Kinfe reviews for someone new to the industry

Discussion in 'Cooking Knife Reviews' started by bimmerman, Mar 1, 2016.

  1. bimmerman

    bimmerman

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    I will be attending training at The Culinary Institute of America, and would like some expert opinions on those who use there knifes all day long. Im sure there is a difference in the knife to select for the home and the knife for a professional. At home i have a set of Henkles International knifes I got for my wife for her birthday last year. I know they are chinese made but are made like the standard german style knife.

    I have held a few knifes i felt where really comfortable. Wusthof Ikno and Shun Kaji. Both where really comfortable. I am leaning more to the shun or japanese style because of how sharp they are and how light they are. I know Japanese knifes take more time to sharpen and im okay with that. I sharpen my own knives before every use. 

    If I where to get a set of Japanese knifes I would also get a Wusthof Ikon 8 inch chefs knife for more substantial stuff like cutting between bone with poultry. The single Wusthof is the only knife I know I will get. Or at least that style. 

    Please let me know your insight. What do you use in your kitchen what will fatigue my wrist more? what should i stay away from? 
     
  2. millionsknives

    millionsknives

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    Rock chopping will fatigue your shoulder.  Dull knives will fatigue your wrist.
     
  3. foody518

    foody518

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    Can you elaborate? Honing rod? Stones? Jig? 
     
  4. bimmerman

    bimmerman

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    I use a honing rod.
     
  5. iceman

    iceman

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    If you're going to the CIA ... use the knives they give you. Worry about getting your own different knives when you get out.
     
  6. cheflayne

    cheflayne

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    The truth!

    Also by the time you get out your knowledge base will have increased and you have a better idea of what you actually need.

    FWIW for 25 years I used a Henckels 11". I now use a MAC 11". Sometimes doing knife work for 8 straight hours. While the Henckels feels like a chainsaw compared to the MAC, there is no difference to me as to wrist fatigue; but that could be from 25 years of using the Henkels :~)
     
  7. benuser

    benuser

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    I guess there is a problem with burr removal if you are to sharpen before every use.