I'm looking for a good chef's knife? What are some of the better
modestly priced knife companies out there?

In article >,
gman > wrote:

> I'm looking for a good chef's knife? What are some of the better
> modestly priced knife companies out there?

While I love my old chef's knife, I've learned to love my new Kiwi
Chinese cleaver even better!

I'm not kidding......
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

On Fri, 10 Jun 2005 01:53:39 -0500, Katra
> wrote:

>In article >,
> gman > wrote:
>
>> I'm looking for a good chef's knife? What are some of the better
>> modestly priced knife companies out there?
>
>While I love my old chef's knife, I've learned to love my new Kiwi
>Chinese cleaver even better!
>
>I'm not kidding......

a cleaver? for slicing? hmmmmm

In article >,
gman > wrote:

> On Fri, 10 Jun 2005 01:53:39 -0500, Katra
> > wrote:
>
> >In article >,
> > gman > wrote:
> >
> >> I'm looking for a good chef's knife? What are some of the better
> >> modestly priced knife companies out there?
> >
> >While I love my old chef's knife, I've learned to love my new Kiwi
> >Chinese cleaver even better!
> >
> >I'm not kidding......
>
> a cleaver? for slicing? hmmmmm

Actually... yes.
It's a VERY big cleaver.

I use it for chopping veggies and mincing herbs,
and I've used it a few times for disjointing poultry
and slicing up a small pork roast.

It holds an incredible edge, and the weight
adds to the slicing power.

Sounds silly, but it's really very nice!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

gman wrote:
> I'm looking for a good chef's knife? What are some of the better
> modestly priced knife companies out there?

I don't know what you mean by "moderately priced." I have Wustoff
Trident that I love and Chicago Cutlery (el cheapo - got it at
University) which I make do with when everything else is dirty. Both
have held up well over time.

-L.

gman wrote:

>I'm looking for a good chef's knife? What are some of the better
>modestly priced knife companies out there?
>
>
I've got a 12" Sabatier that cost me a hunk of change. I also have an
8" Hamilton Beach that I picked up for $10 (So I bought 4)
I'd be hard pressed to say I like the Sabatier better. It holds an edge
a bit longer but the Hamilton Beach is delightful in the hand, and for
$10, I'd consider it the best buy on the market.
IMO
Bubba

--
You wanna measure, or you wanna cook?

gman wrote:
> I'm looking for a good chef's knife? What are some of the better
> modestly priced knife companies out there?

I like Henckels International Classics made in Spain for moderate
priced knives. Don't buy Henckels knives made in China, they're junk.
The best ones are made in Germany, but those are more expensive.

Henckels International Classic 8-Inch Chef Knife is $ 39.00 at Amazon.
It's made in Spain. It has a good balance and holds an edge. Henckels
does use a thinner gauge, lighther weight blade on the moderate priced
knives. So you get what you pay for. You can also find it for about $
20-25 on Ebay.

I owned a set of Chicago Cutlery about 10-years ago, and could not get
the knives to hold an edge. The metal was too soft I guess.

I'm sure there are other good moderately priced knives out there, this
is just my personal experience.


Rusty

Katra wrote:
> In article >,
> gman > wrote:
>
> > I'm looking for a good chef's knife? What are some of the better
> > modestly priced knife companies out there?
>
> While I love my old chef's knife, I've learned to love my new Kiwi
> Chinese cleaver even better!

I'll echo the sentiment, though using a Chinese cleaver does take a bit
of practice if you're used to European-style chef's knives.

For European style chef's knives, I've gotten a lot of use out of my
plain-old Chicago cutlery set. If you go to TJX or Marshall's, you can
usually pick one up for under $10 easily.

Jeffs

gman > wrote in
:

> I'm looking for a good chef's knife? What are some of the better
> modestly priced knife companies out there?

Last winter I decided to spring for a couple of decent knives, and it was
one of the best investments I ever made in my cooking or my kitchen. I
look forward to chopping and slicing now.

