I have been asked this many many times in the past and have always had the same answer: the knife that naturally fits your hand and feels like it is an extension of your arm, is the perfect chef knife for you. Does this mean that you have to try out 30 different knives? In a perfect world the answer is yes. But who has immediate access to 5 different chef knives at a moments notice let alone 10-20 of the worlds top picks year after year to try out? Take a look here and see just a small example of what there is to offer in chef knives https://www.reviews.com/chef-knife/ and one can still come out from reading that article still having no clue which is best for them. A $1000 chef knife could literally be the worst knife for someone but a bargain garage sale knife picked up for $5, re-conditioned and sharpened back to life, could be the best feeling knife in the world and work perfect for them.
When I began my journey through the culinary world, I worked side by side with many well respected chefs and professionals. I spent less time looking at what they created and more time at their individual knife skills. How they sliced, diced, chopped. So how did that all begin? 5 months of preparing Tourne potatoes for 2 hours a day 5 days a week. The whole process of preparing a Tourne potato is a pain in the ass to a beginner and quite dangerous to your once-a-week-at-home-cook. But, after the weeks went on, this is where I began to learn about just how different knives could be...even if they were all the same style "tourne knife", I was able to try different ones. Lighter knives with a thinner blade weren't solid enough to cut through a potato for me. I felt that I had no control and would eventually slice my hand. Eventually I settled with a very heavy and robust tourne knife for the remainder of the jail sentence that was tourne potatoes. This knife weighed almost triple of what the cheapies weighed but it felt good for me. On the hand, there were guys that loved using the cheap ones so are they wrong? No.
What does this all even mean? You can read and research about knives until you are blue or green in the face. If you think spending $400 on a Misono or $100 on a Global is going to be good for your kitchen and needs at home, be sure to try the knifes out or at least hold them in your hand. My knives of choice surprise just about everyone I talk to as they have traditionally been labeled as a beginners or basic chef knife that are used as staff knives for kitchen employees around the world. Well, that actually says alot about the knives right there doesn't it?
The knives that I use are the Victorinox Rosewood knifes. They are affordable, hold a great edge, slightly lighter in weight and feel incredible in my hand. Again, they feel great in my hand.
Here is a pic of the only kitchen knifes that I own minus a bread knife which a refuse to buy because we rarely cut our bread....we usually just tear pieces lol....
Wustoff Classic Honing steel
8 inch chef knife # 5.2060.20 This knife is used 99% of the time.
7 inch chef knife #5.2000.19
Boning knife #5.6616.15
Pairing knife
When I began my journey through the culinary world, I worked side by side with many well respected chefs and professionals. I spent less time looking at what they created and more time at their individual knife skills. How they sliced, diced, chopped. So how did that all begin? 5 months of preparing Tourne potatoes for 2 hours a day 5 days a week. The whole process of preparing a Tourne potato is a pain in the ass to a beginner and quite dangerous to your once-a-week-at-home-cook. But, after the weeks went on, this is where I began to learn about just how different knives could be...even if they were all the same style "tourne knife", I was able to try different ones. Lighter knives with a thinner blade weren't solid enough to cut through a potato for me. I felt that I had no control and would eventually slice my hand. Eventually I settled with a very heavy and robust tourne knife for the remainder of the jail sentence that was tourne potatoes. This knife weighed almost triple of what the cheapies weighed but it felt good for me. On the hand, there were guys that loved using the cheap ones so are they wrong? No.
What does this all even mean? You can read and research about knives until you are blue or green in the face. If you think spending $400 on a Misono or $100 on a Global is going to be good for your kitchen and needs at home, be sure to try the knifes out or at least hold them in your hand. My knives of choice surprise just about everyone I talk to as they have traditionally been labeled as a beginners or basic chef knife that are used as staff knives for kitchen employees around the world. Well, that actually says alot about the knives right there doesn't it?
The knives that I use are the Victorinox Rosewood knifes. They are affordable, hold a great edge, slightly lighter in weight and feel incredible in my hand. Again, they feel great in my hand.
Here is a pic of the only kitchen knifes that I own minus a bread knife which a refuse to buy because we rarely cut our bread....we usually just tear pieces lol....
Wustoff Classic Honing steel
8 inch chef knife # 5.2060.20 This knife is used 99% of the time.
7 inch chef knife #5.2000.19
Boning knife #5.6616.15
Pairing knife
