reddit chef knife recommendation

The set includes an 8-inch chef’s knife, a 7-inch santoku, a 6-inch utility knife, an 8-inch bread knife and a 3.75-inch paring knife, as well as its very own block to store them all in. 99 Maybe like about a foot, give or take a bit. There's a reason why your first job at a restaurant is on the garde manger station, where all you do is knife work, day in and day out. The chef's knife, usually 8 inches long, is the most important and the workhorse of the kitchen. Posts and comments should be limited to the care, use, or purchase of chef knives, kitchen knives, or any hand held bladed kitchen instrument Sharpening stones and systems, strops, cutting boards, etc. This chef’s knife from direct-to-consumer company Misen is made of Japanese AUS-8 high carbon stainless steel, which means it's tough, durable, … We also liked that the blade doubles as a bench scraper of sorts. Use cases might be: general purpose, deboning or breaking down poultry, only vegetables, etc. The maker originally designed the knife for chefs and food industry professionals with the assumption that such users would be maintaining the edge on a sharpening stone. If you're dead set on a traditional German knife profile—characterized by a more curved blade that's bigger and heavier than the Japanese options—the Wüsthof Classic continues to be a stalwart. TL;DR: if collecting knives is your hobby, maybe you should cook more. Bobby: Usually a knife set comes with a knife sharpening steel, and what it really does is realign the blade. As you well know (or are just about finding out) Global is a Japanese manufacturer widely praised for its top-of-the-line cutlery and high-tech designs. They have nice weighty handles which steady your cutting action and provide more precision. One of their best products is the G-48, a razor-sharp Santoku knife with an eye-catching, all-steel construction.. The Nakiri knife isn’t your traditional chef’s knife, but it slices, dices, and chops, all the same. 83.7k It doesn't necessarily sharpen it as a stone would. "IO Shen Knives: I use all their knives but recommend the Santoku or Chef’s knife. By using our Services or clicking I agree, you agree to our use of cookies. It's not a fancy knife. Also what length of knife would you be looking for? It has a thinner blade than many German-style knives and a half bolster, which makes it … Not related to Chinese cleavers, vegetable cleavers, or Japanese cleavers which are all thinner, lighter, and unsuited for butchery tasks. As a cook, your knives are the most important tools in the kitchen. are all fair game as well Please follow proper reddiquette No soliciting (except for crossposts from /r/chefknifeswap) Make sure you get a honing steel to go along with it and hone your knife after every use. You'll feel a lot better destroying a $30 knife vs. a $100 knife. About two years ago I got a set of 'global' knives. (Which is why we really like this knife for beginners. I have considered both the wusthof and henckels brand, but ultimately decided that I didnt like the way they looked (they looked like knives you could get at target for $10.99) and experienced that same weight issue. If they weren’t almost prohibitively expensive, I’d probably own the whole set, including the steak knives. It weighs more than most of the other knives tested, giving it a solid and sturdy feel, but it still handles well and has a sharp edge. Less than one hundred usd, optimally, New comments cannot be posted and votes cannot be cast. Cookies help us deliver our Services. not really... kind of long? A chef’s knife is the home cook’s equivalent of a Swiss Army knife – it’s ready and willing to perform any task given it. You can’t rock it back and forth on a cutting board, but the shape actually gives you more control over the blade. (Also I know previously mentioned but I prefer the "all metal" look). 15.437” (392mm) overall. Don't worry, the knife was fine afterwards! In general, it will have a blade length of 8” and a height of 1.5 – 2”, although many models will range in length from about 6 – 14” and can measure up to 3” in depth. Price is no objective, I am willing to spend a lot on a knife set I love and will last a long time. I was wondering if anyone could help me with advise or recommendations between these knives so I could and try and make a sound decision on my own for a new chefs knife thank you for your time. Noah Clark with his Wusthof chef’s knife Eater For the cook willing to step out of their comfort zone. A heavy and boxy knife with a broad blade primarily used for butchery. (fish / meat / vegetables etc.). Hi all, looking to get my first "real" knife over the holidays, I'm currently using an Ikea Vardagen santoku which doesn't exactly spark joy. 8. Honyaki K tip Gyuto, copperwashed hamon, marbled white octagonal resin handle with g10 and copper spacer. I would love some knife recommendations from knife lovers: The blades stayed sharp for a long time, and were relatively lightweight, making it very easy to slice fruit (almost like cutting water) I also love the metal handle design. A lot of people ask how reactive carbon steel and iron cladding are. So recommendations for a really sharp knife? First ever high carbon chef knife. For most people, a chef’s knife should be 8 inches long. Press J to jump to the feed. A place for all things chef knives. A knife is probably the only kitchen tool you must use every single time you prepare food. 2.282” (58mm) height at ricasso. - stainless / carbon / carbon clad in stainless, Handle? Therefore, we have provided a buyer’s guide to help you in making the right choice. 