German chef’s knives and other Western chef’s knives also tend to have a thicker blade than Japanese chef’s knives, which makes them heavier overall. Thinner knives aren’t as adept at slicing through tough material or bone, but they are preferable for fine slicing and lighter weight. If you plan on working with your knife a lot, that lightness can be a real advantage in the long run. Naturally, we wanted a knife with a comfortable handle, which we interpreted as lightweight and smooth rather than heavy and long. When you chop something, you’ll feel like you have greater control over the cutting motion and more of a connection with the knife. To a certain extent the ideal weight of a chef’s knife is a matter of personal preference.
I bought one for myself a year ago and I still get a secret little thrill every time I slice up an apple. It’s light, but stays in your hand because the handle has some girth. I inherited a Pro S chef knife from my Mom and it has been one of the mainstays of our kitchen. I’ve always loved the feel—nicely balanced with a little heft, but nothing that tires my hand out (for the record, I don’t spend hours prepping). I got it professionally sharpened many moons ago and with regular honing its kept it’s edge.
The set consists of a 6″ chef’s, 8″ bread knife and 8″ slicing knife . I find the knives to be extremely comfortable and well balanced. In addition, we have a revolving collection of cheapo utility knives. Although the cheapos are relegated to the drawer , the Wusthtofs are always parked in the wooden knife block acquired with the knives. Notwithstanding that caution, the knives have suffered grave indignities at the hands of housekeepers and, worst of all, a butcher of a knife sharpener my wife took them to. I have been longing for, but resisted purchasing new knives, not wanting to subject new, expensive knives to the same fate.
I’m going to be up to my eyeballs in diced onions, etc., and having a sharp knife for this project is going to be a like a dream come true. Thirdly, don’t get too caught up in comparing sharpitude. Yes, some blades might have it slightly over others coming from the factory. Miyabi Artisan SG2, $150/250, larger handle than the Kaizen, which was nice, demo’d well but not sure I’m sold on the hammered dimples on the blade. So, my question for you relates to bang for the buck. So, today I visited your friends at the store you’re affiliated with and they let me chop some onions and carrots with various knives.
Likewise, if your once-nice knife has been used and abused and never sharpened—or sharpened improperly—it’s time for a new one. Dull kitchen knives aren’t just a bummer to use—they’re also more dangerous than a razor-sharp edge. A sharp knife is more precise, and there’s less of a chance of the blade slipping off your food and into your finger. Selecting a chef’s knife has a lot to do with personal preference, but we’re confident that the Mac Mighty MTH-80 is one of the most widely appealing knives out there. Its razor-sharp edge, comfortable handle, and agile blade make chopping tasks much easier, which in turn cuts down on meal-prep time.
If we were still meateaters, I might have selected one of the German-made knives. But since my wife cuts up all plant-based material, no need to worry about chipping the blade on bones. Several factors, most being the weight of the knife, the edge retention potential, and thinness of the blade. – Santoku knives, in general, might be a good bet. They’re not as long and unwieldly as 8-inch chef knives, yet they’re wide enough to handle chopping onions and larger jobs with ease.
.I own the Wusthof Classic Ikon 9-inch and I love the handle. But I’m not sure I would let the handle be the deciding factor in choosing my main https://www.allaboutpocketknives.com/knife_forum/viewtopic.php?t=47412&start=15. Unless the handle was especially uncomfortable, then I would be wary.
BTW, there’s a handy-dandy search field you can use to find topics on the KKG site at the bottom of every page, in the page footer. I use it all the time—for example I just used it to find the posts I’m referring to above. – No, you absolutely don’t need an end-grain board. But it’s good to know that end-grain definitely is the BEST option. It’s a Cutco, and I know people on these websites are very against Cutco, for the bread it’s a really great knife. 1) Please be sure to check out Finding a Professional Sharpening Service before giving anybody your knives.
Any list that includes Global knives is the equivalent to listing Mcdonald’s big mac as the best hamburger, silly. The knife with the narrowest width at heel next to the widest . Of the three Japanese-made blades, the Shun is the largest blade in total square inches.
Finally, the Mercer knife felt clunky and choppy, especially compared to the winning Mac and Victorinox, both of which glided as they chopped. For people who prefer a heavier knife, the Misen chef’s knife ($65) is a good option. It has a thinner blade than many German-style knives and a half bolster, which makes it easy to choke up on the blade. Ultimately, we found it was a bit too heavy and not as nicely finished as we wanted, but it handled the job of cutting through hefty vegetables just fine. We also found this knife to be lively and responsive in our hands, comfortable to hold and not too bulky.
This will help with keeping those edges extra sharp. – Please don’t feel you have to commit to only brand/model of knife in your kitchen. I have many different brands and types and find it fun to mix it up. – As a general rule, Japanese knives are thinner and sharper than German knives.
2) More chopping dominion—the spine stays above the food. These are all positives in my book and warrant giving the Messermeister serious consideration. Messermeister knives, like the name sounds, are rooted in Germany—manufactured in the very same German town as the preceding knives from the Big Two. While Messermeister is not https://allaboutpocketknives.com as familiar a name as Henckels and Wusthof, they’re no less revered for their quality. As a matter of fact, their forging process (Meridian Elite is drop-hammer forged) is closer to the older style of doing things than either Henckels or Wusthof. If you go the santoku route, please be aware to buy a 7-inch and nothing smaller.
There are two common types of blade shape in western chef’s knives, French and German. German-style knives are more deeply and continuously curved along the whole cutting edge; the French style has an edge that is straighter until the end and then curves up to the tip. Hands-down, the biggest surprise of my testing was the performance of Mercer’s $16 Culinary Millennia 8-inch chef’s knife.
Before adding a new knife or two to your collection, you should do the same. We could charge more for this knife, but that chef knife would be wrong. We believe in using the best materials possible and selling directly to you at a fair and honest price.