Which is the best Chef's Knife?

Answer 1

I like the angled shun. Like Alton Brown uses. It keeps your knuckles up off the board.

http://www.metrokitchen.com/category/shun-alton-brown-angle-knives?utm_source=google&utm_medium=cpc&utm_term=alton%20knives&utm_content=993858368&gcid=S11992x044&keyword=alton%20knives&matchtype=search&gclid=CNyVoZ-4j44CFVB1OAodaiuFFA

Answer 2

Investing in a good knife is worth it - and try not to buy it online. You need to feel it and see if it's weighted well, and that it fits your hand. You SHOULD look for one that is fully forged, as they are much more stable and durable. Do not ever put it in the dishwasher, as it can dull the blade as it rubs against the racks and other dishes. (also if it has a wood handle it will compromise the strength of the wood). Ones that are worth investing in are Henckles or Wusthof-Trident...look for a nice chefs knife or santoku knife.

Answer 3

Its not the knife. Its how well [or poorly] the knife is cared for. I received my chef’s knife - and all my other kitchen knives - in September, 1969. That’s about 40 years ago.

Not one piece of my cutlery ever saw an electric sharpening stone/wheel. It‘s not necessary. I won’t tolerate it.

Dishwasher? My Chef’s knife was washed in the dishwasher two [2] times. Not my doing. One of my relatives said, “I thought I would do you a favor and wash your knives.” Too late for me to get upset. BUT I told my wonderful Aunt Phyllis. Please don’t wash any of my knives in the dishwasher again.

So, how do I care for my knives? Very simple. Very easy. Very inexpensively. I frequently use my steel. I wash them using hot water to kill the few bacteria which may be growing on the knife. Then I use warm, soapy water. Rinse with hot water. Using a clean towel I immediately dry my knives and wrap them in a towel. My roll-up knife case “went south” [somebody stole it] about 25 years ago. I guess he/she needed it more than I did.

Once in a while I pass the blades over a wet sharpening stone. The oblong kind with a coarse grade on one side and fine grade on the other. Its good therapy for me - AND I KNOW my knives will ALWAYS be ready for ANY job when I need one, two or all of them.

Oh, yes, you asked what kind? I don’t remember. My knives weren’t forged. I was told I wouldn’t have them more than 4 or 7 years. Why should I buy new knives? No reason to do that, is there?

As I was also told: When you take proper care of your knives, your knives will take care of you!

Thank you for asking your question. I enjoyed taking the time to answer your question. You did a great job - not only for your information, but for every other person interested in reading my answer. Thanks to everyone for reading my answer.

I wish you well!

VTY,
Ron Berue
Yes, that is my real last name.

Answer 4

the big wide 1

Answer 5

any knife where the blade says "soligen" germany on it. that means it was forged where the good knives are made. good luck.

Answer 6

anything that ron popeil sells