Dear Chowhounders, and esp. the knife gurus (we all know who you are<G>), I need some help. Alas, a common thread, and one you've answered all too many times before, but times change...
I need a chef's knife, specifically an 8 inch, but maybe a 10 inch too. I know they're a personal choice.
Here's what I've been working with, and you have to swear you won't mock me-it was a wedding gift MANY years (and one ex-husband ago. Like the ex, I'm ready to upgrade.) A Chicago Cutlery set.
In its defense, it outlasted the marriage,a ton of moves, and the company really did make good and then some on the guarantee, sending me not one, but a full set of replacement knives when I sent a solo defective one back.
Fast forward 20 years to a better hubby and enough money to buy several quality knives. Now I work as a private chef and help out at large catered events as a prep chef. Most of my time is at home prepping solo, so speed isn't a big deal. I have a Miyabi SG2 bread knife I love(though the edge isn't as sharp as I'd like it to be-will learn how to sharpen it hopefully soon), a Shun 5" Santoku, a Global paring knife, and an Gustav Emil Ern "beak Knife"(I love it!). plus a bunch of weird knives including several awesome antique carbon steel blades.
I like how my C.Cutlery knife feels balance-wise, but the wood is coming off, it doesn't hold an edge, etc. Been looking at the new Bob Kramer SLT Damascus by Zwilling. Tried to find Cowboyardee's Yuku....??? whatever it was called, since he loved it, but obviously I have no clue how to search. Need something not so brittle(No, I'm not planning on hacking bones apart-that's the job of a cleaver-already dinged my Santoku and all I've cut are veggies-grr!). I'ma girl with medium sized hands.Knife gods-save me! sincerely, a long-time lurker
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