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Old 09-18-2006, 04:52 PM   #11
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The knives I use most often... 8" Chef, 5" boning knive (useful for far more than just boning), 3" paring knife. I do have a serrated bread knife, and I use it pretty much just for cutting bread.

Like Jennyema says, the chef will work beautifully for slicing just about anything, including tomatoes.... just buy a good one and keep it sharp with steel and stone. I can cut paper thin slices from a ripe tomato with mine.
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Old 09-18-2006, 05:01 PM   #12
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Also consider a Guyoto, which is more similar to a French or German chef's knife in shape. There was a thread about that yesterday started by Mylegsbig. I responded by suggesting that he read this article about Japanese kitchen knives from the L.A. Times: http://www.danslacuisine.com/danslac...-And-Feedback/

I also suggested a good site for purchasing the knives recommended in the article.
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Old 09-18-2006, 05:32 PM   #13
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This would make a good chef's knife, imo.

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Old 09-18-2006, 05:45 PM   #14
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It looks more like a santoku to me.
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Old 09-18-2006, 07:12 PM   #15
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It's a gyuto.

this is the same knifemakers santoku

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Old 09-18-2006, 07:26 PM   #16
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Smile

I agree with Chef June. You need to go to classes to learn about all the diffeeent knives for you kitchen and also what you will be preparing with them.

Jill and Jolie
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Old 09-19-2006, 11:08 AM   #17
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A good chef's knife has no equal. As its been said already, a santoku is generally a thinner blade, and probably a little easier to make very thin slices with. However, with a properly sharpened chef's knife, and a little practice, a chef's knife can make the same cuts, with the same amount of effort. For home cooking puposes, you probably won't need to do much super-thin slicing anyways, and with that in mind, I think a chef's knife beats out a santoku, and probably a guyuto, hands down. I do own a Santoku, but I rarely use it anymore, now that I have a quality chef's knife.

The santoku, being a thinner blade, has a thinner spine, so it's not really very useful for cracking/crushing as a more sturdy chef's knife. Also, a santoku and from the looks of it, a guyuto, just can't compete to the point on a chef's knife. If you need to do any sort of precision work with the point of your knife, then a santoku won't be of much help.

Finally, the japanese blades mentioned above have flatter blades, whereas a chef's knife is rounded, and it really lets you get that great rocking motion that you want when chopping vegetables, or almost anything for that matter.

Here is the knife that 2 of the chefs I work with recently purchased; my opinion is that is a superior knife. If you can find a dealer near you, check out this knife

Here is my knife, which has served me excellently, without issue, for a little over a month now. Best knife I have ever owned: Wusthof

The above is actually the newer edition of the knife I own, but it is just as good.
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Old 09-20-2006, 05:40 AM   #18
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Quote:
Originally Posted by college_cook

Here is the knife that 2 of the chefs I work with recently purchased; my opinion is that is a superior knife. If you can find a dealer near you, check out this knife

Here is my knife, which has served me excellently, without issue, for a little over a month now. Best knife I have ever owned: Wusthof

The above is actually the newer edition of the knife I own, but it is just as good.

im gonna give my personal experience - i have the wusthof grand prix II block..santoku,chefs,utility,paring,boning,etc first real knives i bought

they are my worst knives they became dull quickly and feel kind of cheap. like plastic handles?

my fav knife is my hattori. my henckels twin cermax is also amazing.
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Old 09-20-2006, 08:30 AM   #19
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Thank you to everybody for your oppinions. They have been most helpful.

A new question, perhaps worthy of a new thread, but what do you guys recommend in terms of sharpening? I've heard I should have a honing steel and to just give my knives a few good strokes on it after using and cleaning them, but I've heard mixed oppinions as to whether I should get a whetstone and sharpen the blades myself, or to send them out to a professional service. The former is obviously the cheaper option, which of course I like, but if I'm giong to put forth a serious investment in a knife, I want to make sure it's cared for properly.

So the question is, home or professional sharpnening, how often to steel and sharpen, and any tips/recommendations related to these processes.

Thanks again!
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Old 09-20-2006, 08:45 AM   #20
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Both home and professional sharpening can have advantages and disadvantages.

Just because someone is a professional knife sharpener, that is no guarantee that they will not mess up your knives. Just ask Andy M.

Now for home sharpening, you can just as easily mess up sharpening with a stone. Don't let that scare you out of trying though. many people do it and do it will. You just need to learn the correct way to do it.

Now if you are like me then you do not want to trust yourself with your good knives. I also do not have easy access to a pro. Because of this, I bought a sharpening system. This takes all of the guesswork out of doing it right. There are a number of good systems out there and they are not very expensive. I love my Lansky Crock Stick sharpener and feel it is worth every penny I paid for it.

As for how often to hone and how often to sharpen...You should hone (steel) every single time you use your knives. Some people hone as part of the cleaning. That is, clean and dry the knife after use, dry, hone, put away. Other people (myself included) hone before every use. I pull a knife out of the block and reach for the steel right away.

Sharpening does not need to be done nearly as often. Some people will say once a year, others will say twice. It really varies on how often and how hard you use your knife. When if starts to feel like it is not cutting as easily as it did then it is time to sharpen it. Just keep in mind that sharpening (unlike honing) actually removes metal from the blade. This is why you do not want to do it any more than you need to. the amount of metal that is removed is not huge, but it adds up over time. If you were to sharpen every day then you would notice it.
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