Hi guys, I've recently started cooking as a more serious hobby and now find myself prepping food a lot of days of the week (Generally red meat and veggies)
I'm after a good all-purpose chef's knife that is about 20cm or 8inches.
Open to all brands, but prefer Japanese.
Looking for one under $100 but open to going over that.
Also, I'm looking for sharpening stones to maintain the knife's edge.
Could anyone point me in the right direction for some decent savings?
Thanks in advance!
A chef's and a cooks knife is the same thing, I'm not sure what you think is the case but 70% of the industry use cheap knives at work due to damage and theft that happens.
I personally have 2 Victorinox 25cm, a giesser messer 25 cm with an orange handle (my most used work knife and only cost $25) 2 sharp 25cm knives and 3 20cm.
For bread knives I can't recommend the Victorinox pastry knife enough, obviously any aerated knife will work ok but the extra blade that sticks out further then the handle is great. We use them for 8 dozen rolls every dayplus about 12kg roast pork and 15kg beef. The girls also use them for tomato's but I use my chef's knife as it doesn't destroy the texture of tomato's as much so they won't go soft as fast.
As important as a knife is a way to keep them sharp though op.
You should try hold the knife you intend to use before purchase make sure it fits well.
…it's a joke, more about the user than the actual steel.
A cook knife is a regular knife, a chef knife runs the other knifes, administrate then and assist them :)
Lol idk if I'd be up for a "head" knife being a male and all.
On a side note the nisbets site use to sell dick brand meat mallets as dick meat tenderizers.
Sorry couldn't resist some toilet humor.
I used to have a chef who worked for me many years ago, lovely girl aside from a short fuse. She used to have one she called "the equaliser". It was very similar to Dick's now that you mention it.
Here's the link to save anyone else playing along at home having to Google it:
https://www.nisbets.co.uk/dick-meat-tenderiser/gd787
Not technically a Chef's knife but close enough, I have been using a Global G2 knife for years, superb knife so easy to retain sharpness. Should be just over $100.
Victorinox 8-inch Fibrox Chef's knife is great value choice, tons of reviews on amazon if you want to look it up.
Voted #1 on America's Test Kitchen.
If you don't want to sharpen you could just buy kiwi brand knives on eBay, but bear in mind they are made of crap metal so you can't resharpen them.
I 100% garauntee you can resharpen them.
Yeh but the metals crap and won't hold the edge, they come hollow ground when new.
Not wrong, they need a sharpen every month. Possibly more for heavier use.
Good to take to friends houses that you know will have a block full of various sized butterknives.
Wish i saw this earlier.
Right now my favorite chef's knife is the Tojiro DP3 210mm.
It uses VG10 steel, holds a laser edge with regular edge maintenance (e.g. every 2-4 months depending on how often you use it and what you cut).
I have used Global, Wusthof, Mundial, a wide variety of more 'cheap' knives, and my most expensive knife (atm. Soon to be overtaken by a Kohetsu blue #2 Sujihiki) is a Kasumi 210mm chef's knife, but i keep returning to the Tojiro, and really love how it feels.
Choice of knife becomes a very personal thing (just like choosing a music instrument), you gotta like the feel, balance, edge retention, etc.
Whatever knife you get, the choice of board is just as important. If you're spending good money on a good knife, I recommend you spend the same on a decent whetstone and board. Definitely with these japanese hard steel knives you want something like Hinoki or Paulownia, or if other woods buy the ones that are like a "cross section"
Chef's Knives are quite expensive. I prefer a cook's knife - easier to handle for run of the mill tasks. Cheaper too.
Victoria's Basement quite often as some good sales.
http://www.victoriasbasement.com.au/product/search?q=cooks%2…