Advice on Knives

Now that the amateurs have weighed in, I'll let you in on the secret of truly professional knives:

The Greatest Knives Ever (and if you order now, we'll throw in a Popeil Pocket Fisherman!)

OK, I have really appreciated all of the advice... my husband and I are evaluating all of the opinions expressed.

This post made us laugh HYSTERICALLY!!! Thanks!

Awwwww, everyone was getting along so well until you had to insult one of the greatest inventions of all times: The Pocket Fisherman! Still have mine handy in the car and it does catch fish.

Amakteurs? Ha! Speak for yourself toots! LOL

oops, I just cut my finger! AMATEURS ... not Amakteurs

In today's NYTimes food section in "the minimalist" column, he states that one can set up a kitchen perfectly for $200 - maybe up to $300 if you get some extras. This includes pots/pans, knives, and all gadgets. Everything.

You can check out the article, but one paragraph reads:


'I started with an eight-inch, plastic-handle stainless alloy chef’s knife for $10. This is probably the most essential tool in the kitchen. People not only obsess about knives (and write entire articles about them), but you can easily spend over $100 on just one. Yet go into any restaurant kitchen and you will see most of the cooks using this same plastic-handle Dexter-Russell tool. (Go to the wrong store and you’ll spend $20 or even $30 on the same knife.) "

I use a Henckels Twin Four Star 7" Santuku I purchased at Heimerdinger's in 1997, before all the TV Chefs started using them a couple years ago. Mine is not hollow-ground like today's model. It has been a great knife, honed before and after use. I wouldn't trade it for anything, except maybe a 10" Chef model.

Wow, everyone has an opinon...For the money..as a pro...just pick what feels good in your hand!.. Purchashing a high end piece of cutlery is like picking out a "pet from the pound"....You are going to have to live with it no matter what happens!!!! If you are going to spend the money then pick out what feels good to you in your hand!!!! Most non pros would be better served with any 8" Chef's knife on the market(regardless of brand name). Brand names are really not that important it as long as you can get the job done. I have many "high end knives" and I have some others that I bought from some chain stores ..And as long as you can keep them sharp, they will last you a lifetime. All any one really needs is A 8" Chefs Knife, a Paring Knife and a serrated knife...(just my two cents)
Every thing else is just showing off .....

All any one really needs is A 8" Chefs Knife, a Paring Knife and a serrated knife...(just my two cents)
Every thing else is just showing off .....

...I'd also add, a decent semi flexible boning knife.



Best blade for the money:
Forschner's.
Basically along the same lines as the Dexter Russel's mentioned earlier (affectionately referred to in some cook circles as D.R. or the Doctor.),
but i think they edge tends to hold longer, and be of slightly higher quality than the D.R.


I know they carry them at Heimerdinger's.
No bells or whistles...
Just a good sharp blade, easy to put an edge back on, and i think a 8" french knife goes for about $30.





and for the novices:
When referring to a 'chef' or 'french' knife; we're referring to the same thing.

Kershaw adjustable !!!!!