What brands of professional chef knives do you use in your restaurant kitchen?
You can check the answer of the people under the question at Quora “professional chef knife brands“
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Written by: Ada97
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What brands of professional chef knives do you use in your restaurant kitchen?
You can check the answer of the people under the question at Quora “professional chef knife brands“
About Ada97
If I owned or ran a restaurant kitchen (in contrast to working in one), I’d likely keep a fairly small selection of knives from one of the major German producers’ cheap-ish industrial lines, like F. Dick’s Pro Dynamic, Wüsthof’s Gourmet, Henckel’s Twin Chef, etc . as backup, or to hand to temporary help, kitchen porters/dishwashers pressed into service for prep work etc.
I’d also expect my journeyman cooks to have, and use, their own, except for rather specialist applications.
Apprentices would get a basic set of… probably Wüsthof Classic (definitely not the Ikon variety, though). Mid-sized Chef’s knife, tourneeing/bird’s beak peeling knife, Mid-sized, semi-flexible office / larding knife , and a long-ish, rigid slicer/carving knife . A decent pair of kitchen scissors, a Famos brand vegetable peeler (they’re indestructible, very nice to use, and have replaceable/sharpenable blades), a fine/polished combination steel, and a 1000/3000 grit combination stone. And they’d pay for them (although probably not full price). Because otherwise, they’ll never learn to care for them properly.
They are somewhat reasonably priced, very conservative / mediocre in blade/edge geometry and balance, and can last a decade or two in daily professional use. And you can do pretty much everything you’d likely need to as a professional cook fairly comfortably with those, from butchering halved pigs, to chopping tens of kilos of vegetables, to peeling those, to fairly intricate vegetable carving / tournéeing, to filleting fish, to deboning chickens, to trimming beef tenderloin, to carving all manner of roasts, to…
Hypotheticals aside, here’s what I actually have in my knife roll for work:
Taken in a hurry down the pub after work. Here’s a technically better and more accurate, if less ‘authentic’, picture taken at home:
From left to right:
An F. Dick Dickoron fine/polished combination steel. Their steels are hands-down the best, and this particular one is perfect for me.
A Wüsthof Classic semi-flexible office / larding knife. Doubles as a deboner/filleting knife beautifully.
A ‘K’ Sabatier classic French carbon steel Chef’s knife (my pride and joy . And a statement that I’m confident/arrogant enough to properly care for a carbon steel knife in a busy commercial kitchen). And so incredibly easy to keep incredibly sharp. And featuring brass rivets…
A Famos brand vegetable peeler. See above.
A Wüsthof Grand Prix II fish filleting knife. Ridiculously flexible, and sometimes, that’s what it takes.
A classic Microplane. No, they haven’t been making those for a while. Yes, they can last a decade and more if treated properly. Probably why they don’t make them anymore.
A Wüsthof Gourmet tournéeing / peeling knife. What can I say? It just works.
An F. Dick ‘Buntschneider’ of an industrial series they don’t make anymore. Very useful for cutting butter or soft cheese into pieces that are relatively easy to separate. The ‘crinkle cut’ vegetables it was made to produce went out of style a decade or three ago
A Dick Pro Dynamic bread/large serrated knife. What can I say? If I have to cut large-ish amounts of bread, cake or whatever, or frozen goods, it just works where most other knives would struggle
A pair of dependable, sturdy kitchen scissors that come apart at the joint for ease of cleaning. These happen to be PFS brand
A Fissler Profi Schneider ( A brand that was, to my knowledge, never sold outside of Austria and has long since been discontinued) rigid Slicer. Given to me by an Austrian colleague who had two over a decade ago. Never let me down.
A Marsvogel (one of those generic, fairly cheap, Solingen brands that are pretty hit-and-miss. This one was a hit) straight-bladed peeling/utility knife. The bee’s knees for peeling and slicing boiled potatoes for potato salad or German-style Bratkartoffeln. Also quite handy for a whole host of other odd jobs.
Plus all sorts of odds and ends, but these are the bladed implements.
Wanbasion Black Stainless Steel Knife Set, Sharp Kitchen Knife
My knife set is pretty diverse. At the bottom end there are some supermarket, one piece paring knives. At the other end there is a right handed Japanese sashimi knife and some Globals.
I have an old favourite with is a German deba shaped blade, Dreisack from memory, but please correct me.
