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First Chef's Knife Purchase: A Post-Holiday Quandary

ericabakescakes | Dec 27, 201010:31 AM


I'm a full-time college student as well as an avid cook and baker--so much so that I am strongly considering a couple years of pastry school after I graduate. At home, we have ancient, ineffective knives, and after working this summer with a set of classic Wusthofs, it's not exactly fun to go back. I've read in a lot of places that a good chef's knife is anyone's most essential knife purchase, and I am not opposed to laying down a Benjamin or so for a nice one.

I did my research. I'm thinking of purchasing a Wusthof Ikon 8" chef's knife (the classic knife was too bulky in my hands; this is a better grip) or the Global 8" chef's knife (I really like the feel of it and how sharp it is, but it seems like it may be less reliable--snapping issues? yikes!--than the Wusthof Ikon.) For Christmas, I received Mundial commercial-quality paring knives, a boning knife, and a wide chef's knife. The blades look good and they feel alright to the hand, but they look cheap. In any case, I kind of have my heart set on something that will last me a WHILE and still age gracefully.

Any suggestions? Should I just forget buying a knife for now and wait until I have my own place? Am I forgetting anything crucial?

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