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thelio 09-26-2012 09:06 AM

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!!


Saria 09-26-2012 09:28 AM

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.

thelio 09-26-2012 09:35 AM

Saria, i knew you would come to the rescue. Do you sharpen your own knives or have the professionally sharpen?

Saria 09-26-2012 09:44 AM

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. :lol:

thelio 09-26-2012 09:47 AM

Thanks Saria! You always have all the info for us novice cooks!

Saria 09-26-2012 10:00 AM

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.

scrills 09-26-2012 10:28 AM

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.

medussa 09-26-2012 11:12 AM

Ask jeepcurlygurl. :D

spiderlashes5000 09-26-2012 12:51 PM

Western style Japanese knife??

Saria 09-26-2012 01:27 PM

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.

Saria 10-10-2012 02:02 PM

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 or 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.

thelio 10-12-2012 06:39 AM

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.

FEMBOT 10-12-2012 08:56 AM

Love my Farberware knives!
I also am a huge fan of Top Chef!

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