About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Sunday, February 28, 2010
A Chef's Knife
It was my fault I suppose.

A friend had recommended a knife sharpening company, who allegedly knew how to handle chef's knives.

The result was a disaster, my knives came back with the heel area scalloped out, they no longer had level straight edges. They tried to retrieve the situation but the damage was done.

Now my F Dick chef's knife which has been in my possession for over thirty years no longer holds a sharp edge - sadly, my wooden handled darling needs to be retired.

I've looked around a bit, been to a few websites and kitchenware companies, but jeez, it's hard to make a choice, especially when you know it will be a lifetime commitment.

I would like to ask you dear readers, to you have any recommendations as to a well balanced chef's knife that holds a good edge? A knife that you have been supremely satisfied with.

I'd love your help with this.
 
  posted at 9:34 am
  12 comments



12 Comments:
At 5:31 pm, Anonymous Anonymous said...

SHUN.

 
At 11:35 pm, Blogger steve said...

Hi Neil-I am so NOT the person to comment on this post as I shamefully grab the nearest knife everytime.
However if your cooking routine requires a certain amount of Zen then yes I totally get that your knife preference needs the required deliberation.
I cant come up with any new fangled brand names which are probably forged as equally in the creative departments of Ad agencies as much as they are formed by heat & the action of Demascus. Howver if you want a toatally unique knife made not from stainless stell check out this link

http://www.smh.com.au/news/good-living/the-way-to-a-chefs-heart/2008/06/09/1212863525319.html

I'd be interested to see what you think
Cheers Steve

 
At 9:58 pm, Blogger Zoe said...

I've been very happy with my Wusthof for a long time, but maybe you should just buy another Dick?

And I'd do terrible things for one of those Damascus knives

 
At 10:32 pm, Blogger neil said...

Hi anon, they certainly look lust worthy. What is your experience with them and do they hold an edge?

Hi steve, thanks mate, yes I saw that but thought that might be a bit too much out there, though part of me would love to have something like that, so unique. Have you heard of anyone raving about them? You know what? I'm going to call him, hope he's taken his arthritis medication.

Hi zoe, I bought a whole set of Dick's when I started out, but have never been completely happy with the chef's knife, especially after using a mate's Wusthof. I'm kind of leaning in that direction, but would like to know more about Japanese knives.

 
At 4:15 pm, Anonymous kitchen hand said...

The only knife that works around here is the Wusthof. I have several knifes that have hardly any blade left - I really should throw them out.

 
At 12:18 am, OpenID kuromashi said...

Hi Neil,

I am sorry to hear about your knives :(

What are you looking to learn about Japanese knives? I own and use a 18cm Kasumi Santoku Knife which has a better grip compared to the dimpled handles of Global knives.

Please have a look at this article:
http://www.cookingforengineers.com/article/129/Chefs-Knives-Rated

It is comprehensive in my opinion.

 
At 8:53 am, Blogger George Erdosh said...

I have a set of ancient Chicago Cutlery knives, at least 38 years old and under constant use--they served me great and I sharpen them about once a month using a simple oil stone--takes a minute per knife--and hone each before any serious cutting job. They were medium to high priced and that's the price range I recommend to people in my cooking classes.
When you buy a knife, make sure you have a chance to feel how it fits, how comfortable it is. Sharpening is easy at home with minimal effort. One secret is to never get your knife get so dull that you cannot sharpen it with ease.
The Japanese santoku knives are another choice but these cut with a different technique than French knives do.

George (author of What Recipes Don't Tell You)

 
At 9:07 pm, Anonymous Anonymous said...

If you're leaning toward Japanese knives, purchase a SHUN and you won't be disappointed. I started at Chef's school with Mundial - but the SHUN wins hands down - much lighter and easier to wield! Great Edge! A beautiful knife!

 
At 10:19 am, Blogger neil said...

Thanks everyone, that's a lot of help. Will definitely look at a Shun as well as Wusthof.

 
At 7:25 am, Anonymous Lucy said...

Neil - how bloody awful that your knife came back like that! I would no doubt cry...

I second (or it it third?) Shun. I've two and they're far more than just lovely props. That said, there's not a lot of flesh that gets chopped 'round here, so a sturdier knife might just be better.

 
At 7:28 pm, Anonymous Anonymous said...

Hey Neil,

Try Chefs Armoury, they stock a range of Japanese knives and sell mainly to chefs www.chefsarmoury.com

 
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