They tested 14 different chef's knives made by various companies from
across the world and at a number of different price points (the
cheapest was $38; the most expensive clocked in at over $350).
http://www.epicurious.com/expert-adv...tested-article

--

sf

On 6/4/2015 3:28 PM, sf wrote:
> They tested 14 different chef's knives made by various companies from
> across the world and at a number of different price points (the
> cheapest was $38; the most expensive clocked in at over $350).
> http://www.epicurious.com/expert-adv...tested-article
>


I've never had a problem with the Victorinox, plus the handle is more
ergonomically pleasing.

On Thu, 04 Jun 2015 15:43:29 -0600, La Mirada > wrote:

> On 6/4/2015 3:28 PM, sf wrote:
> > They tested 14 different chef's knives made by various companies from
> > across the world and at a number of different price points (the
> > cheapest was $38; the most expensive clocked in at over $350).
> > http://www.epicurious.com/expert-adv...tested-article
> >
>
>
> I've never had a problem with the Victorinox, plus the handle is more
> ergonomically pleasing.

Victorinox seems to be a favorite here in rfc. I have 2 Wusthof
chef's knives. One is slightly smaller and lighter than the other,
it's my favorite knife and I use it for practically everything.

--

sf

On 6/4/2015 3:53 PM, sf wrote:
> On Thu, 04 Jun 2015 15:43:29 -0600, La Mirada > wrote:
>
>> On 6/4/2015 3:28 PM, sf wrote:
>>> They tested 14 different chef's knives made by various companies from
>>> across the world and at a number of different price points (the
>>> cheapest was $38; the most expensive clocked in at over $350).
>>> http://www.epicurious.com/expert-adv...tested-article
>>>
>>
>>
>> I've never had a problem with the Victorinox, plus the handle is more
>> ergonomically pleasing.
>
> Victorinox seems to be a favorite here in rfc. I have 2 Wusthof
> chef's knives. One is slightly smaller and lighter than the other,
> it's my favorite knife and I use it for practically everything.
>


You just have to get what feels right in your hand.

I have larger mitts and the Victorinox feels less likely to slip.

I have a very small Wusthoff parer that gets disproportionate use,
despite having diminutive size.

Each one has a commonality, very thin but sharp blades, a wee bit of
flex where needed.

On Thu, 04 Jun 2015 14:28:52 -0700, sf > wrote:

>They tested 14 different chef's knives made by various companies from
>across the world and at a number of different price points (the
>cheapest was $38; the most expensive clocked in at over $350).
>http://www.epicurious.com/expert-adv...tested-article

How do you keep a "razor edge" on your Chef's Knife? Check this out:

https://youtu.be/Teh0Cw84QGQ


William

On 04/06/2015 3:53 PM, sf wrote:
> On Thu, 04 Jun 2015 15:43:29 -0600, La Mirada > wrote:
>
>> On 6/4/2015 3:28 PM, sf wrote:
>>> They tested 14 different chef's knives made by various companies from
>>> across the world and at a number of different price points (the
>>> cheapest was $38; the most expensive clocked in at over $350).
>>> http://www.epicurious.com/expert-adv...tested-article
>>>
>>
>>
>> I've never had a problem with the Victorinox, plus the handle is more
>> ergonomically pleasing.
>
> Victorinox seems to be a favorite here in rfc. I have 2 Wusthof
> chef's knives. One is slightly smaller and lighter than the other,
> it's my favorite knife and I use it for practically everything.
>
It's a personal thing. As long as the steel is good, the heft and
balance that suit one won't suit another. I have a Wusthof pairing knife
that I like but for general use, I prefer Sabatiers. That's just me and
others will prefer a Henkels or an extremely expensive Japanese,
hand-made knife.
Graham

--

On Thursday, June 4, 2015 at 2:28:57 PM UTC-7, sf wrote:
> They tested 14 different chef's knives made by various companies from
> across the world and at a number of different price points (the
> cheapest was $38; the most expensive clocked in at over $350).
> http://www.epicurious.com/expert-adv...tested-article
>

We've used a Victorinox for several years now. They're readily available at
restaurant supply houses like Tri-Mark. That stamped blade cuts and
chops everything fine, without any of their imagined faults.

That Henckels knife depicted is a Zwilling, not their cheapie International
line. So I wonder what knife they're talking about.

Tri-Mark also sells Wusthof for their high end line.

