knives
My cousin has asked me to recommend a chef's knife--for general use. She has bread, paring, meat carving etc. And just needs a really nice one. It's for her birthday. Suggestions?
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My cousin has asked me to recommend a chef's knife--for general use. She has bread, paring, meat carving etc. And just needs a really nice one. It's for her birthday. Suggestions?
17 Comments
For a slicer knife the Lamonsharp - amazing.
I have ery small hands. How about a gift certificate to Williams-Sonoma? Great Gift!
On another note, we own two Carter knives (a nakiri-style knife--basically a Japanese vegetable cleaver; and a smaller paring knife), and both of them are exquisite. When we can afford to do so (they are pretty pricey), we plan to purchase another Carter knife. Unbeatable.
And I agree slicing tomatoes is different from cutting through a carcas - but the that is why we have half a dozen different knives for different jobs.
In any case I think a Wusthof is the gift that screams "I love you," and I wish I were close enough with any of my cousins to give such a swell and pricey present!
http://www.amazon.com/Friedr-Dick-Exclusive-Series-10-Inch/dp/B000H7K1WI/ref=pd_sim_k_1
It was chosen by the school on the basis that it's a good knife - well balanced, suits a number of hands, not too heavy, and is a great, quality "starter" knife. (Plus the design was "sexy" which according to my chef instructor would inspire us to look after it well - but he is very prone to enthusiastic hyperbole).
They said that when we knew a bit more about cooking we'd know what to look for in our next knife, and this was absolutely true - after cooking with this nonstop for a year, when I tried a few out I could really sense nuances.
The point is: the comments about a knife being personal are spot-on. I find the Global knives too light, but the grips are good in my hand. What a person looks for in a knife will evolve as they use it more. And, in the meantime, the F. Dick knife is a solid option.
Just make sure to get a quality honing steel along with it - it's as essential as the knife!
Can you defend that opinion about the granton edge on a chef's knife? My working knives, being some 40 years old, do not sport that feature. However, I've been so impressed with my recently acquired Victorinox granton-edge cimeter that I've actually been considering making a switch. I figure I can put my set of Wusthofs that I never use on eBay, buy an entire set of Victorinox and spend the extra money on a trip to Maui.
FYI, the same knife is available with a standard edge.
ChefOno, stay away from Maui. All the people you are trying to escape from over here are already over there waiting for you.
Of course if you want to go cheapola you could go with the Rachael Ray sponsored Furi knives from Australia with the cute orange handles which can be relied on to fall off.
So many possibilities depending upon style, taste and budget. I'll say this, if I were starting over today, I'd begin with a Victorinox classic 8-inch chef's knife with a granton edge and black fibrox handle. About $45.