If I could only afford one good knife for my kitchen, what type of knife and what brand would you recommend and why?
You can check the answer of the people under the question at Quora “what knife should i buy“
About Brielle
Written by: Brielle
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If I could only afford one good knife for my kitchen, what type of knife and what brand would you recommend and why?
You can check the answer of the people under the question at Quora “what knife should i buy“
About Brielle
8” Mac hollow edge chef’s knife, regular or professional. The difference is a bolster on the handle of the professional model, giving it more weight. My professional chef friend recommended it to me, and I have had the basic version for 5 years and it has never let me down. Don’t get the santoku style because it limits functionality.
Mac Knife TH-80 Series Hollow Edge Chef’s Knife, 8-Inch, 8 Inch, Silver Amazon.com: Mac Knife TH-80 Series Hollow Edge Chef’s Knife, 8-Inch, 8 Inch, Silver: Chefs Knives: Kitchen & Dining
Chicago Cutlery Belden 15 Piece Premium Kitchen Knife
Henkels Zwilling Professional S Chefs Knife 27cm,
It is a lovely heavy knife which, when kept properly sharp is useful for all manner of cutting tasks including slicing tomatoes and carving meat.
Authentic XYJ Since 1986,Outstanding Ancient Forging,6.7 Inch Full Tang
Depending on the size of your hands, an 8 inch or 10 inch chef’s knife is the indispensable kitchen knife.
I prefer it to have a full tang, meaning the blade is all one piece and the entire length of the knife. There are two main styles of blade that most pros use, Japanese style or German style. The choice is really up to the chef. German blades are heavier of build, and thicker. They tend to also have larger, heavier handles. I have very small hands, so most of my knives are Japanese style. The blades are thinner, smaller handled, and are often single edged.
My favorites for chef’s knives:
(1) The Global. Lightweight construction, all one piece. Handle takes a little getting used to if you’ve used more traditional knives in the past. About $120–150
Amazon.com: Global G-2 – 8 inch, 20cm Chef’s Knife: Chefs Knives: Kitchen & Dining
(2) The Wusthof. Old standby. My guy friends from culinary school loved these. Good budget buy. $50–70
Amazon.com: Wusthof 4862-7/20 Pro Cook´s Knife, 8 Inch, Black: Chefs Knives: Kitchen & Dining
(3) The Shun. Another Japanese model. I like the Classic, but they have a lot of fancier models too. $145–170
Shun Classic Western Chef’s Knife
(4) If you’re on a real tight budget, you can’t go wrong with the culinary school kit standby, the Victorinox. Only about $35–40.
Amazon.com: Victorinox Fibrox Pro Chef’s Knife, 8-Inch Chef’s FFP: Chefs Knives: Kitchen & Dining
(5) I also like Miyabi knives, but they’re kind of a pain to sharpen for some models.
Amazon.com: Miyabi Mizu SG2 Chef’s Knife (8-inch): Kitchen & Dining
If you can afford to buy a second good knife, what you use it for will dictate what kind is best. My second most used knife is a vegetable knife (like a santoku or my favorite the nakiri). A friend of mine who does a ton of butchery uses his cleaver and boning knives more. I also use my 6 inch utility and my carver a lot. Despite being in a lot of sets, I almost never use my paring knife because I don’t do a lot of small detail work.
Amazon Basics 14-Piece Kitchen Knife Block Set, High-Carbon
Misen.
They’re great knives for a very reasonable price. This one’s $65 which is not cheap compared to some crappy knives but it has the feel and function of a knife that costs 2–3 times as much.
Wanbasion Black Stainless Steel Knife Set, Sharp Kitchen Knife