Another is a Sabatier meat cleaver which I keep very sharp. This tends to do all kinds of jobs and sometimes gets used to flip stuff too.
Some of the heavy labour knives are the intermediate size chef’s knives from Kitchen Devil professional. Am pretty sure that they are about 25 plus years old, not the best to sharpen, but good, solid knives for the chore type tasks,
Authentic XYJ Since 1986,Outstanding Ancient Forging,6.7 Inch Full Tang
After fifteen years in the industry I’ve picked up a few from various suppliers, I have a couple of Blenheim Forge, a large chef knife from Edge of Belgravia, my husband bought me a Sabatier office knife, and I’ve got a couple of Prestige and Tescoma ones as well. I find high end brands are generally better but my father bought me my Prestige chef knife ten years ago and it’s still in top nick, even after all the use I’ve put it through! Thanks for the ask!!
Chicago Cutlery Belden 15 Piece Premium Kitchen Knife
Almost all professional chefs I know own and use their own knives.
The choice of brand they select is often very personal.
I prefer German, from a cost/quantity/feel perspective. I also spend more than truly “required” to ensure my comfort and happiness with my knives.
I prefer 2 brands: Henckels Zwilling, and Wüsthof Ikon. They are expensive, but last a very long time. Others prefer Japanese. Some Swiss.
You can choose stainless, or carbon steel. Carbon steel takes a lot more maintenance, and rusts quickly, but holds a sharper edge.
This is just my opinion.
C.
Amazon Basics 14-Piece Kitchen Knife Block Set, High-Carbon
I don’t have a restaurant at present, but all the top chefs have their own knives, and I don’t interfere. The work-horse, in the drawer or rack, any body can use them knives are whatever I got a good deal on. I have some SERCO that turned out to be legendary quality, but I don’t know where they came from, and one “Old Hickory” chef knife which I got about 44 years ago and which has held up beyond imagination. (At the time, that was about the cheapest I could find.) My own knives are Cutco, and they are 45 years old as of last June. They cut almost as well as the day I got them. So well that I have bought more of them as Cutco has offered new specs over the years. (I would like to be able to say they are perfect, but it isn’t true. Some of them are perfect for cutting rope and leather, which I don’t do very often, but are NOT perfect for the everyday. I wish they would make the knives I “wish I had” tho.)
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Commercial knives with an anti-microbial handle. They’re easy to keep sharp and cheap. You don’t want to temp the staff to steal or have to replace a $400 knife because a prepper dropped it.
Mercer Culinary Chef’s Knife, 8 Inch, Ultimate White
I use Henckels and chefs bring their own; this answers the question of what’s used in the kitchen.
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Honestly, most kitchens don’t provide a staff with good professional knives. They are usually good enough to give a dishwasher to use when he has down time and can help prep.
Cooks prefer to bring and use their own, at least the serious ones.
Some great professional Japanese brands are Myabi, Shun and Global. For German, Zwilling and Wustof, but even those companies have cheap lines that aren’t good enough for professional use.
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Now retired so no restaurant kitchen anymore. I did have a great combination of makes Sabatier, Victorinox, Taylors, Global (least favourite, brittle) and my favourite has no name, I picked a couple up in Aldi one day, they are made in Germany but to the Japanese method of folding the steel, absolutely brilliant knives, easy to sharpen and keep a very good edge.
MOSFiATA 8 Super Sharp Professional Chef’s Knife
When I got out of culinary school, I tended to use the knifes I had been issued at school. They were made by a company called F. Dick. They were mid to low prices professional knifes. I liked them and they held a good edge. After I got out of school,(I did not complete the program), I bought some Henkel knifes. Good knifes, but in my opinion,not worth the cost. Today I an a home cook. I use the few F. Dicks that I still own. And I also like Rada knifes. They are cheaply priced. Not great knifes, but they hold a good edge, and are inexpensive. If I won the lottery. I would scrap all my knifes. Then replace them with all brand new F. Dicks.
ALBATROSS EDC Cool Sharp Tactical Folding Pocket Knife
I don’t have a restaurant, but I do have what I consider, for my budget, pretty good knives.
There are things to consider when buying knives:
The knife should be well balanced. You should be able to balance it on one finger, easily.
The handle of the knife should include the knife itself. Something just glued to the end is going to fail badly.
My knives are secured in three places on the handle. My handle is not coming off any time soon.
Never buy “ever sharp” knives because they cannot be sharpened. Every knife loses its edge eventually, and a dull knife is an accident waiting to happen.
