Which knife for all purposes?

[anonymous-user]

Hi all,

I want to get an expensive kitchen knife. Currently using a sort of £30 ish one, which when sharp isn't bad, but it goes blunt quickly and doesn't have that ease of cutting that you see on cookery programmes.

Anyone got a recommendation for the best 3 1/2 - 5 inch knife?

Edited by anonymous-user on Friday 10th June 20:56

[zakelwe]

Wusthof classic for the weight and the curve of the blade. I think those are just as important as pure sharpness.

For me the Wusthof has enough weight for my big hands so it feels natural. The curve is good so you can easily do point work when chopping and dicing rather than slicing which is what the japanese knives are fantastic at.

For me I do more chopping and dicing than slicing, so for me it Germany rather than Japan. The blades don't get as sharp but they still do get very sharp if you look after them.

Personal preference though, I am sure other people will now add their views.

I would say though always get a complete set of one knife type, do not get loads of diiferent knives and then far too many. That's the problem with most kitchens, knives from all over the globe and far too many.

[Cotty]

bulldong said:

I want to get an expensive kitchen knife.

No you want a knife that works for you.

I use a Misono Stainless Molybdenum Petty 120mm


http://www.japanesechefsknife.com/MolybdenumSeries... 400px; HEIGHT: 240px

I really like this and use it for 90% of what I do but sometimes I would like a larger (not more expensive) knife for some jobs

[anonymous-user]

Cotty said:

bulldong said:

I want to get an expensive kitchen knife.

No you want a knife that works for you.

I use a Misono Stainless Molybdenum Petty 120mm


http://www.japanesechefsknife.com/MolybdenumSeries... 400px; HEIGHT: 240px

I really like this and use it for 90% of what I do but sometimes I would like a larger (not more expensive) knife for some jobs

That looks nice.

[Cotty]

Oh crap, Gyuto 210mm, add to basket? .... no... must ... resist

[LooneyTunes]

bulldong said:

when sharp isn't bad, but it goes blunt quickly and doesn't have that ease of cutting that you see on cookery programmes.

Expensive knives still blunt... you'd maybe be better off buying a sharpener or learning how to use a steel?

ETA: in the category you're talking about we have Globals and (fibrox) Victorinox. It's the latter that get more use - even though the cost less than the knife you want to replace.

[Chim Girl]

A good cookshop should be able to let you try a knife before you buy. I don't think I could buy one any other way. However, in answer to yours, I'd have a global because they're light and the balance of the handle:blade works for me. I found the longer Wusthof chefs knives too heavy.

[anonymous-user]

LooneyTunes said:

bulldong said:

when sharp isn't bad, but it goes blunt quickly and doesn't have that ease of cutting that you see on cookery programmes.

Expensive knives still blunt... you'd maybe be better off buying a sharpener or learning how to use a steel?

ETA: in the category you're talking about we have Globals and (fibrox) Victorinox. It's the latter that get more use - even though the cost less than the knife you want to replace.

The "good" knife that I have is a Victorinox. I find that the steel is not stiff enough, and the weight of it doesn't make cutting effortless. I have a knife sharpener, but find it works better when its just been sharpened (obviously), which leads me to giving it a quick one every time I use it.

I will go to the shop today and see whats ooooon.

[Henry Hawthorne]

Global G2. Haven't tried others, but had it nearly four years now and used it pretty much daily. Buy in conjunction with a Minosharp3 sharpener and you are laughing... Blade comes up sharper than out of the box. Really cannot fault it.

[Catz]

I have various sizes of Global but tend to use my GS 5 the most.

[croakey]

Hattori HD