La Mirada wrote in rec.food.cooking:

> On 6/4/2015 3:53 PM, sf wrote:
> >On Thu, 04 Jun 2015 15:43:29 -0600, La Mirada >
> wrote:
> >
> > > On 6/4/2015 3:28 PM, sf wrote:
> > > > They tested 14 different chef's knives made by various
> > > > companies from across the world and at a number of different
> > > > price points (the cheapest was $38; the most expensive clocked
> > > > in at over $350).
> > > > http://www.epicurious.com/expert-adv...est-chefs-knif
> > > > e-tested-article
> > > >
> > >
> > >
> > > I've never had a problem with the Victorinox, plus the handle is
> > > more ergonomically pleasing.
> >
> > Victorinox seems to be a favorite here in rfc. I have 2 Wusthof
> > chef's knives. One is slightly smaller and lighter than the other,
> > it's my favorite knife and I use it for practically everything.
> >
>
>
> You just have to get what feels right in your hand.
>
> I have larger mitts and the Victorinox feels less likely to slip.
>
> I have a very small Wusthoff parer that gets disproportionate use,
> despite having diminutive size.
>
> Each one has a commonality, very thin but sharp blades, a wee bit of
> flex where needed.

I don't have any really fancy knives.

My favorite special use one is a long serrated one for cutting bread
but I love it for it being functional and long.



--

On 6/4/2015 4:27 PM, cshenk wrote:
> La Mirada wrote in rec.food.cooking:
>
>> On 6/4/2015 3:53 PM, sf wrote:
>>> On Thu, 04 Jun 2015 15:43:29 -0600, La Mirada >
>> wrote:
>>>
>>>> On 6/4/2015 3:28 PM, sf wrote:
>>>>> They tested 14 different chef's knives made by various
>>>>> companies from across the world and at a number of different
>>>>> price points (the cheapest was $38; the most expensive clocked
>>>>> in at over $350).
>>>>> http://www.epicurious.com/expert-adv...est-chefs-knif
>>>>> e-tested-article
>>>>>
>>>>
>>>>
>>>> I've never had a problem with the Victorinox, plus the handle is
>>>> more ergonomically pleasing.
>>>
>>> Victorinox seems to be a favorite here in rfc. I have 2 Wusthof
>>> chef's knives. One is slightly smaller and lighter than the other,
>>> it's my favorite knife and I use it for practically everything.
>>>
>>
>>
>> You just have to get what feels right in your hand.
>>
>> I have larger mitts and the Victorinox feels less likely to slip.
>>
>> I have a very small Wusthoff parer that gets disproportionate use,
>> despite having diminutive size.
>>
>> Each one has a commonality, very thin but sharp blades, a wee bit of
>> flex where needed.
>
> I don't have any really fancy knives.
>
> My favorite special use one is a long serrated one for cutting bread
> but I love it for it being functional and long.
>
>
>
See, it's what fits YOU.

On 6/4/2015 4:50 PM, Sqwertz wrote:
> I reach for the same knife in the 5.5" chef's wide blade 20
> times more often than the 8" version.


Sensible dwarf cookery.

On 6/4/2015 5:07 PM, Sqwertz wrote:
> This discredits everything they say
> in the article, if they can't even get the name and style of their
> "top performer" correct.


I'm sure the dwarf police will be all over it.

Sqwertz wrote:
>
>An 8" blade is not ideal for most tasks - way too big.
>I reach for the same knife in the 5.5" chef's wide
>blade 20 times more often than the 8" version.

But, but... figures you'd prefer the dwarf size! LOL-LOL

On Thu, 04 Jun 2015 18:12:47 -0400, William > wrote:

> On Thu, 04 Jun 2015 14:28:52 -0700, sf > wrote:
>
> >They tested 14 different chef's knives made by various companies from
> >across the world and at a number of different price points (the
> >cheapest was $38; the most expensive clocked in at over $350).
> >http://www.epicurious.com/expert-adv...tested-article
>
> How do you keep a "razor edge" on your Chef's Knife? Check this out:
>
> https://youtu.be/Teh0Cw84QGQ
>
>
Interesting! I have a steel, but don't use it. I do like the paper
trick. I used it when I was first learning how to sharpen my knives
because it lets you know if you missed a spot. Lately, I just pass my
knife over Home Depot's least expensive sharpening stone a couple of
times. It lives on the window ledge, so it's always handy.... but I
like do that ceramic steel. I don't need a good slicing edge very
often, but sometimes I want one.


