Top quality kitchen knife set for Chef

J

Jagged

Joined
Aug 15, 2001
Messages
344
My wife's sister is looking towards becoming a Chef. She starts school this summer and needs a set of high quality knives to get started. Any recommendations?
 
Since knife selection depends so much on the types of foods being prepared and the culinary skills used, IMO it might be a good idea to see if you can speak with someone at the school your sister-in-law will be going to and see what they recommend.
 
I've had good experience with Shuns, for what it's worth... but yeah, I'd scout ahead and see what (style, if not brand/model) is recommended.
 
My wife loves her Global kitchen knives (Japanese Made).
They are a little pricey, but I think that is because they are professional quality.
They are also recommended by Tony Bourdain and a number of other pro chefs (but not Rachel Ray -- Thank God :) ).
I hope that helps

http://en.wikipedia.org/wiki/Global_(cutlery)
 
I would strongly suggest the Kershaw Shun Elite series!! Incredible knives!! They out cut most other knives. I think that they ARE worth every penny.
 
Boy, things have changed since my culinary days back in the 80's and 90's. Back then, the pick was Henckels. Today, there are a few more top knives to choose from. RESEARCH!. What brands do top chefs use? TKC, gave a great suggestion. Good luck. Post what you get.
 
The Bark River kitchen knives: chef's, Santoku, smaller santoku, utility, and parer are the one's out so far. You'd have to be familiar with convex edge maintanence (which is absurdedly easy) with these knives.
 
I would stay away from top quality chef's knives until she finishes culinary school. Try Forchner's or the like and they will survive the rough and tumble use in culinary school. And, if one comes up missing, as they are apt to, the cost of replacement won't break the bank. Another plus for Forchner's is they can be sharpened without a lot of work and aggravation.
 
Many culinary arts programs require specific sets/knives as others have mentioned. I have a friend that had to learn with a French style chefs knife at the program he was in.

Now, for a graduation present/outside class use, figure out what the person really likes and then you have options from 10$ to thousands.

someone mentioned global pros above. They are great slicers! The handles are slippery when wet and not for everyone. If I have a lot of prep to do, I reach for something else. It is nice to have choices.

While it isn't as sexy, think about a hone/stone and/or sharpening video to. A beater can serve your needs well if sharpened appropriately.
 
tgiannes said:
I have 4 so what she said.:D:thumbup::D
Click to expand...

Fixed it for you!

The Shun Elite are simply incredible, but I'd recommend Forschner or Dexter Russell until Jagged's sister-in-law graduates because accidents and thefts happen in schools.
 
gdtrfb said:
someone mentioned global pros above. They are great slicers! The handles are slippery when wet and not for everyone.
Click to expand...

I don't do the cooking (except mac & cheese or PB&J), so I can't address the slipperyness of Globals, but I have read that Global's smother handles are more sanitary because there are no cracks, grooves or corners for food to get caught in.

Sounds like you have a lot of research to do.

Good luck.

M
 
thombrogan said:
Fixed it for you!

The Shun Elite are simply incredible, but I'd recommend Forschner or Dexter Russell until Jagged's sister-in-law graduates because accidents and thefts happen in schools.
Click to expand...

Learn something new everyday, thanks.:D
 
thombrogan said:
Fixed it for you!

The Shun Elite are simply incredible, but I'd recommend Forschner or Dexter Russell until Jagged's sister-in-law graduates because accidents and thefts happen in schools.
Click to expand...

LOL I was wondering if somebody was going to fix that for him.;)
 
Lanza said:
I would stay away from top quality chef's knives until she finishes culinary school. Try Forchner's or the like and they will survive the rough and tumble use in culinary school. And, if one comes up missing, as they are apt to, the cost of replacement won't break the bank. Another plus for Forchner's is they can be sharpened without a lot of work and aggravation.
Click to expand...

great advice
 
I would recommend something in the soft tough easy to maintain German knives. Wustoff or Messemeister. Both can be had reasonably, Both are nice to learn on. Both respond well to a quick pass on a smooth steel to keep the edge for class. When they do dull they are easy to sharpen being relatively soft. They are forgiving.

I would not suggest Hard Japanese Style knives for a American cooking school. Nor would I suggest the Bark River knives unless you could hand pick them. BRK&T is doing a wonderful thing with thier new and inovative line of knives but the Quality control varies a great deal. Gaps in the handles, rounded tips and other annoyances. Like i said of I could hand pick them, they would be outstanding.
 
mikemock said:
I don't do the cooking (except mac & cheese or PB&J), so I can't address the slipperyness of Globals, but I have read that Global's smother handles are more sanitary because there are no cracks, grooves or corners for food to get caught in.

Sounds like you have a lot of research to do.

Good luck.

M
Click to expand...

Peronally I dont like the AUS-steel in Globals, and the fact that they easily corrode in the weld between the handle and the blade. It will be fine if you keep it out of the dishwasher though.

BTW: Global knives have a reputation of being forged, but they are not. It's easily tested, just put a magnet against the blade and the handle. The AUS steel (martensitic) is magnetic and the handle steel 300-type (austenitic) is not magnetic.

I believe EKA knives in 12C27 and Shuns in SG-2 laminates are the very best out there. they both take insane sharp edges without chipping/rolling. These are the knives I have stayed with.
 
The Alton Brown video says it all. Shuns are very best....Although, Best bang for the buck, Forschner's are inexpensive and tough, Easy to sharpen and did I say inexpensive. I have 2 Forschner's. If I owned Shuns , they would not leave the kitchen.
 
Yes, here is my advice.

Go here: http://japanesechefsknife.com/ and buy something decent.

No junk, great customer service, and some reasonable priced stuff for your budget. Email him your questions/concerns.
It will all out cut the German stuff... plus if she is serious about cooking as a profession she will end up with something the same or similar anyway. :)
 
You must log in or register to reply here.
Back
Top