Opinion On Kitchen Knives:
I'm looking for advice on buying a set of replacement knives for my kitchen. I've had the set we've been using (Ginsu serrated) for some years now and would like to get myself something more effective and sharp for everyday use. One look at Amazon and the huge number of blades and brands out there has shown that my knowledge is inadequate on the subject. I want some low maintenance blades that will keep an edge for a long time. Steel? Ceramic? Titanium? Brands? Someone who knows this stuff and can point me in a reasonable direction to start at without bankrupting my home budget please throw some suggestions at me?
#InformationPlease #Knives #Kitchen #ShoppingSuggestions #HouseholdKitchen
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Bob Lai
in reply to Joseph Teller • • •NOTES ON MANUFACTURERS
Global
Made in Niigata, Japan
Cromova 18 Stainless Steel is a patented blend of 18% Chromium, Molybdenum, and Vanadium
No bolster.
Edge is ground to a point as opposed to a bevel, resulting in a sharper blade that holds its edge longer.
Handle is hollow and filled with sand.
G, GS, GF, and GSF series, G and GS are lighter blades.
Kyocera
Ceramic, 10x longer lasting
Light, balanced, rust-proof, germ resistant
lifetime sharpening
Miyabi
Made in Seiki, Japan
Stainless Steel
Sandblasted ‘katana’ edges.
Shun
Made in Seiki City, Japan
Damascus-clad steel. Blend of Damascus and stainless produces a katana-like ‘hamon’ (tempering) line.
Free sharpening for life of blade
Wusthof
Made in Solingen, Germany
Precision Edge Technology - robotic sharpening, ’20% sharper’ than manually sharpened blades.
Zwilling
Made in Solingen, Germany
Angled bolster, contoured grip for better handling
Michael Moceri
in reply to Joseph Teller • • •Honestly, I find that design is often more important to me than brand. Like I genuinely dislike a full bolster on a kitchen knife, so I'll hate using the best brand in the world if the knife I'm using has a full bolster. And I strongly prefer a full flat grind over something with a chonky saber grind.
So before you buy anything, reflect on your preferences. Do you like points that are dropped really close to the cutting surface, or way back even with the spine? How do you like your bolsters? Is there anything about knives you've used in the past that made it unpleasant for you?
It's also worth considering which knives you actually use. Me, I use a chef knife for maybe 90% of food prep cutting. And I never use serrated prep knives, because I'd rather use something with a sharp edge, so I even cut bread with my (razor sharp) chef knife.
Once you know what knives you want in a set and what features you want them to have, that's when you want to start shopping. When you're looking for something that fits a particular set of criteria rather than hoping to get a good o
... show moreHonestly, I find that design is often more important to me than brand. Like I genuinely dislike a full bolster on a kitchen knife, so I'll hate using the best brand in the world if the knife I'm using has a full bolster. And I strongly prefer a full flat grind over something with a chonky saber grind.
So before you buy anything, reflect on your preferences. Do you like points that are dropped really close to the cutting surface, or way back even with the spine? How do you like your bolsters? Is there anything about knives you've used in the past that made it unpleasant for you?
It's also worth considering which knives you actually use. Me, I use a chef knife for maybe 90% of food prep cutting. And I never use serrated prep knives, because I'd rather use something with a sharp edge, so I even cut bread with my (razor sharp) chef knife.
Once you know what knives you want in a set and what features you want them to have, that's when you want to start shopping. When you're looking for something that fits a particular set of criteria rather than hoping to get a good one. Because good is relative.
tomgrzybow
in reply to Joseph Teller • • •tomgrzybow
in reply to Joseph Teller • • •Bob Lai
in reply to Joseph Teller • • •My personal knife kit uses Wusthof blades (8" Chef's Knife, Serrated Bread Knife, Paring Knife, Japanese-style Honesuki (Boning)). The knives in our kitchen are an Anolon 14-piece set (Chef's Knife, Santoku, Paring, Bread Knife, Carving Knife, Tomato Knife, six steak knives, shears, honing steel).
I like Wusthof knives for their weight, but also because they have a thick bolster and the heel of the blade is not sharpened.
Definitely make sure that the knife you choose is full-tang - either a handle with scales held together by visible pins, or a through-tang with a metal butt cap. If you can't see the edges and/or there's not a butt cap, the blade may be a tapered 'rat tail' tang, which is prone to breaking at the heel.
Don't feel obligated to get a multi-piece set. Your basic knife kit is a chef's knife, a bread knife, and a paring knife. Williams-Sonoma has this for $165.
You also might want to look at Pots&Pans.com. I believe this is the online outlet for Meyer Cookware, which makes Anolon, Ayesha Curry, Rachael Ray, etc.
Trusted Brands for Every Kitchen | PotsandPans
PotsandPansBob Lai
in reply to Joseph Teller • • •tomgrzybow
in reply to Joseph Teller • • •Definitely make sure that the knife you choose is full-tang
Much more robust. The balance is better also.
Bob Lai
in reply to Joseph Teller • • •One of the reasons I like Wusthof.
Whuffo
in reply to Joseph Teller • • •Joseph Teller
in reply to Joseph Teller • • •Thanks Everyone on this advice, especially the details @Bob Lai on the various brands. Now I have a good starting place.
I knew about the full Tang consideration, having many years ago used a some cheap blades that did not hold up as it did not have a full tang and did indeed snap on me at a bad time (this was back in my convention days, and the only time I ever had a blade break on me when cutting a loaf of bread up).
tomgrzybow
in reply to Joseph Teller • • •Bob Lai
in reply to Joseph Teller • • •Before I officially got the instructor's position, I was teaching the knife skills class. (Having taken over for the prior instructor who resigned after a rough weekend of regular classes - he went long in his first class, which left him no time to prepare for his second, etc.)
The manufacturers' notes are because all employees were supposed to be conversant on major products, and, being the knife guy, I had to know the subject.
Sam Smith
in reply to Joseph Teller • • •Bob Lai
in reply to Joseph Teller • • •If there's a Sur la Table in your area that offers classes, Knife Skills is usually offered once or twice a month, and it's the least expensive class in the lineup.
I'd have to join Instagram or something to offer video coaching.