Chowhound Presents: Table Talk with Dorie Greenspan of Everyday Dorie Ask Your Questions Now

Follow us:

Cookware 58

buying a new knife

CookingBear | May 20, 201511:57 AM

Hello, I’d like to buy a new knife. My typical use is cutting a big onion for tomato sauce (I’m Italian) with a rocking motion. I’m vegetarian.

I believe the knife I have (see pic below) is stamped, so anything would be an improvement. I like its shape though, it’s 6” long, with a heel width of 1 ¼”. I prefer not to spend more than $100-200.

Time ago I walked into sur la table and tried cutting with a Wusthof 6” chef knife, but I thought the heel was a little too large, which forced me to raise my hand more when rocking, and I wasn’t crazy about that. It might have been their table was too high forcing my hand’s angle, but I think it really is wider than my current knife.
The other day I handled a Shun Classic 6” Chef knife (I can buy it for $100) and I liked how it felt, although it’s practically the same shape as the Wusthof. I also like the hamon of the Shun (but is it a true hamon? The Williams Sonoma girl didn’t know what I was talking about).

Then I read an old thread here on Shun knives and I thought maybe I could look into alternatives. I think though that for my cooking use I don’t really need anything bigger than 6”, and would equally be happy with 5”. My impression is that 8” would be a bit unwieldy, but I might be wrong, it may be that an 8” which is thinner at the heel would be as comfortable as my current knife.

so what I need is:
1.a good knife (will hold edge and not chip).
(optional) 2.I like a Japanese hamon and I prefer wood handles, but will be ok without either

thanks for your help!

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound