A question for chefs!?

Question

I will be starting my culinary labs this Spring. I need to purchase my knives very soon and I am not sure what kind to buy. I will probably mix and match my set, but I am not sure what brand to lean towards. The sous-chef at work suggested Forschner and I use them at work, so I am pretty used to the way they feel. I like the way the Global chef knife feels in my hand, but have heard that they can be fragile.

Does any one out there have suggestions about knives? Or even a website that gives pretty good comparisons or even customer reviews about knives?

Thanks!

Answer 1

Go with whatever you are most compfortable with, also don't spend too much money on your first set, most people I know either destroy their knives in school, or they are stolen. Forschener is a perfect place to start in my oppinion, if you buy anything too expensive you will be heart broken when you turn your back and someone borrows one to open a can or something.

Answer 2

I went to culinary school as well and had to get knives. The chef instructor actually had sets he can get for reasonable prices. So maybe try asking your instructor about getting a set through your college/school.

Answer 3

Believe it or not, my two favorite knives at my restaurant were Dexter-Russells. The 10" chef's knife and a boning knife. They were old, but incredible. I figure if anything can stand the test of time like that, they're my favorites.

Answer 4

congradulations my husband is a chef he has been for about 30 years not always a chef but most of it he uses the Forschner knives and says he loves them .. good cooking to you

Answer 5

In my opinion, the only way to choose is to try them out yourself. find out which suits you best, which is more comfortable for you to use. which knife suits your grip. and which ones feels easy for you to use. Other chefs may suggest brands, but, it may not be the ones for you. try chefscatalog.com. congratulations and good luck.