Knives and other sharp pointy things
I'm not sure if this is the right place for this post, but I'm sure it'll be directed to the correct location if I'm wrong.
I'm looking for anyone's personal recommendations for kitchen knives. Since I've become vegan I've turned into a chopping, slicing, dicing fool. My cheapo knives can't handle the stress.
If anyone can share some recommendations for the average working Joe that don't cost my next fur-child, I would love to hear about them.
I'm getting a Vitamix today (YEEEHHHHAAA!) so I'm hoping that will cut down on some of the chopping. Had to save up forever to get it. Can't wait!
Congrats on the vitamix, I am totally jealous. I have a Henckel that I absolutely love. It's a 7" Santoku knife with a hollow edge, I think I got it on sale for around $65.00. It can definitely take on the stress of heavy use.
My chopper is from Target and I think it was $10 - I've had it for years.
Andy just bought me a new chopper - all fancy pants, like $50, and I prefer my old one.
This is an expensive one, but you get the idea....
I love my Kuhn Rikon knives. They're nothing fancy but they're colorful and work great for me. Maybe they'd be too cheap for what you want but I think they're a great value. I have these two:
http://www.kuhnrikon.com/images/database/zoom_images/product_zoom_210.jpg $10 retail
do you have a ross near you? i actually got my latest knife set at ross and they were really good! and someone else told me they got great knifes at ross, too!
ok, i just realized this is the second time i mentioned ross today.
yeah i bet TJ maxx would have stuff.
I got a santoku from Marshall's, and thus far it has been very functional (calphalon brand). I use a wusthof sharpener specifically for santoku (different angle), and have been merrily chopping ever since.
Next time I get a knife, i'll prolly just get a wusthof. More expensive, but I'm curious if expensiver knives are really better than mid-priced.
*Supposedly* one of the good things about santoku is less stuff sticking to the blade when you chop. This hasn't been the case for me... it's about the same. I'd think with the narrower angle, there'd be more sticking, but that's probably what the hollow edge is for. However, it's easier to make thinner slices.
faunablues is right. Get at least one good quality santoku. They are very versatile and the scalloped edge is indeed designed to keep things from sticking to the blade. Keep your santoku in a case and clean and dry it after each use. The more expensive ones are generally better in that the composition of the steel is important. If you get only one, a 7-8 inch blade is the most usable size.
General knife rules:
DON'T use knife sharpeners on good knifes. Use a steel every few uses (depending on what you have been cutting) and stone and steel once you notice they start getting dull. If you don't know what you are doing take it to a pro.
NEVER get stainless steel. They just don't hold an edge.
NEVER cut or chop on a metal, glass or ceramic surface. It will dull your blade fast.
Another favorite of mine is a thin bladed tomato knife with small serrations on the blade. They are great for coring and slicing tomatos and most vegetables and you seldom have to sharpen them. They are inexpensive but for some reason a good one is hard to find. . . for me anyway.
Next in line is a good serrated bread knife. Get one long enough to cut a round of sourdough (at least 10 inches).
You know, I've always wanted a ceramic knife. Does anyone know about those?
Wustoff. Totally worth the price. All you need is an 8" chefs knife, a serrated blade for fruit and bread, and a little knife for paring and small stuff. Everything else is nice but not necessary.
I don't know of a Ross, but I have a TJ Maxx. I never thought of looking there.
They're kind of the same store....aren't they?
I got my Kuhn Rikon knives at TJ Maxx. They have some other good kitchen stuff too.