New chef's knife

[Sho'Nuff]

So at long last, I am getting a new chef's knife. A few months ago my 4 year old son (in one of the scariest moments of my life) picked up my old Shun Classic while he was watching me cook. When I saw him with it I immediately told him to put it down. In response to my frantic urgings, my son dropped the knife. He was standing on a chair next to our kitchen island so he could see what I was doing, so the knife dropped point down into our hardwood floor. While trying to remove it, I broke the tip of the knife off.

Anyway, fast forward to now and I have finally purchased a new knife. I liked my old Shun Classic so much that I decided to buy their 10th anniversary edition. Mainly because it has the same blade and handle design as my old classic, but partly because its so darn purdy.

I know that Shun's are not always favored by some knife snobs, but I don't care. My old classic was sharp as a razor, I loved using it, and it was extremely comfortable. And that is what really matters in a knife. Anyway, I can't wait until the new one arrives.

Anyone else here into kitchen knives? If so, what are you using and why do you like it?

 

[SandEagle]

congrats, looking sharp!

 

[glenn1]

Anyone else here into kitchen knives? If so, what are you using and why do you like it?

My wife has the Shun Ken Onion set and likes it a lot. She had Globals before that and I *HATED* using them.

 

[Sho'Nuff]

My wife has the Shun Ken Onion set and likes it a lot. She had Globals before that and I *HATED* using them.

Nice. The onions are pretty sweet. The handle of the onion (and also the Shun Reserves) has never felt right in my hands though. I've always preferred the d-shaped handle of the classic.

Anyway, nice knife

 

[lxskllr]

I like knives, but I purposely stay away from them cause it could turn into a collecting obsession for me. My primary knives are a Henkle 4 star parer, Henkle 4 star santoku, cheap Chinese chef knife, cheap bread knife, and an ulu.

 

[sourceninja]

I'm actually in the market for a good chef knife. For years I've used a cutco I was gifted but recently I've decided I really want some better tools in the kitchen. I'm basically looking to retool the whole place. New pots, pans, knives, etc.

 

[skyking]

Henkles are OK and can take an edge. I have a couple of those too. I see the shuns and avoid that slippery slope. Right now I have too much junk stuff in the kitchen. When I get done with the remodel, I suspect my resistance will weaken substantially.

 

[Don Vito Corleone]

I bought a block set of Wusthofs before I knew anything about knives. I have replaced my core knives with Shuns I have picked up on Woot and through Gold Box deals. I have a scalloped Classic 8" chef's knife, Premier 7" santoku and Premier paring knife. At this point I really only use the Wusthof bread knife and shears.

 

[mvbighead]

Pretty sure my Calphalons aren't that great, but I can run 'em over my stone a few times and cut through things quite easily. Maybe one day I'll buy something nicer, but probably not for some time as those were a wedding gift.

 

[Kaido]

Anyone else here into kitchen knives? If so, what are you using and why do you like it?

It's not high on the WAF, but San Jamar has an excellent knife storage bin:

http://www.amazon.com/San-Jamar-STK1...dp/B008DJN7NM/

1. It's clear, so you can see which knife you are pulling out
2. It can hold a lot of different types of knives
3. It's dishwasher-safe
4. You can mount it on the wall
5. It's safer than a knife block that your kiddo can knock off the counter or a magnetic knife bar where the knife can flip out at you when you pull it or knock another knife off

Just another nice convenience item for the kitchen. Video:

http://www.youtube.com/watch?v=dqURJk4U9SI

 

[glenn1]

I'm actually in the market for a good chef knife. For years I've used a cutco I was gifted but recently I've decided I really want some better tools in the kitchen. I'm basically looking to retool the whole place. New pots, pans, knives, etc.

IMHO, spend whatever is required (within reason) to get knives you really like, and what you like may have nothing to do with a higher price. As far as pots and pans, IMHO you can't get much more bang for the buck than the ubiquitous Cuisinart Stainless Classic pots and pans.

 

[Kaido]

My wife has the Shun Ken Onion set and likes it a lot. She had Globals before that and I *HATED* using them.

I can't stand the metal handles on the Global knives. My buddy has a full set & swears by them, but I don't like using them. I like Wusthof because they do the job & have usable handles.

And most of the time, I just end up grabbing a steak knife and hacking away at whatever I'm cutting anyway :biggrin:

 

[nickbits]

We have victorinox forged knives here. The wife likes them. She uses the 8 and 10 inch chef's knife.

 

[monkeydelmagico]

Mainly because it has the same blade and handle design as my old classic, but partly because its so darn purdy.