--

sf

On 6/4/2015 4:14 PM, La Spammyada wrote:

> I'm

Typical spammyshitbrain response from a gutless coward WHO NEVER SERVED!

You're a weak little feckless cowardly *******, spammy no-life.
You're still embarrassed at being outed, you yammering VERMIN!

Gonna man up some day, you disgusting cowardly traitor?

Do you ever have anything of interest, or substance, to say?

You are a dickless little bitch who feels like it is his civic duty as
a Usenet troll to place his nose firmly in the sphincters of those he
dislikes every time they post. They all own you, spammy, you useless
piece of SHIT!

'Shit happens'
---Traitorous Spammy's reply to the fact that 34 Americans
died and 170 were injured when Israel attacked the USS
Liberty.
Spammy is a gutless coward who has never served his country in
uniform.

On 6/4/15 5:43 PM, La Mirada wrote:
> On 6/4/2015 3:28 PM, sf wrote:
>> They tested 14 different chef's knives made by various companies from
>> across the world and at a number of different price points (the
>> cheapest was $38; the most expensive clocked in at over $350).
>> http://www.epicurious.com/expert-adv...tested-article
>
> I've never had a problem with the Victorinox, plus the handle is more
> ergonomically pleasing.

Same here, That writer's comments on the Victorinox reveal a shocking
ignorance. Maybe he's never been in a commercial kitchen.

FWIW, I own the Wusthof, the Henckels, the Victorinox, a beautiful
mother-of-pearl-handled Lamson, and a Shun; all 8-inch, plus a 10-incher
from DeHillerin. Of them all, the Henckels is my least favorite. It
lives in my travel roll of expendable knives.

-- Larry

On 6/4/2015 8:14 PM, pltrgyst wrote:
> On 6/4/15 5:43 PM, La Mirada wrote:
>> On 6/4/2015 3:28 PM, sf wrote:
>>> They tested 14 different chef's knives made by various companies from
>>> across the world and at a number of different price points (the
>>> cheapest was $38; the most expensive clocked in at over $350).
>>> http://www.epicurious.com/expert-adv...tested-article
>>>
>>
>> I've never had a problem with the Victorinox, plus the handle is more
>> ergonomically pleasing.
>
> Same here, That writer's comments on the Victorinox reveal a shocking
> ignorance. Maybe he's never been in a commercial kitchen.

Indeed!

> FWIW, I own the Wusthof, the Henckels, the Victorinox, a beautiful
> mother-of-pearl-handled Lamson, and a Shun; all 8-inch, plus a 10-incher
> from DeHillerin. Of them all, the Henckels is my least favorite. It
> lives in my travel roll of expendable knives.
>
> -- Larry

2 thumbs up for Victorinox!

On Thu, 04 Jun 2015 22:14:15 -0400, pltrgyst > wrote:

> On 6/4/15 5:43 PM, La Mirada wrote:
> > On 6/4/2015 3:28 PM, sf wrote:
> >> They tested 14 different chef's knives made by various companies from
> >> across the world and at a number of different price points (the
> >> cheapest was $38; the most expensive clocked in at over $350).
> >> http://www.epicurious.com/expert-adv...tested-article
> >
> > I've never had a problem with the Victorinox, plus the handle is more
> > ergonomically pleasing.
>
> Same here, That writer's comments on the Victorinox reveal a shocking
> ignorance. Maybe he's never been in a commercial kitchen.

So? It was written for home cooks.
>
> FWIW, I own the Wusthof, the Henckels, the Victorinox, a beautiful
> mother-of-pearl-handled Lamson, and a Shun; all 8-inch, plus a 10-incher
> from DeHillerin. Of them all, the Henckels is my least favorite. It
> lives in my travel roll of expendable knives.
>
> -- Larry


--

sf

On 2015-06-05, pltrgyst > wrote:

> FWIW, I own the Wusthof, the Henckels, the Victorinox, a beautiful
> mother-of-pearl-handled Lamson, and a Shun......

Got 'em, don't use 'em.

