Stainless Steel Chef's Knife

Chef's Knife Recommendation


Cookware 16

Chef's Knife Recommendation

NYEpicuriosity | Apr 28, 2007 02:13 PM

Hi everyone,

I'm a recent culinary school grad, and have just started working in the industry at an NYC catering company. I was given a set of Wusthof-Trident Classic knives by the school, and while the 10" chef's knife did the job just fine during school, a part-time cooking gig while in school, and my subsequent externship, it's just not holding it's edge long enough to be of professional practical use. My current job is a lot of production work and I cut everything from hard veg to soft proteins everyday so the chef's knife is my main knife. I'm constantly reaching for a steel (both a diamond and the steel Wusthof one that school gave me) and have to sharpen it pretty much every other day on whetstone I have at home. Granted the knife is a year old now and I'm having it sharpened by a professional now, so I'm hoping this will help.

However, I've heard that typically "school" knives aren't the greatest knives to use in the professional world. Also I've heard that Wusthofs in general are very hard knives that make them more difficult to sharpen and they typically don't hold their edge very long anyways. I've considered going japanese, but I'm left handed, and even Korin doesn't carry left-handed japanese knives. While I know they can reverse a right handed blade or special order a lefty blade I just don't want to spend the cash on something that's going to get destroyed - there's not a lot of respect for other people's knives and it's just a very busy place with knives constantly getting dropped off tables, tossed in hotel pans etc.

So with all of the above factors, can anyone recommend a quality chef's knife that holds an edge/stays sharper longer than the Wusthof? Thanks in advance for any advice.

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