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kitchen knives?

G

guapo337

Platinum Member
im looking for a good chef's knife for my job. all the knives at work suck major @ss and i want a good one. it needs to be a 6" to 8" knife that is useful for chopping, slicing, dicing, chunking (haha), basically anything accept fileting. where can i buy these, also?

i've looked at tabletools.com and they have wusthof and henckels knives.. and some nice coupons. other ideas?
 
amazon.com always has sales on henckels. you could go with cutco but i wouldnt want to support companies that exploit poor high school kids. 🙂
 
Originally posted by: yukichigai
Originally posted by: Anubis
Cut Co
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You mean those crappy knives you get peddled to sell by those scam artists at Vector Marketing?
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LOL, you should go to an interview of theirs one time. I made that mistake once, had I known what it was for I wouldn't have went.

<---Note to self do not ever attend any ambiguous job ads in which they refuse to tell you anything about the company, product or job.

I've heard their knives are supposed to be pretty good. but they still sell them for 2-3 times their value. I would suggest Henkels or something like my all purpose knife
 
kyocera ceramic knives. they're expensive, but they're sharper than anything and never dull. plus they look cool.
 
Originally posted by: ElFenix
kyocera ceramic knives. they're expensive, but they're sharper than anything and never dull. plus they look cool.
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Do you own any?

BTW, I hate when descriptions say "titanium" when the product clearly shows a titanium nitride coating. At least it catches my eye better.

^ in ornery's link.
 
Originally posted by: ElFenix
kyocera ceramic knives. they're expensive, but they're sharper than anything and never dull. plus they look cool.
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Let's not forget that ceramic blades do not set off metal detectors. Not that I'm suggesting anything, but it's a noteable fact.

Aside from that ceramic blades are very light. You know how you see professional chefs chopping things very very fast? Using ceramic blades it's easier to do that. But they are indeed very sharp so you gotta be careful. And if you chip 'em you're kinda screwed.
 
thanks for all the replies. i'm looking at a wusthof, probably a 6" blade. however, these ceramic knives intrigue me. could some explain more about them? how easily do they chip?
 
Originally posted by: Pliablemoose
I like my Global
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I've consistently heard good things about Global knives.

Beware of the cheaper lines of the well known knives, they can really put a big name on some crap.
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i am planning on spending up to $50.00 for a 6" to 8" chef's knife. this wont give me crappy knives, will it?
 
Consider Forschner. Stamped but of excellent quality. Better than many forged knives. Cooks Illustrated highly rates them, and that recommendation you can take to the bank.


Don't get a 6 inch. Much to small. 8 is a minimum for an all purpose chefs, and personally I have a 10 incher.
 
Originally posted by: Hayabusarider
Consider Forschner. Stamped but of excellent quality. Better than many forged knives. Cooks Illustrated highly rates them, and that recommendation you can take to the bank.


Don't get a 6 inch. Much to small. 8 is a minimum for an all purpose chefs, and personally I have a 10 incher.
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an 8 you say? yeah. that seems like it would be better, now that i think about it.

 
Originally posted by: glen
Global > Henkels
Wustoff > Henkels
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My Henkels fit better in my hand than the one global I own.



For a good deal (and coupons), you might want to visit a well known website that has a name similar to, uhm, "obese billfold"...
rolleye.gif


It's a 'phat' place.
😉
 
I decided on an 8" wusthof myself.
Love it. Great balance & blade.
Its best if you try all of the blades and pick whichever feels best to you.
My roommate swears by cutco, another friend loves his globals--

And another friend loves his Ikea blades...;(
I'd stay away from those tho' - lol.
 
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