I recently took up cooking as a hobby and have had a few learning sessions with a chef. One of the first things he discussed, and made clear from the start, was the importance of a sharp knife. He then showed me the difference between a dull, moderately sharp, sharp, really sharp, and then crazy sharp knife. I could not believe the difference. I always thought, whatever, sharp is sharp enough. All to say, I am now hooked on knives and sharpening my own. I am in the market for a really good western style chef's knife as well as some Japanese products. I am aware of Wusthoff and Henckels (I think these are average at best as they are made for the typical western consumer) but am wondering about other brands. Do any of you know about any and have recommendations? And, what kind of steel is best for the Japanese knives? White? Blue? Carbon? Ratios of elements in the steel? Any information is appreciated. I have been doing research on the web and am overwhelmed right now.
Knives
- Thread starter Mable
- Start date
A sharp knife is a lot safer to use too. Knives are personal preference and depend upon budget. Keep in mind that you can spend several hundred and more for a single knife if you want. I would suggest that you look at single knives vs buying a set - start off with a good chef’s knife. Then get a good utility/paring type knife. Pay attention to the blade - ignore knives that try to sell you on a fancy handle. The blade is what counts and so long as the handle is attached properly and feels good in your hand, don’t pay up for exotic material. For Japanese knives, Toronto has a couple good stores - Tosho is one and has a good selection. Not cheap though!
To sharpen get a good range of wet stones. I have a four sided ceramic sharpener that goes up to 800 for rough sharpening of dull knives and even good enough for a sharp knife to be used. Then I have a couple wet stones that go up to 4000 which is fine enough to put a polished finish on the edge. 6000 is for presentation or collector knives for a mirror finish. The other thing you should buy with your first good knife is a good Steel and a block for the knives or good roll. I like a block that holds the knives with the blade horizontally. I’m no fanatic or expert so others may have more specific recommendations - but I hate dull knives or cheap steel that can’t hold an edge. If you’re not good at sharpening it is worth getting a knife professionally sharpened before you ruin it (eg: once a year). Also - dont use a knife for something it’s not designed for. Get the right knife for the job.
It is the composition of the steel (hardness) used in the blade that is a deciding factor as well as edge angle and what each is designed for. Found a couple links but the one I saw most recently, which typically I can't locate, gave great explanations and suggestion dependent upon what you need them for. Some are specially oriented and others more pragmatic and all round use.
https://stellaculinary.com/content/how-pick-out-chefs-knife-thats-right-you
http://www.finecooking.com/article/how-to-choose-a-chefs-knife
https://stellaculinary.com/content/how-pick-out-chefs-knife-thats-right-you
http://www.finecooking.com/article/how-to-choose-a-chefs-knife
O
OnTheWayOut
The flaw in your plan is that they are all made in China, there are not many goods that are made in Europe, USA or Canada that you can sell in the western world at an affordable price. Lagostina pans - made in China, Henkel knives - made in China. There are goods made in China that are excellent quality, the Apple I-phone as an example. if you specify a product to be made with quality materials and allow them the budget to do so, China can produce quality goods. All computers are made in China. The majority of xell phones are made in China. Canon single lens reflex cameras are made in China.
FYI, when it comes to house knives there is a lot of selection of European made knives - that is what I use in my house.
If you do not eat good, you do not live well. This does not mean that only you eat the most expensive or the best. Eating fresh and quality is the way to go. Prepared foods and restaurant foods are made to taste good, and do not take your health into consideration. The best way to ensure healthy eating is to cook it yourself.
You only need a few knives to cook with. A chefs knife for cutting meat and vegetables, a paring knife and a Chinese cleaver to mince and cut. I have a fully stainless steel one, some chefs prefer carbon steel because it holds an edge better. As far as where it comes from, stainless steel is stainless steel and will last you for life. So if Canadian Tire is selling a set for 70% off I will buy it if I need it.
You only need a few knives to cook with. A chefs knife for cutting meat and vegetables, a paring knife and a Chinese cleaver to mince and cut. I have a fully stainless steel one, some chefs prefer carbon steel because it holds an edge better. As far as where it comes from, stainless steel is stainless steel and will last you for life. So if Canadian Tire is selling a set for 70% off I will buy it if I need it.
