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Old 01-06-2014, 12:54 PM   #31
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I'm full of questions, but this may be one of my last ones.

Since I am looking to prepare myself for working in a kitchen I am trying to get a bunch of essential knives and tools together.

I like the wusthof knives a lot and I was planning on just getting a chefs knife and a pairing knife. And I have looked on ebay and bed bath and beyond.

Ebay it looks like I'd be spending around 150 for both knives.

At bed bath and beyond with a 20% coupon I have and a special deal they have going on I could get all this: 7 piece block set 3.5 inch paring knife. 8' cook/bread knives. 9" sharpening steel. 6"sandwich knife. kitchen shears. 17 slot oak block.free bamboo cutting board and knife sharpener. for $300. plus the 20% discount.

Which route do you think I should go.
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Old 01-06-2014, 01:26 PM   #32
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You want to look for forged knives where the blade extends into the handle and has rivets to attach the handle to the blade. The ones I've seen at BBB are stamped, not forged.

Have you thought about the fact that you will be competing for these jobs with people who went to culinary school? They will have a large advantage. The first thing you're taught there is knife skills with a set of knives that comes with the tuition.
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Old 01-06-2014, 01:33 PM   #33
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First, read the fine print on the 20 percent off coupon. They usually exclude some brands. I think Wusthof is one that's excluded.

Second, don't buy stuff you may not need just because it's a good deal. Buy the two knives and use them. You may find you like another brand or type of knife better.

Use the steel every time you wash and put you knives away or every time you take one out to use it.
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Old 01-06-2014, 03:50 PM   #34
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You want to look for forged knives where the blade extends into the handle and has rivets to attach the handle to the blade. The ones I've seen at BBB are stamped, not forged.

Have you thought about the fact that you will be competing for these jobs with people who went to culinary school? They will have a large advantage. The first thing you're taught there is knife skills with a set of knives that comes with the tuition.
Where should I look for forged knives?

As for the second part, I understand I am at a huge disadvantage. I do however think I have a solid groundwork where I could get into a kitchen as a prep cook or at least stage and from there I am motivated to learn and work my ass off.

I am 23 years old, I graduated with a Crime, law and justice degree a year and a half ago and I just don't want to pursue that profession. Since I have graduated I have worked at a Co-op and Whole Foods (Baker/Mixer). I am moving to Woodside, Queens within the next month.

Any advice would be very useful.But my plan as of now is to hopefully transfer to a Whole Foods to get situated and stabilized in a new city. Then I will go around to well reviewed restaurants and put myself out there. If they all tell me shoo and go to culinary school then I may have to strongly consider it. But, I much rather learn from a chef who is willing to take me under his wing, because I am willing to sacrifice a lot for this.
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Old 01-06-2014, 04:13 PM   #35
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Where should I look for forged knives?

As for the second part, I understand I am at a huge disadvantage. I do however think I have a solid groundwork where I could get into a kitchen as a prep cook or at least stage and from there I am motivated to learn and work my ass off.

I am 23 years old, I graduated with a Crime, law and justice degree a year and a half ago and I just don't want to pursue that profession. Since I have graduated I have worked at a Co-op and Whole Foods (Baker/Mixer). I am moving to Woodside, Queens within the next month.

Any advice would be very useful.But my plan as of now is to hopefully transfer to a Whole Foods to get situated and stabilized in a new city. Then I will go around to well reviewed restaurants and put myself out there. If they all tell me shoo and go to culinary school then I may have to strongly consider it. But, I much rather learn from a chef who is willing to take me under his wing, because I am willing to sacrifice a lot for this.
Williams Sonoma has them, although I think they're overpriced unless you find something on sale. DH gave me a nice Santoku knife for Christmas a couple of years ago; I think he got it at a kitchen specialty store. There are also lots of online sites, including Amazon, but it's important to handle them yourself and get one that feels comfortable and balanced in your hand.

I had another idea: While you're looking, you can practice your knife skills and I would suggest getting one of these: http://www.ardculinary.com/products_ModelSetI.html



It's a 3-D full-scale model of the different knife cuts like julienne, batonnet, brunoise, etc., so you can see whether your cuts are correct. The chef/instructor in the first kitchen class I took in culinary school used it to check our knife skills.
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Old 01-06-2014, 04:22 PM   #36
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You want to look for forged knives where the blade extends into the handle and has rivets to attach the handle to the blade. The ones I've seen at BBB are stamped, not forged.
Anyway you could show me links or pictures of the difference between stamped and forged. I just 'assumed' since the Wusthofs were Classics at BBB they were forged.
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Old 01-06-2014, 04:57 PM   #37
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All Wusthof Classics are forged. They look like this. The steel of the blade is thicker at the base (bolster) and extends to the end of the handle in one piece. The black handle pieces are just attached to the tang.

Other knives are stamped steel. They can have a full tang or not. The difference is in the shape of the steel, which doesn't vary in maximum thickness from the heel of the blade to the end of the handle.

One style is not inherently better than the other. The quality of the steel and how it is sharpened are more important. Heft and balance will differ between the two types.
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Old 01-06-2014, 05:14 PM   #38
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>>All Wusthof Classics are forged.

once was, is no more.

GOURMET - Precisely cut with the latest state of the art laser technology.
A wide assortment offers you knives for all purposes.

SILVERPOINT - Precisely cut with the latest state of the art laser technology.
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Old 01-06-2014, 05:29 PM   #39
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Quote:
Originally Posted by dcSaute View Post
>>All Wusthof Classics are forged.

once was, is no more.

GOURMET - Precisely cut with the latest state of the art laser technology.
A wide assortment offers you knives for all purposes.

SILVERPOINT - Precisely cut with the latest state of the art laser technology.
Wusthof Classics are different from Wusthof Gourmet. They look similar, but they are two different lines.

This is the Wusthof Gourmet, chef's knife, notice the absence of the bolster.



This is the Wusthof Classic Chef's knife notice the full bolster.

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Old 01-06-2014, 05:35 PM   #40
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Quote:
Originally Posted by dcSaute View Post
>>All Wusthof Classics are forged.

once was, is no more.

GOURMET - Precisely cut with the latest state of the art laser technology.
A wide assortment offers you knives for all purposes.

SILVERPOINT - Precisely cut with the latest state of the art laser technology.

Wusthof - CLASSIC
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