[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 51 KB, 400x294, knives1.jpg [View same] [iqdb] [saucenao] [google]
4596541 No.4596541 [Reply] [Original]

How does /ck/ feel about competing knife brands? What do you think is the best brand of knife to use?

>> No.4596549

Either Wusthof or Swiss.

>> No.4596550

>>4596549
Swiss as in victorinox?

>> No.4596551

>>4596549
Make that Victorinox.

>> No.4596580

>>4596551
What about wusthof, henckels, or shun?

>> No.4596586

>>4596580
Wusthof is definitely the best due to German engineering. Lots of celebrity chefs use it. Price isn't that affordable though.

Best best for the most people is Victorinox.

The other two, have not heard of.

>> No.4596588

http://www.americastestkitchen.com/equipment-reviews/detail.php?docid=32203&incode=M**ASCA00

>> No.4596587
File: 18 KB, 960x367, buck.jpg [View same] [iqdb] [saucenao] [google]
4596587

Buck Knives

>> No.4596593

>>4596586
>>4596586
I'm gonna be straight with you... the only two knives I use are my shun classic 8" chef and paring knives. I'm not worried about price, since I cook professionally. I'm just interested in what the rest of /ck/ thinks.

>> No.4596596

Global is pretty okay, if a little expensive.

>> No.4596602

>>4596596
why do you say that?

>> No.4596603

I got a block of calphalon knives. I've used them every day for the past 3 years. Only the 5" sitaku is starting to get dull.

>> No.4596611

>>4596596

global is my go to knife. have a few of them and a few wustofs. i like both brands but will go to globals for everythign except cutting heavy meat

>> No.4596615

>>4596603
I sharpen my knives every day, so that's not as much of an issue... I mean, ability to hold an edge is a factor, but the whole cutco "holds an edge for 40 years" shit ain't even a thang, because no knife can hold the kind of edge I want for more than a few hours.

>> No.4596618

>>4596611
tell me about your cutting of heavy meat

>> No.4596620

>>4596602

not the same guy. but i like them more than shun or wustof. japanese blade so it keeps a sharper angle, but still ergonomically european. price is equivalent to wustof classics

>> No.4596627

>>4596620
Isn't shun a japanese edge? What about smaller japanese dealers that hand make every knife?

I know I actually prefer the japanese handles

>> No.4596630

>>4596602
Well, they're around the same price as Wusthof in some places, and I don't think they're quite that level.
They're better than Vict. though. I would never pay full price for them.

>> No.4596637

>>4596627

yeah shun is japanese blade, but i dont like the circular handles. conversely, i like the handles of wustof, but not the blade.

>>4596618

cuttign a whole steamship round of beef is way better with a thick blade.

smaller japanese dealers are hit and miss. if you like japanese ergonomics and have a recommendation for a certain company and want to shell out the dough, it's a great option

>> No.4596638

>>4596630
You don't think global is as good as wusthof?

>> No.4596641

>>4596630

globals are way better than victronox, and on par with wustof and shun

>> No.4596657

>>4596641
What do you think of the thickness of a wusthof blade?

>> No.4596660

>>4596657

its nice, but doesnt stay as sharp as long as a japanese edge

>> No.4596663

>>4596627
>Isn't shun a japanese edge
What is that I don't even? They use thinner harder steel which allows the knife to take a sharper but is more brittle/prone to chipping if misused as a result. But Shun also uses a classic German chef knife profile which is best suited for rough work because they're fucktarded. For using a shape best suited for beating the shit out of stuff with a thin blade best suited for precision.

Global is the French chef pattern knife that has sort of made it big, but if you prefer Japanese handles your best bet is a Masamoto KS gyuto since it's a perfect French chef/sabatier clone (which excels at slicing and is a great match for the steel unlike a German chef) in thinner/harder steel and with the Japanese handle.

If you don't want a J handle the Masamoto HC or Misono UX10 depending on if you want stainless is where you look. At the bargain level Fujiwara is the pick since Tojiro went up in price and is superior to Global, too.

Unless by "smaller" you mean people putting out ten knives a year for a grand apiece, in which case each knife will be different and advice becomes tricky.

>> No.4596665

>>4596660
I asked, because I actually think wusthof knives are far too thick and tend to split rather than cut through so many things.

>> No.4596669

>>4596663
are you a professional cook?

