what to buy: main knife
Wusthof has a cook's knife in a few of their lines that is hollow ground, which I'm thinking of getting. Can anyone comment: is there any reason I would not want these kullen (or whatever they're called) in my main knife?
The kullens are designed so foods don't stick to the blade, but I don't think that they make much of a difference. Cheese still sticks, and I have never had a serious problems with meat and veggies sticking to the blade. It's a personal choice.
I have them on my Kitchenaid santuko, but not on my traditional chefs knives.
thing about those hollow things is that once u sharpen to that point, the knife is pretty much dead.
The saying I hear is, you only need 3 knives. A 8-10" chef, bread and a paring knife. I would go with a forged knife. Wusthof's Classic, IKon, Cordon Blue has good reviews by consumers.
I think they're a gimmick, actually. I have knives with 'em and without 'em and they perform the same.
Most important thing about buying a good knife is to try it out before you buy it. Knives are like shoes -- they need to fit your hand and be comfortable.
You would be really surprised at how different various mfrs knives feel when you hold them.
And IMO, medicinewheel is right: chefs, bread and paring are the essentials.
It's all a matter of personal preference.
The hollow ground is excellent when slicing meats and veggies. They won't stick to the knife. I don't like hollow ground on the German chef knife or santoku because the blades become too thick. Hollow ground work well on 7-9" slicers. My main knife is a Global 8" chef. I also have the Henckel Pro S and Wustof Classic chef but I find the lighter weight and weight distribution of the Global to be more maneuverable.
Like I said it's all personal preference. Definitely try out the knives before you buy.