Basic Chef Knife Discussion

[rabid wombat]

Pretty good for those wading into kitchen knives….

Knifemaker Explains The Difference Between Chef's Knives | Epicurious

Knifemaker Will Griffin of W.A. Griffin Bladeworks shows Epicurious how to choose the best Chef's Knife for your culinary needs. The bladesmith provides an o...

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[JohnKSa]

Some good information. It certainly raises a lot of issues to think about and points out some aspects of knife design and use that most people never consider.

Got a chuckle when he made the comment about preferring a knife that "adapts to its environment" when talking about the non-stainless blade. I guess that's one way to say it. Another would be to say that the knife is more rapidly damaged by its environment. The oxidation will also take place on the edge of the knife, resulting in dulling that doesn't relate to usage. It's not a major effect in most cases, I just thought it was a funny way to justify his preference.

I disagree that a single bevel knife is harder to sharpen. It's actually a lot easier to sharpen once you understand how to do it. The job takes about half as much time and effort because there's almost nothing done to the side that doesn't have the bevel. Just a light stroke or two with the blade flat (or almost perfectly flat) on the stone to get rid of the burr.

 

[MutinousDoug]

Enjoyable article. Made me go check out the wife's kitchen assortment for compliance and then I had to go look at my hunting knives to check the balance point.

 

[TarDevil]

Thanks, I enjoyed that.
I've pared down my cooking knife inventory based on use. My go to knife is a 7" santoku. Just works better for me than my chef knives.
I'm currently shopping for a slicing and boning knife. The presenter gave me good food for thought.

 

[rabid wombat]

My go to knife is a 7" santoku.

My wife started with traditional Chef knives. She moved to santoku, and then to nakiri. Only downside, she wants to use it for everything. The concept of a boning or pairing knife is completely foreign to her….

 

[RA40]

Also enjoyed this one on Japanese knife usage:

How To Use Every Japanese Knife | Method Mastery | Epicurious

Grab your sharpening stone and come to attention because class is in session! Join Christine Lau, executive chef at Kimika in New York City, as she demonstra...

youtu.be

In this house, her primary is a santoku style and paring.

I've made these for others.

 

[Mk-211]

Note to self, always call ahead before showing up at RA40's house!

 

[TarDevil]

and then to nakiri

I like nakiri knives, but my vegetable slicing cleavers cover that mission.