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Which cutlery?

DrugCoderDrugCoder Posts: 218
edited 10:06AM in EggHead Forum
I'm looking for a new chef knife. I have a large collection of knives but the only thing I lack is a very good quality chef knife. I have been using lesser quality chef knives that I'm tired of trying to keep sharp.

I have used several top quality knives before. I currently own a Henkels utility knife, Wustof paring knife, 3 Kyocera ceramics, etc....

What I'm looking for is a large, good quality, chef knife. One of my favorites that I have used is my friend's Global 10". I liked it but I'd like to get something a little different. I have looked at the Shun 10" and like it. I know some people have said it's too big, but I'm comfortable with that size. I love my ceramics but I'm tired of being overly cautious not wanting to break them.

SO here's my question. What is everyone's favorite brand of chef knife? What size? Do you sharpen them yourselves or have them professionally done?
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Comments

  • GarneracGarnerac Posts: 134
    Im a Henkels guy (solingen)
    I use a regular steel and then a diamond steel. Works great!
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  • Richard FlRichard Fl Posts: 7,864
    Like many of us we have accumulated knives from where ever for the reasons we did. The Forschner line is very comfortable, holds an edge well and feels good in the hand.
    if you are near a Wiklliams and Sonoma store, go in and try the feel of their knives. They are high end, but you will fel what you are comfortable with.

    http://www.cadcutlery.com/cooks.htm

    You have alaready handled a Global, but want a change.

    http://www.metrokitchen.com/category/global-chefs-knives

    I have a few oriental knives and love their strength and multi use.

    http://www.japanwoodworker.com/product.asp?s=JapanWoodworker&pf_id=06.121.2&dept_id=13161

    Shun are also nice.

    http://www.cutleryandmore.com/shun-knives.htm?src=Google&cam=Kershaw&sub=Shun+Knives&kw=shun knife
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  • i have mega set od whustofs and a growing collection of japanese knives and water stones ,,, i sharpen myself.. once you get started with japanese knives it turns into another addiction and drain on your diposable income B) many of the japanese steels will rust and need to be wiped of asap when using and they are brittle , not as much as ceramic but more than german steel..
    shun is a great place to start and they offer a sharpening service. got to go pay the bills please feel free to e-mail if you want to discuss japanese knives
    bottom line go for the shun and 10 inches is not too big
    bill
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  • Like bill, I also sharpen with waterstones. If you are interested in Japanese knives there are many options: carbon steel/stainless, western handle/Japanese or "Wa" handle, very thin blade/thicker blade. I also prefer a 10" chefs knife. I have Shuns and a Kanemesa, but plan to add another at some point in the future.

    Here are a just a few of the better sites that sell Japanese kitchen knives. The number of choices is quite large.

    http://www.japanesechefsknife.com/products.html

    http://www.epicureanedge.com/

    http://korin.com/site/home.html

    http://www.chefknivestogo.com/

    http://yhst-27988581933240.stores.yahoo.net/index.html
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  •  
    Hi DC,

    I'm in the Shun camp and couldn't be happier . . .
    Shuns.jpg
    I have the 8" Chef, the 6" Utility Alton's Angle and the 4" Paring Alton's Angle. The 10º angle to the handle on the two smaller knives gives room between the handle and a cutting board for your fingers and also give the knives a wonderful balance to them. The 8" Chefs will do anything I need and then some. If kept sharp I don't know of anything a 10" could do better.
    I use a Chef's Choice EdgeSelect sharpener Model 120. I have had these knives for many years and this was about the best sharpener I could get at the time. It keeps my Shun's sharp enough for surgery. These knives are sharp enough that I don't let anyone else pick them up unless I know they have experience with knives of this caliber. My knives touch food, a cutting board and nothing else. They don't come in contact with the sink or other utensils and get a quick wipe when I'm done with them and are stored in the original box's. They will hold a great edge for months. These knives look as good today as when I bought them.

    Good luck,

    Gator

     
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  • gdenbygdenby Posts: 4,521
    Careful. Its hard to stop with just one knife.

    My favorite is still a ca. 1975 Sabatier/Hoffritz 9.75" chef's knife (they don't make them like that anymore.) I have been looking for an "assistant" for it for a few years. I've been edging towards an addition, but haven't settled on anything yet.

    This is partly because I sharpen the blades myself, and my knife habits aren't the best.