My knives are sharp because I keep them that way. I have a sharpening steel, and a stone sharpener as well. Here’s a little tip: if you find yourself somewhere needing a sharp knife and all your hosts have are dull ones, you can go out and sharpen the knife on the concrete – just make sure to wash it well before using it.
Never put good knives in the dishwasher. Wash them by hand, dry them, and put them in a knife block or on a magnetic strip. Don’t leave them in a drawer knocking into each other.
Victorinox Fibrox Pro Knife, 8-Inch Chef’s FFP, 8 Inch, Black
All “real” chefs have their own knives – My cooks used what ever was on sale at the resto supply store – and please, keep them sharp…
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The best general answer is whichever you like, are comfortable with, enjoy using, and can afford.
Personally I currently use mostly Dexter-Russell, with a few others that I have picked up over the years thrown in, but lately i have been considering switching to a Japanese knife maker, like Shun, I like how they are built, and they fit extremely well in my hand.
Gerber Gear 22-48485 Paraframe Mini Pocket Knife, 2.2 Inch Fine Edge Blade
Most restaurant kitchens use a service furnishing utilitarian no-name knives with composition indestructible handles. Replenished with razor sharp knives every week, there is no need to submit great knives to the inevitable abuse of of a commercial kitchen.
At home, my 8″ chef, 10 “ chef, 10” slicer, and 3″ paring are all Elephant motif Sabatiers.
I have a blunt nosed Global chef and my bread knife is a also a Global.
My boning knife and filet knife are Dexters . My heavy cleaver is a Dexter and my demi-cleaver is a century+ old black steel gift from my grandmother and keeps the keenest edge of anything on my rack.
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Having worked in pretty much every kitchen environment you can think of, I have seen all kinds of different knives and tools. You generally find though that the more professional the kitchen is, the less knives and other chef necessities lying around. A professional kitchen means professional chefs working there who will be expected by default to have a knife for most eventuality that is personal to him or her. Over the years you find the need for the other chef staples: my daily use kinfe bag also contains bits such as carving fork, peeler, scissors, pastry brush, phone charger… half a pack of blue plasters.
A lot of kitchens do however have a stash of ‘house knives’ this is usually a quickly bought and poorly maintained set from the local catering company that have been dropped, chipped, scraped on metal, used to wedge doors open or to open tin cans. This set youll often find dotted around the kitchen, floating around in junk drawers and generally not respected because they are a real budget brand. Its also common to see knives that have been abandoned, forgotten or lost by chefs gone by – sometimes some really good ones that you can tell have once been looked after, maybe even with the initials of that chef embossed on the metal.
A lot of chain restaurants and concept brands here in the UK employ novice and lower-paid staff who aren’t expected to use their own knives, so there are a lot of knife hire and sharpening services. On a monthly basis the knives that are hired are collected and taken away for sharpening. The agent will leave a like for like sharpened set and as long as the bill is paid, the process continues…
12-Piece Color-Coded Kitchen Knife Set, 6 Knives with 6 Blade Guards
Thanks for the A2A.
I’d gladly tell you, but my profile says I’m a programmer. And I choose to trust my profile information, especially on Thursdays 🙂
I use a lower-end brand of knives. They resemble quality, but quickly go dull, so I need to sharpen them often. Which I do, so they serve me well.
When I say “serve me”, I mean in the kitchen in my apartment. I’ve never set foot in a restaurant kitchen.
And when I say “well”, I mean than I can’t complain much.
Cheers!
Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing
I truly appreciate good German Steel, and an exceedingly sharp and well balanced blade, however, I am certainly not an elitist by any means. I can appreciate fine blades, but I am not going to pay hundreds and hundreds of dollars to procure the very best set available and it’s not simply about the money, my conservative nature dictates. I can and do sharpen my own knives. I’ve bought really nice sets for other people as presents and I enjoy using them myself, nonetheless, I have odd knives and quite a few of them come from diverse stores including the Salvation Army or the Goodwill because I love a good deal!
Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing
I use mostly Wusthof knives, never put them in a dishwasher or in a drawer where the blades rub against other metal, and wipe or wash them clean with every use. I also have some French knives, brand is Thiers, which are good, too. I’ve had the Wusthofs probably 45 years. I highly recommend them.