That said, there really is no substitute for actually handling a few
knives. The differences between different handle, blade, and tang
configurations was pretty dramatic, and I ended up liking a different
knife than I originally thought I would.

Also, a good knife will last decades. The difference in price between a
$150 knife and a $50 knife will be negligible if you really love and use
the $150 knife.

Some of the knife manufacturer websites will give you a list of local
stores that carry their brands. That'd be a good start.

FWIW, I settled on the Wusthofs - bought a 10" chef, a 7" Santoku, and a
paring knife. They were a little pricey, but worth every penny.

Bought a set of Chicago cutlery about 10 or 12 years ago. None of them
ever held an edge. Asked for and got a pair of Wusthof knives (chef's
and paring) for a holiday about 4 or 5 years ago. I love them! Better
balance and they hold an edge. If you're the least bit sensitive to the
feel of a tool in your hand (some people aren't, I've noticed), you
should spend a few bucks and get a better quality knife. They're
definitely worth it.

Barry Bean wrote:
> gman > wrote in
> :
>
> > I'm looking for a good chef's knife? What are some of the better
> > modestly priced knife companies out there?
>
> Last winter I decided to spring for a couple of decent knives, and it was
> one of the best investments I ever made in my cooking or my kitchen. I
> look forward to chopping and slicing now.
>
> That said, there really is no substitute for actually handling a few
> knives. The differences between different handle, blade, and tang
> configurations was pretty dramatic, and I ended up liking a different
> knife than I originally thought I would.
>
> Also, a good knife will last decades. The difference in price between a
> $150 knife and a $50 knife will be negligible if you really love and use
> the $150 knife.
>
> Some of the knife manufacturer websites will give you a list of local
> stores that carry their brands. That'd be a good start.
>
> FWIW, I settled on the Wusthofs - bought a 10" chef, a 7" Santoku, and a
> paring knife. They were a little pricey, but worth every penny.

In article >,
Lou > wrote:

> On Fri, 10 Jun 2005 01:53:39 -0500, Katra
> > wrote:
>
> >In article >,
> > gman > wrote:
> >
> >> I'm looking for a good chef's knife? What are some of the better
> >> modestly priced knife companies out there?
> >
> >While I love my old chef's knife, I've learned to love my new Kiwi
> >Chinese cleaver even better!
> >
> >I'm not kidding......
> >--
>
> I believe you as mine is my favorite too..... I bought several of them
> for friends after finding out how useful they were for slicing and
> dicing. Not much good for heavy chopping due to the thin blade and
> light weight, however it is extremely sharp and only requires a
> couple of swipes on the steel to maintain it's edge. A Vietnamese
> vender at a local swap meet sells them for $2.95 each.
>
> Such a deal 8^)

Light weight? ;-)
Not mine...

I got the big one from the Oriental market in Austin.
It was $10.00 and weighs 3 times as much as my chef's knife!

That's one of the things I like about it...
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

"Rusty" wrote:

> I'm sure there are other good moderately priced knives out there, this
> is just my personal experience.
>
>
> Rusty
>
>

Use caution about knife advice from anybody named Rusty!!!



Andy

Far as I can tell, someone wrote:

>While I love my old chef's knife, I've learned to love my new Kiwi
>Chinese cleaver even better!

I love my Chinese cleaver as well. It's perfect for so many things I just
automatically reach for it.

On 2005-06-10, Petey the Wonder Dog > wrote:

> I love my Chinese cleaver as well. It's perfect for so many things I just
> automatically reach for it.

I see a lot of folks (non-asian) preferring the asian clever style
knife I wonder what's the attraction. I've tried it and am not
impressed. So much metal to be waving around. Sure, it makes a great
scraper/scooper, but that's just not enough of a selling point. They
require more arc of movement, are heavier to heft, and just seem like
more work. I just don't see the advantage over a good French style
chef's knife.

nb

Andy wrote:
> "Rusty" wrote:
>
> > I'm sure there are other good moderately priced knives out there, this
> > is just my personal experience.
> >
> >
> > Rusty
> >
> >
>
> Use caution about knife advice from anybody named Rusty!!!
>
>
>
> Andy

Hey! That's why I only buy stainless steel.

