If you could have only 1 knife...?

Question

I'm out of college, and it's time I build up my cookware beyond the wal-mart sale rack. Bought my first All-Clad piece (and some bamboo spoons to protect it). Now I'm moving onto a knife. So if you could only use one knife what would it be? I assume a 6"-8" chef knife, but please correct me if I'm wrong.
I know my way around a blade having grown up hunting and butchering game, so I do sharpen my own. What are some brands I should look into in that $100-$150 range? (I plan on looking for sales, so that why I'm curious about reputable brands).

Top priority would be durability, versatility, and a blade that will hold an edge.

Thanks!

Answer

An 8" chef's knife will handle almost anything you throw at it. In your price range, a Wusthof is a good choice and can usually be found at the low end of you range when on sale.

I've had one for over 20 years and it still takes an edge beautifully.

You'll hear many other brand recommendations; in the end, it's what feels good in your hand, which is a combination of heft and balance. So try and shop where you can pick up the knife, not just look at it.

Answer

Hi, Winney:

 I'll let the knife mafia weigh in on specific models, but an 8-10" chef is the way to go, at least to start. I like the Euro geometries, but a reasonable mind could also favor Japonaise. MAC and Forschner get high marks with less than premium prices.

Aloha,
Kaleo

Answer

Wusthof santoku knife for me.

I have the 6.5" and it is perfect for me. http://www.wuesthof.com/canada/products/Product-details-3/santoku-4176

Answer

I would say between a 8" - 10" is more popular. If you favor a shorter knife, then I strongly recommend you go for a santoku. It is shorter, yet it has a good flatter profile to allow more board contact surface. That is a nice range. If you are into German style knife, then Wusthof Ikon is nice. There are other choice of course. http://www.amazon.com/Wusthof-Classic-8-Inch-Cooks-Knife/dp/B000YMURSE/ref=sr_1_sc_1?ie=UTF8&qid=1397613637&sr=8-1-spell&keywords=Ikon+wusthpf I personally prefer the Japanese style or rather really Westernized Japanese style. A Tojiro DP knife is excellent, and relatively inexpensive: http://www.cutleryandmore.com/tojiro-dp/chefs-knife-p113709?gclid=CJ7ErKb1470CFUNqOgodBlgAbA Especially, the Tojiro DP Santoku is on sale for only $50: http://www.cutleryandmore.com/tojiro-dp/santoku-knife-p129566

Answer

Since you sharpen:
Japanese knives generally reward those who can sharpen more than American and German knives do - they take a finer edge (lower edge angle), hold their edge longer between sharpenings, and have enough edge retention that sharpening to a relatively fine grit is worth the effort (i.e. a highly polished edge doesn't lose its extreme sharpness as quickly as the same edge would on a softer Western knife). Japanese chef knives are called 'gyutos,' and are very versatile while generally outperforming Western knives in terms of ease of cutting and precision. Their biggest downside is that they are generally more likely to chip when they hit something hard (bone, plates, your floor) - for some people this is a deal-breaker and for others this is a non-issue. I could list a lot of great Japanese knives in your price range if you're interested.

Chinese cleavers can be highly versatile and are also generally quite affordable. The technique and grip to use them is a bit different than with chef knives, but they're just as versatile.

German style knives like Wusthof are durable in that it's tough to seriously damage them. You might also prefer them if you just like a fairly heavy knife or if you like a lot of curve in your blade. Of the German style knives, I tend to prefer ones that don't have a full-length bolster, as the bolster is a minor hindrance in sharpening and also eventually winds up sticking down below the edge, making part of the knife useless until the bolster is ground down. Wusthof Ikon and Messermeister Meridian Elite are good examples, though both are on the pricey side for German knives. If, for whatever reason, a full-length bolster is something you don't mind, you also might want to take a look at the offerings of Mundial and Mercer - they make some traditional German-style knives that are of roughly the same quality as old standbys like the Wusthof Classic and Henckels 4 Star, but at much lower prices.

Answer

kershaw shun 6" chef's.

Answer

The All-Clad pan was your first mistake. The old grey mare just ain't what she used to be. A decade ago, that pan might have lasted you forever, but they're not making them the same way. Ever since the company was bought out by a European conglomerate, it's Made In China lids, redesigned and uncomfortable handles, and bottoms that warp. 

Don't let the knife be a mistake. 

As for a knife, I'd say an 8" chef from Wusthof. Their Classic line is the standard, of course, but they make lines called Epicure and IKON that take the work to the next level. Epicure feels a little out of balance to me, but the handle is comfortable. IKON, on the other hand, is out of this world. 

You can get fancier later when you're settled and have room/money for the next "better" knife up the chain, but a well-maintained Wusthof knife kept in a block or at least with a sheath over the blade will last you a good long time. 