    I use an EdgePro Apex for sharpening, with a DMT diamond hone for touch-up. Its easy enough to use, and I have enough patience, to keep somewhat softer blades in good shape. So far, I've had trouble with the harder, but keener Japanese blades. And after years of using stainless, I have to remind myself to wipe them down right away, and put them back in their box. Not nearly as delicate as ceramic, but more expensive, so I want to keep them nice.

    I do think I will probably settle on a Japanese blade eventually, but for the moment, I'd have to admit that after the Sabatier, I mostly use a few $4 nakiri-style Thai "Kiwi" brand blades. They're sharp, light, stainless, and cheap enough that I have a few of the two shapes around, so there's always a sharp one at hand.
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  • gdenby wrote:
    Careful. Its hard to stop with just one knife.

    Don't get me wrong, a good cutlery collection is never complete! I'm sure I will constantly upgrade and add to it here and there. But for now, just looking for a good backbone for the collection.

    Some of the Japanese manufacturers listed in links above, which ones are good? I'm trying to keep this under $200 so that rules out a lot of them...

    I'm still leaning towards the Shun mostly because of the beautiful damascus finish, the great reviews by most people, and the sharpening service they offer for the life of the knife.

    Thanks for all the great links!
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  • mkcmkc Posts: 540
    DrugCoder wrote:

    SO here's my question. What is everyone's favorite brand of chef knife? What size? Do you sharpen them yourselves or have them professionally done?

    My favorite is the one that is most comfortable in my hand when I use it. (which for my small hands is Wustof classic, 20 cm that I bought in Germany 20 years ago). I sharpen it myself - I have a Chef's Choice model 130 sharpener.
    Egging in Denton, Texas
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  • fishlessmanfishlessman Posts: 17,128
    if your going for looks then the shun. ive been buyng dexter russel, the plain simple carbon steel inexpensive model. takes an edge comparable to the high end japanese knives but is way more easy to sharpen, like a dozen strokes on a wetstone compared to a thousand with the japanese knives ;) dont get me wrong, i like the global single bevel deba, its sharp, holds a great edge, but that handle will build a callous on your hand when used alot. my bunmei oroshi is a heavy sinngle beveled knife, realy sharp but takes hours just to touch up the blade on a stone. my fillet knives are all dexter russels and they take a superior edge with minimal care but you do need to use a stone with those, i give it a few passes on the stone eveytime i use them
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  • I just invested in the Shun 8" chef's knife and absolutely love it! I will likely add the 10" as well as the santoku and a couple of the smaller knives. Besides, how do you beat life time free sharpening from the factory?

    Bruce
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  • DrugCoder wrote:

    Some of the Japanese manufacturers listed in links above, which ones are good? I'm trying to keep this under $200 so that rules out a lot of them...

    I'm still leaning towards the Shun mostly because of the beautiful damascus finish, the great reviews by most people, and the sharpening service they offer for the life of the knife.

    Thanks for all the great links!

    As I said before, I have Shuns (6 of them I think)and am happy with them. They look great and have very good fit and finish and are sharp out of the box. They are also VG-10 Stainless so they are easy to care for. The Hattori HD's are also very nice (I think JL has one) There really are a ton of options. If you want a couple of nice knives, I would say go for the Shun or Hattori.

    If you want to start a collection, that is another matter which can get expensive in a hurry. :laugh: If you are interested in some of the others, I would reccomend spending some time reading here:

    http://www.knifeforums.com/forums/showforum.php?fid/26/

    Just don't say I didn't warn you. B)
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  • I absolutely love my Wustof Culinar 4589 20cm/8" Cooks knife. I use it for about everything!!! If I bought it over again I may have gotten the 23cm but it is great.

    A couple pics with it in the background (brisket and flank steak):

    Brisket.jpg

    20090911%20Flank%20Steak-3.jpg

    Wustof Culinar Website
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  • BrocBroc Posts: 1,398
    Mmmmmmmmm.... Looking deliciosious!
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  • I use Shun for vegie's. It was a gift and I like the thin blade. But the height of the blade drags on meat. Note the edge angle is 16 degree's for resharpening, different than most of the others at 22 degree's.

    I use a Messermeister hollow ground for meat carving, butterflying etc. I like the handle and blade. Went away from Henkles for new purchases but still have some in the drawer.

    http://www.messermeister.com/index.php?act=GetContent&cid=2&pcat=7&prodID=240

    I'm trying to find the Messermeister tomato knife. Really great for home grown.
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  • I recently bought a Shun myself and have been happy with it so far but i'm sure any of the better known brands are good.
    The Shun sold me on the fact you can ship it to them for free sharpening whenever you like. Nice option for your higher end Japanese knives if your not into the sharpening thing yourself.
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