I plan on purchasing a good set of knives for kitchen use over the next few months, maybe even asking for them as a Christmas gift if I wait that long. I know that for good knives you're going to need to spend some money which is something I don't mind doing because I am sick and tired of the Walmart specials that I have been using since...forever. I want knives that cut like those you see on tv cooking shows or in a restaurant like Benihana's where it just slices through meat, veggies, etc. with ease. I'm turning to Clutchfans to ask their opinions on knife brands, sets, recommendations, tips and any other information you'd like to share regarding them. Also, what types of cutting boards do you recommend as far as material? TIA
go to the store and try the knives in your hands to see what's comfortable. typically the german knives, such as wusthof, will have a heavier tang and more balanced feel to them. while the japanese, such as global or shun, will be lighter, sharper, and sharper for longer. as far as buying a set, the most important is obviously the chef's knife (or santoku if you're planning on preparing asian cuisine). most of the other pieces are just superfluous and a way for knifemakers to get you to spend extra $ in order to complete a set. for instance, for a serrated bread knife it makes no difference what the metal alloy content is or how well balanced. perhaps for some of the boning and carving knifes it might. for paring and utility knives, again not so much. do get a decent honing steel though.
Global. They're high quality, hold an edge really well, and they're not super expensive. A lot of line cooks use them. The only drawback is you definitely need to use a ceramic honing rod, a regular steel will ruin them. EDIT: As for cutting boards, I subscribe to the "anything but glass" school of thought.
If you have one in the area, I'd recommend going to a Sur La Table or Williams-Sonoma and check out their knives. I've got a set of Wusthof Classics that I've had for 15+ years and I love them. Knife preference is very personal. Balance, size, and weight not only make a big difference in how a knife performs but how safe it is in your hands (that's what she said). I've also tried out some of the Shun knives before and I like them. As is the case with any good knives, you hand wash rather than dishwash them. Also, become familiar with using a knife sharpener. It isn't time-consuming, but it makes a big difference in how well it cuts and how long the knife lasts you. Learn which knives to use with different foods. Serrated knives work better on certain types of things (fruits, breads, etc.) and they'll tear up other things (meats, for example). Santoku knives are great for up and down chopping, but most people still use chefs knives as an all-purpose knife. As far as cutting boards go, it depends on how you plan on treating it. Corian and plastics can go into the dishwasher... wooden cutting boards last longer when hand washed and treated with mineral oil.
I honestly can't point you to a good set of knives (unless the obvious $$$ route) but one thing I've found as I cook more and more is that sharpening them before at least every other use seems to do the trick. It can be done very quickly if you stay on top of it.
Global, Shun, Mac...there are quite a few approachable knives on the market. Do a bit of research online. There are sites who have done cursory-to-comprehensive comparison studies. Also, visit a store where you can hold them. Each person has a different grip and ideal weight. Good luck.
I'm a Shun person myself, but id take the advice of others and go try them out first. You have to hold them to know how you like to use your knives. My Wustofs are great and have a great balance, also some weight to them. The Shun's are my choice cause its a bit lighter and fits my hand better. Also be careful with the shuns as they are very sharp and with that are very prone to chipping if you don't take care of them immediately after using and proper storage. Try them all and see which ones you like.
My wife is a chef and used to go with global but now uses shun. European and Asian blades feel very different in your hand. Go to a knife shop or even a sura table Nd test how they feel in your hand and go with the one that feels best. Make sure you hone your blades and get them professionally sharpened a couple times a year.
I really like the Miyabi Kaizen. Whoever recommended that you go to a Sur la Table to handle them was quite right. The Miyabi's that I like are great for me but might be terrible for everyone else. I have Shuns and Wüsthofs and although the quality is evident I don't really care for them because of their weighting and blade shape. I seriously recommend spending some real money on a couple of knives. It will be the last time you ever have to spend anything on them unless you don't already have a whet stone.
