good knife

In article <[email hidden]>,

gman said:

I'm looking for a good chef's knife? What are some of the better
modestly priced knife companies out there?

While I love my old chef's knife, I've learned to love my new Kiwi
Chinese cleaver even better!

I'm not kidding......
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

Katra said:

In article <[email hidden]>,

gman said:

I'm looking for a good chef's knife? What are some of the better
modestly priced knife companies out there?

While I love my old chef's knife, I've learned to love my new Kiwi
Chinese cleaver even better!

I'm not kidding......

a cleaver? for slicing? hmmmmm

gman said:

I'm looking for a good chef's knife? What are some of the better
modestly priced knife companies out there?

I like Henckels International Classics made in Spain for moderate
priced knives. Don't buy Henckels knives made in China, they're junk.
The best ones are made in Germany, but those are more expensive.

Henckels International Classic 8-Inch Chef Knife is $ 39.00 at Amazon.
It's made in Spain. It has a good balance and holds an edge. Henckels
does use a thinner gauge, lighther weight blade on the moderate priced
knives. So you get what you pay for. You can also find it for about $
20-25 on Ebay.

I owned a set of Chicago Cutlery about 10-years ago, and could not get
the knives to hold an edge. The metal was too soft I guess.

I'm sure there are other good moderately priced knives out there, this
is just my personal experience.

Rusty

Katra said:

In article <[email hidden]>,

gman said:

I'm looking for a good chef's knife? What are some of the better
modestly priced knife companies out there?

While I love my old chef's knife, I've learned to love my new Kiwi
Chinese cleaver even better!

I'll echo the sentiment, though using a Chinese cleaver does take a bit
of practice if you're used to European-style chef's knives.

For European style chef's knives, I've gotten a lot of use out of my
plain-old Chicago cutlery set. If you go to TJX or Marshall's, you can
usually pick one up for under $10 easily.

Jeffs

gman <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I'm looking for a good chef's knife? What are some of the better
modestly priced knife companies out there?

Last winter I decided to spring for a couple of decent knives, and it was
one of the best investments I ever made in my cooking or my kitchen. I
look forward to chopping and slicing now.

That said, there really is no substitute for actually handling a few
knives. The differences between different handle, blade, and tang
configurations was pretty dramatic, and I ended up liking a different
knife than I originally thought I would.

Also, a good knife will last decades. The difference in price between a
$150 knife and a $50 knife will be negligible if you really love and use
the $150 knife.

Some of the knife manufacturer websites will give you a list of local
stores that carry their brands. That'd be a good start.

FWIW, I settled on the Wusthofs - bought a 10" chef, a 7" Santoku, and a
paring knife. They were a little pricey, but worth every penny.

Bought a set of Chicago cutlery about 10 or 12 years ago. None of them
ever held an edge. Asked for and got a pair of Wusthof knives (chef's
and paring) for a holiday about 4 or 5 years ago. I love them! Better
balance and they hold an edge. If you're the least bit sensitive to the
feel of a tool in your hand (some people aren't, I've noticed), you
should spend a few bucks and get a better quality knife. They're
definitely worth it.

Barry Bean said:

gman <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I'm looking for a good chef's knife? What are some of the better
modestly priced knife companies out there?

Last winter I decided to spring for a couple of decent knives, and it was
one of the best investments I ever made in my cooking or my kitchen. I
look forward to chopping and slicing now.

That said, there really is no substitute for actually handling a few
knives. The differences between different handle, blade, and tang
configurations was pretty dramatic, and I ended up liking a different
knife than I originally thought I would.

Also, a good knife will last decades. The difference in price between a
$150 knife and a $50 knife will be negligible if you really love and use
the $150 knife.

Some of the knife manufacturer websites will give you a list of local
stores that carry their brands. That'd be a good start.

FWIW, I settled on the Wusthofs - bought a 10" chef, a 7" Santoku, and a
paring knife. They were a little pricey, but worth every penny.

Far as I can tell said:

While I love my old chef's knife, I've learned to love my new Kiwi
Chinese cleaver even better!

I love my Chinese cleaver as well. It's perfect for so many things I just
automatically reach for it.

Petey the Wonder Dog said:

I love my Chinese cleaver as well. It's perfect for so many things I just
automatically reach for it.

I see a lot of folks (non-asian) preferring the asian clever style
knife I wonder what's the attraction. I've tried it and am not
impressed. So much metal to be waving around. Sure, it makes a great
scraper/scooper, but that's just not enough of a selling point. They
require more arc of movement, are heavier to heft, and just seem like
more work. I just don't see the advantage over a good French style
chef's knife.

nb

Andy said:

Rusty said:

I'm sure there are other good moderately priced knives out there, this
is just my personal experience.

