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Kitchen Knife Rec Needed

timdunkandthefunk

timdunkandthefunk

Rusty Larue
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I'm not really looking for a set, just one nice knife that I can use to cut both meat (pork chops, sausage, chicken breasts....nothing too large) and dice veggies. Anyone have a good suggestion? Do I need to buy two different ones?
 
timdunkandthefunk said:
I'm not really looking for a set, just one nice knife that I can use to cut both meat (pork chops, sausage, chicken breasts....nothing too large) and dice veggies. Anyone have a good suggestion? Do I need to buy two different ones?
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Wusthof Classic 8" would do all those tasks and more. I have that and a Shun 8" chef's knife. The Wusthof is a little sturdier and what I would use on meat, as I use the Shun almost exclusively for veggies, but the Wusthof does those just fine as well. If you're looking to get just one I would go for this. The Wusthof Grand Prix line is good as well, just do not get their Gourmet line...cheap stuff.

Pretty much the only knives you *need* are a good chef's, a paring, and a serrated knife for things like bread. But I would say I use my chef's knives 95% of the time. I would like to invest in a nice boning one at some point, but I've gotten along fine without it. Most knife sets have some useless knives.
 
Get yourself a somewhat cheap knife set that includes several steak knives and a serrated bread knife, along with the usual suspects that go with that. And then pony up the $$ for a great 8" chef's knife. I like to cook a lot, and that's what I have - a cheap set and 1 of those German Henkel chef's knives. I use that for most everything in terms of meat and vegetable prep.
 
you can probably get by with a 6" if the 8" is too expensive or seems unwieldy. I have a 6" santoku and a 6" chefs; the santoku is generally superior for veggies.

also i'd suggest NOT skimping on a set and getting a nice big knife. a shitty steel paring knife that won't hold its edge is dangerous and frustrating.

just buy a nice chef's knife and a nice paring knife and a good bread knife. I have a 'utility knife' that is a serrated blade about the size of a steak knife that i find to be handy as well.
 
Big Shun fan here. I have the Shun classic western chef knife.

http://www.williams-sonoma.com/products/shun-classic-western-chefs-knife/

And my go to is a now-discontinued but still available online Shun Ken Onion.

http://www.cutleryandmore.com/shun-ken-onion

12436.jpg
 
Tojiro DP Gyuto. No real reason to pay for Shun unless you're a high end chef who's going to take care of it.

If you want a chopping knife, you'll need something different.
 
I own almost a complete set of Wusthof Knives and nearly a complete set of Shun knives. In my opinion the Shun is the best choice. Both brands are great, a Shun feels better in my hand and is easier to sharpen/ holds its edge a little longer in my experience.

I really like this one (mine is not the hollow ground model): http://www.williams-sonoma.com/prod...n&cm_src=knives-shun||NoFacet-_-NoFacet-_--_-

That said, I am getting ready to pull the trigger on a 10 inch shun chefs knife, just because. I use my 6 inch chefs knife for most tasks right now (works great on meat, fish, and vegetables).

The santoku was my first Shun, and it is a wonderful knife. I have used it for most kitchen tasks. Here is a good set with which you can do about anything you need to do in the kitchen:

http://www.williams-sonoma.com/prod...n&cm_src=knives-shun||NoFacet-_-NoFacet-_--_-

If you go with Wusthof, Shun, Henckels, or even Global (if that style appeals to you/ works in your hand) I think you will be very pleased.
 
Get ya a nice Santoku knife. I've got a few and use them all the time for about everything.
 
Good advice here. I use the 8" chefs knife all the time. Make sure the handle feels comfortable. That was a big deal for us and really makes cutting easier.

I'm actually taking a knife skills class this weekend at a local cooking school. My wife looked at me like I was crazy when I told her I was bringing my own knife.
 
CHDeac said:
Good advice here. I use the 8" chefs knife all the time. Make sure the handle feels comfortable. That was a big deal for us and really makes cutting easier.

I'm actually taking a knife skills class this weekend at a local cooking school. My wife looked at me like I was crazy when I told her I was bringing my own knife.
Click to expand...

she's weird
 
BarcaDeac said:
Wusthof Classic 8" would do all those tasks and more. I have that and a Shun 8" chef's knife. The Wusthof is a little sturdier and what I would use on meat, as I use the Shun almost exclusively for veggies, but the Wusthof does those just fine as well. If you're looking to get just one I would go for this. The Wusthof Grand Prix line is good as well, just do not get their Gourmet line...cheap stuff.

Pretty much the only knives you *need* are a good chef's, a paring, and a serrated knife for things like bread. But I would say I use my chef's knives 95% of the time. I would like to invest in a nice boning one at some point, but I've gotten along fine without it. Most knife sets have some useless knives.
Click to expand...

I have a full Wusthof set, and I think they are really nice knives. I agree that you really would only need one (such as the 8") to accomplish the tasks you listed.
 
deacfan78 said:
Get ya a nice Santoku knife. I've got a few and use them all the time for about everything.
Click to expand...

Santoku's used almost entirely for chopping. I have one, but don't use it as much as I'd like because a chef's knife is more versatile.

Some recommend using a small cleaver instead, but a santoku looks way sexier.
 
you're def not going to be wanting to break down a bird with a santoku, though
 
FWIW, I do love my fish filet / de-boning knife. We eat a lot of fish and its very helpful...
 
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