Chefs Knives

[Brutus Brewer]

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,

 

[Chap]

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

http://www.global-knife.com/

 

[brettwasbtd]

Subscribed! Getting married soon and about to register. I have heard good things about Wusthog, Global and Henkels

 

[smakudwn]

I absolutely love my Shun knife! Pricey but ill have it for a long time. And the steel looks like a samurai sword!!!

 

[KingBrianI]

We have a resident cutlery expert here on HBT. Check out this link to see some of his recommendations: https://www.homebrewtalk.com/f19/how-not-buy-kitchen-knives-64465/

 

[dataz722]

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.

 

[Revvy]

Look in the similar threads box below for Chad's Thread. He also wrote a book iirc.

 

[the_bird]

Chad wrote an *excellent* book on kitchen knives, their purchase, their care, and their use. It's very well-written.

 

[462studio]

My wife and I use Global Knives. A little pricey but fantastic quality.
http://www.global-knife.com/

I support this. As a chef in a former life, I adore my Global knives. They're very comfortable, they hold their edge longer than any other knife I've ever owned and they're sechshy.

 

[Brutus Brewer]

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.

 

[Mischief_Brewing]

Another nod for global. I think in the 4 years we've owned ours, I've sharpened 1 once.

 

[dataz722]

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.

Be careful with the Wustoff and Henckle. They do make some really really good knives but also make some that are complete crap.

 

[jspence1]

I love my MAC knives. Reasonably priced and can stand up to my wife's abuse.

 

[TMet]

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.

 

[Edcculus]

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

 

[Demfer]

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.

 

[dataz722]

DO NOT DISHWASH! Only hand wash with soapy water.

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."

 

[the_bird]

I say get yourself a Texas shiv, made from a railroad spike. Ain't seen Jack in a long time, wonder where he is.

 

[jackers252]

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.

 

[TxBrew]

I say get yourself a Texas shiv, made from a railroad spike. Ain't seen Jack in a long time, wonder where he is.

Well then, where do I find one of those?

 

[the_bird]

Go find JackTheKnife. Maybe he'll trade you one for bail money.

 

[brettwasbtd]

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) .

Umm.... which retailers? I'm getting married and want free stuff!

 

[jackers252]

Umm.... which retailers? I'm getting married and want free stuff!

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.

 

[knotquiteawake]

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.

 

[rjwhite41]

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.

 

[nutty_gnome]

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.

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.

 

[arturo7]

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...

 

[knotquiteawake]

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.

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.

 

[android]

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.

 

[rjwhite41]

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.