Help...Chef's knife bit the dust...
So, my hubby pointed out while doing the dishes, that my Chef's knife had a big chip out of it. It wasn't an expensive one, Faberware I think. I'm ready to invest in a good one. I use it mainly for chopping veggies,
What brand do you recommend, and what model?? Also, where do you buy online? Where I live there is no place close that sells them so I will have to buy online.
This is really a preference issue, IMO. Go to a store that will get the knives out for you, pick them up and see how they feel in your hand.
I like good, heavy knives. My faves are the Henckels Pro-S. They're heavy, solid and hold a sharp edge for a long time (the one I've had for 10 years is about due to be sharpened for the first time). My wife hates my Henckels knives. Too heavy. She prefers one of the upper line Wusthof (so we have one of those as a chef's knife for her). A *lot* of chowhounders prefer some of the less expensive brands you find in restaurant supply stores. Go try those and hold them. A good knife will be as expensive as you want it to be, but really, hold it before you buy it, and decide what you like (better yet, find a few friends with different knives, and go cook with them for an evening).
Just as an afterthought...
Keep in mind that buying a brand name doesn't necessarily mean anything. Each brand has multiple lines, and henckels (for example) has lines that are worth very little (and cost very little) and lines that are very good.
My mom was quite excited to have purchased a Henckels knife for $15, but it was a piece of garbage. Make sure you hold any knives you want to buy.
We have a mix of knives at home, with the majority being Henckels, which have held up great over the last 10 years, they do require occasional sharpening. We also use wusthof paring knife which is probably the most used tool in the kitchen. With that being said - I had the opportunity to try out a Kramer Chef knife at a friends house and it was incredible - I usually don't get excited about knives (which is probably a good thing), but each Kramer is hand crafted and you can tell a difference.
Kramer was also featured here, with a link to his site:
good luck and enjoy.
you really do have to hold them, and preferably chop an onion with them to get a feel for what will work for you. You probably want to stay away from the 10 inchers, as they're a bit unwieldy. Go for an 8 inch if it feels good in your hand. If not, a 6 might work. Although I like Forschner and Macs, I prefer a little more heft when I chop, so I generally reach for a shun, sabatier, henckels or wusthof. Also invest in a ceramic honing rod, about $10, to maintain the edge. Again, this is one of those personal preference issues. If there's a good knife store in your area, check them out. The education alone will be worth the trip