/ck/ - Food & Cooking

Will it cover best knives at 3 price points?

>>4495029
I consider Victorinox, Tojiro, and Hiromoto to be the best knives at their price point, but that is my objective opinion. I wouldn't mind putting this to a vote and adding revising the guide:

In your opinion:
What is the best knife under $50?
What is the best knife under $100?
What is the best knife under $150?

Thanks for doing this thread, I've got a semi decent set of knives, but want to know about up keeping it and proper use, in case I'm doing something I shouldn't.
Pic related, my knife set

>>4495052
I'm not the person you're talking with, but IMO, the term "best" can be misleading. Some people like softer steel, some people like harder steel, usually with a preference in stain resistance one way or the other. I agree that the three you like are good knives, but, especially with Hiromoto, there's a big difference between the AS and ginsan lines. The AS is my work horse, and it does a great job, but some people won't like the hardness of the core steel. Even though it's my main knife, I don't use it for everything, and I'm not sure I'd want it as a sole kitchen knife at home.

Would anyone recommend the Shun Chefs knife shown in OPs picture?
Been eyeing one off for a while now, just haven't had the spare cash to throw at a new knife.

>>4495151
Personally I think they're overpriced, but if you really like the look and feel of it, and you're OK with the price, you'll probably be happy with it. They'll perform similarly to high end German stainless.

>>4495118
I attempted to cover this base with the first question "How much are you willing to take care of your knife". If they don't want to take care of an expensive, harder steel knife, they should save their money and buy a cheap industrial one.

I'm trying to keep myself from over-complicating the the answer to "what should I buy", at least for the first part of this guide. The casual reader might lose interest if I go into too much detail about knife material, geometry, and hardness.

Basically, if someone told you they have $150, and they are willing to take good care of it, what knife would you recommend?

>>4495151
They have large, non-ambidextrous handles and a very pronounced belly. At that price you have a lot of options, and for my money I would prefer to get something slightly more artisanal.

SirSpice, why the FUCK would you be encouraging sticky status? Are you not one of us? Fess up, where the fuck did you come from, because you're not from here.

>>4495179
Yeah, I see what you are getting at. For most home cooks I'd stick with stainless steel, or very close to it. Ouside of the MAC, which you already listed: Wusthof has gone out of fashion, but the product hasn't changed, and they're still good. Can get an 8" classic or fancier ikon for $100-$130. Masamoto VG series gets a lot of praise, but I haven't used one. They're a touch over $150 for 210mm usually. I can't stand them, personally, but some people really like Globals. Along the same line as Wusthof, you don't hear much about F. Dick anymore, but they are making some good chef's knives still @ under $100. Outside of personal preference, I doubt anyone would be unhappy with any of those.

> not encouraging carbon steel
what is this I don't even......

>>4495268
I love carbon steel, but most home cooks will screw it up in no time. If someone were to tell me they want a knife that they can care for and be rewarded in kind for it, I'd go the carbon way, but I think most home cooks want something they can be a slob with (everyone makes mistakes, too) and not be punished for it.

>>4495287
And WTF are ceramic knives?

>>4495297
That thing not worth mentioning, IMO.

>>4495261
I'm not encouraging a sticky.

>>4495264
I might add the Ikon line if I get some more recommendations from users here. The Global G2 was my first chef's knife. I wouldn't recommend it as a first chef's knife.

>>4495268
This is a first time buyers guide. While I like carbon knives, I'd imagine some people might never cook again if their knife started rusting. I'm going to cover it more extensively in parts 2 and 4.

>>4495297
I don't recommend them, and I know no one that would. I might mention them in part 4.

>>4495297
What it sounds like - knives made of ceramic. I hear they can keep a razor-sharp edge pretty easily, but I also hear they can chip even easier. Almost impulse-bought a $10 ceramic knife from Wal-Mart just to try it out. My willpower was too strong, though, so you'll have to wait for a better personal review :)

>>4495268
>>4495287
>>4495983
Pye reporting. I almost exclusively use carbon steel knives. They are my babies, my beloved, I never want to be without them. I have other knives, but I rarely use them. Yes, carbon requires care, but not that much more care than you should be giving your knives anyway. You just must wash and dry well after use, and oil them. Ahhhhhh.....that razor sharpness. The deepest but cleanest cuts my hands have ever gotten, lol.

If going with how to choose, I would mention having the buyer actually hold the knife and see if he can use it (knuckles not hitting the cutting board, if he likes the weight, wtc).

Maybe save the different geometry for part 4 but mention that it does make a difference.

And as far as suggestions go, my first real kitchen knife was a Henckel, (http://www.amazon.com/Zwilling-J-A-Henckels-8-Inch-Stainless-Steel/dp/B000FMVS0E))

It is to this day my favorite knife and I still highly recommend it.

>>4494805

You should suggest bargain knife blocks.

Why shell out this kind of money for a single knife, when you can buy a wustoff or henckel set, with 5 other knives and a block for 300 bucks?

I know no one really needs anything other than an 8 inch chef, paring knife and a nice serrated bread loafer... but in a home kitchen where every blade may not be perfectly clean all the time, or you and a friend may need a couple blades to get through some veg for dinner... it's nice to have more than a single blade handy.

This single blade japanese knife shit is for kawaii bitches. German stainless steel is the greatest thing ever made.

So you've got all your premium knives and not one mention of any classic German designs? Most of them are shitty Asian-fusion knives, useless in a real kitchen. You need a decent knife that's good quality and wont break if you use it wrongly.

Pic related, a good bundle at a nice medium price range.

>>4495983
So what should i do with my dull knife.

>>4494805
I use a $16 meat cleaver to cut everything cuz I'm Chinese. Does that make me a bad person?

>>4496086

Only because you are chinese.

>>4496068
I've got the F. Dick 1905 series.
Bretty gud, but my favorite knives I got are my MAC SKS105 and SBK105

The MAC Ultimate series is fucking godly.

>>4496086
I passed on a $20 mandolin, figuring my chef's knife can slice whatever I need however thinly I need it given sufficient time and care. Not as fast as a mandolin, perhaps, but it gets the job done. I could probably get by with a cleaver and a paring knife, but I would, in fact, need that paring knife. Good on you if you can keep it super simple, though.

budget needs to mention sharpening right off the bat. I also agree with the comments about nationality (including more, not the idiot whining about weebs). French is nice.

>>4496086

Being chinese makes you a bad person.

>>4496099

I'm curious, what exactly do you use the paring knife for? I've never found the need for one. Granted I'm only doing home cooking so I'm not making fancy hand-carved garnishes but I've never found the need for one of those.

>>4496116

This guy doesn't know what to use the paring knife for! HAHAHAHA!

can anyone help out a sushifag with finding a good knife? I'm a lefty and the only knives available to me are right handed, I need a great knife that can easily slice rolls with minimal pressure... for lefties

>>4496149

Any of major Japanese knife makers will make left-handed knives, you just have to ask.

If you're looking for one on a budget then I'd check out Watanabe Blade; their basic line is very economical & available in left-hand. Just google for Watanabe Blade; you can order from them directly.

>>4496149

you can buy lefty yanagis, but most sushi cooks in my city use sujis which aren't handed (or at least not severely)

>>4496157

The owner of a local knife shop calls them "Yeah Niggas."
>mfw i try to keep a straight face.tiff

check out theese DIY knives!
http://www.youtube.com/watch?v=ytowKDGz1GQ

>>4496116
Peeling/chopping small fruits?

>>4495111
That is a solid set of knives

Both my mum and my dad own that set of knives.

They are sturdy, comfortable and last a long fucking time and keep an edge quite well

>>4496194
>http://www.youtube.com/watch?v=ytowKDGz1GQ

10/10 would watch again!

>>4496154
>>4496157
this looks pretty good for only $82 I'm looking on japanunique at their knives and the range from 200 to 400 for a damascus blade, but is that even necessary?

>>4496197

Why would you chop with something that doesn't have clearance for your knuckles over the cutting board? A chef's knife is much easier for chopping, and for peeling things like grapes just use the heel of the blade.

>>4496224
>peeling grapes

Why do people do that, like honestly i don't get it.

>>4496224
IMO paring knifes are more nimble than massive chefs knife, also if i just want to peel an apple it takes less effort to grab a paring knife, after use just quickly rinse it and leave it be
sorry for poor engrish

>>4496231
The ONLY reason to peel grapes is if you are making one of the few fine (mostly french) dishes, for both flavor and presentation. Otherwise, you're just being pretentious.

>>4496146
Laughed heartily. Also at that price tag. $50 for some shit-tickets? Of course, this is also a universe where Taco Bell is fine dining (and the only dining that doesn't involve rat meat).

>>4496116
I use it when carving fruit, mostly. Strawberries, where I whittle out the green bit and the flesh immediately attached, then often slice them thinly and serve. Apples, I like the fruit so much I carefully pare out the stems and seeds with a knife rather than using a melon baller or apple corer. It's easier for slicing small fruits in general than my 8" chef's knife.

Other uses may include separating meat from bone in things like pork chops or steaks or something. But yeah, mine's mostly used for fruit. Would probably be used for vegetables, too, if I ate any of the sort that needed slicing.

>not listing Global knives

>>4496254
There is an obvious reason for that.

>>4496231
I did it, to try it. The fruit is very soft without the peel, kind of like a small pear. I rather like them that way, but it's not really worth the effort.

And the skin by itself doesn't feel very good, in case you were curious.

>>4496254
>Global

>>4496256

That OP is a faggot? Global makes a great knife, especially for the price

>>4496086

I own two Chinese style meat cleavers and they are freaking AWESOME. They are my go to knives for just about everything. They are great for cutting up vegetables and meat. The only time I bust out my other knives is when I am dealing with smaller objects which need more precise cutting.

>>4496096

For 330 dollars it better be good.

i cook professionally and recently bought picture related from johnneeman.com handmade damascus steel knife. i use it for EVERYTHING, i work about 10 hours a day so far this knife has been in service for about 40 hours and is still going strong.

>>4496357
wat, picture won't show up. Nvm its the 4 something on his site.

>>4496357
You cook professionally with Rainbow Dash? I find that a little hard to believe.

>>4496382
Maybe he's from Europe and likes making beef related products.

>>4496204

from what I've read, Japan has weird hangups about knife finishes. the knife you linked would only be acceptable for home use due to the non mirror polish. you pay out the ass for mirror polish on a yanagi.

if you're not cooking for Japanese people kurouchi is irrelevant.

>>4494805
>no knife to cut fish filets
>no fruit knife

>>4496350
My go to is a #1 size Chinese cleaver. For 90% of what I do (home cooking) it's all I need.

>>4496394

If you want to change the finish on a knife to mirror.. that's pretty easy.

pick up some 3m psa lapping paper in the finest grits and go to town on whatever part you want to be mirror finished.

http://www.youtube.com/watch?v=4--HIDogrc8

>>4496356
550 dollars here in Denmark, nigga.

Shit is crazy expensive here. Knives are still worth it, in my opinion.

>>4496431

is 3m the brand or do you mean 3 micron? because I doubt 3 micron is enough to remove kurouchi efficiently. more like 20+ micron.

>>4496463

brand. that's why the rest of the post is all:

>in the finest grits

>>4496463

3m is the brand. psa = pressure sensitive adhesive

make a page on the wiki: http://ckguide.wikia.com/wiki/Ckguide_Wiki

>>4496601
This is like the third /ck/ wikia. Other ones are

http://4chanck.wikia.com/wiki/4chanck_Wiki
http://4chan-ck.wikia.com/wiki/The_/ck/_Wiki

>>4496039
>>You should suggest bargain knife blocks. Why shell out this kind of money for a single knife, when you can buy a wustoff or henckel set, with 5 other knives and a block for 300 bucks?

I don't recommend buying several knives from the same brand and line. I strongly believe that you should spend MOST of the money on the knife you will be using 90% of the time (chefs knife), and the rest on cheaper knives that you will use less frequently. Also, many sets contain redundant sizes, like an 8" chefs, a 7" santoku, and a 6" utility. If I'm buying six knives, I want one of them to be 10" or 12".

>>4496086
I think I might actually add that. I'm quite fond of my own Chinese cleavers. I just doubt that a first time buyer will even consider a Chinese cleaver.

>>4496149
You don't need a single bevel knife to slice rolls. Just get a long, thin slicer, and to sharpen it really well.

>>4496254
I might,the Global G2 chefs knife was my first good chef's knife. Unfortunately, some people find them uncomfortable and their hooked heel is notorious for clipping the index finger.

>>4496086
Same here bro. Japanese though.

>>4494805
Thanks op, this is excellent.
I am a college student and am already equipped with my Victorinox.

But its gone a little dull now. I await part 2 with great anticipation

This looks very good, OP. You should probably add some minor stuff, like what is the NSF seal for.

>>4497978
>I don't recommend buying several knives from the same brand and line.

Why not? A matching set looks far more pimp than some random, whack ass collection. And if you buy all from one good manufacturer, then they are all good knives.

I don't understand why you seem to be implying that peopole should spend a ton of money on one really good chef's knife and then go slumming on their other knives. Your recommendation seems half-assed.

>Also, many sets contain redundant sizes, like an 8" chefs, a 7" santoku, and a 6" utility.

Which you would recognize as valuable if your friends that cook with you, or your significant other, want to cook at the same time. Also a 8" Chef and 6" Utility is hardly redundant. But seriously.. Fuck Santoku blades.. what is this 2007?

>>4498706
>far more pimp

What the fuck is this shit, go back to /fa/

>implying you can't buy high quality knives individually

Maybe you need to stop buying your knives at Macy's.

>>4498817
>>implying you can't buy high quality knives individually

Not implying that at all. I am stating explicitly, that it is more expensive to buy all your high quality knives separately though.

Knife block sets almost always cost less than the combined individual values of the knives and usually include a nice block, and kitchen shears that can be disassembled and run through the dish washer. (Which is another handy thing that OP hasn't even bothered to discuss)


Ask any sushi chef how often they sharpen their Japanese steel and they will tell you "Everyday." That's how well a Japanese knife holds an edge. They don't even hold up against fish (the butter of meats) for more than day.

Mean while, the Germans are batch stamping out their 4 dollar shit blades which will still do better than most japanese steel. And they are still charging less for their forged blades which put their stamped crap to shame.

Bottom line, OP is a kawaii, Japanese knife lover and the Japanese don't make nice value sets like the Germans do, so he doesn't even want to discuss it.

>>4498843
>Ask any sushi chef how often they sharpen their Japanese steel and they will tell you "Everyday." That's how well a Japanese knife holds an edge. They don't even hold up against fish (the butter of meats) for more than day.

So much stupid here. The softer a material is, the sharper a blade has to be to cut it without tearing it. Butter is an emulsion rather than a solid, so it doesn't worry about tearing.

In other words, ANY knife used to precisely cut fish will be sharpened often to do a good job. And a barber will sharpen their straight razor often.

Now go back to your job selling german knife blocks door to door, pleb.

>>4496068

This

I rather have those 'industrial' knives, as I know they are durable and easy as fuck to sharpen.

>>4496116

Coring tomatoes is the best use of a paring knife. You could hold the tip of your chefs knife, but it gets all clumsy.

Also good for peeling, and tourne of vegetables. Which no one does anymore.

Also to whoever said peeling grapes with a French knife. You're dumb. One, who peels grapes any more? Is this 1982? And secondly, a french knife can do 90% of the cuts in a kitchen, however there are better knives for certain jobs.

Wouldn't any competently designed forged knife deserve a place on the premium chart? Like this one?

http://www.amazon.com/Victorinox-Forged-6-Inch-Utility-Knife/dp/B0017K2RO4/

>>4498843
>>Knife block sets almost always cost less than the combined individual values of the knives

Indeed, but the problem is that you're stuck with a several knives that are redundant to your chef's knife instead of having the knives that you actually need to use. For the price of one of those large sets I can pick and choose exactly what I need and save money because I'm concentrating the money where I need it and I'm not buying knives I won't use.

For example, consider pic related. The only things out of that set which I would ever use are:
The steel, Chef's knife, boning knife (only if it is flexible--can't tell from the photo), and the shears. Oh, and I could use the steak knives at the table. The serrated knife would be useful if only it had an offset handle. The rest of them are poor and unnecessary substitutes for a chef's knife. I don't need two santokus and a bunch of mid-sized knives if I have a chef's knife. They're a pointless expenditure.

For less money I could buy something like:
1 good chef's knife which would be used for 95% of my cutting
1 backup chef's knife (Victorniox, forschner, or Dexter)
1 offset serrated bread knife
1 heavy chinese cleaver
1 set of kitchen shears
1 steel
1 flexible boning knife
1 knife block

This way I can also spend the money where it counts--the Chef's knife, which I would use for 95% of my cutting--and I can buy less expensive knives for the less frequently used ones, such as the boning knife or the serrated knife.

>>4499007

forgot my pic like an idiot.

>>4498957

>>Coring tomatoes
I've never had a problem using the tip of my chef's knife.

>>Also good for peeling
A speed peeler is faster and easier.

>>tourne of vegetables
I'll grant you that one, but like you said, who the fuck does this? Perhaps in an upscale French restaurant but most cooks have no need for this.

>>4499013

In our kitchen our fucking dishwashers lose our speed peelers all the time, so I end up using my paring knife.

Also with coring tomatoes, like I said, it can be done with a chefs knife, however it is easier (and safer) with a paring knife.

>>4499007
>For less money I could buy something like:
>1 good chef's knife which would be used for 95% of my cutting
>1 backup chef's knife (Victorniox, forschner, or Dexter)
>1 offset serrated bread knife
>1 heavy chinese cleaver
>1 set of kitchen shears
>1 steel
>1 flexible boning knife
>1 knife block

First off.. you need to add at least one good quality paring knife for small detailed work.

And secondly, are you sure that's less money?

Add it up for me if you will. You can buy a wustoff (classic forged) 6 blade set that covers most of what you have there for 300. So you need to show that you can buy all that, at similar or higher quality than wustoff classic forged for under 300.

I think you'll spend over 300.

>>4499046
>>1 offset serrated bread knife

bread knife does not need to be offset so long as you can find a thick cutting board.. or the edge of a counter.

offset makes the sawing motion awkward.

>>4499013
>>>Coring tomatoes
>I've never had a problem using the tip of my chef's knife.

Hulling strawberries.

Removing the nasty center bits from apple slices.

>>4499046
http://www.amazon.com/Victorinox-Forged-8-Inch-Chefs-Knife/dp/B0017JWM2C/
$92
http://www.amazon.com/Victorinox-Swiss-4-Inch-Fibrox-Bread/dp/B008M5U1QI/
$25 ($117)
http://www.amazon.com/Winco-Heavy-Cleaver-Wooden-Handle/dp/B001CDVXUK/
$10 ($127)
http://www.amazon.com/Kitchenaid-Classic-Shears-With-Black/dp/B0050U240O/
$6 ($133)
http://www.amazon.com/Victorinox-Cutlery-6-Inch-Semi-Stiff-Boning/dp/B0000CF94L/
$16 ($149)
http://www.amazon.com/Smith-Abrasives-50028-Edgeware-Sharpening/dp/B001CR10UE/
$10 ($159)
http://www.amazon.com/Henckels-20-Slot-Super-Knife-Storage/dp/B0000CFNJ0/
$50 ($209)

All prices rounded up. The chef's knife listed is perfectly good, and you have plenty of wiggle room to opt instead for your favorite nihongo chefu knifeu or whatever.

>>4499077
So around 200 bucks.. and you only get one forged blade? no paring knife, and no back up chefs, or 6 inch utility?

after you throw in what's missing.. and upgrade to forged.. i'll take the wustoff classic set for the same price.

>>4499046

4499007 here. A couple people already replied but here's my take on it.

Regarding the paring knife: I don't work in a restaurant so I don't do fine detailed garnishes. I have never in my life found the need for a paring knife. I've owned one but never once used it. For little stuff like trimming the tops of tomatoes, etc, I just use the tip of my chef's knife, which I already have in my hand anyway. It works great for me. That being said, YMMV so if you want one they are hardly expensive so it wouldn't really affect your budget to add one if you want.

Anyway, here is what I have personally:
>1 good chef's knife
$120 spent on a MAC 10" French-style Chef's knife
>1 backup chef's knife
$18 for a 11" Dexter at the local restaurant supply
>1 offset serrated bread knife
$12 for a Forschner, also at local restaurant supply
>1 heavy chinese cleaver
$10 at the Asian market, It's some no-name brand.
>1 set of kitchen shears
Henkels $25
>1 steel
$15 for a DMT Diamond steel on sale at a local hunting & fishing show
>1 flexible boning knife
$15 Forschner from restaurant supply store
>1 knife block
I bought a cheap-ass knife set at Wal-Mart, kept the steak knives and the block. Cost $13 for a block plus 6 steak knives. I threw the rest of it away.

I spent about $225 on all that.

>>4499106
Why should everything be forged, really?

>>4499123

Durability and balance.

>>4499106

>one forged blade
Who cares? I'm using that knife all the time. The others don't need to be forged since they are rarely being used.

>>no paring knife
Indeed. Unless you're in a restaurant kitchen (or you have shitty dexterity) it's useless.

>>back up chef's
So add $15-20 to the total.

>>6 inch utility
Why would I want that? Everything I could do with it I can do with the Chef's knife. It's pointless.

Since were' talking about differences, your wusthof set is missing the cleaver, which is very useful if you process your own meat and for breaking down bones to make stock. Furthermore, in this configuration the serrated knife is preferable to the wusthof since it has an offset handle. Likewise the boning knife is flexible, whereas the wushof in the set is not. What the heck is the point of a non-flexible boning knife?

Also, whomever put this list together is greatly overspending on the knife block. You can get knife blocks much cheaper than buying a Henckels one.

>>4499131
Which is relevant for the nice chef's knife. Not for the backup, not for the big serrated slicer, and especially not for the flexing boning knife. At $200 you have $100 of wiggle room for whatever you want, maybe a ceramic knife, stamped backup knife and a nice forged 6" utility.

>>4499131

forging has nothing to do with balance.

Though that brings up a good point--how comfortable the knives are to use makes a big difference. You should buy a knife that feels comfortable in your hand; that is far more important than the brand name or what kind of nippon-german unobtanium steel the knife is made from. If it's not comfortable to use then it's pointless.

>>4499143
>Though that brings up a good point--how comfortable the knives are to use makes a big difference

This is totally true.

>>4499136
>Who cares? I'm using that knife all the time. The others don't need to be forged since they are rarely being used.

Maybe if some of your other knives were forged you find them more enjoyable to use. I can tell you that when I cook, which I do several times a week, I use my 8 inch the most... but I use either a 6 inch utility or pairing knife EVERY TIME I COOK as well. This is because I am usually doing a lot of detail work as I have a toddler to feed. Dicing grapes, hulling and quartering strawberries, slicing apples and removing the parts the toddler can't eat. I could probably do these things with an 8 inch chef.. but i would be losing more fruit.. and slicing grapes with an 8 inch chef looks retarded and i have to set a good example for my child. furthermore.. slicing grapes with a dull/cheap paring knife would be down right dangerous.

>missing the cleaver
If I want my bones broken, I ask the butcher to do it. Most of the bones come pre-broken at the asina grocery store i visit. I do not process my own meat for the most part.. and when I do, an 8 inch chefs has always seen me through the task easily. A chef's cleaver is probably THE DEFINITION of a single use shitty knife. It is the axe of the kitchen... not precise, just brute force. It has no place in my cooking.

>Indeed. Unless you're in a restaurant kitchen (or you have shitty dexterity) it's useless.
I can't believe you think you know anything about knives and are saying that paring knives are useless... I use my 8" chefs for plenty of tasks, but in no way would I ever declare a paring knife to be useless.

>>4499177
A stamped knife just doesn't hold its edge quite as long. Conversely it's also a little quicker to sharpen. And the boning knife makes a perfectly good paring knife.

I like to target the tools I want, not go for the "value pack" which is 75% crap I don't want, doesn't cover all the bases and is still more expensive than just picking the things I actually want.

>>4494805
Did someone say wustoff paring knife?

As you can tell by the stickers... These are useless and have seen no use.
Its nice to have a bunch because my friends come over and help cook from time to time. Its no fun if only one of gets to use a forged paring knife. Its also nice if one is dirty...

Of course.. Im wild rich and so i dont really have to do thiss shit on a budget like you plebs.

Can you rate my knives?

>>4499203
>metal handle
>bolster
>superfluous members
meh/10

Here for this so hard. HHHNNGGGG.

Thanks, OP!

>>4499203

Pic related.

>>4499211
>members

lel. I really am 12.

