New Chef's Knife Recommendation

[gomestar]

Korin has loads of Japanese knives.

 

[patrickBOOTH]

I don't think I want Japanese knives though.

 

[whiteslashasian]



I don't think I want Japanese knives though.

The chefs I know all use Korin or Shun it seems.

If you want something inexpensive and decent just get some Victorinox (Forschner) Fibrox blades, santoku or chef's knife, a waterstone and a honing steel/ceramic. They're a tad light weight, but for normal kitchen duties are more than up to the task.

 

[Manton]

Korin is not a brand, it's a store. Although I think they do have one or two house brand private label knives.

 

[whiteslashasian]



Korin is not a brand, it's a store. Although I think they do have one or two house brand private label knives.

The house label knives it must be. Because I saw Korin on the inner packaging.

 

[indesertum]



I don't think I want Japanese knives though.

Japanese make a variety of styles unlike the germans. If you look for knives with a western handle those will tend to be more round in the belly vs straight. Also from what I understand Germans tend to use softer steels and will need more frequent sharpening although the angles and softness make it easier to sharpen

I agree with gome. Go check out Korin. They'll have something you like

If not I guess you can get a shun or something :rollseyes:

 

[philosophe]

Go to a store with a large selection of knives and see what feels good in your hand. I have knives from several different makers and enjoy them all.

 

[foodguy]



Go to a store with a large selection of knives and see what feels good in your hand. I have knives from several different makers and enjoy them all.

it's all about the feel. different knives have different blade weights, handle shapes, and different balancing points. a lot of chefs are enamored of japanese knives because they make it easier to make very clean, very geometric cuts.:foo: if you're not someone who obsesses over cutting brunoise in perfect cubes, you might well be just as happy with another kind of knife. indeed, i agree with your description that japanese knives (the western-style chefs knife is called a gyutou) a little brittle feeling. i've got one and used it for years, but i've gradually gone back to using my old wusthoff. but then, i'm a sloppy kind of cook.
i have found my japanese knife to hold an edge longer but to be much harder to sharpen. if you get one, you mgiht want to investigate finding a sharpener who will do them well (if you're in nyc, that would be korin). wusthofs don't get dull frequently (aside from steeling, i give mine a decent touch-up sharpening maybe once a month), and they do re-sharpen quite easily.

 

[patrickBOOTH]

I ended up getting a 6 piece set and block from MAC professional series. I like them because of the balance and the fact that they are Japanese, but not as straight bladed as shuns and some others in the ~$450 price range. I like how they felt and since I am just getting into knives and cooking I figure I should learn with these, learn how to hon and see how things go.

 

[indesertum]

Nice. Get a stone too. I find sharpening my knives very zen like and calming and the blade is tons of fun to use afterwards

 

[patrickBOOTH]

It came with some weird roller thing that said "great for MAC knives". I am used to using a stone though, I might get one. In high school and college I worked as a landscaper and had a skinner knife on my belt at all times for different purposes. I got used to keeping it nice and sharp. As the guy who taught me to use it used to say, "The most dangerous knife is a dull knife", and he's right, ask me how I know.

 

[indesertum]

You were playing with ********** and a knife fell and chopped the tip off.

Nice. Not sure what a roller is but if Mac included it I'm sure it's fine

 

[patrickBOOTH]



You were playing with ********** and a knife fell and chopped the tip off.

If this were true my life would be much less complicated.

 

[CalTex]

so how do you know????

 

[acidboy]

(not mine)