;->


Rusty

"notbob" > wrote in message
...
> On 2005-06-10, Petey the Wonder Dog > wrote:
>
>> I love my Chinese cleaver as well. It's perfect for so many things I
>> just
>> automatically reach for it.
>
> I see a lot of folks (non-asian) preferring the asian clever style
> knife I wonder what's the attraction. I've tried it and am not
> impressed. So much metal to be waving around. Sure, it makes a great
> scraper/scooper, but that's just not enough of a selling point. They
> require more arc of movement, are heavier to heft, and just seem like
> more work. I just don't see the advantage over a good French style
> chef's knife.

Perhaps I don't understand what you mean, but I don't feel like I need more
"arc of movement" when using my Chinese cleaver. And it certainly isn't
heavier than either of my chef's knives.

I prefer my 8" chef's knife for chopping onions, carrots, etc., as the very
wide blade of the cleaver gets in the way for that application. For
chopping herbs, though, I like the Chinese-style cleaver much better. The
thin blade with the resulting narrow bevel angle just seems to work better.

Why would anyone want only one kind of knife anyway?

Hal Laurent
Baltimore

On Fri, 10 Jun 2005 22:12:06 -0400, "Hal Laurent" >
wrote:

>
>"notbob" > wrote in message
...
>> On 2005-06-10, Petey the Wonder Dog > wrote:
>>
>>> I love my Chinese cleaver as well. It's perfect for so many things I
>>> just
>>> automatically reach for it.
>>
>> I see a lot of folks (non-asian) preferring the asian clever style
>> knife I wonder what's the attraction. I've tried it and am not
>> impressed. So much metal to be waving around. Sure, it makes a great
>> scraper/scooper, but that's just not enough of a selling point. They
>> require more arc of movement, are heavier to heft, and just seem like
>> more work. I just don't see the advantage over a good French style
>> chef's knife.
>
>Perhaps I don't understand what you mean, but I don't feel like I need more
>"arc of movement" when using my Chinese cleaver. And it certainly isn't
>heavier than either of my chef's knives.
>
>I prefer my 8" chef's knife for chopping onions, carrots, etc., as the very
>wide blade of the cleaver gets in the way for that application. For
>chopping herbs, though, I like the Chinese-style cleaver much better. The
>thin blade with the resulting narrow bevel angle just seems to work better.
>
>Why would anyone want only one kind of knife anyway?
>

well as a newbie am looking to start out small and build from there.
It would be nice to have an entire set at some point. I was
considering an all purpose knife under $80, but not necessarily a
totally cheap one. Since posters seem to like using a cleaver, am
examining that option.

peace

gman

"gman" > wrote in message
...
> I'm looking for a good chef's knife? What are some of the better
> modestly priced knife companies out there?

Best way to buy a knife is to feel it. If can be the "best" for me, but if
it does not fit your hand well, you will never be happy with it. You don't
have to spend a ton of money either. Forschner, Dexter Russell and others
make very good knives.
--
Ed
http://pages.cthome.net/edhome/

In article >,
notbob > wrote:

> On 2005-06-10, Petey the Wonder Dog > wrote:
>
> > I love my Chinese cleaver as well. It's perfect for so many things I just
> > automatically reach for it.
>
> I see a lot of folks (non-asian) preferring the asian clever style
> knife I wonder what's the attraction. I've tried it and am not
> impressed. So much metal to be waving around. Sure, it makes a great
> scraper/scooper, but that's just not enough of a selling point. They
> require more arc of movement, are heavier to heft, and just seem like
> more work. I just don't see the advantage over a good French style
> chef's knife.
>
> nb

Have you tried one with a slightly curved blade?
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article >,
"Hal Laurent" > wrote:

> "notbob" > wrote in message
> ...
> > On 2005-06-10, Petey the Wonder Dog > wrote:
> >
> >> I love my Chinese cleaver as well. It's perfect for so many things I
> >> just
> >> automatically reach for it.
> >
> > I see a lot of folks (non-asian) preferring the asian clever style
> > knife I wonder what's the attraction. I've tried it and am not
> > impressed. So much metal to be waving around. Sure, it makes a great
> > scraper/scooper, but that's just not enough of a selling point. They
> > require more arc of movement, are heavier to heft, and just seem like
> > more work. I just don't see the advantage over a good French style
> > chef's knife.
>
> Perhaps I don't understand what you mean, but I don't feel like I need more
> "arc of movement" when using my Chinese cleaver. And it certainly isn't
> heavier than either of my chef's knives.
>
> I prefer my 8" chef's knife for chopping onions, carrots, etc., as the very
> wide blade of the cleaver gets in the way for that application. For
> chopping herbs, though, I like the Chinese-style cleaver much better. The
> thin blade with the resulting narrow bevel angle just seems to work better.
>
> Why would anyone want only one kind of knife anyway?
>
> Hal Laurent
> Baltimore
>
>

<lol> Too true! :-D
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article >,
gman > wrote:

> On Fri, 10 Jun 2005 22:12:06 -0400, "Hal Laurent" >
> wrote:
>
> >
> >"notbob" > wrote in message
> ...
> >> On 2005-06-10, Petey the Wonder Dog > wrote:
> >>
> >>> I love my Chinese cleaver as well. It's perfect for so many things I
> >>> just
> >>> automatically reach for it.
> >>
> >> I see a lot of folks (non-asian) preferring the asian clever style
> >> knife I wonder what's the attraction. I've tried it and am not
> >> impressed. So much metal to be waving around. Sure, it makes a great
> >> scraper/scooper, but that's just not enough of a selling point. They
> >> require more arc of movement, are heavier to heft, and just seem like
> >> more work. I just don't see the advantage over a good French style
> >> chef's knife.
> >
> >Perhaps I don't understand what you mean, but I don't feel like I need more
> >"arc of movement" when using my Chinese cleaver. And it certainly isn't
> >heavier than either of my chef's knives.
> >
> >I prefer my 8" chef's knife for chopping onions, carrots, etc., as the very
> >wide blade of the cleaver gets in the way for that application. For
> >chopping herbs, though, I like the Chinese-style cleaver much better. The
> >thin blade with the resulting narrow bevel angle just seems to work better.
> >
> >Why would anyone want only one kind of knife anyway?
> >
>
> well as a newbie am looking to start out small and build from there.
> It would be nice to have an entire set at some point. I was
> considering an all purpose knife under $80, but not necessarily a
> totally cheap one. Since posters seem to like using a cleaver, am
> examining that option.
>
> peace
>
> gman

Yeesh hon'!
I've never seen the point in paying more than $10.00 to maybe $17.00 for
a single knife.

$80.00 is just OUTRAGEOUS!!!
I see no advantage to it.

And I have a rather nice knife collection now...... ;-)

Fits all of my needs just fine.

The four knives I use the most a

Chef's knife (inherited from mom)

Chinese cleaver ("Kiwi" brand stainless with a wood handle, $10.00)

Fillet knife (rubber handle "Eagles Claw" brand from Wal-mart sporting
goods section in the fishing knives, $10.00)

Paring knife (hand-made by a very dear, now departed, freind with a burl
maple handle and a stainless blade from a knife makers catalogue. I paid
him $35.00 for it, but it was "special". ;-) )

I don't really use that last one that much as I have a second "Eagle's
claw" short bladed fillet knife, same price, approx. 5" blade and a wood
handle that fits well in my hand. I've used that little knife for a LOT
of things! Cutting block cheese, peeling veggies, boning and disjointing
chickens, and even skinning a deer! It's comfortable and holds a killer
edge, seldom needs honing.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

On 2005-06-11, Katra > wrote:

> Have you tried one with a slightly curved blade?

