I think I need a chef's knife.

abudabi

abudabi

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I've alwasy just had the cheepy sets (you know the ones in the wood block) and they all go blunt.

I was googling around and it appears I need a decent chef's knife? For cutting raw meat, soft veggies, fruit etc. Is that correct?

I have some yuppiechef vouchers so was looking there at some of the wusthof range. That good or just an overpriced name?
 
Some swear by Wusthof. I like Global. Not a name with a fancy ring to it, but it is Japanese. And them Japs know how to make blades.

Hell, I even have 2 knives from Ikea. Similar design to Global. Key is a good sharpener, and regular sharpening. Even the Ikea sharpener worked well until my better one arrived.

End of the day it is what you like and what feels comfy in your hands.
 
Lord Farquart said:
Some swear by Wusthof. I like Global. Not a name with a fancy ring to it, but it is Japanese. And them Japs know how to make blades.

Hell, I even have 2 knives from Ikea. Similar design to Global. Key is a good sharpener, and regular sharpening. Even the Ikea sharpener worked well until my better one arrived.

End of the day it is what you like and what feels comfy in your hands.
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I saw the Global and immediately thought.. hmmm.. i like this one. but then i read it has a hollow handle which put me off.

I also saw the Tuo brand (also jap) which looks good.

EDIT: What's a good sharpener to have?
 
abudabi said:
I saw the Global and immediately thought.. hmmm.. i like this one. but then i read it has a hollow handle which put me off.
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Global design with a hollow/sand-filled handle specifically because they want their knives to be light weight.

For general day-today use, Global and Wusthof Classic range are both excellent choices. They can be sharpened to a good edge and will hold it for a long time.

If you're willing to spend more for a aesthetically beautiful thing that will get noticed in your kitchen, get a Shun.
 
I have both Wusthof and Victorinox
The Wusthof is a sharp, well weighted knife, but the Victorinox is my favourite. It's extremely sharp and it keeps its edge.
 
Lord Farquart said:
Some swear by Wusthof. I like Global. Not a name with a fancy ring to it, but it is Japanese. And them Japs know how to make blades.

Hell, I even have 2 knives from Ikea. Similar design to Global. Key is a good sharpener, and regular sharpening. Even the Ikea sharpener worked well until my better one arrived.

End of the day it is what you like and what feels comfy in your hands.
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That's me :)

Absolutely cannot get a better knife.

Last year the handle on one of my paring knives cracked, Wusthof replaced it no questions asked. Can't ask more than that.

Of my collection this is the one I use most:



CLASSIC IKON
Cook´s knife - 4596 / 23 cm (9")
Highlights:
  • No kitchen should be without this manual food processor.
  • It is the most essential of all knives used in the kitchen.
  • Slicing, mincing, dicing of all kind of food.
  • Perfectly balanced, an extension of your hand.
  • Ergonomic handle design developed in consultation with professional chefs.
 
All knives go blunt. Its a matter of sharpening regularly. Something I never do....

Also, along with a good knife, should be knowing how to use it properly. I should teach myself how to handle different knives properly.
I would hate to have a proper expensive knife but use it like a 4 y/o cutting play-doh/playdough
 
Look man, it doesn't matter what they did, just calm down and talk to them, there is no need for violence and stabbing.
 
abudabi said:
I saw the Global and immediately thought.. hmmm.. i like this one. but then i read it has a hollow handle which put me off.

I also saw the Tuo brand (also jap) which looks good.

EDIT: What's a good sharpener to have?
Click to expand...

I have 2 global knives, and they are pretty much perfectly balanced. There where your thumb and forefinger rests, that's where the center of gravity is. I highly recommend them.

All knives will lose their edge, so it is important to sharpen. I have this sharpening kit, which is pretty fool proof to use. Bought it for R500 at Cape Union. I want to get myself some whetstones, but I am afraid of stuffing up my knives by using the incorrect angle. I guess I should just do it.

Edit: I went for the global knife after reading this comparison article. I haven't spent enough time with other high quality knives, so can really say from personal opinion whether they are better or worse than any other quality brand.
 
I prefer a lightweight handle on the knife, as long as it's balanced properly it works pretty damn well. I would also wager a guess you're holding the knife incorrectly, YouTube and check, it feels so much better holding it the way it was designed.
 
Sharpeners are a bit meh in my opinion, use lapping stones if you are good with your hands.


sharpening-stone-header.jpg


There are guides all over the net and on YouTube on how to do this properly.
 
Barbarian Conan said:
I have 2 global knives, and they are pretty much perfectly balanced. There where your thumb and forefinger rests, that's where the center of gravity is. I highly recommend them.

All knives will lose their edge, so it is important to sharpen. I have this sharpening kit, which is pretty fool proof to use. Bought it for R500 at Cape Union. I want to get myself some whetstones, but I am afraid of stuffing up my knives by using the incorrect angle. I guess I should just do it.
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I don't think you need whetstones if you have that kit, however, you can use that kit with a whetstone (from the looks of it) to get the angle correct anyway. It would just be you moving the whetstone on the knife, than the knife on the whetstone
 
First, what are you using as a cutting board? If it is a hard surface (like glass, ceramic or granite), there is no knife in the world that will stay sharp.
 
My husband bought me the Wusthoff set as a gift as he knew I will never spend so much money on knives, and I must say best investment ever. I am one now that swears by Wusthoff. Been using mine daily the past two years and they just get better!
 
gamer16 said:
Look man, it doesn't matter what they did, just calm down and talk to them, there is no need for violence and stabbing.
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And really, any old knife will do for stabbing a chef. OP, you don't need a separate knife for each person you stab.
 
one knife to rule them all. Actually have around 5 of these. I know they have nothing on the "chef" "pro" ones - but for an everyday knife they are great.
 

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Yeah you need a chef knife. If you take care of it and learn to use it, you hardly need any other knife for cooking.

paul5186 said:
one knife to rule them all. Actually have around 5 of these. I know they have nothing on the "chef" "pro" ones - but for an everyday knife they are great.
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That's not a chef's knife. My wife also uses those tiny Victorinox things, but I promise if you get used to a proper 8" chef's knife with a good weight and tang, you can't go back.
 
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