What brand of knives do professional chefs use?

Question

Alright all you pros out there, teach us lesser beings a lesson, what are the best brand of knives for the serious at home chef?

I should add that I do have access to a restaurant supply company to purchase knives

Answer 1

Don't go by price. I have all kinds by different manufacturers. My favorite is by Chicago Cutlery. Invest your money in a good sharpening stone. You can find one that has 2 sides and is about the size of a brick but is half as thick. Use 2 drops of vegetable oil and spread around the stone. When you first start, take 2 pennies and place your knike on them so that the edge meets the stone. That is the angle you want to use. Draw your knife from the edge nearest the handle to the tip as you move it against the stone from one end of the stone to the other. Use your thumb as a guide to maintain the angle. I know it sounds weird unless you see it. Use at least 10 strokes and repeat for the other side of the knife. You have to reposition yourself and the stone for the other side. You will have a sharp knife for your lifetime.

I worked housewares in a major department store one Christmas and was amazed of the people who complained about their expensive knives being dull and had to replace them every year. I asked if they sharpened them. They looked at me as if I had 2 heads. There response was "I paid $80 for this knife, I shouldn't have to sharpen them"

This reminds me I better get working on my knives, I have 21 guests for Thanksgiving and they want their turkey, "wafer thin".

Happy Thankgiving All.

Answer 2

Henckels Knives

Answer 3

This Site Might Help You.

RE:
What brand of knives do professional chefs use?
Alright all you pros out there, teach us lesser beings a lesson, what are the best brand of knives for the serious at home chef?

Answer 4

You can pay a lot of money for a knife and you'll be paying for the name. Try ebay and first do some research on what kind of steel goes into the knives. Sheffield, Swiss and German knives have a good reputation. It's all about the steel. The best knife I have, that holds a very good edge, is one I bought for $5 dollars at a second hand store.

Answer 5

A German brand called Wusthof.
Best knives by a mile.
Be careful, good knives need a lot of care to stay good.

Answer 6

I've always prefered the high carbon steel Wüsthof knives. They have the best balance in my opinion, and the high carbon steel will treat you very well in the long run. Either way, if you get Henckel or Wüsthof, you should be very happy.

Answer 7

you use whatever knife does the job best... I had a $1500 dollar set of knives... I have a knife I got from my wife's grandmother that puts them all to shame in balance, sharpness, durability... I have some of everything. You can have the most expensive knife in the world and it is garbage if it doesn't work for YOU.

Answer 8

As a former employee of The Las Vegas Hilton and The F/T Alaska Ocean, I firmly stand behind Global cutlery.

http://www.cutleryandmore.com/global.htm

I've used Kershaw, Kin, Korin, Kyocera, Masamota, Zwilling J.A. Henckels, and Wüsthof Dreizackwerk.

Answer 9

Shun Kaji are heads and shoulders above anything else I've used. I love their weight, their sharpness and durability...It's just a knife that feels good in your hand. You'll spend a buck on them, but it's worth every dime.

Answer 10

J.A. Henckels and Wusthof are the most popular. I've also heard that Forester makes high quality blades. I've always stuck with Henckels myself.