Go Back   CurlTalk > Life > Non-hair discussion

Like Tree7Likes
  • 2 Post By thelio
  • 1 Post By Saria
  • 1 Post By scrills
  • 2 Post By medussa
  • 1 Post By Saria

Reply
 
LinkBack Thread Tools Display Modes
Old 09-26-2012, 09:06 AM   #1
 
Join Date: Jul 2010
Posts: 4,903
Default I need a nice sharp kitchen Knife.

I want one that can cut threw bone. Or maybe even a set. My parents said they will buy it for me as a house warming present, but if its on the expensive side, it will also be a christmas present. So price its an issue. I want the best. And dammit these people haven't gotten me a birthday and christmas present in years!!

TIA
thelio is offline   Reply With Quote
Old 09-26-2012, 09:28 AM   #2
 
Saria's Avatar
 
Join Date: Aug 2008
Posts: 6,877
Default

If you want something to cut through bone, get a cleaver. They're cheap and meant for that sort of heavy-handed task. I don't care for cleavers myself because I just find them kind of heavy, but in general, people don't have a problem with them. Plus then you can save your knife from cutting bones.
For an all-purpose knife, if you don't want a cleaver, get an 8 or 9-inch Wusthof. Easy to sharpen and can take the punishment. My Wusthof is my beater knife.
But I do most of knife work with western-style Japanese knives. They're thinner and of harder metal than German/European knives and that makes for a sharper edge. The thinner and harder metal is why while I can chop bones with them, I don't --- they chip more easily. Tojiro knives are great for a home cook interested in a Japanese knife. They are sharp out of the box, easy to sharpen, and cheaper than other brands.
__________________
Saria is offline   Reply With Quote
Old 09-26-2012, 09:35 AM   #3
 
Join Date: Jul 2010
Posts: 4,903
Default

Saria, i knew you would come to the rescue. Do you sharpen your own knives or have the professionally sharpen?
thelio is offline   Reply With Quote
Old 09-26-2012, 09:44 AM   #4
 
Saria's Avatar
 
Join Date: Aug 2008
Posts: 6,877
Default

I sharpen them. You can't really afford to have someone sharpen for you since ideally they should be sharpened at least once a week. Of course I get lazy and this doesn't always happen and if it gets really bad I just move to one of my other knives.
__________________
Saria is offline   Reply With Quote
Old 09-26-2012, 09:47 AM   #5
 
Join Date: Jul 2010
Posts: 4,903
Default

Thanks Saria! You always have all the info for us novice cooks!
curlypearl and ruralcurls like this.
thelio is offline   Reply With Quote
Old 09-26-2012, 10:00 AM   #6
 
Saria's Avatar
 
Join Date: Aug 2008
Posts: 6,877
Default

You're welcome.
By the way, the sharpening thing I was talking from a pro standpoint. For home, most people don't need to sharpen that frequently.
It's good to learn though, since it's much cheaper to do it yourself.
There are a lot of videos on sharpening.
thelio likes this.
__________________
Saria is offline   Reply With Quote
Old 09-26-2012, 10:28 AM   #7
 
scrills's Avatar
 
Join Date: May 2004
Posts: 4,281
Default

Another tip I learned when I was taking classes at the cooking school, hold the knife in your hand to make sure it's comfortable to you. No point in spending a ton of money on a knife you hate to use or it gives you blisters.
thelio likes this.
scrills is offline   Reply With Quote
Old 09-26-2012, 11:12 AM   #8
 
medussa's Avatar
 
Join Date: Sep 2002
Posts: 20,269
Default

Ask jeepcurlygurl.
thelio and claudine19 like this.
medussa is offline   Reply With Quote
Old 09-26-2012, 12:51 PM   #9
 
spiderlashes5000's Avatar
 
Join Date: Jun 2005
Posts: 19,330
Default

Western style Japanese knife??
__________________
3b (with 3c tendencies) on modified CG

spiderlashes5000 is offline   Reply With Quote
Old 09-26-2012, 01:27 PM   #10
 
Saria's Avatar
 
Join Date: Aug 2008
Posts: 6,877
Default

A western style Japanese knife is double-beveled, as other knives (that we're used to) are. Traditional Japanese knives are single-beveled.
A Japanese chef's knife is a gyuto, that is, a gyuto is the equivalent of a typical chef's knife. That's what you want, not the santoku, which is for some reason the one that has made it into mainstream. A santoku doesn't lend itself to the rocking motion when cutting.
A petty (aka "fruit", "utility" knife) is also nice to have. It's basically a paring knife.
scrills likes this.
__________________
Saria is offline   Reply With Quote
Old 10-10-2012, 02:02 PM   #11
 
Saria's Avatar
 
Join Date: Aug 2008
Posts: 6,877
Default

Hey, I know you probably haven't bought a knife, but in case you're at all curious about sharpening:

Knife Sharpening Videos

I use the same Shapton stones (mine are older so my 1000 is orange instead of white like his).

I buy my knives from either chefknivestogo.com or japanesechefsknife.com if I don't get them at Korin in NYC.
I bought my Wusthof at Bridge Kitchenware because I get a food service discount, though.
__________________
Saria is offline   Reply With Quote
Old 10-12-2012, 06:39 AM   #12
 
Join Date: Jul 2010
Posts: 4,903
Default

Saria, Those knives are gorgeous!! I want them all!! i wont be getting my knives until christmas, but I might be able to talk my parents into getting them for me in November so I can have the m for thanksgiving.

Thanks for your help!! i'll let you know whaich I get.
thelio is offline   Reply With Quote
Old 10-12-2012, 08:56 AM   #13
Banned
 
Join Date: Sep 2012
Posts: 70
Thumbs up

Love my Farberware knives!
I also am a huge fan of Top Chef!
FEMBOT is offline   Reply With Quote
Reply
Trending Topics[-]hide

Thread Tools
Display Modes



Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -6. The time now is 06:55 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Copyright 2011 NaturallyCurly.com