What is your favorite chef's knife? I just broke my fav ceramic knife>>>

H

heather_in_sf

Well-known member
and am looking for a good replacement for up at my boyfriend's house (he has terrible knives so I've been slowing improving his stock). So I found a great and inexpensive Japanese ceramic knife but broke the hank inside by smashing garlic (note to anyone who has one of these - don't smash garlic with it!).

So now, I'm going to bite the bullet and buy him a good knife (for general chopping and slicing - 8-10" knife). I have Wustoff at home, and have been intrigued with the Japanese ones that have the dimples in the sides, what ever they are called.

Would love your suggestions!

 
For me, unquestionably the Wusthof chef's knife with hollow/Granton edge...

It's the only knife I use from my collection anymore. The rest, except for a paring knife and kitchen shears, sit unused in the drawer (what a waste!). Works, of course, as a classic chef's knife but also cuts through bread, tomato, and cheese with ease (sorry, didn't intend to rhyme there). Easy to sharpen at home or professionally. I added a link to a picture of one, if the description sounds unfamiliar, though I got mine on eBay for under $50.

http://www.cutleryandmore.com/details.asp?SKU=6089&src=Froogle&cam=Products&kw=6089

 
That brings up a good point actually...

Heather, it's worth thinking about what shape knife you prefer working with as well (in this case, because that particular edge - if that's what you're looking for - is available on more than one knife shape). I didn't care for the santoku SHAPE, as I liked being able to rock my knife back and forth to the tip, as I'd always done with my basic chef's knife, so really fell in love with the Granton-edge chef's knife. So that santoku sits in the drawer too! (all those knives will go to a younger family member I think... if I can recall what the good-luck superstition with knife giving is! a coin? Argh, I'll find it...).

Good luck!

 
If you like the santuko but miss the curved blade, check out the FURI >>>

I know, I know. Rachel Ray recommends it but "Rache" uses the 7" with a rubber handle. The 8" FURI with the steel handle has a "scallopped edge" with the santoku shape in a curved, chef's knife-style blade. Check it out.

By the way, I purchased the Messermeister with the Granton Edge (as advertised in our beloved Bon Appetit) but was underwhelmed. I far prefer the FURI but it's such a personal thing, you have to decide for yourself.

Oh, and my favorite knife is a 14" Henckel Chef's Knife. Go figure.

http://www.shop.com/op/aprod-p25308657-k24-g4-~FURI+8+inch-nover?sourceid=3

 
I bought a Forschner Fibrox that Cooks Ilustrated recommended

and I am very happy with it. It is a great knife for the money (around $30).

 
Chef's knives....

I have found over the years that the knives that give the best value for money are the cheapy plastic handled ones - they last forever, can be sharpened over and over and wil sustain as many shocks as you can give them - even the dishwasher -

In a professional kitchen you will not find chefs using expensive knives - Victorinox, Granton, Mundial in various shapes and sizes - plus they are lighter so you can be more comfortable if you're chopping a bag of onions...

A lot of chefs like Global knives, but, I know many people who cannot use them, incuding me b/c of the skinny handles or the funny angles, they just hurt...

As far as size goes, I have found that a 6-8 inch knife is the most comfortable, I have small hands, and I hate heavy knives... but that is just preference -

I have found that hte granton edge is not great for chopping things like potatoes or onions, they tend to stick to the blade - they're great for slicing meat though...

Go have a look in a professional kicthen store, if you can, at least to have a look before you commit to an expensive showpiece knife...

 
I'm glad this topic came up. Do you sharpen your own Santoku? Mine seems a little dull NT

 
I love my Henckels Pro-S...

but it's because the balance is perfect for me. Have seen the Santokus - they look nice - but I can't justify getting one since my chef's knife works great.

 
I love my Santoku and I do not sharpen any of my knives. I use a steel on them each time I use them

and have them professionally sharpened when needed. Using a steel keeps the edges lined up for a long time.

 
Sandra, hmmm...

>In a professional kitchen you will not find chefs
>using expensive knives

I'd debate you on that one because I've seen and worked with the expensive knives in several professional kitchens. Yes while most kitchens don't invest in high quality knives, it depends on the kitchen, and I don't think making a sweeping statement either way holds up.

>I have found that hte granton edge is not great
>for chopping things like potatoes or onions, they
>tend to stick to the blade - they're great for
>slicing meat though...

That's a shame, I'm having great luck with mine with potatoes and onions, and I haven't found anything yet that sticks to the edge.

Ultimately, I think it's personal choice and budget dictating what you buy - but - I'm happy I invested in quality knives... it makes my prep time much more enjoyable.

 
I love my Henckels chef's knife too, and for the same reason...

It's an 8" knife and I've used it for over 20 years but I'm now thinking of moving up in size to either a 10 or 12". (It's funny - the first chef's knife I ever purchased was only 6" - now it looks more like a paring knife to me!)

I've also been considering a santoku, but I'm a little hesitant because I'm not sure how I would adjust to chopping without the ability to use a rocking motion. Steve's suggestion of the Furi, with 'scalloped edge' has piqued my interest - I'll have to think about that.

 
I love my santoku's!!! Got a Wusthof Grand Prix and a Shun...

My Wusthof Grand Prix has the granton edge, the Shun does not.

The Shun is heavier than the Grand Prix, which would probably be closer in weight to your ceramic knife.

Santoku's generally have thinner blades, and are good chopping, and does really well for slicing things really thin.

I love the beauty of the Shun, but keep in mind it's really made for right handers. Look at the handle from the back end - you'll see it's shaped like a D. Plus the blade is offset from the handle just a tad - more room on the right side for all your fingers.

I always reach for either of these knives, and only use a chef's knife when I need the length of a 10" knife, or to use the pointy end when taking meats off the bone.

Steve's 14" chef's is not a knife - IT'S A SWORD!!!

 
My husband gave me a Henkel's knife for Christmas, but it is dull aready...

do you know how I can sharpen it?

 
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