Knife recommendation for daughter

Discussion in 'Cooking Knife Reviews' started by dago red, Aug 10, 2017 at 8:19 PM.

  1. dago red

    dago red

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    Hey guys,

    I've been waiting a long time to start upgrading my knives. I currently have an assortment of wusthoff and forschner (forged not stamped). I'm the only one that uses my 10", my wife usually gravitates towards the 6" (which I embarrassingly admit is a Tramontina).

    I bought a Takamura Migaki R2 Gyuto 210 for a buddy last year as a gift. I liked it a lot and will probably get myself one to replace my 8", and I have read the Masamoto ks 270 is an awesome knife (they never seem to be in stock).

    The most immediate need though is a better knife in the 5-6" range. My 9yo especially, and her 11yo sister, are now starting to make dinners and wanting to spend more time in the kitchen. Obviously they have little hands. Also, one is left handed and one is right handed, so I would like to find something that both of them can use.

    What do you all recommend? sharpening won't be a problem as their mom has already said that a good knife sharpener (thinking the edge pro setup) should come out of "household" budget since it is for our knives. for my current cheaper knives I just run them on my chefmate electric. especially because my wife abuses them (one more reason I want to get a good knife, so I can teach my daughters now proper respect and maintenance).

    carbon steel is also acceptable. My biggest concerns are:
    -handle size and comfort for girls/women
    -edge retention

    Much appreciated guys.

    Red
     
  2. rick alan

    rick alan

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  3. chrislehrer

    chrislehrer

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    I'd rather see you buy a very lightweight 8" chef's knife (or gyūtō). My 9-year-old daughter is able to handle 8", and I'm sure yours is too. At this stage, 99% is about how to hold the off-hand; the remainder is the basics of a pinch-grip and stop-squeezing-the-life-out-of-that-knife.

    Beyond this, I'd say teach how to core and peel an apple with a sharp paring knife.

    If they've got those two down, they'll do fine in the average pro kitchen, and certainly cutting won't be a worry as they try new recipes.
     

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