Go to Sur La Table or Williams-Sonoma and actually hold one in your hand. I know SLT usually has a case with all of the 8" chefs they have in every line, so it's easy to work your way through the choices without much stress.

Answer

The All-Clad pan was your first mistake. The old grey mare just ain't what she used to be. A decade ago, that pan might have lasted you forever, but they're not making them the same way. Ever since the company was bought out by a European conglomerate, it's Made In China lids, redesigned and uncomfortable handles, and bottoms that warp. 

Don't let the knife be a mistake. 

As for a knife, I'd say an 8" chef from Wusthof. Their Classic line is the standard, of course, but they make lines called Epicure and IKON that take the work to the next level. Epicure feels a little out of balance to me, but the handle is comfortable. IKON, on the other hand, is out of this world. 

You can get fancier later when you're settled and have room/money for the next "better" knife up the chain, but a well-maintained Wusthof knife kept in a block or at least with a sheath over the blade will last you a good long time. 

Go to Sur La Table or Williams-Sonoma and actually hold one in your hand. I know SLT usually has a case with all of the 8" chefs they have in every line, so it's easy to work your way through the choices without much stress.

Answer

I could live with just an 8" santuko (mine happens to be Henkel) and a good paring knife.

Answer

I know this is the opposite of what you have in mind, but I think I would save my dollars and go for a bunch of Zyliss and Kuhn Rikon knives at World Market or Marshall's...they are very sharp, colorful, come in a variety of sizes and styles, and have matching blade covers. Just my opinion, but I think you will be frustrated by having just "one" really nice knife. Besides, the high-end knife manufacturers aren't exactly going away any time soon...they can wait.

Answer

8" chef's knife. I've taken to using a $15 supermarket-grade el Cheap that my wife bought at Schnuck's. It has a rubber handle inset into a full metal bolster/handle. It has decent feel in the hand. It's stainless steel and I've been able to get a decent edge on it. All stainless steel is a compromise in a knife. It just does not get as sharp as high-carbon steel. 

I have a drawer full of Wusthoff knives but let me tell you that if your hands are a little wet or oily the handles are really, really slick. I think the stainless is better on the Wusthoffs. They'll hold an edge a little longer but I'm constantly refreshing edges anyway. Moral of the story-- find something COMFORTABLE and that DOES NOT GET SLICK when your hands are wet and or a little oily. You should be touching up frequently so edge longevity is a little bit oversold IMO.

Answer

How do you sharpen? If loaded with India and Arkansas stones you are covered for German knives.

If you go Japanese you will need to get waterstones which get pretty $$$$ compared to oilstones.

Jim

Answer

My ten inch carbon Sabatier. Big enough to cube a brisket, sharp enough to slice tomato the thickness of construction paper, nimble enough to flute a mushroom, long enough to slice a boule.

Answer

I'll take a risk with my answer. I do own and use both German and Japanese knives. But if you're on a budget, check out Ikea's knives. I have some, and although they are merely Ikea, they are better then my Zwillig professional...

You can get a nice set (chef, pairer and others) for your budget for a single knife.

Oh, and they are molybdenum steel

Dan

Answer

If you can only start with one, get a decent 6" chef knife. 

Small enough for finer jobs (eg. peeling), but still big enough to do lots of slicing and chopping. Will be a great start to build on later.

I started with Henkels and have been very satisfied, but they aren't as good as they were. I recently replaced the bread knife and it is 20% lighter that my original.

Look at the amazon reviews and find one that you like, then be sure to try it in a store before buying. Everyone's hands are different and it has to feel comfortable and balanced for you.

BTW, you MUST invest in a steel and decent sharpener too.

PS Next on your kitchen purchases should be a decent pair of shears. ATK Best Kitchen Shears - #1 Shun Classic Kitchen Shears $50, #2 Henkel International Kitchen shears take apart $15

Answer

Only one, huh? I guess I'd have to go with the KaBar.

Answer

I agree that an 8 or 10" chef's knife will do almost anything. Mine is a Henckels Twin, and I use it daily for many, many things. I keep a manual knife sharpener around and touch up the hone frequently, and sharpen from time to time. However a professional sharpening would be optimal. (I don't know where to get my knife professionally sharpened.)

Answer

Two knives are a minimum - a chef's knife at least 8" long and a paring knife no more than 4" long. There are plenty of good ones at reasonable prices and unreasonable prices too. In addition, I also make a lot of use of a 6" "utility" knife and a bread knife, but could get along without them if I had to.

Answer

Only one knife? Top priority?

The only knife I want is a SHARP one.

Answer

If you're only getting one, then I'd look at a chef's knife / gyuto in the 8" / 210mm range. 