Yes.

Can you tell me the advantage of knife where the handle is 6-8 inches
away from the cutting edge over a knife where the handle is 2-3 inches
away from the cutting edge?

nb

In article >,
notbob > wrote:

> On 2005-06-11, Katra > wrote:
>
> > Have you tried one with a slightly curved blade?
>
> Yes.
>
> Can you tell me the advantage of knife where the handle is 6-8 inches
> away from the cutting edge over a knife where the handle is 2-3 inches
> away from the cutting edge?
>
> nb

I don't think it's a matter of advantage, just a matter of what is
comfortable. I use either the chef's knife or the cleaver depending on
what I'm cutting and what I'm doing.

Sometimes I'll take one knife out and it does not feel right, so I'll
switch it for another.

It's very much a matter of personal preferance and comfort! That is why
for his first purchase, I'd highly recommend a nice set and not blowing
$80.00 on a single "multi-purpose" knife as I don't believe there really
is such a thing. Too many shapes, sizes, weights, etc.

And IMHO 80 bucks for a single knife is a ripoff! NO knife is worth that
unless maybe it's a designer edition and is meant to be hung on the wall
as a decoration and not used!!!

I like the weight of the big cleaver for heavy chopping and even slicing
jobs, as well as herb mincing. The chef's knife is used now for mostly
lighter work.

I still use the fillet knife for a lot meat slicing and dis-jointing of
poultry. That requires a sharp point and short blade.... The cleaver is
used for thicker cuts. It's also wonderful for slicing larger veggies.
Less "snapping" involved if you know what I mean? The blade is thinner.

I go by comfort, not price or semantics. :-)

Tomatoes still get the old serrated edged bread knife! <lol> That knife
is over 40 years old and part of mom's original set! Her old 2" paring
knife is missing... :-( I'm still hunting for it.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

On Fri, 10 Jun 2005 06:50:49 GMT, gman > wrote:

>I'm looking for a good chef's knife? What are some of the better
>modestly priced knife companies out there?

Getting the feel of the knife in your hand is important as others have
pointed out.

That said, I like my Furi santoku a lot, and I took a chance and
ordered it via the Internet. Google Furi knives to see one and get
pricing information.


modom

"Katra" > wrote in message
...
> In article >,
> gman > wrote:
>
> > I'm looking for a good chef's knife? What are some of the better
> > modestly priced knife companies out there?
>
> While I love my old chef's knife, I've learned to love my new Kiwi
> Chinese cleaver even better!
>
> I'm not kidding......

I love mine too, but with the blade being quite thick on it, it's better for
cracking broth bones than slicing anything even remotely thinly for me...

"Lou" > wrote in message
...
> On Tue, 14 Jun 2005 13:04:02 +0100, "Shaun aRe"
> > wrote:
>
>>
>>"Katra" > wrote in message
...
>>> In article >,
>>> gman > wrote:
>>>
>>> > I'm looking for a good chef's knife? What are some of the better
>>> > modestly priced knife companies out there?
>>>
>>> While I love my old chef's knife, I've learned to love my new Kiwi
>>> Chinese cleaver even better!
>>>
>>> I'm not kidding......
>>
>>I love mine too, but with the blade being quite thick on it, it's better
>>for
>>cracking broth bones than slicing anything even remotely thinly for me...
>
> Strange but mine is only about 1/16" thick, a perfect slicer and
> dicer.
>

There are two types of cleaver. One is thin and light and is intended to be
used as a knife would. This is the kind that is the "Chinese cleaver" that
you see Chinese chefs using to chop and dice. The other is heavy and thick
and is designed for dismembering carcasses. They are obviously not
interchangeable.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

In article ws.net>,
"Shaun aRe" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > gman > wrote:
> >
> > > I'm looking for a good chef's knife? What are some of the better
> > > modestly priced knife companies out there?
> >
> > While I love my old chef's knife, I've learned to love my new Kiwi
> > Chinese cleaver even better!
> >
> > I'm not kidding......
>
> I love mine too, but with the blade being quite thick on it, it's better for
> cracking broth bones than slicing anything even remotely thinly for me...
>
>
>

You need a better one...... ;-)

How thick is the blade you have at the top?
I use mine to mince, but there are at least 2 or 3 at the oriental
market here of different sizes, weights and thicknesses.

