- 12
- 10
- Joined Mar 16, 2010
Hey all, I've been reading through this forum for the past few days and finally decided to sign up and type up a post to see if what I've gleaned so far is leading me to the right decision.
I'm currently just a home cook, and I've been using the Forschner 8 inch Rosewood Chef's knife for about a year. As I've cooked more, it's gotten to feel far too light, flimsy, and short. Additionally, I may be starting kitchen work some time in the next few months, and I imagine that they'll have me doing a whole lot of chopping and prep work before I even lay a hand on a pan. So, I'd like to pick up a workhorse knife that won't break the bank and will get the job done well, and I'd like to learn how to sharpen and care for it, before then. I'm leaning toward the Wusthof Le Cordon Bleu 10 inch Chef's simply because it seems like a steal at $80, which I've seen it going for on at least one site.
Is there a significantly better knife for the job at this price point? I'd like to spend no more than $100. I've done my best to research the many Japanese options, but there are so many in each price bracket that I'm having a hard time coming to any definitive conclusions there. For that price, a friend suggested going with a gyoto from the Togiharu Molybdenum line. How would that compare in terms of performance and characteristics (besides the fact that it would be prone to stains, and has an asymmetrical edge)?
Finally, if I were to go with the Wusthof, what would be a suitable combination of wet stones and honing rods to pick up and learn with? I've been considering an Edge Pro, but I think I ought to just bite the bullet and learn how to sharpen by hand.
Thanks,
Gennaro
I'm currently just a home cook, and I've been using the Forschner 8 inch Rosewood Chef's knife for about a year. As I've cooked more, it's gotten to feel far too light, flimsy, and short. Additionally, I may be starting kitchen work some time in the next few months, and I imagine that they'll have me doing a whole lot of chopping and prep work before I even lay a hand on a pan. So, I'd like to pick up a workhorse knife that won't break the bank and will get the job done well, and I'd like to learn how to sharpen and care for it, before then. I'm leaning toward the Wusthof Le Cordon Bleu 10 inch Chef's simply because it seems like a steal at $80, which I've seen it going for on at least one site.
Is there a significantly better knife for the job at this price point? I'd like to spend no more than $100. I've done my best to research the many Japanese options, but there are so many in each price bracket that I'm having a hard time coming to any definitive conclusions there. For that price, a friend suggested going with a gyoto from the Togiharu Molybdenum line. How would that compare in terms of performance and characteristics (besides the fact that it would be prone to stains, and has an asymmetrical edge)?
Finally, if I were to go with the Wusthof, what would be a suitable combination of wet stones and honing rods to pick up and learn with? I've been considering an Edge Pro, but I think I ought to just bite the bullet and learn how to sharpen by hand.
Thanks,
Gennaro