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/ck/ - Food & Cooking

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6863891 No.6863891 [Reply] [Original]

Looking to get either one good chef's knife or a chef's knife and a good paring knife. My budget it 150 and I would like to keep is as close to it as possible. What would be good brands and what would be ones to avoid.

>> No.6863940

Tojiro DP

>> No.6863980

>>6863891
WUSTOF ALL DAY ERR DAY

>> No.6864315

Shun classic

>> No.6865327

>>6863891
http://korin.com/site/home.html

>> No.6867108

What's a good chef's knife to get with no limit on budget? I was thinking of trying to get a Kramer custom, since I live within driving distance of him.

>> No.6867190

>>6867108
Toyama Noborikoi 240mm Gyuto.

>> No.6867198

>>6867108
Haburn Knives are fantastic. So are HHH and Delbert Ealy.

Depends on if you want American Custom knives or Japanese. For Japanese, Toyama Noborikoi are hard to beat.

>> No.6867210

>>6867108
You'll never get a Kramer. His wait list is years.

Go for Haburn or HHH. Their knives are just as good or maybe even better ground.

>> No.6867213

>>6867190
nip steel is a shit

>> No.6867218

>>6867213
While that's not true, I would like to hear how you came to that conclusion.

>> No.6867225

>>6867213
Most steel used for knives in Japan comes from Sweden.

>> No.6867968
File: 72 KB, 1400x308, 119€_chroma_type_301_p-18hm_kochmesser_hammerschlag_20.jpg [View same] [iqdb] [saucenao] [google]
6867968

My 8th chef´s knife arrives today...

>Tojiro DP
Awesome too

>> No.6869061
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6869061

>>6867968
# 7
Wüsthof Ikon

> U cant´t spell Führer without an Ü

>> No.6869101

>>6863891

I have a Wursthof 8" that I got for like 90ish. It's been a great purchase so far, other knifes do not even compare.

That said, make sure to get a sharpening steel and take care of it.

>> No.6869363

Henckles. 50-60 for the paring knife, 70-80 for the chef knife, and 25-30 for a steel. It'll last your entire life too, but what do I know? I'm just a guy with a couple sets of knives...

>> No.6869376
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6869376

masahiro 210mm is a great allrounder. it's very easy to handle, weight is low but still not too light. avoid global, victorinox and low budget knives. a good knife will last you forever if treated well, might aswell spend some money on it.

>>6864315
shun is overrated and the tip have a tendency to break off

>> No.6869462

Tojiro DP

>> No.6869479
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6869479

>>6863891
http://thesweethome.com/reviews/the-best-chefs-knife-for-most-cooks/
Tested against an array of Tojiro, Wusthof, Victorinox, Global, Mercer, & Henckels blades they say the MAC MTH-80 ($145) is the best:
http://www.amazon.com/MAC-MTH-80-Chefs-Knife-Dimples/dp/B000KXBSRQ

>> No.6869485

>>6869479
Also worth pointing out that it's mostly in agreement with benchmarking done by these guys a decade ago:
http://www.cookingforengineers.com/article/129/Chefs-Knives-Rated

>> No.6869986

http://www.chefscatalog.com/product/29291-Shun-Premier-Chefs-Knife.aspx?sourcecode=GW2GGP246&cod=AU&ccd=AUD&gdftrk=gdfV23800_a_7c2214_a_7c12937_a_7c44913&mkwid=sHN3OAX1V_dm&pcrid=53272618204&pkw=&pmt=&gclid=Cj0KEQjw98mvBRD-_ciSovKhq7gBEiQAEvsBZy22yoQGWH5WRRegWljXH-ge_93xiVRvkMkoJK4XIYAaAvyl8P8HAQ

Just bought this. Interested to see how the VG10 steel core compares to my old carbon steel old hickory kitchen knife for sharpness.

>> No.6870057

>>6863891
Wustof or a Henkels are a good choice.
I have a set of Twin Signatures

I have a Victorinox chef's knife that I LOVE for cutting vegetables because it's a little taller than my Henkel.

http://www.amazon.com/Victorinox-10-Inch-Chefs-Rosewood-Handle/dp/B0019X1BV4%3FSubscriptionId%3DAKIAILSHYYTFIVPWUY6Q%26tag%3Dduckduckgo-ffab-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB0019X1BV4

>> No.6870063

>>6869986

Sharpness has little to do with the steel. Sharpness is all about the sharpening process.

What the steel determines is how durable the edge is & how often it needs to be sharpened. It doesn't affect the degree of sharpness.

>> No.6870085

>>6870063
That's not entirely true. The harder something is the sharper you can get it. But you're correct for the most part.

>> No.6870088
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6870088

Do high end knives have a smooth or rounded spine? I find that I apply pressure where the arrow is and it's uncomfortable. My knife is a cheap department store knife though.

Should I adjust my technique or buy a better knife?

>> No.6870092

>>6870088
All respectable knives have rounded spines and choils.

If you are desperate, you can round with high grit sandpaper.

>> No.6870104
File: 2.45 MB, 710x400, food stuff.webm [View same] [iqdb] [saucenao] [google]
6870104

>>6870092
>All respectable knives have rounded spines and choils
This is what I needed to know. Thanx.

I've wanted a new knife for a while and will be ordering online so I won't get to feel the thing in my hand. So that's why I ask.

Thanx again. Please enjoy this webm as a token of my appreciation.

>> No.6870114

>>6870104
Dang it, who gave /tg/ that knife?

>> No.6870482

>>6870104
Need any recs? I know a shitton about knives. What's your budget?

>> No.6870592

>>6867225
>what is Hitachi
>what is Takefu

>> No.6870620

>>6870592
>what is wrong with hitachi?

>> No.6871870
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6871870

OP here. Went with the Tojiro DP and have to say it's very sharp and quite light. I think it was a good price as well. Thanks for the recommendation.

>> No.6871890

>>6870620
Nothing is wrong with hitachi, what gave you the idea I was implying there was?

I'm saying sandvik is not the only company im the world making non-garbage steel. The garbage steel is a specialty of the germans.