Rusty

Use caution about knife advice from anybody named Rusty!!!

😄

Andy

Hey! That's why I only buy stainless steel.

;->

Rusty

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Petey the Wonder Dog said:

I love my Chinese cleaver as well. It's perfect for so many things I
just
automatically reach for it.

I see a lot of folks (non-asian) preferring the asian clever style
knife I wonder what's the attraction. I've tried it and am not
impressed. So much metal to be waving around. Sure, it makes a great
scraper/scooper, but that's just not enough of a selling point. They
require more arc of movement, are heavier to heft, and just seem like
more work. I just don't see the advantage over a good French style
chef's knife.

Perhaps I don't understand what you mean, but I don't feel like I need more
"arc of movement" when using my Chinese cleaver. And it certainly isn't
heavier than either of my chef's knives.

I prefer my 8" chef's knife for chopping onions, carrots, etc., as the very
wide blade of the cleaver gets in the way for that application. For
chopping herbs, though, I like the Chinese-style cleaver much better. The
thin blade with the resulting narrow bevel angle just seems to work better.

Why would anyone want only one kind of knife anyway?

Hal Laurent
Baltimore

On Fri, 10 Jun 2005 22:12:06 -0400, "Hal Laurent" <[email hidden]>

Quoted message said:

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Petey the Wonder Dog said:

I love my Chinese cleaver as well. It's perfect for so many things I
just
automatically reach for it.

I see a lot of folks (non-asian) preferring the asian clever style
knife I wonder what's the attraction. I've tried it and am not
impressed. So much metal to be waving around. Sure, it makes a great
scraper/scooper, but that's just not enough of a selling point. They
require more arc of movement, are heavier to heft, and just seem like
more work. I just don't see the advantage over a good French style
chef's knife.

Perhaps I don't understand what you mean, but I don't feel like I need more
"arc of movement" when using my Chinese cleaver. And it certainly isn't
heavier than either of my chef's knives.

I prefer my 8" chef's knife for chopping onions, carrots, etc., as the very
wide blade of the cleaver gets in the way for that application. For
chopping herbs, though, I like the Chinese-style cleaver much better. The
thin blade with the resulting narrow bevel angle just seems to work better.

Why would anyone want only one kind of knife anyway?

well as a newbie am looking to start out small and build from there.
It would be nice to have an entire set at some point. I was
considering an all purpose knife under $80, but not necessarily a
totally cheap one. Since posters seem to like using a cleaver, am
examining that option.

peace

gman

"gman" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm looking for a good chef's knife? What are some of the better
modestly priced knife companies out there?

Best way to buy a knife is to feel it. If can be the "best" for me, but if
it does not fit your hand well, you will never be happy with it. You don't
have to spend a ton of money either. Forschner, Dexter Russell and others
make very good knives.
--
Ed
http://pages.cthome.net/edhome/

In article <[email hidden]>,

notbob said:

Petey the Wonder Dog said:

I love my Chinese cleaver as well. It's perfect for so many things I just
automatically reach for it.

I see a lot of folks (non-asian) preferring the asian clever style
knife I wonder what's the attraction. I've tried it and am not
impressed. So much metal to be waving around. Sure, it makes a great
scraper/scooper, but that's just not enough of a selling point. They
require more arc of movement, are heavier to heft, and just seem like
more work. I just don't see the advantage over a good French style
chef's knife.

nb

Have you tried one with a slightly curved blade?
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article <[email hidden]>,

Hal Laurent said:

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Petey the Wonder Dog said:

I love my Chinese cleaver as well. It's perfect for so many things I
just
automatically reach for it.

I see a lot of folks (non-asian) preferring the asian clever style
knife I wonder what's the attraction. I've tried it and am not
impressed. So much metal to be waving around. Sure, it makes a great
scraper/scooper, but that's just not enough of a selling point. They
require more arc of movement, are heavier to heft, and just seem like
more work. I just don't see the advantage over a good French style
chef's knife.

Perhaps I don't understand what you mean, but I don't feel like I need more
"arc of movement" when using my Chinese cleaver. And it certainly isn't
heavier than either of my chef's knives.

I prefer my 8" chef's knife for chopping onions, carrots, etc., as the very
wide blade of the cleaver gets in the way for that application. For
chopping herbs, though, I like the Chinese-style cleaver much better. The
thin blade with the resulting narrow bevel angle just seems to work better.

Why would anyone want only one kind of knife anyway?

Hal Laurent
Baltimore

<lol> Too true! :-D
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article <[email hidden]>,

gman said:

On Fri, 10 Jun 2005 22:12:06 -0400, "Hal Laurent" <[email hidden]>

Quoted message said:

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On 2005-06-10, Petey the Wonder Dog <[email hidden]> wrote:

> I love my Chinese cleaver as well. It's perfect for so many things I
> just
> automatically reach for it.