>> No.4596673

I recently bought this baby and I like it.

http://www.dick-messer.de/wbc.php?sid=17988f89665&tpl=pzoom.html&pid=3749

Are F. Dick Solingen knives even available in the US or would they be banned from stores because of their name :-D

>> No.4596670

>>4596657
It's great if you're hacking apart a chicken or are an idiot and want to use it as a construction tool when you're not cooking. They're soft and fat, which makes them forgiving to abuse. But they're also soft and fat, which makes them clumsy and dull even at their best. They do, though, serve a purpose if you need to do a lot of beater work.

>> No.4596675

>>4596669
I was for about five years, yes. Ended up doing it because I loved cooking more than anything else. Ended up hating cooking more than anything else by the time I was done.

>> No.4596682

>>4596675
Ok, because I've been cooking professionally for about 6 months. I do love it, but when I worked at a higher volume restaurant, it sort of sucked. (more because I was stressed about the work... the guidance from the chefs made me significantly better than I would have been otherwise)

>> No.4596685

>>4596682

stress comes with the job, listen to your chefs and get your mise down to a science, it'll make things easier. good luck.

>> No.4596695

>>4596685
>>4596685
I learned SO much humility in my first 2 months of working for Chef Tony Liu...

>> No.4596698

>>4596695

do you work at morandi?

>> No.4596703

>>4596698
Used to work at Pulino's, actually. I've worked with guys from Morandi's, though.

>> No.4596705

>>4596703

thats cool man. stick with the good chefs. youll go places

>> No.4596706

>>4596705
Have you seen Tony's Iron Chef challenge? I mean, he lost, but he did a pretty good job. The suis chef in that challenge was Evyatar, who was my CDC at Pulino's.

>> No.4596709

>>4596706
havent seen that episode, i'll have to find it.

i know his name from the james beard foundation, seen a few of his recipes.

did you go to school?

>> No.4596713

>>4596709
No, I actually got a job there because I had a background in pizza in high school, and Obama's america makes it impossible for those with a liberal arts degree to get any "real" job.

>> No.4596718

>>4596713

well if you have the crazy work ethics and like working all the time, there is money to be made in the food industry. i work as a sous chef at a hotel and run the catering kitchen for special events. make 57k a year. not bad for a 24 year old with no schooling besides high school

>> No.4596721

>>4596718
You're right, that's not bad... I'm 23, though, and *have* schooling. It pisses me off that I grew up thinking good grades would get me somewhere past 57k, no offense... I'm really glad for your success, though! I sort of wish I was at that point. I don't have the skills yet, unfortunatley.

>> No.4596730

>>4596721

i feel ya. no offense taken. i didnt think i'd be working in the food indutsry, just kind of droped out of college because my family wasnt supporting me. 7 years later im kinda good at it and figured i'd try my luck. i hope to be the head chef or cdc in a fancy resort in napa or las vegas.

>> No.4596747

>>4596730
And I would be honored to work for/with you. The place where I'm working now teaches me nothing. Anyway... I think we're the only two people responding to this thread anymore.

>> No.4596753

>>4596747

yeah. turned into a chat now. have a good evening and good luck in any endeavor you take, be it food related or otherwise. remember mise en place. live it in and out of the kitchen

>> No.4596791

>>4596586
Your opinion is invalid. Have you seriously never heard of Shun or Henckels?

>> No.4597397

I was looking at buying a new knife for Mother's day (pretty much an excuse splurge a bit on a knife :)). I compared the Wusthof and the Global, since I heard they were good brands and they were within my price range. Ended up going for the Global because I liked the thinner blade for more precise cuts and such, whereas the Wusthof just seemed fat as hell to me (and unnecessary for the hard stuff as I have a big Chinese cleaver for that). I have to admit though, the Global's handle is a little uncomfortable for me in comparison to the Wusthof. If anyone is thinking of buying the Global (or any knife for that matter), I really suggest seeking it out at a store where you can feel it in your hand.
The Global also looks awesome.

>> No.4597411

>>4597397
>the Global's handle is a little uncomfortable for me in comparison to the Wusthof
Hate to be that guy, but are you saying you're actually holding the handle? Because if you are then read up on how to use a knife with a pinch grip—pinch the top of the blade right above the heel between thumb and the knuckle of your index finger, and let your middle, ring, and pinky fingers curl lightly/rest against the actual handle without gripping it tightly.

If you're holding a knife properly (ie., by not actually grabbing the handle like you're taking a broadsword into battle) then as long as there's finger clearance it hardly matters what size/shape the handle is.

>> No.4597413
File: 481 KB, 4115x880, SKS-105.jpg [View same] [iqdb] [saucenao] [google]
4597413

It's common knowledge that MAC knives are the best knives in the world.

>> No.4597419
File: 93 KB, 400x528, garlicpress.jpg [View same] [iqdb] [saucenao] [google]
4597419

>>4597413
>citation needed

>> No.4597422
File: 16 KB, 400x400, back0.jpg [View same] [iqdb] [saucenao] [google]
4597422

>>4597411

What you're writing is true, but it's not really relevant since he's buying the knife for his Mother. What really matters is how it feels in his mother's hand, not his hand.

Also, pic related. It's how to properly hold a chef's knife.

>> No.4597430

>>4597419
>Used by Marco Pierre White
>Used by Thomas Keller
>Used by Thomas Rode Anderson
>Used by Gordon Ramsay

>> No.4597433
File: 215 KB, 630x470, look at.png [View same] [iqdb] [saucenao] [google]
4597433

>>4597422
>pic related. It's how to properly hold a chef's knife.

>> No.4597436

>>4597433
You're a fucking idiot.

I bet you grip with your entire hand on the handle.

>> No.4597450

>>4597411

I don't hold it like a broadsword, though I don't think I really accentuate the pinch part of the grip either. I can definitely work on my knife-work though, many years of using a weird, shitty knife that I don't even know the name of hasn't bred any good habits. Can't really describe it, but will be working on it as I get used to it. Thanks.

>>4597422

Another reason why I chose the Global was because it's light and all, theoretically more suited to a woman's smaller hand. But I unashamedly admit the main rationale behind the purchase was because I wanted an actual chef's knife instead of that blade-stuck-in-plastic knife that we had before.

>> No.4597451

>>4597422
Sure, but he also said the handle's uncomfortable for him. And in that picture chef dude's going a little death grip with the back three, as depending on what slicing motion you're using and at which point of it you're at the bottom of the handle should be pressing down against your fingertips or the top should press against the base of your thumb/palm, but the only place you should actually "grip" the knife is ahead of the handle (which isn't meant as a lecture to you/anybody who maybe does it that way and is comfortable with it, more for the sake of uncomfortable handle guy since if you hold as tightly as that with your back fingers handle shape/size is going to start being an issue albeit less than if you're full-on holding the handle).

>> No.4597468

>>4597430

1) That doesn't mean they're the best. A professional kitchen has to optimize many variables including cost, durability, and performance. The most economical business decision isn't necissarily the "best", and the needs of a pro kitchen doesn't necissiarily equate to a home cook.

2) I don't watch much Marco of Anderson, but I've seen Ramsay and Keller use a variety of different knives on various youtube videos. Are you claiming that all of those are the "best"?

>> No.4597474

>>4597468
yes

>> No.4597476

>>4597451
>And in that picture chef dude's going a little death grip with the back three,

Dude, relax. It was a pic I found on google after a few seconds of searching. It was meant to illustrate that you grasp the blade between thumb and forefinger instead of having a "fist grip" on the handle as many people seem to believe. Is it perfect? No, of course not. But it shows that the "fist grip" (or as you guys are calling it here--the "bastard sword grip") is incorrect.

>> No.4597486

I pick my knives out based on how cool they look

I-I'm sorry, /ck/...

>> No.4597489

>>4597476
I am relaxed. Just thought that given the potentially instructional nature, it needed to be emphasized that you shouldn't be utilizing a hard grip with your back fingers since the image in fact showed somebody utilizing a hard grip.

>> No.4597495
File: 23 KB, 400x534, guy.jpg [View same] [iqdb] [saucenao] [google]
4597495

>>4597486
You're my kind of guy, anon.

>> No.4597651

>>4596541
>How does /ck/ feel about competing knife brands?
Too much autism here about them, that's what I feel.

>What do you think is the best brand of knife to use?
No such thing mate. It's like asking "Best brand of running shoe?" There just ain't one.

Once you get past a certain quality it's about what you like the feel of and secondarily (for me at least) how it looks. There are maybe 50 brands of knife that are Good Enough or better, with maybe a score in the top strata that are really excellent quality in every respect.

Price range in that God-tier strata is from ~$200 to $5,000+ (per knife).