Hiya Folks

Joined Oct 12, 2008
Hi Folks
I was after some advice about buying my first set of decent kitchen knives. probably just a chefs knife to start with. Any suggestions folks?

Joined Aug 29, 2000
Hello Eddy and welcome to Chef Talk.

I'll move your knife query to the Cooking Equipment Forum. I'll also suggest you use our search tool to browse the many threads that discuss knives. That will help you refine your questions more sharply. :lol:- sorry for the pun!

Joined Oct 13, 2008
If your looking for a good chefs knife I would recommend a Global (alot of people will recommend German brands like Wusthof but I prefer Japanese). Mine is a G2 8 inch and it stays sharp and is great for any task I throw at it. The best advice I can give you is to just go to a kitchen store that carries a wide variety of knives and just pick the one that feels best in your hand. All good knifes are made of a single piece of metal so check for rivets on the handle (if it is medal or plastic).
Joined Oct 9, 2008

I recently wrote a long 3-part article about choosing and caring for knives. I generally prefer German and French knives for first-good-knife sorts of purchases. As the moderator suggested, however, you should skim down through a bunch of earlier threads in this forum to see other opinions; many people here prefer Japanese brands, and there are a number of reasons to prefer one over the other.

In the end, be sure you get the feel of any knife before you buy it, comparing it against others. What matters is not what we or anyone else recommend, but what feels and works best in your hand, with your skills, strength, and habits. Plan to get into a sharpening routine, too -- without it, the fanciest knife in the world will fairly soon be as useful as a cheap piece of junk.
Joined Feb 13, 2008

The step into "good" knives is usually done with a basic three knife set: Chef's, paring (or "petty"), and bread.

Part of the reason for having a paring knife (or a slightly longer petty) is that it allows you to buy a longer chef's knife.

A bread knife is important because a regular edge is destroyed by cutting into certain textures like crusty bread and partially frozen foods.

Another consideration, usually left untouched, is the need for a sharpening system. Bear in mind that all knives get dull and all dull knives cut equally. You simply have to maintain and sharpen your edges if you expect them to work well for you for more than a couple of months.

Before making a recommendation, tell us more about yourself and what you want from a knife.

Do you have good knife skills?

Can you sharpen? How do you plan on sharpening?

What's your budget?

Are you willing to purchase the three basic knives all at the same time? Or, do you already have a few that you consider "good enough" to let you buy a good chef's knife now?

Are you looking for a lifetime chef's knife? Or just one to get you through the next couple of years?

Big hands? Small hands?

Good cooking skills? Or, starting out?

The more we know, the easier it is to help,

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