I see a lot of folks (non-asian) preferring the asian clever style
knife I wonder what's the attraction. I've tried it and am not
impressed. So much metal to be waving around. Sure, it makes a great
scraper/scooper, but that's just not enough of a selling point. They
require more arc of movement, are heavier to heft, and just seem like
more work. I just don't see the advantage over a good French style
chef's knife.

Perhaps I don't understand what you mean, but I don't feel like I need more
"arc of movement" when using my Chinese cleaver. And it certainly isn't
heavier than either of my chef's knives.

I prefer my 8" chef's knife for chopping onions, carrots, etc., as the very
wide blade of the cleaver gets in the way for that application. For
chopping herbs, though, I like the Chinese-style cleaver much better. The
thin blade with the resulting narrow bevel angle just seems to work better.

Why would anyone want only one kind of knife anyway?

well as a newbie am looking to start out small and build from there.
It would be nice to have an entire set at some point. I was
considering an all purpose knife under $80, but not necessarily a
totally cheap one. Since posters seem to like using a cleaver, am
examining that option.

peace

gman

Yeesh hon'!
I've never seen the point in paying more than $10.00 to maybe $17.00 for
a single knife.

$80.00 is just OUTRAGEOUS!!!
I see no advantage to it.

And I have a rather nice knife collection now...... ;-)

Fits all of my needs just fine.

The four knives I use the most are:

Chef's knife (inherited from mom)

Chinese cleaver ("Kiwi" brand stainless with a wood handle, $10.00)

Fillet knife (rubber handle "Eagles Claw" brand from Wal-mart sporting
goods section in the fishing knives, $10.00)

Paring knife (hand-made by a very dear, now departed, freind with a burl
maple handle and a stainless blade from a knife makers catalogue. I paid
him $35.00 for it, but it was "special". ;-) )

I don't really use that last one that much as I have a second "Eagle's
claw" short bladed fillet knife, same price, approx. 5" blade and a wood
handle that fits well in my hand. I've used that little knife for a LOT
of things! Cutting block cheese, peeling veggies, boning and disjointing
chickens, and even skinning a deer! It's comfortable and holds a killer
edge, seldom needs honing.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

Katra said:

Have you tried one with a slightly curved blade?

Yes.

Can you tell me the advantage of knife where the handle is 6-8 inches
away from the cutting edge over a knife where the handle is 2-3 inches
away from the cutting edge?

nb

In article <[email hidden]>,

notbob said:

Katra said:

Have you tried one with a slightly curved blade?

Yes.

Can you tell me the advantage of knife where the handle is 6-8 inches
away from the cutting edge over a knife where the handle is 2-3 inches
away from the cutting edge?

nb

I don't think it's a matter of advantage, just a matter of what is
comfortable. I use either the chef's knife or the cleaver depending on
what I'm cutting and what I'm doing.

Sometimes I'll take one knife out and it does not feel right, so I'll
switch it for another.

It's very much a matter of personal preferance and comfort! That is why
for his first purchase, I'd highly recommend a nice set and not blowing
$80.00 on a single "multi-purpose" knife as I don't believe there really
is such a thing. Too many shapes, sizes, weights, etc.

And IMHO 80 bucks for a single knife is a ripoff! NO knife is worth that
unless maybe it's a designer edition and is meant to be hung on the wall
as a decoration and not used!!!

I like the weight of the big cleaver for heavy chopping and even slicing
jobs, as well as herb mincing. The chef's knife is used now for mostly
lighter work.

I still use the fillet knife for a lot meat slicing and dis-jointing of
poultry. That requires a sharp point and short blade.... The cleaver is
used for thicker cuts. It's also wonderful for slicing larger veggies.
Less "snapping" involved if you know what I mean? The blade is thinner.

I go by comfort, not price or semantics. :-)

Tomatoes still get the old serrated edged bread knife! <lol> That knife
is over 40 years old and part of mom's original set! Her old 2" paring
knife is missing... :-( I'm still hunting for it.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

gman said:

I'm looking for a good chef's knife? What are some of the better
modestly priced knife companies out there?

Getting the feel of the knife in your hand is important as others have
pointed out.

That said, I like my Furi santoku a lot, and I took a chance and
ordered it via the Internet. Google Furi knives to see one and get
pricing information.

modom

"Katra" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

gman said:

I'm looking for a good chef's knife? What are some of the better
modestly priced knife companies out there?

While I love my old chef's knife, I've learned to love my new Kiwi
Chinese cleaver even better!

I'm not kidding......

I love mine too, but with the blade being quite thick on it, it's better for
cracking broth bones than slicing anything even remotely thinly for me...