Stainless Steel Chef's Knife

Chef knife for home for novice


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cookware 49

Chef knife for home for novice

NewChow3 | Jul 28, 2013 02:47 AM

I'm looking for a decent knife for chopping and slicing onions, bell peppers, carrots, celery, garlic, ginger, etc. I have been using a 10 inch carving knife for this for about 30 years and after learning a little bit, I want to buy a decent knife for the job and learn how to use it. I'm 5 foot seven inches and 170 pounds if that helps. Would a 10 inch or 8 inch knife be more appropriate? After reading many of the discussions on knifes on this site, I'm now upgraded to a level of maybe novice:) I like the look of rosewood triple riveted handles, and would like the handle to not be too thick for crushing garlic and ginger on thinner 1/4" to 3/8" cutting boards. Price point may be around $50, which probably doesn't fall into the category of a good knife. I sharpen often (every other time of use on average) and enjoy a thinner blade as it seems to slice thru with less effort. I use inexpensive stones for sharpening and after reading, I really like the water stones as my stones require mineral oil or other light oil, and a fine water stone recommendation (and grit level) for frequent use would be really appreciated also. From my reading discussions and searching on the internet I'm thinking of the Forschner by Victorinox Rosewood 10" Chef's Knife from Bed Bad and Beyond which is about $40 after the 20% coupon. I do like the Japanese angle instead of the double and probably steeper angle of others since I sharpen often and think it may be easier to sharpen and slice with less effort, but I'm a novice so I may be wrong and most Japanese knifes are way out of my price range and out of my league and experience. For some humor and send a few goose bumps, my dad sharpens his fillet knife on his bench grinder - funny or what? I probably fall into the 90% category of a home cook and zero percent as a professional cook, but cooking good food instead of the processed pre-packaged stuff at the store makes home cooking extremely worth while for me. I also don't use a steel stick as I don't trust myself on the angle. Let me know if you need any more information, but your help would be greatly appreciated!

Want to stay up to date with this post?

Recommended From Chowhound