My current fave is a cheapo Chicago Cutlery set:

http://tinyurl.com/pfvsnpb

.....and an Accusharp carbide sharpener:

http://tinyurl.com/3nxt7lo

Does what they're supposed to.

nb

On Thursday, June 4, 2015 at 7:14:19 PM UTC-7, pltrgyst wrote:
> On 6/4/15 5:43 PM, La Mirada wrote:
> > On 6/4/2015 3:28 PM, sf wrote:
> >> They tested 14 different chef's knives made by various companies from
> >> across the world and at a number of different price points (the
> >> cheapest was $38; the most expensive clocked in at over $350).
> >> http://www.epicurious.com/expert-adv...tested-article
> >
> > I've never had a problem with the Victorinox, plus the handle is more
> > ergonomically pleasing.
>
> Same here, That writer's comments on the Victorinox reveal a shocking
> ignorance. Maybe he's never been in a commercial kitchen.
>
> FWIW, I own the Wusthof, the Henckels, the Victorinox, a beautiful
> mother-of-pearl-handled Lamson, and a Shun; all 8-inch, plus a 10-incher
> from DeHillerin. Of them all, the Henckels is my least favorite. It
> lives in my travel roll of expendable knives.

At the same time we bought the 8 inch Victorinox, we bought a 10 inch
Dexter, which is drop forged. The one area in which it outshines the
Victorinox is that it sings when you steel it.

On Friday, June 5, 2015 at 9:07:49 AM UTC+10, Sqwertz wrote:
>
> It also NOT the classic 8" blade in the picture. It's the chef's extra
> wide blade with the thinner spine - which they also failed to mention.
>
> If you click the link in their article you're led to the Amazon page
> for the Henckles International 8" *regular* blade. The one they have
> in the article's picture is THIS one:
>
> http://www.cutleryandmore.com/zwilli...-knife-p131252

Nice looking knife. I'd consider trading my 9" Wusthof for one (though Wusthof do their steel a bit harder).

The one in the article isn't that wide; it's one of the non-extra-wide in the same range.

(If I was to buy another Western chef's knife, I'd go for the Fallkniven Blue Whale. I like hard knife steel.)

"Timo" > wrote in message
...
> On Friday, June 5, 2015 at 9:07:49 AM UTC+10, Sqwertz wrote:
>>
>> It also NOT the classic 8" blade in the picture. It's the chef's extra
>> wide blade with the thinner spine - which they also failed to mention.
>>
>> If you click the link in their article you're led to the Amazon page
>> for the Henckles International 8" *regular* blade. The one they have
>> in the article's picture is THIS one:
>>
>> http://www.cutleryandmore.com/zwilli...-knife-p131252
>
> Nice looking knife. I'd consider trading my 9" Wusthof for one (though
> Wusthof do their steel a bit harder).
>
> The one in the article isn't that wide; it's one of the non-extra-wide in
> the same range.
>
> (If I was to buy another Western chef's knife, I'd go for the Fallkniven
> Blue Whale. I like hard knife steel.)

what is the purported benefit(s) of the extra wide?

On Sunday, June 7, 2015 at 10:59:16 AM UTC+10, taxed and spent wrote:
> "Timo" > wrote:
> > On Friday, June 5, 2015 at 9:07:49 AM UTC+10, Sqwertz wrote:
> >>
> >> http://www.cutleryandmore.com/zwilli...-knife-p131252
> >
> > Nice looking knife. I'd consider trading my 9" Wusthof for one (though
> > Wusthof do their steel a bit harder).
>
> what is the purported benefit(s) of the extra wide?

The classic advantages of the Chinese "cleaver": Much better for moving stuff from board to pot/pan, better for squishing things with the side. I find wide blades better for precise cutting, especially when cutting wide things. Allows a very acute edge angle while having a thick spine. Knuckle clearance.

I like extra-wide Western chef's knives since they combine benefits of traditional Western and Chinese knives.

The disadvantage is extra weight.

The bottom knife in this photo:
https://photos.google.com/photo/AF1Q...rXtFKt2QRfzfKQ
is my widest knife (for scale, the middle knife is a 9" Wusthof chef's knife).

On 6/6/15 11:03 PM, Timo wrote:
>>
>> what is the purported benefit(s) of the extra wide?
>
> The classic advantages of the Chinese "cleaver": Much better for moving
> stuff from board to pot/pan, better for squishing things with the side. I
> find wide blades better for precise cutting, especially when cutting wide
> things. Allows a very acute edge angle while having a thick spine. Knuckle
> clearance.

My Wusthof and Lamson are both extra-wide ("deep-bellied"). I like them
because they give you a greater rocking angle for chopping. I'm 6'3",
and with normal counter heights, this makes a big difference.

My perfect knife would probably be a deep-bellied 10" chefs, but afaik,
no one makes one that is as proportionally wide as the Wusthof wide 8".

-- Larry