CharlieD
Chef Extraordinaire
choclatechef said:
Wow, that’s my kind of girl. I do not have such large knives but do love my 12 and 10-inch chefs, and also couple of Chinese cleavers that are 10 and 8 inches long.
knife length
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Wow, that’s my kind of girl. I do not have such large knives but do love my 12 and 10-inch chefs, and also couple of Chinese cleavers that are 10 and 8 inches long.
As ever, Chocolate Chef drew my comments to the conclusion I wanted to make...
The big and heavy carbon steel blades do most of the work, retain the very best edges, are sharpened with the least of effort, provide the best control, and for 40-50 dollars "premium price" against literally a lifetime use gaurantee, are probably the best choice for any "ameteur cook", as opposed a "true professional" (there being a number on this Board, that deserve their ultra fancy Japanese blades!)(or just lucky enough to "inherit" "heirloom" quality knoves...)
Lifter
The big and heavy carbon steel blades do most of the work, retain the very best edges, are sharpened with the least of effort, provide the best control, and for 40-50 dollars "premium price" against literally a lifetime use gaurantee, are probably the best choice for any "ameteur cook", as opposed a "true professional" (there being a number on this Board, that deserve their ultra fancy Japanese blades!)(or just lucky enough to "inherit" "heirloom" quality knoves...)
Lifter
Up until my SO ran away with it, I always prefered my Friedrick Dick 10-inch chef's knife to any other knife I have ever used. I do plan on replacing it soon, but they run close to 150 bucks, so right now I am content to use my Henckles 8-incher.
AllenOK
Executive Chef
Caine said:
I'm thinking about getting an F. Dick 10" knife. The one you mentioned, for $150, is that a "forged" knife, or stamped? I think I've seen F. Dick 10" Stamped French knives for about $40US from commercial suppliers.
choclatechef
Washing Up
AllenMI said:
I have had F. Dick knives before, I just gave them away recently. They are very good knives imho.
Sorry. I should have said they were forged knives......
I would never buy or use a stamped knife. I am very particular about the quality and durability of my equipment, and a good quality forged chef's knife can last for generations.AllenMI said:
The only stamped knives manufactured by Friedrick Dick that I am aware of are meat and fish slicers. I believe all of their chef's knives are forged. You can check out the selection at http://www.knifemerchant.com/products.asp?manufacturerID=3
AllenOK
Executive Chef
I bought a "starter" kit of knives when I was in college, through the school. They were all F. Dick knives, and they were all stamped. The Boning knife quickly "grew legs and walked off", e.i., was stolen, and I've replaced it with a Wustaff forged boning knife.
I've used some forged knives, but I usually find them heavier than my knives. I can usually slice and chop some things faster with a stamped knife than a forged.
I browsed the link you had. Is that geared for home buyers, or professionals? Whenever the food rep's come into my jobplace, they have a complete listing of knives, from Dexter-Russel, Wustaff, Henkel, F. Dick, some Japanese brands, and usually have both stamped and forged in each brand.
I've used some forged knives, but I usually find them heavier than my knives. I can usually slice and chop some things faster with a stamped knife than a forged.
I browsed the link you had. Is that geared for home buyers, or professionals? Whenever the food rep's come into my jobplace, they have a complete listing of knives, from Dexter-Russel, Wustaff, Henkel, F. Dick, some Japanese brands, and usually have both stamped and forged in each brand.
choclatechef
Washing Up
I have bought knives from knife merchant.
It was always my opinion, it was geared to both home and professional knife purchasers.
It was always my opinion, it was geared to both home and professional knife purchasers.
They seem to only carry, or at least present, the top of the line equipment from each manufacturer, so I would assume they are geared to the professional.
If you want to see everything available from Friederick Dick, check out
http://www.gourmetcutlery.com/index.html?target=dept_76.html&lang=en-us
If you want to see everything available from Friederick Dick, check out
http://www.gourmetcutlery.com/index.html?target=dept_76.html&lang=en-us
masteraznchefjr
Sous Chef
I use a 10 in chinese clever for everything. One knife is good for everything.
Haggis
Sous Chef
I got a 20cm Furi chef's knife for christmas. Love the thickness of the blade, I find anything longer than 20cm becomes too unwieldy for most work.
Just have to remember to keep taking care of it.
Just have to remember to keep taking care of it.
masteraznchefjr
Sous Chef
Caine said:masteraznchefjr said:
In that case, I would stay away from the 10-inch cleaver
lol and i might burn down my house
an 8 inch chefs knife is fine for most applications. anyone using a knife bigger than 10 inches is just showing off. i have a 10 inch knife in my kit that i never use. mosty use 8in wustof, kershaw santuko, kershaw angled paring knifeand sometimes a wusthof boning knife.
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