Chef's Knife Advice - Gift for Dad

[Andad]

Years ago I worked for a company that specialised in sterilising procedures.

I took samples from knife handles, cutting boards (oh dear), drawers (OMG), dishwashers, refrigerators (don't even go there) etc for micro cultures.

This was mainly in hospitals.

I will not use a knife with a wooden handle where the blade pokes in or any knife that is not made in an all single steel construction.
No amount of cleaning (except for sterilising procedures) will remove the bugs.

To me the blade takes second place to the construction.

YMMV.

[Andad]

This is the set I use.

They are about 15 years old and hold a good edge.

Main thing is they are easy to clean to my standard.

[Abdullah71601]

Originally Posted by JasoninDenver

What would you guys recommend for a sharpening system?

I have a lynsky system but find it takes too damn long, although the edges hold for months.

I bought a chef’s Choice sharpener on the reviews of Cooks Illustrated and find it gives a very good edge in 1/5th the time. And it holds as well. In fact, the Chef’s Choice puts a hell of an edge on my Benchmade 940 with Sv30 in no time at all. I cannot tell that it destroys the metal any faster, but if it does, I’ll buy a new one in 10 years.

Anything else I should look at that doesn’t requir an afternoon commitment?

Thanks all.

How often are you sharpening? You should hone every use, which straightens the edge without removing metal. Sharpening removes metal and should be a rare event. I've sharpened my Shuns twice in six years.

Originally Posted by dddrees

Sounds like a bad idea to me but what do I know I’m not into carving carcasses either.

I slaughter my own beef. The knives for butchering are a bit different than a knife you use to cut onions and trim chicken in your kitchen. They need to be more tool and less art.

Forschner and Microban make a good commercial kitchen knife for 30 bucks and less. They'll do anything you need in the kitchen and you won't be afraid to trash them. Think G-Shock, not Rolex.

[dddrees]

Originally Posted by Abdullah71601

How often are you sharpening? You should hone every use, which straightens the edge without removing metal. Sharpening removes metal and should be a rare event. I've sharpened my Shuns twice in six years.




I slaughter my own beef. The knives for butchering are a bit different than a knife you use to cut onions and trim chicken in your kitchen. They need to be more tool and less art.
The
Forschner and Microban make a good commercial kitchen knife for 30 bucks and less. They'll do anything you need in the kitchen and you won't be afraid to trash them. Think G-Shock, not Rolex.

Yeah, for those knives I can understand. However when you brought that idea up I thought we were talking about the Shuns.


Anyway, I would think it very possible they would hold their edge for a good long time. That if used for the purposes they were designed for. However by the sounds of it their thin blade would concern me. I’m not sure I could trust myself to either remember or to avoid using them in a manner where a thin tip might break off. So I think these kitchen knives may very well not be for me.

[Abdullah71601]

Originally Posted by dddrees

Yeah, for those knives I can understand. However when you brought that idea up I thought we were talking about the Shuns.


Anyway, I would think it very possible they would very well hold their edge for a good long time. That if used for the purposes they were designed for. However by the sounds of it there thinnest would concern me. I’m not sure I could trust myself to either remember or to avoid using them in a manner where a thin tip might break off. So I think these kitchen knives may very well not be for me.

You said you were "looking for something that would be more apt to work and serve in a more multi purpose environment". These commercial knives are what you're looking for.

The Shuns require you to be disciplined in your technique to avoid damaging the blade. A Forschner can be a fine pry bar or hammer, a Shun cannot.

[uscmatt99]

Originally Posted by JasoninDenver

What would you guys recommend for a sharpening system?

I have a lynsky system but find it takes too damn long, although the edges hold for months.

I bought a chef’s Choice sharpener on the reviews of Cooks Illustrated and find it gives a very good edge in 1/5th the time. And it holds as well. In fact, the Chef’s Choice puts a hell of an edge on my Benchmade 940 with Sv30 in no time at all. I cannot tell that it destroys the metal any faster, but if it does, I’ll buy a new one in 10 years.

Anything else I should look at that doesn’t requir an afternoon commitment?

Thanks all.

We have Global knives which are great for our needs. Once a year or so I'll sharpen them on my Spyderco Sharpmaker, and I generally hone every couple of uses. We've also got some Shun steak knives that are fantastic, only had to sharpen those once, as they are quite responsive to honing as well.

[1largecockpit]

Originally Posted by jwkunkle

Greetings guys. I would like to buy my father a new Chef's knife. He has a Wustof Classic knife set, but I wanted to get him something special for his birthday.

Any advice or guidance? I have been looking at Shun or perhaps Miyabi, but don't know much about them other than what I read online. Price range is $150-300.

Thank you for any/all responses.

The classic Wustof have a great blade, German steel is the best. Its the strongest , keeps an edge the longest and wears the best . The problem with the classic is the handle dose not last, it cracks over time . The grand prix range is better , the handle lasts and the feel of the knife is better. The culinary range that has the chrome handle is great but pricey. Henkel knifes I feel offer great price and great product , there smaller pairing knife is amazing . To have the best knife set you must have knifes from different brands I feel , Henkel for the smaller pairing knife and long carving knife if its stiff , Wustof for the larger 28 cm Plus blade utility knife in size , the Wustof culinary Large bread knife is wicked , global do the best fish knife going , F dick have the best boning knife , as a general all purpose knife with a straight blade and no heal , I like a supper stiff knife/ no flex around 20 cm + blade . I have been trough about 6 large Wustof classic utility knifes until I started with the GP addition of the brand . I am a chef , I have nearly 30 years in kitchens , I worked many years Michelin Star in the UK and some really cool gigs around the globe . Japanese knifes are just for show , there blades are to soft , they don't feel good in the hand and are over priced. Just remember that good knife is sharp knife ! So you don't have to spend a fortune . Adding to a collection is the best way to go , as most people would only use 2/3 knifes ever .

[swils8610]

Wow. I thought my Cutco were good knives!!


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[James K]

Originally Posted by swils8610

Wow. I thought my Cutco were good knives!!


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If they're good for you then they're good knives. This topic can get just as bad as the wine thread. Take it from me, you don't need to spend $1000 to cut a carrot......but it feels so good when you do lol.

[Gharddog03]

Originally Posted by Abdullah71601

The Shuns require you to be disciplined in your technique to avoid damaging the blade. A Forschner can be a fine pry bar or hammer, a Shun cannot.

Well said!

[SemperFi]

Originally Posted by swils8610

Wow. I thought my Cutco were good knives!!


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Funny that you mentioned Cutco. My mother has a set that’s over 65 years old and still going strong.