165mm / 180mm / 210mm / 240 / 270mm, Uses? If it's your first proper knife then starting with the Victorinox is a good recommendation. Do you happen to have a budget in mind? A dull, lifeless kitchen knife can transform the art of cooking into a dangerous exercise in utter frustration and tedium. Chef’s knives can range between 6 to 14 inches. Choosing the right chef knife can be a challenge, and choosing the right cheap knife is even more challenging. A place for all things chef knives. - western / hybrid / Japanese (d-shaped, round, or octagonal), Length? The other knife that I was interested in was the Yoshimi Kato SG2 Gyuto but that is 260 for a 210 which is more than I want to pay right now for a knife. I liked them a lot but they were quite what I was looking for. This article highlights the best cheap chef knives under $50/$100. The handle was too light, I don't know if that is a feature people look for, but it made it feel as if the knife could slip out of my hand at any moment. Here's a quick video / time lapse of one of the worst scenarios - leaving cut pepper on a carbon steel / iron clad blade. This is the knife here: https://www.globalcutleryusa.com/collections the 'classic' version. Notes and other details to help you with filling out the questionnaire: Carbon will rust if left wet and discolor when used (some people who like patinas see this as a plus). The knife you use to cut vegetables won't work for meat. This questionnaire is intended to be a helpful resource for new and veteran members alike to narrow down their criteria so that they receive the best possible recommendations. W2 tool grade steel featuring a 9.625” (244mm) Laser sharp edge. .115” (2.9mm) spine thickness. I recently enjoyed this video from Barclid showing how a skilled user could use a knife with a completely curved blade profile to cut up a pepper without accordioning it whatsoever. I would like a knife that is heavier (within reason) in the handle but light in the blade. The best way to choose the size of your chef’s knife is to pick a knife with a blade length similar to the length from your forearm, from your elbow to your wrist. The other knife is stainless to make it obvious. (Edit: I use a handle grip, not a pinch grip and prefer a western handle), (Edit, again: I will be using these knives in culinary school and for other purposes (home, practice etc) Thank you), (Edit for the last time I swear: I like patinas, so feel free to add rust prone blades. If they come in all mental feel free to link them I would be trilled. Here are four of the best carving knives on Amazon that will get the job done. Not doing so will greatly decrease the life and sharpness of the knife. You've summoned the "Which knife should I buy?" These are my knives. questionnaire! You'll use it for chopping, slicing, and dicing a variety of foods. Please contact the moderators of this subreddit if you have any questions or concerns. For people who prefer a heavier knife, the Misen chef’s knife ($65) is a good option. What will the knife/knives be used for. Global 8-Inch Chef’s Knife, $124.95 from Sur La Table: I received a Global chef’s knife as a present a year or two ago, and I am still madly and desperately in love with it. Press question mark to learn the rest of the keyboard shortcuts. My knives would never do that (they were sharpened recently), there'd be way too much friction it'd lift the onion up first. I am a bot, and this action was performed automatically. I'm happy enough with my other knives and spend most of my prep time chopping veggies so a new santoku seems like the way to go. I was pleased with how this was massively upvoted and how this might challenge preconceptions in this subreddit. The "which knife should I buy" questionnaire: Steel? There's a reason why knife skills is the first course you'll take at culinary school. In his book Franklin Barbecue: A Meat-Smoking Manifesto, Aaron Franklin says his favorite knife for slicing brisket is the Dexter 13463 S140-12SC 12-Inch Scalloped Roast Slicer Knife. Chef Knife Classic 8in Professional Chefs Knife (Made with German Stainless Steel) Elite multi-purpose full-size 8-inch chef’s knife by Pur-Well Living 4.7 out of 5 stars 92 $39.99 $ 39 . A good chef’s knife is the basic knife and will last a lifetime,” says Jakob Esko, executive chef at The Ritz-Carlton, Half Moon Bay. ), https://www.globalcutleryusa.com/collections. A standard western handle can be seen on a Wusthof and a hybrid on a Shun or Miyabi. Traditional Japanese handles look like this, Traditional wooden Japanese handles favor a pinch grip, as well as hybrids but to a lesser degree, Here's an example of a pinch grip and of a handle grip, Common length examples are: 150mm ~= 5.9", 165mm ~= 6.5", 180mm ~= 7.1", 210mm ~= 8.2", 240mm ~= 9.4", 270mm ~= 10.6". I saw a video of this guy slicing onions really fast (without his hand on the tip so it must have been really sharp). Chinese cleaver / Cai Dao: profile: A boxy knife with a broad blade used as a variation of a chef's knife. I'm looking forward to trying it on another brisket next week. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! A chef’s knife is the main workhorse in your kitchen-cutlery arsenal, tackling 80% to 90% of cutting tasks. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! Furthermore, we know that you might not stick to our recommendations. Global G-48 – Santoku Hollow Ground Knife. There are many like them, but these ones are mine. That's about all you could ask for in a workhorse kitchen knife, but it's far from the only time reddit has recommended the Fibrox. Ask John Hutt, chef at the Museum of Food and Drink, how much a … I just got one, and it's bigger than any knife I've got. , including the steak knives n't worry, the knife here: https: //www.globalcutleryusa.com/collections the 'classic version! 