Purchasing New Knives

Discussion in 'Cooking Knife Reviews' started by megael kamikazi, Feb 20, 2016.

  1. megael kamikazi

    megael kamikazi

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    So this is my first time posting here and after looking through this thread, I decided to post looking for some input on buying new knives. 

    I am a line cook(4 years now) who recently acquired his first sous chef position and my parents gave me money to put towards new knives. I currently have a decent set of 10 Mercer knives. they've been great! they've kept their edge, they've all in all have taken me far. 

    At first i was looking at the Shun Premier knives. One of the chefs I used to work for had them and i got to use it a few times and they were amazing. But after reading reviews here and talking to other chef's i know, i now have reservations. 

    I am looking for a set of knives (or a really good chef's knife) that will retain their age that I can also do really delicate work with. 

    I am open to all input!! send me links or whatever info you have!!!
     
  2. foody518

    foody518

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    Congratulations on the new position!

    Some of the standard questions-

    Stainless or carbon?

    Any handle preferences?

    Current sharpening plan or equipment?

    Price range?

    Some of the big sites if you haven't already found em (not all encompassing):

    Japanese Chefs Knife, Chef Knives to Go, Knifewear, Japanese Natural Stones, Korin, Japanese Knife Imports.

    Keep reading and looking, and chime back in!
     
  3. cheflayne

    cheflayne

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    Congrats on the promotion! My advice on
    is, because you,
    , to spend the money on books.
     
  4. rick alan

    rick alan

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    I can't fault the professional reasoning here.  What are the initial tombs and further direction you'd recommend?
     
    Last edited: Feb 21, 2016
  5. cheflayne

    cheflayne

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    I don't want to hijack the thread, so...
     
  6. rick alan

    rick alan

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    OK then, I would have liked to hear, but MK you might try PMing cheflayne on that.

    Anyway, presuming I understand what you mean by "really delicate work," in your situation the solution would be an easy one for me, a Takamura Migaki 210 gyuto and 150 petty.  These are lasers, and I don't think you can beat R2 steel for wicked sharp stainless (equal to carbon really), and great edge retention.  You'll probably want a 6-8K stone for finishing these.  The price is right too, so you may have cash left over for some books.
     
  7. megael kamikazi

    megael kamikazi

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    i would like to know too!
     
  8. cheflayne

    cheflayne

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    "Ma Gastronomie," Fernand Point

     “Le Guide Culinaire,” Auguste Escoffier

    "On Food and Cooking," Harold McGee

    “The Curious Cook,” Harold McGee

    "The French Laundry Cookbook," Thomas Keller

    “Letters to a Young Chef (Art of Mentoring),” Daniel Boulud,

    “Becoming a Chef,” Andrew Dornenburg and Karen Page,

    “Culinary Artistry,” Andrew Dornenburg and Karen Page,

    “The Making of a Chef,” Michael Ruhlman

    “The Soul of a Chef,” Michael Ruhlman

    “On the Line,” Eric Ripert,

    “The Kitchen as a Laboratory: Reflections on the Science of Food and Cooking,” César Vega, Job Ubbink and Erik Van Der Linden
     
    vanguard7, rick alan and foody518 like this.
  9. megael kamikazi

    megael kamikazi

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    im still learning the difference between carbon and stainless. 

    i like resin or styrene handles

    i have a wet stone

    i looking for something between $100-250. on maybe a set of 3 knives. i'm not looking to replace the knives i have but i am looking for a few knives for the more precise work. 
     
  10. cheflayne

    cheflayne

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    What do you mean by "the more precise work"?
     
  11. foody518

    foody518

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    Is your wet stone an oil stone or a water stone? Which grit(s)?