Thread: Chef knife recommendations

I have decided that I need a decent knife. I am looking for recommendations for a chefs knife. I would like to keep the price at less than 100 dollars. If you have any suggestions or recommendations please post!

Thanks.

http://straightrazorpalace.com/showthread.php?t=14155

Matt,

Would you be interested in a carbon steel blade? I'd be glad to make you something within that price range. Let me know if you're interested and we can discuss the details.

Josh

Too bad these seem to be no longer available: the "Ginsu" miracle knife that will cut almost anything and never needs sharpening. Oops, "that will cut anything"; sorry.

Get yourself a Victorinox Fibrox chef's knife in a size you are comfortable with, they come in 8, 10, and 12 inch models, and a Victorinox Paring knife (black plastic handle). The chef's knife will cost you anywhere from $20-40 depending on the size and the paring knife should be around $5. These blades come incredibly sharp from the factory and can literally be used for a month or two (used properly) without even putting the blade to a steel. I worked in four star kitchens in manhattan under the best chefs in America and you will not find one carbon blade in these kitchen with the exception the finest, traditional sushi chefs....they all use the victorinox.

Now hear me out first....I think carbon steel kitchen knives have their place....if you are using the knife at home, carbon steel will work, but avoid carbon steel if this is for professional use. In a professional kitchen you will dull a carbon steel blade before the day is over and if you are not careful you could potentially ruin it beyond repair.

With that said, you can certainly use carbon steel blades at home but the extra maintenance IMO is not worth the benefits which are pretty much nonexistent when you are using a stainless steel blade like the Victorinox. A knife like a victorinox when properly used should be able to go 3-6 months in a home kitchen MINIMUM before needing sharpening. I say properly used because 99% of home cooks out there develop bad habits that will dull even a stainless blade very quickly.

I use a 6000/1000 japanese water stone to sharpen kitchen knives...while the victorinox is stainless, it is not very difficult to sharpen compared with a traditional one-sided japanese carbon blade.

It really comes down to personal preference....some like to use fancy knives daily, other like myself prefer the practicality and utility of a stainless blade. Be warned, not all stainless blades are equal. Expense german brands like Henckels are high quality but I find them to be INCREDIBLY uncomfortable to use for long periods and just do not like their feel/balance coupled with the fact that they are overpriced.

Originally Posted by ps49556n

Get yourself a Victorinox Fibrox chef's knife in a size you are comfortable with, they come in 8, 10, and 12 inch models, and a Victorinox Paring knife (black plastic handle).

I have used these and found them to be a good value.

I would also suggest going to some overstock discount stores. We have a place around here called Tuesday Morning that is kind of a high end Big Lots. TJMax may also have some good stuff.

I have found some good deals on knives at these kind of places. I once got a rosewood handle decorative carving set with a 12" blade for only $30.

I use nothing but carbon steel knives at home and on the line. I find them far more user friendly than the cheap stainless "house knives" that so many places now use. We will not go into the sanitary conditions most stainless knives are kept in on the line...

Good carbon steel knives are like any good quality knife and hold it's edge just as well. Even the cleavers I use to mince pounds of herbs are sharper at the end of the day than any other knife in the restraunt.

So just because it's carbon steel doesn't mean it's not good for line work.

Victornox do make so good line knives on a budget (or if the equipment tends to grow legs...) or if you don't want to spend alot on your knives. You will always end up with trade off's no mater what end of the "value" curve you end up on.

I have been using 5-star Henckels for several years now and like them very much. The ergonomic shaped handles fit my had better than most. Remember, the best knife in the block is the one you enjoy using. A fancy knife that is uncomfortable for your hand is worthless.

I don’t know if they still make the 5-star line but the new http://usa.jahenckels.com/index.php?subcategory=39]Twin Cermax looks like a remarketed version.

If you are on a budget, this ain't bad! Not pretty, but darn good!

RT

Originally Posted by DwarvenChef

I use nothing but carbon steel knives at home and on the line.

Do you know of a good Carbon blade chef knife for under $100?