great knives and henckel does a decent job too. BTW, I am a chef and I use my Wusthofs everyday.
 
knotquiteawake said:
I know the direct marketing thing is cheesy, and they get a bad rap for that but seriously the CUTCO Knives are the bomb. I used to sell them and really believe that they are a kind of expensive but mostly worth it option because of the lifetime guarantee and they stay sharp for SO long.
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Agreed. My folks invested in these in the mid 80s and they STILL look brand new and cut like crazy. While its horrible to say, I'm looking forward to inheriting them.
 
another +1 for Wusthof classic

Slightly OT - I picked up a bamboo cutting board about a year ago. It looks good and will likely last forever, but man, it is murder on your edges. I'm taking my knives to be be sharpened for the second time since I got it.

I think I'll pick up a maple board on the way home...
 
nutty_gnome said:
Agreed. My folks invested in these in the mid 80s and they STILL look brand new and cut like crazy. While its horrible to say, I'm looking forward to inheriting them.
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I was supposed to get an original 1952 set from my Grandma (Grandpa used to sell them when they first started the company, There was no will, my aunt just asked if there was anything I wanted from Grandma's house after she died), but my Aunt must have found how how much they are worth because she stopped talking to me and responding to my e-mails/phone calls after she cleaned Grandma's house out.

The great thing about CUTCO is that if they get dull or worn down you can ship them back to the company and they will sharpen them or even replace them if necessary for only the cost of shipping.
 
might be late chiming in, but i own two henckels big knives (chefs and santoku) and i own the really pricey shun ken onion (got it for a christmas present from FIL). i have had to send the shun back twice for sharpening and have only had it for 2 years. not impressed with that knife (although it sure looks nice). i love my henckles santoku the best and that is my go to knife. i always run the steel over it before use and it hasn't had to be sharpened yet, had it for 4 or 5 years.
 
I forgot one thing. Never buy a knife you haven't held in your hand. Everyone's hands are different and different knives have different weights and shapes. By the way, most quality knives have a lifetime guarantee.
 
rjwhite41 said:
I forgot one thing. Never buy a knife you haven't held in your hand. Everyone's hands are different and different knives have different weights and shapes. By the way, most quality knives have a lifetime guarantee.
Click to expand...

IMO, this is the most important thing-- feel. I happen to like my Henkels Four Star chef's knife, and I've been using the same knife for the past 15 years. It feels natural for me. My GF doesn't like it, and prefers a different knife. I can use hers if I need to, but it feels less natural for me and slows me down.

Oh, and one other thing-- keep it sharp. The steel that comes with knife sets is mostly useless (and not used to sharpen), and a lot of the so-called "professionals" are less than great at sharpening. I've taken some cooking classes, and the chefs have experienced this-- so-called "pros" who would leave hollows in the blade, sharpen at the wrong angle, even de-temper the metal. Find someone that knows what they are doing to protect your investment.

As far as home sharpeners, one of the chefs recommended the Furi Ozitech Diamond Fingers sharpener (says he hasn't used a professional in five years). Another recommended using good old oil stones. In either case, most say to stay away from electrical-powered sharpeners, since they can chew off quite a bit of metal... you might get a good edge, but the knife won't last as long.
 
most of my food prep knives are Victorinox Forschner. Very nice. I like the synthetic handle they have. hold an edge well. I haven't had to sharpen my 10" chefs knife in the 2 years I've owned it and it gets used regularly. cuts incredibly well. U do use bamboo or a white plastic board to cut on to protect the edge. the clear plastic is actually harder on blades.

for sharpening get a real stone and learn how to sharpen them yourself.a GOOD stone isn't expensive either.

10" Chef Knife
12" Bread Knife
4" Paring Knife
7" Flexible Deboning Knife.

All Victorinox. All I need as well. There is no need for 8 different knives.

Chef Knife is a good slicer/chopper knife. Lets you cut roasts and such into smaller parts. You can slice up veggies just as easy. the arched blade also lets you "rock" to mince things. I tried a Henkles mincer deal dual curved blades attached to a handle and a bamboo dish.. and can do just as well with the knife.
Pairing Knife is a great one for small things or veggies if you've already contaminated your chefs knife and don't have time to wash it.
the flexible deboning knife is good to run along bone edges and such and actually bends with the bone structure to get you more meat. they are also not as tall as a chefs knife so they turn and follow a arch easier inside a roast/
Bread Knife... if you can't figure this out, put the knives away and get out of the kitchen. I like mine serrated.


Consider 2 Chefs Knives.
http://www.cutleryandmore.com/forschner_fibrox.htm
 
jpc said:
IMO, this is the most important thing-- feel. I happen to like my Henkels Four Star chef's knife, and I've been using the same knife for the past 15 years. It feels natural for me. My GF doesn't like it, and prefers a different knife. I can use hers if I need to, but it feels less natural for me and slows me down.

Oh, and one other thing-- keep it sharp. The steel that comes with knife sets is mostly useless (and not used to sharpen), and a lot of the so-called "professionals" are less than great at sharpening. I've taken some cooking classes, and the chefs have experienced this-- so-called "pros" who would leave hollows in the blade, sharpen at the wrong angle, even de-temper the metal. Find someone that knows what they are doing to protect your investment.