RoverTac Pocket Knife Multitool Folding Knife Tactical Survival Camping Knife
J. A Henckel Pro set, and a collection of surprise!! Ceramic knives. There are others, a Wursthoff Chef’s, a mean go to, some now very old Cutco knives.
In other words, a bit of an eclectic collection. And I find myself routinely using just four. A Chef’s, another Chef’s in ceramic, a wickedly sharp Serrated, and an oversized paring.
I personally love “nearly” everything about ceramic blades. They are very durable in the sharpness category… but brittle. Very sharp edges can be maintained, for long periods of aggressive use. They do not require hourly, daily or even weekly sharpening. Decent handles too.
When they do require sharpening, o boy.
And, if you work with very cold products, very prone to chipping, breaking off a chink to a very hard to sharpen out, chunk.
A splurge on a quality diamond knife sharpener, which sharpens all blades really well, is necessary, with ceramic.
My pet peeve. What no manufacturer’s knife or knives really provide me is a comfortable, non slip grip, which is a bit, oversized, to really fit my hand, and to provide better leverage.
The Cutco’s offer an ergonomically decent handle, the only knives that do so, an ok grip…but they are way, waaaaay too skinny for me to feel comfortable working at any speed.
Extremely sharp, but that grip, has cost me, and I have two scars on my left hand to show for it. Fortunately, all my left thumb is still intact.
Men, (and ladies with larger hands), cook too!
Reminds me of an episode of Seinfeld.
Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing
Honestly, it’s the kind that Cozzini Brothers brings me every 2 weeks- 3 -10”Chefs, 2 paring, 2 boners, a scallop edge slicer and a couple small Chefs….
I can use them for cooking, scraping the grill, digging carbon out from the corners of my range, and of course cooking….
They pick them up and then drop off razor sharp ones for only about $25 and I love them!!!
I can request a better quality item if I want but rarely do…
I’ve been With them for years and years!!!
Mossy Oak Survival Hunting Knife with Sheath, 15-inch Fixed Blade
It varies I’ve used German steal most of my life and have started using Japanese steel in recent years. Henkels are nice shuns are decent I like the harder steel around 64–65 Rockwell for the fact it may take a little while to sharpen but the edge lasts a month depending on how much you are using it.
MOSSY OAK 14-inch Bowie Knife, Full-tang Fixed Blade Wood
Depends on the chef
I myself like globals I don’t like really clunky heavy knives. And globals are a much harder steel so once you have a good edge it lasts better but it’s harder to get a good edge on them.
Some like wusthoffs which are heavier and have more classic looking handles as a lot of people find globals uncomfortable, also a softer steel so easier to sharpen.
Some like dalstrong or tsuki which feature a Damascus steel style blade, both are easy to sharpen but again are very heavy.
In years gone by people liked Sabatier which used to be the premium knife now unfortunately their quality is very low and should be avoided.
Most chefs don’t have large budgets and a brand called victorionox cater to this. Relatively cheap, hard wearing and easy to sharpen
Zelite Infinity Damascus Chef Knife 8 Inch, Japanese Chef Knife
Just to be clear, I don’t have a restaurant or a restaurant kitchen. I agree with most of what is written here – it’s actually not that hard. I assume you are interested in shopping for your own home. As noted, most restaurants only provide very inexpensive knives – the cooks and chefs usually bring their own “roll” – so called for the carrier that their knifes are rolled up in to keep them sharp and everyone else safe.
There is pretty much universal agreement that all you really need is three knives. A chefs knife. A long serrated knife. And a paring knife which is typically a knife you can use while working on things you are holding in your hand. Beyond that, you may want specialty shapes for things like boning and slicing. You might need a cleaver, most of us don’t.
For the blade, you have a choice of steels and carbons. Western and Japanese manufacturers, shapes and handles. And a bling level of fit and finish that has nothing to do with utility and everything to do with the desire to show off or more charitably with pride of ownership.
Western blades (eg Wusthof chefs) which typically are full tang (the blade extends through the handle) which is riveted. The blade itself is heavier – meaning that the blade is thicker and less likely to flex. And there is a typically a bolster which protects the hand from the transition from the end of the blade to the handle. There are some exceptions, like the legendary Sabatier (French) carbon steel blades, but most are some type of stainless.
Japanese knives typically have a D-handle that is not riveted – instead the end is inserted and glued or glassed. The blades will typically be thinner – the difference is often several millimeters at the top where it exits the handle as opposed to a Western knife of the same size (eg 1.5mm v 4mm). This makes the knife lighter and more nimble. The thinnest are called lasers. As one poster put it, razor blades on bamboo sticks.