Oh God, no!!!
This is where I buy my knives. And the only place I trust to sharpen them. Sharpening there is actually quite reasonable, and they do a perfect job, every time.
They used to be on Markham St. but just moved to Bathurst between Bloor and Dupont. Anthony Bourdain shot a bit there on his Layover Toronto show.
If i remember from my youth.........restaurant knives because they were easy to steal.........
I like carbon steel vs stainless for the blades. The downside is the steel will rust if you don’t take care of them. But the upside is that they sharpen really well and I think they cut better too. My most prized knife, even if I don’t use it that often is a knife I bought in Japan - purchased from an old guy who spent his entire life making knives by hand - a true artisan. It’s a single bevel, thin blade knife for cutting fish (great for sashimi). When I sharpen it, you can see the patterns and striations made when the blade was being forged - razor sharp. I call it my Seppuku knife!
The other thing if you get into sharp steel and knives is to check out Japanese wood planes. Japanese wood artisans don’t use sandpaper - every surface is finished using these ultra sharp planes which are pulled instead of pushed. Because the wood is cut (vs torn as with sandpaper), you get this finish that has a smoothness which is hard to describe.
One thing about Japanese knives is the they’re more delicate and higher maintenance - so for a chef’s knife or a knife that you use everyday for multiple purposes - it’s probably better to get a European type blade with a thicker edge.
The other thing if you get into sharp steel and knives is to check out Japanese wood planes. Japanese wood artisans don’t use sandpaper - every surface is finished using these ultra sharp planes which are pulled instead of pushed. Because the wood is cut (vs torn as with sandpaper), you get this finish that has a smoothness which is hard to describe.
One thing about Japanese knives is the they’re more delicate and higher maintenance - so for a chef’s knife or a knife that you use everyday for multiple purposes - it’s probably better to get a European type blade with a thicker edge.
Thanks for all the input. Yes, I think it is right that one only needs a few good knives, perhaps only one would do. But, I am hooked on the beauty and engineering in them now. You know, those white carbon steel blades wrapped in 100 layers of stainless steel with a Damascus pattern? Fucking gorgeous. Also fucking expensive. But, I have not been hobbying much lately so I have a grand or two to blow on knives.
As always, trial and error is going to be the name of the game. But, do any of you know of a Japanese bladesmith who still forges his own knives? A lot of the Japanese stuff is mass produced today, but I would be willing to pay for a top notch blade from a recognized "Master". So much shit to weed through on the Internet. Anyway thanks for the ideas.
As always, trial and error is going to be the name of the game. But, do any of you know of a Japanese bladesmith who still forges his own knives? A lot of the Japanese stuff is mass produced today, but I would be willing to pay for a top notch blade from a recognized "Master". So much shit to weed through on the Internet. Anyway thanks for the ideas.
I would suggest you check out Tosho. And a good idea to buy one knife at a time. Eg: Get a good chef’s knife (and all the accessories to maintain it). Use it for a while so that you have a better idea of what you like/dislike about it. Have to say that I find it really satisfying to sharpen and use a really good knife. They even look great when they’ve just been sharpened. If you like fine craftsmanship, you’ll probably like it too. I guess I’m more of a knife fanatic than I thought.
I mainly use Global and Shun , quality knives made in Japan and not overly priced. Readily available in Canada at restaurant and food equipment suppliers. Amazon and the Bay has them as well but the prices are 20-30% higher.
Also have some R Murphy Knives, small manufacturer, made in USA just outside of Boston. They make amazing oyster knives and steak knives without the high-end price tag.
Also have some R Murphy Knives, small manufacturer, made in USA just outside of Boston. They make amazing oyster knives and steak knives without the high-end price tag.
Costco.
https://www.costco.ca/CatalogSearch?keyword=knives&pageSize=96
Plus, their return policy is second to none. I'm pretty sure you can bring back any knife in pieces and all you have to say is, "I'm not satisfied", and you get your money back.
https://www.costco.ca/CatalogSearch?keyword=knives&pageSize=96
Plus, their return policy is second to none. I'm pretty sure you can bring back any knife in pieces and all you have to say is, "I'm not satisfied", and you get your money back.