As far as home sharpeners, one of the chefs recommended the Furi Ozitech Diamond Fingers sharpener (says he hasn't used a professional in five years). Another recommended using good old oil stones. In either case, most say to stay away from electrical-powered sharpeners, since they can chew off quite a bit of metal... you might get a good edge, but the knife won't last as long.
Click to expand...

The steel that comes with the knife should not be junk. Some are better than others. It should be used prior to use every time. It hones or sets the edge. Wet stones will sharpen or create the edge and they are extremely easy to use. If you do not regularly use a steel then you will need to have your knives sharpened more regularly. Do not buy the electric knife sharpeners they are junk. I have not had any problems using professionals. Again, some are better than others.
 
I LOVE the Forschner Fibrox knives. They're rather affordable and the sharpness is amazing. They are sharper than the Wusthof that my mom uses, and have held there edges exceedingly well. The only drawback they have is that they are exceedingly light. If you prefer the feel of a heavier blade then these might not do it for you. However, aside from that these are a steal. I doubt if i would spend more on a supposedly higher end knife. I don't see how they could get much sharper, and the price would jump astronomically. Check them out!
 
For value, you can't beat Victorinox (they are Forschner but have dropped that name)
Globals are dreamy, I have 2.
I work at a Restaurant Supply store and we sell a brand called Mundial. They are made in Brazil and the company used to make one of Henckels lines for years. They are the same knife for half the price. Do not buy a set of Henckels that costs less than $300.
Most "sharpeners" are really only good at maintaining an edge and some are better than others.
Globall sells a ceramic wheel sharener called a Minosharp. It is designed for Globals and their specific angle of sharpening, but they work for any knife. With this sharpeener I have been abe to maintain a tomato sharp edge on my Globals as well as the 5 Mundials I have.

Make sure you put the knife in you hand. As awesome as Globals are they are not for everyone.
Never cut on a hard surface, never put a knife in the dishwasher, always store the blade protected.
 
Well I ended up getting the Wusthof Classic Ikon. Since this is technically an Xmas gift from my wife whatever I got had to be wrapped and under the tree on Xmas morning -her only rule-so that ruled out the Mac Pro as it had to be ordered online. I went to Williams Sonoma as they had the Ikon on sale with the sharpener and held both it and the Global. I liked the heft of the Wusthof and thought it felt better in my hand than the Global.
 
Globals are a bit of a shock. When people ask about them in the store I have a little schpiel that starts with a typical French chef knife of good weight. I put it in their hand and let them feel it, then I swap it out for a Global and without fail everyone says "Wow".
 
Nova5 said:
most of my food prep knives are Victorinox Forschner. Very nice. I like the synthetic handle they have. hold an edge well. I haven't had to sharpen my 10" chefs knife in the 2 years I've owned it and it gets used regularly. cuts incredibly well. U do use bamboo or a white plastic board to cut on to protect the edge. the clear plastic is actually harder on blades.

for sharpening get a real stone and learn how to sharpen them yourself.a GOOD stone isn't expensive either.

10" Chef Knife
12" Bread Knife
4" Paring Knife
7" Flexible Deboning Knife.

All Victorinox. All I need as well. There is no need for 8 different knives.

Chef Knife is a good slicer/chopper knife. Lets you cut roasts and such into smaller parts. You can slice up veggies just as easy. the arched blade also lets you "rock" to mince things. I tried a Henkles mincer deal dual curved blades attached to a handle and a bamboo dish.. and can do just as well with the knife.
Pairing Knife is a great one for small things or veggies if you've already contaminated your chefs knife and don't have time to wash it.
the flexible deboning knife is good to run along bone edges and such and actually bends with the bone structure to get you more meat. they are also not as tall as a chefs knife so they turn and follow a arch easier inside a roast/
Bread Knife... if you can't figure this out, put the knives away and get out of the kitchen. I like mine serrated.


Consider 2 Chefs Knives.
http://www.cutleryandmore.com/forschner_fibrox.htm
Click to expand...

I love these knives and the handles. They always top America's Test Kitchen's list of affordable knives.
 
While I understand the argument that you don't need more than 3 or 4 of the basic knives, I find that having an asian/chinese meat cleaver in the house makes short work of several thinkgs that I 'could' be done with the chefs or bread knives... but shouldn't. Also holding a meat cleaver while your wife looks on from a safe distance make me feel more manly than viagra. If you don't have a chinese cleaver, pick one up and see.
 
nutty_gnome said:
While I understand the argument that you don't need more than 3 or 4 of the basic knives, I find that having an asian/chinese meat cleaver in the house makes short work of several thinkgs that I 'could' be done with the chefs or bread knives... but shouldn't. Also holding a meat cleaver while your wife looks on from a safe distance make me feel more manly than viagra. If you don't have a chinese cleaver, pick one up and see.
Click to expand...

A chinese "cleaver" is actually just a chinese cooks knife. They are not designed to cut through bone. A meat cleaver, which is heavier and thicker, is for that.
 

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