Just wondering what everyone else uses...
I've got a Global 7" Santoku and a MAC MBK-85 (Professional Series). Love them both!
I've been highly considering the Wusthof Classic Ikon, but I think I have enough knives for now.
It all comes down to the right tools and ingredients. Discover great tips here.
I've used Henckles 3 star knives for some years but a few months ago I bought a Global 7" Santoku. It blew me away. So much lighter in feel than Henckel's chef's knife and it fits my hand perfectly. Now my Henckel knives sit quietly in the block while I use my Global Santoku for just about all cutting.
I too really enjoy my Global knife. It is light, feels great in the hand and stays remarkably sharp for a long time.
However, I've recently discovered my new favorite, the Wusthof Classic Icon:
Love this knife.
I don't think that any of the western knives is even comparable to Japanese one' s , those thing's are SHARP !! although takes a lot of time to sharpen on the water stone .
Thanks to this site I saw the Kasumi knife start reading about Japanese knives and finally made the decision and got one and it's greaaaaaaaat .
hey Sean D-
The best place to start is to go to a kitchen supply store. Usually, they'll have people there to help you out. The best thing to do there is to test out the knives-- a knife is a personal thing, so you be the judge about which one YOU like best.
Some brands you might want to look into- Global, MAC, Kasumi, Shun, Henckels, Wusthof
And in terms of price, you get what you pay for. So be sure to get a really good knife and a knife that you like, because it will last you a life time.
I have several Shun's and they're super sharp. I also have a $25.00 Forschner 10" chef's knike and a 12" slicer that I use a lot as well. If price is a factor I'd suggest buying a Forschner or two and you'll be happy. No matter what knives you decide on make sure you have a good steel to hone them with before every use. You can fine good prices on Forschner knives at www.cadcutlery.com.
I have had a set of Wusthof for years and they are nice, but I recently got my first Shun and I am very impressed with it. I like the thin very sharp blade and the comfort of the handle. The next knife I buy will be the Shun 8" Chef’s knife designed by Ken Onion. It is a funky looking knife that I didn't expect to like, but the weight and balance are perfect for the size of my hand. It cuts like a dream.
The most important factor in selecting a new knife is the feel of it in your hand. All of the high-end manufacturers make quality knives that will last a lifetime, so it comes down to what feels good in your hand. I agree with Todd F, Forschner makes a great product if you don't want to spend an arm and a leg. Also, a honing steel is the only way to keep your fancy new knives it top working order. Note that German brands sharpen their blades at about a 20 degree angle and Japanese knives are sharpened to about 16 degrees, so angle your knife accordingly on the steel. Shun's steel has an angle guide at the top to help with eyeballing the correct position.
One other thing, don't buy the big block-set of knives from any manufacturer. Most of them you will never use! Start with a paring knife and a chef's knife and you will be set for 90% of your cutting tasks. Add special knives based on the type of cooking you do and you may find you prefer different brands for different knives. Your knives don't have to match.
I went to buy myself my first Chef's Knife. I tried everything Shun, Global and Wusthof had, and was just about to buy one of the Wusthofs, when just out of curiosity I decided to try the J. A. Henkel's. The J. A. Henkel's Twin Cuisine 8-inch Chef's knife fit into my hand as if it had been made just for me. And I have tiny hands. It is my favourite thing that I own in the world now!
I've been a Wusthof Classic gal for ?fifteen? years. Love the feel in my hands (large hands for a woman), love that it's one forged blade. I recently looked into Global, but it did not feel right in my hand, something about it didn't fit well. I've got the bread, 8" chefs, Santoku, paring tomato; looking into a slicer, maybe, maybe not. We'll see.
I've recently added a serrated slicer and a utility knife. I've had a steel for ages, but send my knives out once a year to Wusthof, an office of which is located close by, for professional shapening. Does anyone really use their shears anymore? I now ask my butcher do the work on my chicken, which is the only thing I bought them for. I've put together my knife set piece by piece. I'm not sure if there is another knife I'll ever need, which is a bummer; they're one of the few things I love shopping for, as I HATE SHOPPING FOR CLOTHES/MAKEUP or anything like that, foodie things yes, otherwise no. Any other knife recommendations? Please, give me a reason....
I do like the Wustof, I also have the serrated Julie, and it has to be one of the sharpest serrated knives, I have ever used.
As for my kitchen shears, I have to admit that I have 3 pairs of scissors in my kitchen. I use them almost everyday, for various things. They are sort of like really sharp tongs to me (is that weird?)
As for more things to buy for the kitchen...that will never stop Julie, have no fear. I am with you on the "don't like to shop" for makeup etc.
Get me into a kitchen store and I am at peace!
I also have many Shun knives and I do like them as well. I particularly love that they make knives for LEFT-HANDED people...ah, it's nice to be included :-)
Any knife, not just Henkels, should be honed with a steel prior to use in order that the blade does not become dull. To bring it to true sharpness, professional sharpening may be had. If your Wustof Classics are not honed regularly, they will become just as dull as your prior Henkel. Proper knife care is like good personal hygiene. Just my opinion, and I am no professional. Only a chick who loves cooking and all things about cooking.
It wasn't so much that I didn't keep the Henkels knives I had sharp, as it was I had to sharpen a lot more frequently than the Wustof set I currently use. I found I had to re-hone the edge every few months to keep a good edge on them. I only have to re-hone the edge on my Wustof's about once a year, a few strokes of the sharpening steel on a regular basis keeps them sharp the rest of the time.
Just had one of our members go out and buy a new knife and one thing I wanted to mention is that it is very common to get a few nicks or cuts when first starting to use a new knife.
The reason is that most are used to applying completely different pressure with their old dull knives. Then they go out and buy a new knife and they don't have to really apply much pressure at all, or any. That's when you get nicks easily if you are not adhering to the knife cutting fundamentals:
So be extra careful the first few times you use a brand new knife.