I need a nice sharp kitchen Knife.

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

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!!

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, i knew you would come to the rescue. Do you sharpen your own knives or have the professionally sharpen?
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.
Thanks Saria! You always have all the info for us novice cooks!
curlypearl and ruralcurls like this.
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.
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.
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.
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, 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.
Join Date: Sep 2012
Posts: 70
Love my Farberware knives!
I also am a huge fan of Top Chef!

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