I'm not a chef..just a home hack, but I do like not having to constantly sharpen a kitchen knife. When a tool starts demanding too much attention, for me, time to find a better oneI'm sure what ever you choose, you will be happy with the improvemet.
No argument, Buzz. I was just noting that there are knives available on the cheap that will do the job. I have had my T-I for more years than I like to count and they fit me like an old shoe, yet your other posts make me long to try some of the Japanese products. Thus far, though, it's "if it ain't broke, don't fix it."
I'm not a chef..just a home hack, but I do like not having to constantly sharpen a kitchen knife. When a tool starts demanding too much attention, for me, time to find a better oneI'm sure what ever you choose, you will be happy with the improvemet.
Oh crap! I knew I bought the wrong knives. Mine make me look at least 10 lbs. heavier that I think I am and strangely, makes me look like my mom!!!!That's why I like the Dexter Russell Sani-Safe knives ---Something about the reflection in them takes off 15 lbs, and 10 years of age!!!
French Chef's knives have the same basic side profiles of their Japanese counterparts. Less belly, eg. German knives look more like rocking chairs. I can vouch for the Thiers-Issard Sabatiers, and The Best Things is the US importer. I have an 11" stainless that I've never used but the fit and finish is above average and the blade is exceptionally straight for one that long. However, every once in awhile I do use three T-I Sabs, but they are both carbon and vintage, about 6, 9, and 11" lengths. Great knives but hard to find good ones with full blades.
Please don't take offense as none was intended. I have a eleven slot block of Chicago Cutlery knives I purchased over thirty years ago and I still use some of them on occasion and appreciate the qualities they exhibit. I often sharpen friends' German knives to levels they have previously not seen and I get a huge kick at the look on their faces when they slice that first tomato and the blade falls through it. There should be a whole new thread on this because a German/Swiss/Whatever knife of halfway decent steel can be made quite sharp although the boys in Solingen would surely grimace given the edge angles I sometimes create. I can get carried away on this topic because kitchen cutlery and the sharpening thereof is a hobby/obsession of mine. Hey, I'm retired, and golf only lasts four hours.....
Anyhoo, I'll go out of my way to point out that there is much more available than that which is found at Macy's or Sur La Table.
Buzz
Chicago Cutlery....
The chef's knives are German pattern blades, and I'm used to them....
I particularly like the 8" Chef's knife and the 6" Chef's knife.
Thanks for weighing in jpaul.
I'm not sure if you read through all the posts, but trying out the knife, or several knives, is not an option. Unfortunatley I have to rely on the internet to make my decision for me. That's why I am leaning towards purchasing two knives in the not-so-high price range, a Western knife and a Japanese knife. If I find myself always reaching for one six months from now, that will tell me a lot more than a noob like me holding the knife in a store..... even if I could find a store around me.
I appreciate the insight into the style of the German knife being more forgiving to a rookie.
Thanks!
I thought you already had a knife in your food processor?
regarding "damascus" cladding on blades-- it's purely cosmetic, and has no effect on it's cutting ability
who only requires that the knive cut food and not be one with myself
I use both a "Damastahl" and a normal SS Scanpan knife, and the Damastahl knife is much better in terms of cutting and edgeholding than the regular SS version.
I haven't looked into the metallurgy behind the differences, all I was saying was that the Damscus steel Scanpan knives are much better performers than the regular SS versions.
I use both a "Damastahl" and a normal SS Scanpan knife, and the Damastahl knife is much better in terms of cutting and edgeholding than the regular SS version.
I haven't looked into the metallurgy behind the differences, all I was saying was that the Damscus steel Scanpan knives are much better performers than the regular SS versions.