Thoughts on this chefs knife

[LongtimeRamsFan42]

I sharpen my knifes with one of these....

When done correctly the blade will be as sharp as it would ever need be. It's quick and precise.


It ain't rocket science folks..

I've used one of those a few times and they work well... However in a professional setting where you use your knife constantly, a stone is more precise and holds the edge longer... i use the stone like once a week and the steel many times a day...

 

[Gooch1034]

My everyday knife is a 7" santoku. The ones in the block (henckels) are fine, but the santoku seems to do everything, even cut fresh french bread and I like the heft when I'm holding it. I was at Sur La Table a few weeks ago and they were having a sale on the stamped knives. I asked to hold one... YUCK! No weight at all.

I am the opposite. I don't like heavy knives. I learned how to properly use a knife with an 8" Victorinox(they make Swiss Army knives) chefs knife. I bought the 7 piece set about 13 years ago and they are still in great shape and stay sharp.

 

[romeo212000]

I am the opposite. I don't like heavy knives. I learned how to properly use a knife with an 8" Victorinox(they make Swiss Army knives) chefs knife. I bought the 7 piece set about 13 years ago and they are still in great shape and stay sharp.

I just can't dig the plastic handle.

 

[Gooch1034]

I just can't dig the plastic handle.

Meh...it works fine for me and I have been a chef for 20 years. To each his own.

 

[romeo212000]

Meh...it works fine for me and I have been a chef for 20 years. To each his own.

I hear those knives get a lot of use in professional kitchens.

 

[LongtimeRamsFan42]

I hear those knives get a lot of use in professional kitchens.

They do!!! We have about 5 of them in the kitchen... The plastic handles make them easily washable and durable to constant washing...

 

[LongtimeRamsFan42]

I am the opposite. I don't like heavy knives. I learned how to properly use a knife with an 8" Victorinox(they make Swiss Army knives) chefs knife. I bought the 7 piece set about 13 years ago and they are still in great shape and stay sharp.

I agree about heavy knives... I bought a German Wustoff 10" Chefs Knife about 20 years ago and barely use it... Too long and too heavy to use for regular tasks...

 

[moxie]

I am the opposite. I don't like heavy knives. I learned how to properly use a knife with an 8" Victorinox(they make Swiss Army knives) chefs knife. I bought the 7 piece set about 13 years ago and they are still in great shape and stay sharp.

I feel like the lighter ones are going to go flying out of my hands! Since my use is way less than yours, it makes sense that you'd prefer something lighter.

 

[romeo212000]

I agree about heavy knives... I bought a German Wustoff 10" Chefs Knife about 20 years ago and barely use it... Too long and too heavy to use for regular tasks...

You prefer the Japanese hybrids? Something along the line of global or tojira?

 

[LongtimeRamsFan42]

You prefer the Japanese hybrids? Something along the line of global or tojira?

I actually have a hard time getting comfortable using the global knives for too long. The handle feels so different...i mostly use a 6" to 8" chefs knife at work

 

[Gooch1034]

I actually have a hard time getting comfortable using the global knives for too long. The handle feels so different...i mostly use a 6" to 8" chefs knife at work

You and me both. I tend to use my 8" knife for almost everything. I think the global knives handles are too small and harder to control because of it.

 

[Gooch1034]

I hear those knives get a lot of use in professional kitchens.

They do. They are relatively cheap yet still hold up well and like LTRF42 said, can go through a dishwasher without damage. They are also well balanced which is a big deal when doing a large amount of knife work.

 

[Gooch1034]

Henkels don't seem to hold their edge as long as other knives I have used. I am not sure if its a common problem with them or not but from my experience with them, keeping one sharp for very long has always stumped me.

 

[romeo212000]

Kind of kicking around the idea of going with something like this. @LongtimeRamsFan42 @Gooch1034

https://www.amazon.com/gp/aw/d/B000...=tojiro+dp&dpPl=1&dpID=2108CSnwQ7L&ref=plSrch

 

[LongtimeRamsFan42]

Kind of kicking around the idea of going with something like this. @LongtimeRamsFan42 @Gooch1034

https://www.amazon.com/gp/aw/d/B000...=tojiro+dp&dpPl=1&dpID=2108CSnwQ7L&ref=plSrch

Seems like a few people are complaining about chipped blades after not so much use.... might look for something else, especially at that price...

 

[romeo212000]

Seems like a few people are complaining about chipped blades after not so much use.... might look for something else, especially at that price...

I was a little leery of that as well. Probably stick with the Henckels.

 

[Gooch1034]

Kind of kicking around the idea of going with something like this. @LongtimeRamsFan42 @Gooch1034

https://www.amazon.com/gp/aw/d/B000...=tojiro+dp&dpPl=1&dpID=2108CSnwQ7L&ref=plSrch

The tojiro is a good knife but one thing that I noticed is it doesn't have much of a "belly" on it. Its very straight. When I chop or mince, I rock the knife on the belly but if it doesn't have much of one, you will essentially be slamming the knife down with every stroke. Still, they are very good knives for being under $100 but It really depends on what you plan on using the knife for most and what techniques you use.

 

[Gooch1034]

I feel like the lighter ones are going to go flying out of my hands! Since my use is way less than yours, it makes sense that you'd prefer something lighter.

I know what you mean. For me, a lot depended on how I held the knife too. Once I learned the best grip and how much more control I had, it changed everything.

(Not saying you are holding your knife wrong or anything...I just remember how much my grip mattered when deciding what I was most comfortable with as far as the weight of the knife)

 

[moxie]

I know what you mean. For me, a lot depended on how I held the knife too. Once I learned the best grip and how much more control I had, it changed everything.

(Not saying you are holding your knife wrong or anything...I just remember how much my grip mattered when deciding what I was most comfortable with as far as the weight of the knife)

How funny... I was just paying attention to how I was holding it cutting strawberries today and noticed I kept doing the middle one even though I kept trying to keep it the right way. I generally try to let the weight of the knife do the work for me, but sometimes I guess I revert to bad behavior.

 

[romeo212000]

The tojiro is a good knife but one thing that I noticed is it doesn't have much of a "belly" on it. Its very straight. When I chop or mince, I rock the knife on the belly but if it doesn't have much of one, you will essentially be slamming the knife down with every stroke. Still, they are very good knives for being under $100 but It really depends on what you plan on using the knife for most and what techniques you use.

Yeah. Japanese place much more emphasis on slicing than chopping.