Anyone else here into kitchen knives? If so, what are you using and why do you like it?

Very nice :wub:

I really appreciate a good knife. Had a nice wusthof grand prix. For some strange reason the ex was adamant about keeping it. Rather than stab her with it I just replaced it with a cheapo OXO goodgrip 8 incher. I was suprised by how well it has performed and have never gotten around to replacing it with something better.

 

[Kaido]

Very nice :wub:

I really appreciate a good knife. Had a nice wusthof grand prix. For some strange reason the ex was adamant about keeping it. Rather than stab her with it I just replaced it with a cheapo OXO goodgrip 8 incher. I was suprised by how well it has performed and have never gotten around to replacing it with something better.

It's amazing how much you don't care about stuff until you're exposed to something nice. I picked up some Wusthof knives due to a kitchen knife discussion thread here a few years ago and the difference in preparing food is like night & day. I went from caveman to Emeril in the blink of an eye :biggrin:

 

[manimal]

I love our shun knives. lost the tip on one of mine and they replaced it for me at williams sonoma. I recieved that one as a gift. I dont pull out the shun steak knives out much because my wife kept putting them in the dishwasher GAHH@!!!!HNHH!!DSFDFDF

She doesnt use my knife set and we have a second set of Heinkels that were made in the 80s. The old ones are pretty good too.

We mostly use sabatier steak knives because they are dishwashable.

 

[MagnusTheBrewer]

The key is to find knives that work for you. You also need to be able to easily sharpen the blades. I use both top end Henckels and cheap costco blades on a daily basis in a commercial kitchen. Buying a decent sharpening stone is as important as buying a decent knife.

 

[olds]

I buy cheap knives.
Years ago while I was using one of them, my daughter was teasing me about something. I made a throwing movement like I was going to throw the knife at her and the blade came out of the handle and hit the wall next to her. That was effing scary. And stupid.

 

[notposting]

I'm actually in the market for a good chef knife. For years I've used a cutco I was gifted but recently I've decided I really want some better tools in the kitchen. I'm basically looking to retool the whole place. New pots, pans, knives, etc.

First off: http://forums.anandtech.com/showthread.php?t=3208

Second: you will get piles of varying advice, take it all with a grain of salt (except mine of course, I'm always right :biggrin.

Third: how good in the kitchen are you? Familiar with food, just need better equipment? You probably already have an idea of things you might want. Depending on where you are in that regard, an online sub to one of the ATK sites could be useful. For pure recipes and equipment reviews, the Cook's Illustrated site might be better, for full episodes and most of the same reviews, the America's Test Kitchen site could be good. If you have a pretty rudimentary understanding of things in the kitchen, watching the shows could help a lot.

Fourth:

IMHO, spend whatever is required (within reason) to get knives you really like, and what you like may have nothing to do with a higher price. As far as pots and pans, IMHO you can't get much more bang for the buck than the ubiquitous Cuisinart Stainless Classic pots and pans.

The Tramontina Tri-Ply sets are going to be *MUCH* better performing, and price comparable.

************************************************

FWIW, my kitchen pile is nearly complete. When you're getting down to thinking of buying a Thermapen and Anova sous-vide device, it's probably a sign. :whiste:

 

[Imported]

Victorinox Fibrox knives here. Cheap, stay sharp, easy to clean, well balanced and don't slip.

Almost picked up a set of Shuns, but with the way the fiance treats knives, I was a bit worried.

 

[adairusmc]

I have a Chris Reeve Sikayo, and I absolutely love it. Wouldn't consider anything else if I had to replace it.

http://www.chrisreeve.com/Sikayo

 

[iamwiz82]

My wife has the Shun Ken Onion set and likes it a lot. She had Globals before that and I *HATED* using them.

We have this knife and love it. I picked it up from Woot for a bit of a discount. I really like Shun's stuff. It's a nice middle ground between the cheap stuff and the obscenely expensive stuff.

 

[MagnusTheBrewer]

FWIW, my kitchen pile is nearly complete. When you're getting down to thinking of buying a Thermapen and Anova sous-vide device, it's probably a sign. :whiste:

Bwahahaha!
Let me know when you're ready to buy a walk - in for the house.

 

[AznAnarchy99]

I bought a Global few months ago. I love it.

http://www.amazon.com/Global-G-2-inc...s=global+knife

I've never had any other good knives but for a rookie home cook it does everything I want.

 

[rommelrommel]

Shun makes very nice knives, just expensive. You're paying a lot extra for the name.