msteve14
Assistant Cook
Hey guys. I just got into this cooking experience, and I'm having lots of fun creating new recipes. I know that knives make the cook. What are the best kinds of knives to get that aren't super expensive?
Hey guys. I just got into this cooking experience, and I'm having lots of fun creating new recipes. I know that knives make the cook. What are the best kinds of knives to get that aren't super expensive?
A word of caution about America's Test Kitchen. I don't think those people sharpen their own knives. I think they throw them out when dull like many commercial kitchens these days. So their reviews tend to be largely reviews of the factory edge. Imo, their reviews could be improved by getting someone on board with the skills to hand sharpen an edge (no gadgets).
btw, I had seen their knife sharpener review video before and it is a good review of gadgets. But gadgets aren't as good as hand sharpening if for no other reason than the "fine" side of the gadget is still pretty low grit, probably 800 to 1,000 grit equivalent . There is misinformation there, too. They imply that ceramic stones leave a jagged blade. In fact, if you want to get up to a 2,000 or 3,000 grit, ceramic stones or Japanese water stones are about your only choice. Diamond is great up to a point- very fast and aggressive- but I've never seen a diamond stone higher than about 1,000 grit equivalent. If they make them they are probably very expensive.
I'd like to know, too. I went to culinary school for a couple of months (had to withdraw for medical reasons) and on the first day in the kitchen, we were taught how to sharpen our knives. Professional chefs and cooks are very particular about and proud of their knives. I can't imagine them throwing them out because they get dull.Interesting. So on what are you basing this statement? Also, I've never heard of any commercial kitchen throwing out knives when they go dull. That makes no sense.
A word of caution about America's Test Kitchen. I don't think those people sharpen their own knives. I think they throw them out when dull like many commercial kitchens these days. So their reviews tend to be largely reviews of the factory edge. Imo, their reviews could be improved by getting someone on board with the skills to hand sharpen an edge (no gadgets).
You should consider that ATK is aimed at the 99% of people who love to cook that are not knife geeks. The average person who has a good knife will never go to hand sharpening with stones. As a result, the best possible practical solution is what's presented.
I have what I consider to be a good collection of knives that I sharpen myself with manual sharpening kits. They are not the best knives available but hold a nice edge for a long time and make my kitchen life easy.
Yesterday, I got a package in the mail. It is my new Victorinox 8-inch chef's knife. I have not used it, yet. It will have its kitchen debut tonight -- lots of veggies to slice and dice.
I will try to remember to come back here and tell you what I think of it.
CD
I do like my new Victoinox chef's knife. It is very sharp, and feels good in my hand. It weighs less than my old knife, too (which goes into my next garage sale).
CD