First Chef's Knife?
Hi all. I've recently started cooking more since my SO and I have graduated college. I think its time for me to get a real chef's knife rather than the flimsy one that my parents gave me as a "kitchen warming" present. I was hoping y'all could help me find a good chef's kinfe to start my collection with. Price isn't really an issue. I'm looking for a relatively heavy knife since I'm a decent sized guy and the weight would help me control the knife better. I was thinking about a Henkel 4 Star (primarily because I saw it in Macy's) or something in that vein. If it matters, I live in the Washington DC area and would love to go to a store to try a knife out but I don't think thats crucial. Any recommendations would be greatly appreciated.
Hi. I think when you're buying knives it's all about the grip, really. Whether it's Henkel, Wustoff, Shun, Global or whatever, hold them and find one that is comfortable for you. I've been using Henkel 5 Stars for years because i love the way the handle feels in my hand. I also like the Wustof Grand Prix and the Shun.
jjb75 took the words out of my mouth. My SO is smaller than me so we have 2 knives, one that fits her hand and one that fits mine. Both are 5 stars as well. Good knives and will last a while. Feel and balance are key.
If I ever were to look at another knife it would be the Shun. Im an AB fan. What can I say. The guy makes sence. He has a book called 'gear for your kitchen' Rather than promote a particular product he talks about why its good. More here: http://www.altonbrown.com/shun/shun_e...
Best of luck as well.
I'm a fan of Wusthof-Trident. I started out years ago using Henckels, and made the switch to Wusthof after a couple of years. For me, the grip and balance feel better, and I find the blade stays honed better than does the Henckels.
I use a 10-inch Wusthof Classic.
I'd recommend that you take a knife skills class. The chef's knife is the most-used knife in the kitchen. If you know how to use it properly and care for it properly, cooking becomes more fun and hassle-free. If you can't afford a class, take a look at a book called "Maran Illustrated Cooking Basics" (www.maran.com/cooking.htm ). It has step-by-step colour photos and instructions on knife skills, and demonstrates how to cut various fruits and vegetables.
While all of the above advice is good, I would really suggest you look at the Global knives. Big and strong or not, you'll find the Global to be beautifully balanced, in spite of your desire for weight and heft.
Whatever you do, take good care of them and they'll last a lifetime. And, by the way, you don't have to go to the lengths described on some of the posts here when sharpening and honing your knives. All very well for the OCDs among us, but not necessary for everyday cooks!
Nice thing about Global is the box stores allow discounts to be applied which are not applicable to Henkel and Wusthof in most cases. Anyone have an opinion on the ceramic blades ? Seem to have a nice edge but may not be very durable...