what should i look for when purchasing cooking knives?

Question

I have seen brands like henkels, wustorf, wiltshire, and so on. What is the big difference between them, and what is reccommended for someone who is a moderate cook.

Answer 1

The main thing I look for in a good chefs knife is a blade that runs all the way through the handle (has a full tang) and the handle is riveted through the blade.

I've used knives where the end of the blade only exteneded a few inches into the handle. Eventually through use, the blade fell out.

The brands you mentioned are pretty good. I also like Chicago Cutlery and Victornox Forshner (sp?).

The steel used in the blades allow for home sharpening. Some brands use a hard steel which make it very difficult to sharpen.

Another feature for me, but can be a seconday item for you, is the blade shape. Typical, chef knives have a French or a German shape. The French blades is a blade that tapered and relatively straight. The German blade is a little more curved which is what I like because I like using the curvature to rock the blade when I'm chopping stuff.

Answer 2

It is difficult to distinquish between some of the cheaper knives and the more expensive knives. Nearly all of the cheaper knives, like the expensive knives, feature a full tang(part of the blade extending into the handle) and bolster(a thick band of steel at the front of the handle) which help give the knife balance. If you are on a limited budget, you might look into the Chicago Cutlery brand which is available at Wal-mart. Some of the Henkel Classic knives are fairly inexpensive and are available at Macy's. If you are going the expensive route ($50 and up per knife) the first knife you should purchase is an 8 inch chefs knife which can handle 95% of your cutting and chopping. However, even the most expensive knife in no better than a cheap one if you don't keep it sharp. A chefs steel is ok for straightening a fine edge in alignment with the rest of the blade, but a set of good honing stones is necessary to restore a fine edge that has been made dull by cutting bone and using a synthetic cutting board. I use a Smith brand tri-stone (10 inch) that I picked up at the Smokey Mt Knife shop in Tennessee. The Smith is set in a small vise which allows me to lean into each stroke.

If price is no object, the knives many professional chefs use are of Japanese origin which in general have thinner blades.

Answer 3

Well the most important thing is are you comfortable holding the knife. The knife has to have a grip that is comfortable in your hand. What do you mean by "moderate cook"?
Anyways, sometimes the most expensive knife isn't the answer. My parents had a set of knifes that I really liked to use, felt comfortable in my hand, had a good blade for what I wanted. The got me a set for Christmas last year, and I tell you, I haven't been happy with any other knives since.
In fact I gave all my other knives away and ordered another set that way when I really get into cooking, I can have more clean blades. By the way, it is the Miracle Blade knives that I use. Not really expensive, and worth every penny and then some.

Answer 4

All very good knives. Really the difference is the styling and the brands name. If your not a professional you dont kneed to spend hundreds of dollars on a blade. Check out Pampered Chef knives, they make a really good knive for a resonable price, i actually have a few myself. Just make sure they ar stainless steel or Titanium(more costly but will stay sharper much longer), and that the blade runs all the way down through the end of the handle. personally i prefer a 10 inch chefs knife or Santoku. www.pamperedchef.com

Answer 5

All of these knives would be great choices; the decision is very personal. Choose the knife that feels the best in your hand, and remember that spending the money on a good knife is almost always worth it. What I would suggest is to purchase a good draw-through knife sharpener, no matter what knife you choose. Steels are useful, but only if you are skilled at using them. A draw-through sharpener is fool-proof, and you won't be able to damage the blade of your knife the way you could with a steel. ALL knives will lose their edges over time, but if you own a good sharpener, you will only need to take your knives in for professional sharpening every 6-12 months (depending on use). I own a Zwilling J.A. Henckels draw-through sharpener, and I swear by it! It will save you money, damage to your knives, and damage to your hands!

Enjoy your new knives; they really make a difference!

Answer 6

My two favorite knives came from Marshalls and a dollar store
I've used the professional chefs knives in commercial kitchens and these are better (probably in part to the difference in weight and my small hands)
The point of the above is that the price, the brand, the store doesn't matter. It's how they feel (balance, weight) and how they work (take and keep an edge)

Answer 7

First let me tell you that if a knife says "never needs sharpening"n means it can never be sharpened. I am a chef and knifes are very important to me. I have payed the big bucks for the big names. I know now that the biggest bang for the buck is Forschner. They are made by the Swiss company of Swiss army knife fame. They hold a beautiful edge and are very affordable. You can't do much better. Be sure to include a steel. use your steel to keep your knives sharp every time you use it. The best is F. ****

Answer 8

long sharp objects, usually stainless steel... be careful!!