Do you need Expensive Knives...really!?
Fri/February/2007 06:32 PM Filed in: Food
This is my response to
a recent email question, about knives and why buy or
NOT buy
On 1/23/07,
Marciante
Anthony <</span> cheftony@cheflifeonline.com>
wrote:
Awesome...glad to help. Let me tell you my thoughts..
Brand wise, go with Henkels or Wustof, they are pretty much industry standards. There are nice Japanese knives which can get expensive if you get the real high end versions, but don't bother with that. You actually bring up a pet peeve of mine, in that there are very good products (many that Chefs and Restaurants really use) that aren't the high $$$ versions you see in retail stores. I really need to get into that market, because people really assume that if a celebrity Chef endorses them, they will somehow transform the person who buys them into the SUper Chef!
Start with a few basics, a 7 or 9 inch Chefs knife, a good paring knife, and maybe a flexible boning knife (insert joke here...)
With those knives, you can definitely notice a difference and get started. From there, pick and choose the knives you need. You can go the block method and get setup from the get go, but you may realize later you would rather invest in particular knives for certain cuisines or situations.
DO NOT WASH THEM IN DISHWASHER! Keep them in a block , or you can get very inexpensive knife guards (kind of like a plastic sleeve they slide into) which do a pretty good job. Keep them protected, and they'll last forever. If I'm not mistaken, the two brands I recommended are guaranteed for life! They may run you $80-120 for the Chefs, and less for others, they are worth it! Don't buy from anyone who doesn't let you hold them, play (!) with them, ..basically just see how they feel in your hand. The more you use, the more you want an extension of your hand, balanced and easy to use. Buy a steel as well ( keeps the edge sharp,it's not a "sharpener" but a "steel". ) I'd buy one from the company you choose.
The handle of the knives makes a difference too , comfort is key. Any major brand will have a "full tang" meaning the metal of the blade runs all the way to the back of the handle. Very basic feature, but important.
All that being said, and maybe as a backup, there are really great "basic" kitchen knives that restaurants use that are really cheap (like $15 each) that last forever. They don't look as nice, and are NOT as comfortable usually, but to have a set that you wouldn't worry about having anyone use, wouldn't hurt. The deal is, you'd probably have to buy from a kitchen supplier like Sysco or something.
Hmm...maybe you can start ( or I should) a topic on my forum about your question? Maybe you can join up on my forum and help me get one more reader?
I really hope my info helps, let me know what you end up doing! I'll keep my eye out for any sets that might work for you...
Funny, as I'm writing you , a PS3 ad is out for Resistance... I returned the TWO units I had, I posted a story about it on Uncle Gamer.com...
Really great hearing that you listen, and read...feedback is always appreciated... take care...
Awesome...glad to help. Let me tell you my thoughts..
Brand wise, go with Henkels or Wustof, they are pretty much industry standards. There are nice Japanese knives which can get expensive if you get the real high end versions, but don't bother with that. You actually bring up a pet peeve of mine, in that there are very good products (many that Chefs and Restaurants really use) that aren't the high $$$ versions you see in retail stores. I really need to get into that market, because people really assume that if a celebrity Chef endorses them, they will somehow transform the person who buys them into the SUper Chef!
Start with a few basics, a 7 or 9 inch Chefs knife, a good paring knife, and maybe a flexible boning knife (insert joke here...)
With those knives, you can definitely notice a difference and get started. From there, pick and choose the knives you need. You can go the block method and get setup from the get go, but you may realize later you would rather invest in particular knives for certain cuisines or situations.
DO NOT WASH THEM IN DISHWASHER! Keep them in a block , or you can get very inexpensive knife guards (kind of like a plastic sleeve they slide into) which do a pretty good job. Keep them protected, and they'll last forever. If I'm not mistaken, the two brands I recommended are guaranteed for life! They may run you $80-120 for the Chefs, and less for others, they are worth it! Don't buy from anyone who doesn't let you hold them, play (!) with them, ..basically just see how they feel in your hand. The more you use, the more you want an extension of your hand, balanced and easy to use. Buy a steel as well ( keeps the edge sharp,it's not a "sharpener" but a "steel". ) I'd buy one from the company you choose.
The handle of the knives makes a difference too , comfort is key. Any major brand will have a "full tang" meaning the metal of the blade runs all the way to the back of the handle. Very basic feature, but important.
All that being said, and maybe as a backup, there are really great "basic" kitchen knives that restaurants use that are really cheap (like $15 each) that last forever. They don't look as nice, and are NOT as comfortable usually, but to have a set that you wouldn't worry about having anyone use, wouldn't hurt. The deal is, you'd probably have to buy from a kitchen supplier like Sysco or something.
Hmm...maybe you can start ( or I should) a topic on my forum about your question? Maybe you can join up on my forum and help me get one more reader?
I really hope my info helps, let me know what you end up doing! I'll keep my eye out for any sets that might work for you...
Funny, as I'm writing you , a PS3 ad is out for Resistance... I returned the TWO units I had, I posted a story about it on Uncle Gamer.com...
Really great hearing that you listen, and read...feedback is always appreciated... take care...