Some will have bolsters with western handles, others do not. Most will be double bevel (equal grind on both sides), some shapes are single bevel which are theoretically sharper. Japanese knife makers use a greater variety of metals from solid steel blades to all kinds of claddings – for instance, stainless cladding over a carbon steel cutting surface. In general, there is a much wider range of choices in metals, handles and shapes which is why so many of us get obsessed with them.
And while most Western manufacturers will harden (HRC) their blades to Rockwell 57–58, some Japanese makers go as high as 66. Note that a very hard, very skinny blade will fly through product (laser) but will simply not take the abuse that a heavier softer blade will. I like one of each – so a Wusthof chef and a Japanese gyuto (as close to a chefs shape)
I have an eclectic collection of Western and Japanese knives at home acquired over the years. I would encourage you to look at the following brands all of which are mentioned throughout.
Wusthof – wonderful German stainless. The chef is a hefty knife that can deal with very hard vegetables like squashes and such. If you like everything to match, just buy their top of the line knife block and learn to use them. (Same with Zwilling and Henckels) Just be aware that all three have different “grades” – some of it is the handle but some of it is the manufacture and steel.
Mac – a very good Japanese line – I have a fabulous stainless serrated that can do the softest bread, melons, pineapples and will probably slice tomatoes better than most chefs knives. Haven’t tried their chefs or santoku but I am sure they are terrific. Note a lot of the Japanese blades are made by artisans and priced accordingly. Mac is very well priced. Not as fancy visually as the Shuns and Globals. I have one Global, it’s a nice knife but you either love or hate that handle.
Victorinox – a reliable go-to in a lot of kitchens – no special prizes for aesthetics or fit and finish – but very serviceable and affordable. BF Dick and Chicago Cutlery are other examples.
Finally, like a couple of the other posters, I do think ceramics have their place – especially ceramic kitchen scissors (Kyocera) which I find as useful as any knife in day to day food prep. When I had sailboats I had a ceramic santoku – perfect for that environment. Also good for peelers since they don’t rust.
Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing
Though I am a business consultant my client list includes some restaurants and a number of restaurant chains, I have not worked in a restaurant kitchen in years and no longer have a proprietary interest in any. My personal kitchen knives are Henckels. I used to import knives, which provided a large selection to choose from. Every knife I own, was selected on the basis quality and how they felt in my hand.
Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing
Sabatier is my knife of choice. Slightly pricey but high quality with the blade running the full length of the handle.
Pocket Knife Spring Assisted Folding Knives
Every establishment I ever worked in don’t provide chef’s knives too employee’s.
One of the downsides of been a chef you buy your own tools.
HENCKELS 8-pc Steak Knife Set
Most kitchens “rent” knives. I have a company that comes every 2 weeks that take the old knives and bring freshly sharpened ones. This way you dont have to worry about maintenance. If I had a choice I would probably use victorinox knives. They are only about $25–40 have a comfortable handle, hold an edge well, and are durable.
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Most of the restaurants I worked in were family owned or chain restaurants. So no professional chefs really. We would get our knives from the friendly restaurant supply store or catalog. But to name a few brands we used there was Winco, Dexter-Russel and Victorinox. We did have them professional sharpened though when needed.
Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing
I only use my knives for personal cooking these days as I no longer work in the profession, my knives are old school and I have always found them to be the best!
I have two males: Gustav Emil Ern
or Sabatier
They are no cheap, but the less expensive of the two is sabatier
CJRB CUTLERY Folding Knife Crag
Most real chefs carry their own knives. Mine are Kai-Shun but I keep them in reserve for really important cutting or for when I have to slice up a whole bunch of brisket or tri-tip.
For the cooks and others, the Tramontina brand is good because you won’t need to kill anyone that you catch cutting something up directly on the stainless countertop, etc.
They’re German steel, NSF stamped, easy to sharpen and cheap. What’s not to love. They’re not fully idiot-proof but they’re also only $15 to $25 per knife so the inevitable casualties don’t hurt that much.