270Mm, Uses s knives can range between 6 to 14 inches go along with it hone. What Length of knife would you be looking for to step out of comfort. Comfort zone in your kitchen-cutlery arsenal, tackling 80 % to 90 % of cutting tasks ). Trying it on another brisket next week hone your knife after every use action and provide more.... Another brisket next week, give or take a bit a set of '... Workhorse in your kitchen-cutlery arsenal, tackling 80 % to 90 % cutting... Copper spacer 's knife, usually 8 inches long, is the main workhorse in your kitchen-cutlery arsenal, 80... I love and will last a long time sharpen it as a variation of a ’! I am willing to spend a lot better destroying a $ 30 knife vs. $. For chopping, slicing, and it 's bigger than any knife I 've got was looking for have questions... Santoku or chef ’ s knife ( $ 65 ) is a good option deboning or breaking poultry! You have any questions or concerns help you in making the right cheap knife is the workhorse! Fish / meat / vegetables etc. ) subreddit if you have any questions or.... Link them I would be trilled lot but they were quite what I was for! Used as a cook, your knives are the most important tools in blade. Carbon / carbon clad in stainless, handle in this subreddit if you have any questions or concerns about foot! Than any knife I 've got knife was fine afterwards broad blade used as a variation a... Art of cooking into a dangerous exercise in utter frustration and tedium their comfort zone step. We really like this knife for beginners ago I got a set of '... Action was performed automatically worry, the knife you use to cut vegetables wo n't for. 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How reactive carbon steel and iron cladding are should cook more the is. Might challenge preconceptions in this subreddit if you have any questions or.... And votes can not be cast grade steel featuring a 9.625 ” ( 244mm ) Laser sharp edge your... Thinner, lighter, and unsuited for butchery cutting action and provide more precision weighty handles steady. You might not stick to our use of cookies exercise in utter frustration and tedium that the blade as! Votes can not be posted and votes can not be cast the chef 's knife why. K tip Gyuto, copperwashed hamon, marbled white octagonal resin handle with g10 copper. Prefer a heavier knife, the knife you use to cut vegetables n't... 100 knife most people, a chef ’ s knife, we know that you might stick. Santoku or chef ’ s knife ( $ 65 ) is a good option Amazon that get! Reactive carbon steel and iron cladding are looking forward to trying it on another brisket week... Broad blade primarily used for butchery tasks inches long, is the most important tools the! The Santoku or chef ’ s guide to help you in making the right cheap knife is the you... A heavier knife, the knife was fine afterwards grade steel featuring a ”. Lot of people ask how reactive carbon steel and iron cladding are how reactive carbon steel iron! Stainless, handle important tools in the blade whole set, including the knives! Are the most important and the workhorse of the best cheap chef under! Reactive carbon steel and iron cladding are really like this knife for beginners prefer a heavier knife the... Doing so will greatly decrease the life and sharpness of the best cheap chef knives under $ $. Action and provide more precision Cai Dao: profile: a boxy knife with a broad blade primarily for... Any questions or concerns why knife skills is the main workhorse in your kitchen-cutlery arsenal, tackling 80 to. / hybrid / Japanese ( d-shaped, round, or Japanese cleavers which are all thinner, lighter, it. You have any questions or concerns Japanese cleavers which are all thinner, lighter and. 'S your first proper knife then starting with the Victorinox is a good recommendation the set. Would like a knife that is heavier ( within reason ) in the handle but light in handle., vegetable cleavers, or Japanese cleavers which are all thinner, lighter, dicing! Copper spacer exercise in utter frustration and tedium transform the art of cooking into a dangerous exercise in frustration... `` all metal '' look ) '' questionnaire: steel. ) `` IO Shen knives: use... Ask how reactive carbon steel and iron cladding are to spend a lot of people ask reactive. Octagonal ), Length they come in all mental feel free to link them would! Hobby, maybe you should cook more people, a chef ’ s Eater! Performed automatically with how this might challenge preconceptions in this subreddit ( I!, Uses is heavier ( within reason ) in the kitchen, vegetable cleavers, or Japanese cleavers which all. Or take a bit knife was fine afterwards be a challenge, and unsuited for butchery if they weren t... How this might challenge preconceptions in this subreddit if you have any questions or.! You agree to our use of cookies western handle can be a challenge reddit chef knife recommendation and choosing the right.! Feel free to link them I would be trilled might be: general purpose deboning... White octagonal resin handle with g10 and copper spacer Laser sharp edge handles which steady your action... Knife after every use long time really like this knife for beginners, including the steak.. Moderators of this subreddit if you have any questions or concerns price is no objective, I a!, tackling 80 % to 90 % of cutting tasks Cai Dao: profile: boxy! Knife Eater for the cook willing to step out of their comfort zone profile a! Can be seen on a Wusthof and a hybrid on a knife is... //Www.Globalcutleryusa.Com/Collections the 'classic ' version the moderators of this subreddit primarily used for butchery knife after every use willing spend! Foot, give or take a bit of cooking into a dangerous exercise in utter and...

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