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Molto belli e affarone quelli dell'Esse, ho preso lo chef e il santoku.
Il mio primario rimane questo ottimo acquisto, un Victorinox da 10 pollici che uso per tutto.
Pur essendo abbastanza interessato ai coltelli da cucina, dubito avrei da parlarne per più di un thread: un intero sub mi sembra davvero eccessivo.
If you like the profile and price point and want a better quality product Victorinox is going to be the closest thing. They won’t be quite as tall : [link]
If height is really important you might want to look at some cleavers. Once you answer the questionnaire other members may have some good suggestions.
I use this knife 99% of the time. Sounds like the Ceramic knifes are your problem. Get a decent steel knife, hone it regularly, and it'll treat you well. No need to spend more than $50.
Honestly, the knives at Ikea are pretty good too. That's an easy route.
Victorinox. Cheap, sharp out the box, razor sharp after a good sharpening, last long, and you feel like you can use them because they're not £250 knives. Something like this should do nicely
I have not personally used this knife, but I've heard really good things about it. Also heard that it's razor-sharp. I'd like to get one sometime but I have Calphalon Santoku that I picked up at Marshall's that I'm pretty happy with for the time being.
I have a few knife makers that I really like but my go to daily knife is a Masamoto KS.
I like the gyuto shape for it's large flat spot as I tend to push cut rather than rock cut, 255 mm (10 inch) blade because I find 210 mm (8 inch) is just to short to get any serious work like breaking down a large halibut done without switching knives.
When it comes to steel the White #2 of the Masamoto is amazing, on a 2K grit Shapton stone with a strop it's shaving sharp in less than 5 minutes.
With all that being said this
is where you should start, you're just not ready for a $400 knife and the maintenance that comes with it. I was just like you once, you seam hungry to learn and thats good but in this industry you need to master the small stuff first.
When you can keep that knife sharp, clean, and in one piece consider moving up and if you ever want to talk knives drop me a PM i'm always willing to help.
This is the knife that I'm going to use as a chef's knife. I already have a bamboo cutting board that I found at Target and it's the right size (it's stated that the knife you use should be able to fit on the cutting board).
This knife is easy and comfortable to use.
There is a reason they get good reviews.
I have German-made Henckels knives as well and I prefer this knife when chopping vegetables to either the chef's knife or the santoku.
It is stamped, and lower quality metal, but the design is great. I just have to sharpen it more.
perfect, I was at the very place about a year ago.
I was watching America's Test Kitchen and they tested the Victorinox 10 Inch Fibrox Pro Chef's Knife (https://www.amazon.com/gp/product/B0000CF8YO/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1)
I bought the 10" because I already had many 8" chef's knives.
They come in other sizes that are right for you.
I bought it (it was on sale for $35!!!!), I will never buy another brand knife.
You will not be sorry! It's the best knife I've ever owned and a MASSIVE savings over the super duper expensive ones. (read the reviews)
I ordered the 8” version of this one on Amazon. My aunt who cooks a lot recommended it as a good starter knife that won’t break the bank.
As someone that uses a chef knife everyday, I can see issues with them just looking at the pictures.
I'm writing this off as a set of knives designed to look unique and catch peoples eye, but they are less functional than a more traditional design.
I see nothing about these knives that would make me want to switch from this knife to one of them, if they were free. But the fact that they will be nearly twice as much as that knife? No thanks.
Used to be a chef. Do not need a whole set, or to spend a whole bunch of money.
In my kitchen we either had our own knives (which would often cost $300+ and require very special care) or the standard knives. A 10" chef, a bread knife, and a paring knife.
This is the chef knife I have seen in every commercial kitchen. It's an awesome freaking knife. I have it at my home. If your wife murders it they are easy to resharpen and you won't cry because she murdered a $300+ knife. Here is the paring knives. They are okay, I prefer more weight to the handle and own this knife instead. In general I recommend Wusthof or Victorinox for home cooking use. For a bread knife I honestly just bought the cheapest knife on amazon because you can't do much to sharpen the serrated blade anyways, plus we don't use it for anything besides bread. These are the only knives I own so we sharpen often as it's a soft blade, but it's honestly not a challenge for a us and honing does a lot for it as well.
So would I use the 400 grit, then use the 1000 one after? Also, would that be sufficient for the knife I plan on getting?
You'll see these knifes recommended around here quite a bit:
Victorinox 10 inch
Victorinox 8 inch
Also got the recommendation from America's Test Kitchen, scroll to the bottom to check the video: [link]
My 10' Victorinox Chef's Knife.
This knife is $100 cheaper and the Cook's Illustrated best buy.
I have it in addition to a $100+ Wusthof chef's knife (which is highly recommended by CI) and I use them interchangeably. So what I'm trying to say is you don't have to spend top dollar for a good knife.
Here is a paring knife from them as well.
I've stopped buying Wusthof (even though I have the resources) because I find the Victorinox do just as good of a job, especially if you take the time to keep them sharp.
I cut these raw without difficulty - you using a sharp knife? Gotta use a hella sharp knife. Try this budget beauty for $35 from Victorionox - voted "best overall" by Cooks magazine.
In this article: cookware, he recommends getting a Fiborox by Victorinox as a cheap and durable budget knife.