If you get one that's nimble enough (light and balanced correctly), you can do fine work with it. 

And a *sharp* knife will certainly do the work that a serrated knife does.

If you have any doubts, watch a video of Jacques Pepin wielding his chef's knife as one would a parer and with the same, easily slicing through a crusty loaf without crushing it.

Answer

Get an 8" or 10" chef's knife that costs no more than $40, a ten or fifteen buck paring knife, and a butcher knife. You won't cook very well without learning how to fabricate meat. 

Here's what you need right here:

http://stores.butchersupplycompany.com/fine-cutlery/

The Fibrox handles on the Victorinox knives don't get nearly as slippery as a lot of knives. They're a good value. 

When you get into fabricating meat you'll appreciate the range of different types of boning knives, and even a skinning knife, offered in the Victorinox line. 

Please consider shopping for gear from restaurant and butcher supply houses.

Answer

If you bought All-Clad go get some stainless turners, spoons, ladels etc. Beat on that All-Clad don't baby it, but do clean it well, and use barkeepers friend occasionally and it will serve you well. I made the mistake of babying my pans for my first 2 years of college, they can take a lot of abuse, just don't do anything that would warp them, and you'll be set for a while.


1. Sharpening is WAY more important than the knife you buy. Get some decent whetstones, and if you can afford it get an Edge Pro with the 3 Shapton glass stones from chef knives to go, they are the only place that has it with those stones as far as I know.

-Since you sharpen, you really owe it to yourself to buy Japanese knives, they will outperform traditional German knives in my opinion. Not to mention they look awesome. I'd consider buying 2 main knives, a small paring knife, and a gyuto. Buy a good cutting board too. I like Sani-tuff rubber boards (check webstaurantstore.com, that's where I got mine). They are great with Japanese knives, and have a lot of other benefits. If you want something epic later, get a Boardsmith board (I want one so bad)

Here are the knives I'd buy (assuming you already have good whetstones, and not crappy oil stones)

1. 240mm Gyuto for about $100
This is your main knife, the workhorse. 

2. 125-140mm petty knife for about $50
Good to have on hand for jobs requiring a smaller blade.

3. Victorinox serrated paring/utility knife ($8)
This knife can be beat on, you should abuse this, and use it for tasks that you don't want to use better knives for. I always have 2 of these on hand and have used them for all sorts of stuff. I've cut both ice, and drywall (don't ask) with them.

4. One or 2 cheap German style knives to learn to sharpen with, and to use as utility knives if necessity dictates. **Definitely do this, don't spend more than $10**

Those 2 main knives will provide huge versatility and will last a lifetime if not more. It also establishes a strong foundation if you decide to buy more knives later, which you inevitably will.

I'd look for knives at chefknivestogo.com, or japanesechefsknfe.com, or epicureanedge.com I've had great experiences with all 3. Note: I am not affiliated in any way with any of those companies. Also check the CKTG forums, those guys know way more than me or anyone else here.
If for some reason you decide to spend less on your knives/have extra funds, pick up a bread knife too, one with scalloped edges preferably.

My setup is currently:
270mm Misono Swedish steel
240mm JCK house branded (Gekko line) VG-10
135mm JCK house branded (Gekko line) VG-10
Wustof bread knife (Wanted a Mac, got this as a gift)
2-3 of those Victorinox beasts
2 cheap german style knives I beat on and learned to sharpen with.

Answer

I think the best way to choose a knife is to pick it up and see if you just love the feel of it in your hand. I have three knives that do a great job when they are sharpened(I take mine to get sharpened which costs $$$ but the guy does a fab job and services many a chef in Los Angeles) but in the end of the day I love my Messermeiser the most. Heavier than my Henckels Santouko but lighter than a Wustof. Has the power to slice through the breast plate of a roast chicken, when sharpened it can work a tomato and it just puts a smile on my face when I think that this was my first "real" knife. Don't care for Globals and have yet to try some of these awesome Japanese knives mentioned. 

On another note - what was the reason for using bamboo spoons to protect your all clads? I use a metal whisk all the time and never thought to do otherwise.

Answer

Not quite what the OP is looking for I suspect, but if one could have only ONE knife, I might suggest the laguiole en aubrac folding pocket knife.

Perfect for slicing tomatoes picked off the vine, cutting chucks of salami on a picnic blanket, snipping a ripe bunch of grapes off the vine, and enjoying a steak on the terrace.

In short, the one knife to have while walking your estate...
;-)

Answer

Americas Test Kitchen / Cooks Illustrated rate the Victorinox Fibrox 8-Inch Chef's Knife as their all time favorite knife. Their recommendations usually have worked out for me and they rave about this knife's sharpness, hardness, and ergonomics. For about $30, it maybe worth checking out.

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