Want a good, quality knife that will last
I dont care if it is $100 I keep having to buy a knife 2-3 year and it gets dull quick.
A big knife for chopping up foods.
Do you need a separate one to make sushi rolls?
Wustof, wustof, wustof!!!
I have a santoku, 7" chef, and a paring knife. They retail pretty high, but DH found the santoku on price grabber for $45. I also have the sharpening steel and I want to (NEED to) get them professionally sharpened soon.
I second Wusthof. I bought a 5-piece Classic set with a chef's knife, bread knife, paring knife, sharpener, and block. I also bought a santoku knife. I love the chef's knife, I use it everyday and wonder what took me so long to buy a good knife. I highly recommend it. I think the set was around $150 or so.
I love this knife!!!!!
These things friggin rock!!!
The orange handle looks cheesy but I swear I can keep a firm grip even if I was dripping with oil. (great for chopping juicy fruits)
They also have a copper 'tail' so they can be rebalanced after sharpening. The slightly smaller handle is also a plus for us girls.
My bad, it's actually a 6-piece set (forgot the shears):
This is the site I got it from and they sent a free Wusthof wooden cutting board and Wusthof zester with my purchase - I bought them last November, I think. I was very pleased with the site and my purchase!
This is the santoku knife I have:
I thought I would use this more than I do, but I use the 6" chef's knife 98% of the time. It's amazing.
Remember those Ginzu/Ginsu knife commercials in the '80s? See how it cuts through this nail and can still easily slice this ripe tomato. When I was in college I moved in with some people and years before someone had left a Ginzu knife. It hadn't been sharpened in years, but it was still the best cutting knife I've ever used. I contemplated taking it when I left, but couldn't bring myself to deprive my roommates.
I remember leafing through Veg Times at the grocery store yesterday because they had a thing about knives. Let me see if I can find it...nope, can't. Anyway, they said veggie cutters need three knives: chef, paring, and serrated. The chef is for cutting everything, the paring for little details, and the serrated for fresh bread and tomatoes! Of the three, certainly the chef's is the best. I heart my Meridian Elite - German knives ROCK. :D
Real Simple agrees on these three, but they vote for Wüstof for chef's knife:
ummm dinkfeet, you are using knives again!?!?!? :o Be careful!
I bought my first ceramic knife, so I can't attest to it's durability, but oh, man, is it sharp!! I have never sliced onions so thinly! Use ultra care with this blade!
FAQ about ceramic knives: http://www.metrokitchen.com/about_kyocera
I am absolutely in love with Shun knives. I prefer the regular shun knives. layered steel and like a traditional Japanese process. this comes in handy because nothing sticks to the knife blade. not even an avacado. they have regular shun knives and then "Ken Onion" shun knives, which are endorsed by alton brown. i prefer the regular ones...they feel great in the hand and are just awesome all around.
Oh and i forgot to mention. they have a sharper angle on the blade. most knives such as Wustoff and others have a 45 degree total angle (which means they are designed for smashing through food) i beleive Shun knives are around 39 degree total angle which is much better for slicing thru foods. this way you can cut by drawing the knive through the item instead of crushing the blade through the food.
NoIllusions- do you have a knife sharpener? They're really easy to find and will definitely elongate the life of any knife!
I have two chef's knives: a mercer and a wusthof. They're both great for most things.
An important thing to note is that you should hone your blade before every use, and you should have it sharpened professionally on a regular basis. Using a steel will align the microscopic teeth that form the edge, but it won't actually sharpen the knife.
It's possible to adjust the edge angle on any knife. A professional should be the one adjusting the edge, because you want the angle to be consistent along the whole blade.
mnvegan - Long time no see (or I've been on different threads). Weren't you writing a cookbook? How's that going?
Edit: D'oh! That's an old post.
Any knife you buy will eventually have to be sharpened. Try buying a $20 knife sharpener.
You may want to consider ceramic knives. I found some info here http://www.myceramicknives.com/. They stay sharper longer, but they also will eventually need to be sharpened.
Wustoff or high end Henkels are great. I use my 8" chef knife, a small paring knife and a med length serrated knife for 95% of what I do. Yeah, having more can be fun, but you can get by with 3 pretty easy.