"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-05-2019, 05:28 PM   #11
Senior Cook
 
Join Date: Nov 2016
Location: oregon
Posts: 315
I have knifes that vary from a couple bucks to around 200 or so. My favorites are a couple 30 dollar utility knives I picked up on Amazon for like 10 bucks on Black Friday. My next favorite is a toss up between an 8 inch chef's knife from Wolgang Puck and an old 10 inch Chefs knife from Artifex. Neither have much of a pedigree.

Those were used. So it really is up to you as to what you like. If you have any decent thrift stores, I would go and see what they have.

I have found everything from MAC to Heinkels and Wustoffs at the thrifts, and not the cheapie versions either, though those aren't bad as a starter knife either.

Funny about the Santukos, they used to be my favorite. I have a couple nice Wustofs, but rarely pull them out any more. I've gone to a lighter weight chefs knife for most things.

I do want a nice custom sushi knife. Someday...
__________________

Vinylhanger is offline   Reply With Quote
Old 05-05-2019, 06:32 PM   #12
Head Chef
 
Rascal's Avatar
 
Join Date: Jun 2018
Location: Christchurch nz
Posts: 1,380
First proper chefs knife bought in Harrods 20 years ago. 80 then so quite expensive, German brand but my most used knife was $ 10. A cheapie bought here.

Russ
__________________

Rascal is offline   Reply With Quote
Old 05-05-2019, 06:37 PM   #13
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,381
Quote:
Originally Posted by Kayelle View Post
The one knife I wouldn't want to do without is my Santoku knife as I use it for nearly everything. This is a very good review on them.
https://www.seriouseats.com/2018/08/...ku-knives.html
KL, I have had my Santoku knife for many years. I use it all the time. But I have one problem with it.

It was my understanding that when you are slicing food with it, due to the indentations along the blade, the food is supposed to fall out of the way. Instead, for me the dang food sticks to the blade. So it slows down the slicing. What am I doing wrong?

I love the feel of the knife, the handle fits in my hand perfectly and it keeps a sharp blade. It was given to me as a gift. (Be careful what you wish for and who you let know about it.) I swear that person put a curse on that knife.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 05-06-2019, 01:00 AM   #14
Sous Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 793
It's not your fault, Addie. I have one of those knives, too, and only some things fall away from it - about the same things that fall away from a regular chef's knife. Onions, and other wet foods still stick.

One advantage I found of the cutouts was the reduced friction, when cutting through something like a butternut, or those logs of frozen cookie dough - best knife for those, and I've tried them all, believe me!
__________________
Dave
pepperhead212 is online now   Reply With Quote
Old 05-06-2019, 12:35 PM   #15
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,381
Quote:
Originally Posted by pepperhead212 View Post
It's not your fault, Addie. I have one of those knives, too, and only some things fall away from it - about the same things that fall away from a regular chef's knife. Onions, and other wet foods still stick.

One advantage I found of the cutouts was the reduced friction, when cutting through something like a butternut, or those logs of frozen cookie dough - best knife for those, and I've tried them all, believe me!
Thanks for the reply. I was told it was the "be all, end all" of knives. So I think I will do a little experimenting. The next time (tonight) I have to slice a mess of onions up, I will wipe off the knife frequently and see if that helps. Then after when I slice the potatoes, I will keep dipping the knife in warm water. See which gives me the best results I am seeking. I am just tired of stopping after every slice to remove the food from the blade.

Will get back to you.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
cheap, knife, knives

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 Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:21 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.