Gourmet Chef's Knife: 8"

Nem csak a kesen mulik, azon is, hogy mit vagsz, es min vagsz. Wüsthof kesek eletre szolnak, de azt is elezni kell, viszont azt profihoz vidd, vagy tanuld meg a feno koves kes elezest valami gagyi kesen. Nekem ez a fo kesem, 9 eve hasznalom, 16 cm elhossz, CLASSIC sorozat. Meg van hozza ket fenokove

It's a really lovely thing that you want to spend that much on your son and towards something that he will use. My only advice would be maybe not spend it on knives. I mean don't get me worng some knives are very expensive but without using or at the very least having holding them in person you coul

For one, Japanese knives should be made in Japan. My favorites in my drawer are a Miyabi Koh 8 inch chef knife, a Miyabi Kaizen II (gorgeous...), Toijro DP Damascus 7" Nakiri, a Shun and... a couple others. My analogy is Japanese knives are sports cars and German knives are fully loaded pickup truck

I've got a few Mercer knives and I was getting kind of offended on my own knives' behalf. The one they picked, while totally valid pick as a very high-rated Amazon one, is a bit of a strange shape by chef knife standards, so it's little wonder it was a bit questionable in this comparison. The Mercer

Damn. That knife has seen some things. You need something that can take a beating. I’d stay away from Japanese knives. Looks like a 6 inch blade on that. I’d go wusthof classic ikon 6 inch chef knife. The bolsterless design of the ikon is easier for sharpening. They also just dropped some sweet colo

For anyone who upgraded from a Victorinox (Wüsthof, MAC, Shun, Japanese stuff, etc.) — did you feel a noticeable improvement? Or is Victorinox already good enough for 90% of people and the upgrade is more of a luxury thing? I mean, both? Especially if you venture into the more expensive knives it be

Wusthof is all you need. One santoku, one chef’s, one paring, one cheese, one bread. All I’ve got, all I need, use them every day, family of six, ten years strong. I just got a 5 inch Santoku for my six year old.

Everyone will hype up Japanese knives and all these makers. Even budget j knives are to much and not what she needs. As a chef of 25 years who also sold knives on the side for shun and wusthof and smaller j knife makers through a bougie store get a wusthof block. https://www.williams-sonoma.com/prod

I'm not a professional chef but my ex husband is and I love to cook! Here are my recommendations for a dream kitchen setup and things I use almost daily: A really good chef's knife (6-7 inch blade) or knife set - I'm a fan of Wusthof but Shun or Henckels are also good. Get a set that you can sharpen

Short cleavers don't work well on big pieces of meat. Unless you are going to hack your way through which makes for ugly meat. I have a 12-inch Wusthof chef knife I use. It is thicker so it performs better when the cutting gets tough. It still needs to be mostly thawed. A long butcher knife will wor