Chef knives

[Anonymous No.11914447]

What chef knife would you recommend? I have $100 to spend, I prefer heavier ones.

Is there any tier list, like on other boards?

[Anonymous No.11914485]

i'm curious of what people have to say on this. i'll start by listing the names i've heard to be quality.
wusthoff, zwilling, sabatier, fujiwara, kamikoto, shun.

the past threads on the matter have had people broadly generalise between german and japanese knives, usually with no actual consensus reached. when you get pegged with some names, look for features in their knives that you find important. of course in your case, starting with the weight.
otherwise, the curve of the blade, depending on your chopping style.
the width of the blade, depending on your ingredients.
the width of the bolster, or lack thereof.
the angle of the edge, too.

i'm still shopping around and lurking these threads myself, so i can't definitively name a knife or brand. my day-to-day is an incredibly tired and never-sharpened exhaustive set of sabatier knives. i also had the honour of baptising a friend's kamikoto knife trio, which was a dream. i've yet to try any fresh or at least well-maintained german knives.

[Anonymous No.11914495]

Many people seem to recommend this one as the best bang for the buck for a home kitchen:
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/ref=sr_1_1?keywords=5.2063.20&qid=1550322704&s=home-garden&sr=1-1

[Anonymous No.11914503]

Get one of those Vietnamese leaf spring knives from cktg and learn to sharpen. Marble plates and lapping film are a very cheap entry point. Could pick it all up for 100, gift the knife to someone next year, and pick yourself up something nice then.

[Anonymous No.11914506]

Get a $10 cleaver and sharpen it yourself.

[Anonymous No.11914523]

>>11914503
>>11914506
I had a santoku and a clever - I did not like the cutting style. I am not saying it's not efficient, but I feel that a classic chef knife is more of an all-rounder.

[Anonymous No.11914524]

Seriously look at this shit. It will last forever and does everything.

[Anonymous No.11914527]

>>11914523
Fair nuff. I paid quite a lot for a gyuto once. Never again. Home sharpen is the way to go.

[Anonymous No.11914530]

>>11914523
At your level you are significantly worse than your tool is. You're not good enough to have a preference. Go cut onions.

[Anonymous No.11914533]

>>11914447
I've had nothing but good experiences with wusthoff knives. One that I've owned for over a decade and I've only had to sharpen it twice.

[Anonymous No.11914566]

>>11914485
>kamikoto
Lol nice try kamikoto shill

[Anonymous No.11914567]

>>11914530
By preference I mean the thing I enjoy more. But probably you are right.

[Anonymous No.11914576]

Anything where the handle doesnt fall off from the steel is a good knife. If you can sharpen it

[Anonymous No.11914577]

>>11914530
>cutting onions is complicated
t. the homemade spaghetti sauce sperg

[Anonymous No.11914586]

>>11914576
>sharpening is hard
t. can’t stop bragging that he upgraded from velcro to shoelaces

[Anonymous No.11914589]

>>11914577
Repetitive tasks build skill. You'd think after 2500 shitposts you be decent at them.

[Anonymous No.11914638]

>>11914533
>I've only had to sharpen it twice
Thats most likely because you have forgotten what an actually sharp knife feels like ... if you cook regularly an edge can use at least monthly touch ups.

[Anonymous No.11914645]

>>11914638
krautshit owners think sharp edges are a design flaw

[Anonymous No.11914763]

>>11914495
This

[Anonymous No.11914861]

2 weeks before I get my first meme knife.

[Anonymous No.11914945]

>>11914763
I didn't like how light it is, though. I got a Fiskars functional form. It was much more hefty, but the shape is a bit too flat.

[Anonymous No.11914959]

>>11914485
>fujiwara

[Anonymous No.11914982]

>>11914861
I'd be interested in that one but it is already pretty obvious from the picture that it will not have enough knuckle clearance for properly working on the board.

[Anonymous No.11915315]

>>11914485


My two regulars are an 8'' Shun chef knife and an 8'' Enso kiritsuke. I use the Shun for all around use and the Enso for breaking down lobsters because its a heavier knife. They get sharpened every other week just because they get used every single day so they start to dull rather quickly.

I've never really been a fan of European knives. Can't really give an answer as to why, but I've noticed that a lot of European knives have the boot at the end of the handle and that's uncomfortable to me.

Go to a knife store and just hold some of the different varieties, you'll find something you'll like.

[Anonymous No.11915455]

>>11914447
My last knife was the Opinel Santoku. The (near)linear edge makes it easy to sharpen.
The 12C27 steel is good and can handle a stone up to 10000grid. Splitting hairs is easy and it stays sharp for 2-3months. Resharpen needs 10min

[Anonymous No.11915607]

>>11914447
Under $100? Victorinox Fibrox 8" Chefs knife.

[Anonymous No.11915709]

>>11914485
>no actual consensus reached
Lolno. Weeboos don't want to hear it but professionals have been saying the same over and over again, Japanese knives are not used for everyday cooking, they chip too easily. Professionals use their jap knives maybe once or twice a week for super thin cuts they want for presentation. Heck, we had Japanese cooks here saying they use mostly Western style knives.

[Anonymous No.11915868]

>>11915709
Dude there are hundreds if not thousands of different styles, brands, types and makers of Japanese knife. ther is no succh thing as "the" Japanese knife that is the delicate fragile thing you picture it as. A proper Japanese Deba is a massive chunk of iron that is as sturdy as an European butcher's cleaver. I use a highly thinned Tojiro DP 240mm gyuto for all tasks in the kitchen and it is absolutely sturdy enough for that.

[Anonymous No.11915970]

@11915709
not even a (You)

[Anonymous No.11916028]

>>11915455
>stone up to 10000grid. Splitting hairs is easy
Dude, just chill !

[Anonymous No.11916878]

>>11914447
>Is there any tier list, like on other boards?
Actually, yes there is. This is from a few years ago but is still relevant.

[Anonymous No.11916881]

>>11916878

[Anonymous No.11917089]

>>11916881
where can I find the other guides