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Lou" > wrote in message
...
> On Tue, 14 Jun 2005 13:04:02 +0100, "Shaun aRe"
> > wrote:
>
> >
> >"Katra" > wrote in message
> ...
> >> In article >,
> >> gman > wrote:
> >>
> >> > I'm looking for a good chef's knife? What are some of the better
> >> > modestly priced knife companies out there?
> >>
> >> While I love my old chef's knife, I've learned to love my new Kiwi
> >> Chinese cleaver even better!
> >>
> >> I'm not kidding......
> >
> >I love mine too, but with the blade being quite thick on it, it's better
for
> >cracking broth bones than slicing anything even remotely thinly for me...
>
> Strange but mine is only about 1/16" thick, a perfect slicer and
> dicer.

Mine would be about 2/10"/5mm at the spine, tapering down to maybe 3 or 4 mm
before the quite deeply hollow ground edge - excellent for chopping, as well
as slicing certain things, but try to cut a potato into rounds for instance
and the blade invariably will curve off to the outermost side. The thing
REALLY keeps its edge though, and is a great mincing knife (no, I don't mean
it has a camp wiggle and pink furry slippers) for garlic/herbs/chiles etc.

My 'chef's ' knife, is actually only a cheap stainless steel one (Swan
brand) which I do love however - the whole knife, blade and handle are SS,
the handle is contoured perfectly for my (large) hands, and with a few licks
of the steel, I can thinly slice even overripe tomatoes without squishing
them. Only prob is, doesn't hold that edge long, and I can't see it being
far off before the blade has an inward curve to the central edge (then it
will be time to have it re-ground straight, AND invest in a knife of more
suitable steel - I will be asking here for recommendations at that time!).

Shaun aRe

"Peter Aitken" > wrote in message
...
> "Lou" > wrote in message
> ...
> > On Tue, 14 Jun 2005 13:04:02 +0100, "Shaun aRe"
> > > wrote:

> >>I love mine too, but with the blade being quite thick on it, it's better
> >>for
> >>cracking broth bones than slicing anything even remotely thinly for
me...
> >
> > Strange but mine is only about 1/16" thick, a perfect slicer and
> > dicer.
> >
>
> There are two types of cleaver. One is thin and light and is intended to
be
> used as a knife would. This is the kind that is the "Chinese cleaver" that
> you see Chinese chefs using to chop and dice. The other is heavy and
thick
> and is designed for dismembering carcasses. They are obviously not
> interchangeable.

Heheheh, indeed it would appear not!

',;~}~


Shaun aRe

"Katra" > wrote in message
...
> In article ws.net>,
> "Shaun aRe" > wrote:

> > I love mine too, but with the blade being quite thick on it, it's better
for
> > cracking broth bones than slicing anything even remotely thinly for
me...
> >
> >
> >
>
> You need a better one...... ;-)

Buggroff! ',;~}~

It's a good one alright, just different it would seem - I can chop, nay
almost 'slice' through quite thick bones with it then right after mince
garlic, dried chiles, ginger, herbs easily with no need to re-edge it in the
least... nice deep hollow ground edge...

> How thick is the blade you have at the top?

About 5mm - it's thick and heavy, and not going to be as 'tall' a blade as
yours I bet.

> I use mine to mince, but there are at least 2 or 3 at the oriental
> market here of different sizes, weights and thicknesses.

As I said - I can use mine to do that too, just not to slice certain things
(blade will curve toward the outer side, IYSWIM?)


Shaun aRe