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When I worked in restaurant kitchens, quite a number of them, what you mostly saw were relatively inexpensive professional foodsrevice knives. Generally high carbon no-stain steel with white plastic handles. These would sharpen very well and the edge would hold up pretty well. The thing is, if you drop a $15 no name on a concrete floor and break a big chunk out of the blade, it is not the tragedy that it would be with a $150 solingen knife. A few of the cooks had the expensive knives, but not too many
Tac-Force- Spring Assisted Folding Pocket Knife
I’m no longer in a restaurant kitchen but use similar knives at home now.
The “workhorse” is a Victorinox Fibrox Pro Chef’s Knife, 8-Inch Chef’s FFP. I’ve had it “a while” and love it.
I also use a Victorinox, thin blade, paring knife. Those two fulfill much of the daily requirements since butchering is done by a supplier these days.
There are two other knives that I love and use often, sometimes for “fun” and other times because they’re the right tool. They’re both “Mac” Japanese style.
One is Mac JU-65 Japanese Series Vegetable Cleaver, 6-1/2-Inch, and the other is Mac SK-65 Santoku Knife, 6 1/2 inch (pictured).
In a place of honor but “retired” is a 10″ inch chef of unknown (but German) origin from 30 or more years ago that was honed virtually into non-existence. It is paired with the German steel my father gave me a very, very, long time ago.
Spring Assisted Knife – Pocket Folding Knife – Military Style
I have a hodgepodge of different knife makes, but I generally buy Wusthof when I buy a new knife. If I find something in the Goodwill that’s quality I’ll buy it if it’s cheap enough. My enormous chef knife (12″) I don’t even know the brand of, but it’s well made, holds an edge pretty well, and doesn’t get used often enough to make buying a high dollar one worth it. Mostly I use a 7″ Wusthof santoku, a 6″ Wusthof slicer/utility, various cheap paring knives that generally get donated to the cause (read: stolen), a Sabatier Star Elephant blunt tip carving knife, an offset bread knife of generic make (Victorinox?), and a super super cheap dollar store knife with tiny serrations for cutting things like pies and cakes while they’re still in/on the pan. All that stuff would be fairly easy to replace, but the two things I do cling to are my spoons, and my antique LL Bean Dexter Russell hand forged butcher Knife. I have other assorted tools/knives but these are the knives I use most often.
Love you baby.
Smith & Wesson Extreme Ops SWA24S 7.1in S.S. Folding Knife with 3.1in
I have a couple sets of knives. Both are extremely expensive, but they will last forever, they will be handed down to my niece one day. One set is made by Mac knives, it is a fairly recent buy, it is the mth 80 professional series. The other is a set of Henkels. I do own a few others, what can I say, I like knives, but those two are the ones I tend to use, particularly the Mac. I have some Wustofs, some Shuns, and the ubiquitus white handled Choice knives you see typically in restaurants. I even have a set of custom made knives from a small local forge which while excellent are so pretty I rarely use them except for when teaching a class, or doung an open kitchen dinner. Oh, and I have a set of Mercers too. I have way too much money invested in knives now that I think about it.
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I used F. Dick. It’s good tradesmen level gear. They hold an edge all week and have molded handles that clean up easily. I am quite strong as well and they’re quite heavy which allows me better control of the knife.
Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing
I dont have a restaurante, sorry.
I just like to cook for my family.
My knives are mostly monoblock.
Brands like Iittala and Villeroy Boch.
If there is a sale and I have funds.. Gobal would be nice.
This is the thing. If. You. Like. A. Knife…
Buy it.
Then cook with it.
If you like it, good!
If you dont like to work with then get something else…
Then cook with it untill you find what you like.
It is not a marriage. You can have what ever you choose.
Just one thing…keep them sharp, please.
Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing
Wustof Classic knives. They are sharp and well balanced and German steel has the ability to keep its edge. Very good quality.
Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing
In culinary school I had the complete set of Wüsthof both of their top and second tier line so I had every tool. I was a rich prick who decided to make a career change, because I already owned 2 restaurants, worked in them in my teenage years and loved to cook. By the time I opened my first restaurant I used very few of those, which had mostly gone to my private kitchen collection of unused equipment. I started buying knives in my travels when I was learning about foreign foods. I was using mostly handmade knives common in any publ…
imarku Japanese Chef Knife – Pro Kitchen Knife 8 Inch Chef’s Knives
I own multiple knives by Shun and Wusthof and handmade Japanese knives by Shiro Kunimitsu and Kanefusa. Altogether I probably own 40 knives including a massive antique cleaver with a pistol grip from the eigtheenth century that I use for disjointing large cuts of meat.
Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing