What type of knife should I buy?

Discussion in 'Cooking Knife Reviews' started by lilypw, Feb 17, 2014.

  1. lilypw

    lilypw

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    Hi,

    I cook at home everyday, and for the past two years I have been using an 8 in Shun chef knife for almost everything I do. I really like how light it is and how it feels in my hand compared to my mother's Wusthoff that honestly just seems a mammoth to my small hands! It's so heavy!

    I am starting culinary school soon, and we can put our own knife sets together, though I have been told that my chef knife has to be at least 9 inches long. Obviously my Shun is out of the question. What sort of knife will be good for school, but still be light enough for me and of a similar style--even being 9 inches long? I have heard a lot of talk about going for a cheaper knife because of all of the wear and tear and all, but I don't want to end up with something I hate that feels bad in my hand or that is too heavy just because I use it for school. I was very selective about my Shun when I first purchased it, and I don't want to settle for a bad knife now!

    What do you guys suggest I should do?

    Lily
     
  2. chef torrie

    chef torrie

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    What's your price range?
     
  3. lilypw

    lilypw

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    I am looking for something between $150-$300 range...Depends on what is REALLY the best :) I will save up for it.
     
  4. soesje

    soesje

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    if you have a chance I'd go to a shop and handle the knivs yourself.

    you sure will get recommendations

    but we don't know YOU, your hands, what kind of grip you use, what you cut most, do you push or pull cutting.

    in a shop you can have the right feel.

    if you want light, then I'd want to stick with the japanese knives because most other knives are heavier.

    other than that, a good well balanced classic chefs knife might be heavier but feel good in the hands if it fits your grip.
     
  5. chrismit

    chrismit

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    I have not gone to culinary school so take this with a grain of salt. I have seen a lot of posts by former chefs that went to culinary school and recommend against spending a lot of money on knives due to theft issues. Just a thought. Don't get hung up on best, it's a subjective word. Shuns are not bad knives but since you need something new I would think about if you like the profile on the shun and go from there. Plenty of good knife at a reasonable price point. A few to take a look at
    Fujiwara fkm
    Suisin inox
    Gesshin uraku
    Tojiro dp
    Richmond artifex

    All of these are stainless and western handle but the uraku, that has a wa
     
  6. lilypw

    lilypw

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    Interesting....Thanks very much for your input. Yeah, I never thought about the issue of someone possibly stealing it. That's a good point. I will be sure to check out those knives :)
     
  7. mhpr262

    mhpr262

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    I have a Tojiro DP and I am quite pleased with it, excellent value. You might also take a look at a CarboNext from Japanesechefsknife dot com. Other lighter knives would be the very affordable but still pretty good Victorinox Fibrox series (if there really turn out ot be theft problems) or the Global knives.

    If you prefer the more European blade you could try the "ActiveCut" series by F. Dick or the "Silverpoint" series by Wüsthof. Both by reputable brands but much lighter (and cheaper) than the full tang, full bolster premium lines