>>4499194
>wild rich
>doesn't have a maid to cook for his guests when they come over

Mmmmhmmm.

>>4499226

At least I am rich enough to know that maids aren't the ones in my household that I would delegate meal preparation to anyway. Your pleb is showing.

It's up to my Majordomo to decide the actual implementation of what I want to happen, when I delegate that task to him.

>>4499229
Majordomos don't do cooking. huehuehue

>what is kitchen maid tho

Good luck booking that chef of which you speak.

>>4499233

When I ask my Majordomo to have a meal prepped for myself and guests he then coordinates that acitivity with whatever chef, or catering organization. He is a coordinator. He makes sure the involved parties know whether to meet at my house, or my ship. He makes sure the chef, or catering org knows how the galley will be staffed and equipped.

I don't have time to do this shit.. and I certainly wouldn't trust this activity to a maid.

i found this:
>http://www.nisbets.co.uk/Victorinox-Cooks-Knife/C605/ProductDetail.raction

pardon my ignorance but is a cooks knife the same as a chefs knife?

>>4499194
>Wüsthof
>rich

Come on man. Those are standard housewife knives.

>>4499265
That's a stamped steel knife with a wood handle. Perfectly fine, but the forged knives hold an edge longer. You might as well go with the Fibrox handle.

>>4499265

Yes, a cooks knife is the same as a chef's knife.

>>4499369
>You might as well go with the Fibrox handle.

Wood handles feel nice in your hand.. but the second your father in law comes over and thinks he is helping out by doing the dishes.. you will be forced to decide whether you want to refinish your rose wood, or throw it out and buy another for cheaper.

Fucking father-in-laws. Why don't any of them know shit?!?!

As a cook that works the line in a cramped, busy kitchen every day I thought I might share some of my insight. I have two knives that I use every day without fail, my 8" chef's knife and my 7" offset bread knife. I've used both gyutos and german knives as my primary knife, currently I use a miyabi fusion 8".

Gyutos tend to perform the best when they're freshly sharpened but the thinness of the blade means that they tend to dull faster than germans under heavy use. They also have less weight which means that if they're not super sharp then they can get "stuck" when cutting very thick objects.

Germans tend to be less comfortable to use for me, especially the ones with a bolster that keeps me from choking up really high on the blade. They also never feel as sharp as a gyuto, but they're more durable and because of their weight they will continue to cut even when the blade is fairly dull. If you want to work in a kitchen and don't want to take care of your knife every day then go for a german. If you don't like the classic bolster or handle then the Wusthof Ikon series is good, if expensive.

I use a dexter v-lo 7" offset bread knife for cutting sandwiches and bread, tomatoes, avocadoes, and as a spatula since they always to disappear around dishwashers. The line in our kitchen is very cramped and I just don't have room to stand back and cut things with my hand off the cutting board like with a regular bread knife.

Continued

>>4500006
However, many people don't like the feel of an offset knife, use whatever is the most comfortable for you.

In addition to those two knives I also have a 10" bread knife, a 3" paring knife, a 5" boning knife, and a 9" suji. There are also a million different knives from sysco lying about the kitchen should I ever need a backup. That being said, I rarely ever use these knives except for specific tasks just because most of the time its faster for me to use the knife that I have on my station instead of pulling out my knife bag to grab the knife that's "correct" for the task.

I almost never use my paring knife unless it's for very detailed work. I cut strawberries every day and it's always with my chef's knife. For peeling I just use a speed peeler, I have a favorite that I hide so that it doesn't disappear on me.

Seriously, guys? I have one chef's knife and one smaller one for steaks,etc. The chef's knife I bought for like $10 at Target and I've used it for years. I just use an electric sharpener when it dulls... I don't see the point of this.

>>4499425
T's why I'm a bachelor for life B-)

>>4499265
Yes, the term is used interchangeably. The chef/cook knife's shape is based on a pattern that was originally used in the meat industry. Historically, home kitchens were not very big, and didn't necessarily have the counter space to put a cutting board on. The women who would do the cooking would use a small paring knife to cut food right into the pot. In contrast, the kitchens of the nobility had large dedicated kitchens, with professional cooks and chefs that used large knives to make elaborate meals. That is most likely were the term came from.