Thank you! I was just going through the kitchen trying to figure out what I do and don't need and what to put on the wish list. Second opinions are awesome!
Believe it or not (I would not have believed it myself before I used them) I have a cheap set of Ginsu knives
that I love like bread and salt. I wanted
Wusthof; I even own a single Wusthof paring knife ... and I do not use it, because I invariably reach for the Ginsu instead.
I expected utter crap; I got wonderful heft, amazing sharpness, and knives that have survived nine months of my family's abuse/neglect -- they ought
to be completely ruined, as often as my parents use them and drop them in the sink, but they are not. (I do hand wash, so they don't sit in a dishwasher, but still... my parents are the horrifying people who own a drawer full of knives with shattered handles, missing bolts, chipped blades, flattened spots on the backs of the blades from using a rolling pin or an actual hammer to force the knives through bone and the like -- I'd never have trusted them with expensive knives.) If I thought I could get them on the plane, I'd be taking my knives with me to Australia. So if you can't afford $100 for a knife, you can go for these; they will absolutely get the job done and you'll probably never miss a thing.
Wow, I'm amazed. Good to know!
the santuko knife has a straight, flat edge designed to cut raw fish first and everything else second. They rose in popularity with the rise of sushi in the US (they are what sushi cooks use) If you are not a master of the rolling cut you will probably do just as well with a chef's knife as a santuko.
I am seeing them more and more on cooking shows, so have a certain amount of curiosity, but not enough to spend any actual money.
I have the left-over old knives that my parents gave me. Some of them are long enough that I think they might be better classified as short swords.
I would try to get rid of them, but haven't just in case of zombies. Just. In. Case.
I actually have a couple short swords.
Just in case....
That's pretty accurate for a small kitchen. (By my standards, you have a luxurious kitchen. Look at your sink, then to either side of your sink. That's what we have.)
This post begs sharpening thingies. You don't have to keep em in your kitchen, but you do need a thingie to sharpen your knives. Watch YouTube videos, learn how to sharpen, then buy sharpening thingie. (There are many sharpening thingies. Odds are, you already have a sharpening thingie. Good knives + bad sharpening thingies = make Jesus cry. Trust me, he was a carpenter.)
My wife has taken to using a santuko knife. She'll use it over everything. When she moved in, we went knife shopping and she chose that one. I must say, they are nice. I love slicing bread with them, as its really easy to get good, long vertical cuts.
My long knife only gets used for holidays. My fillet knife never comes out. The small serrated knife gets used for deboning. Both paring knives are always dirty, so I would suggest a second paring knife. You always misplace those pesky little things.
I do need to get sharpening thingies and learn to do it right.
And I do know that it's a relatively luxurious kitchen. I appreciate it very much. But compared to the kitchens of some, it's little. And hey, I need an excuse to babble. ;-)
I may ask for a santuko knife for Christmas. I am pretty curious about them.
It's interesting the difference in knife usage. My mother had to have at least paring knives in the kitchen and I don't use mine that much.
i'd be lost without my kitchen scissors.
They are the best thing ever.
I have no actual comments, just wanted to say I am loving this series. :)
I'm glad for the feedback! I don't want to bore people.
The Cooking Gadget Nerd would like to add a few words about knives :)
Henckels and Wusthof are quite nice. If you want 'em even sharper, look at Shun. They are literally sharper, being sharpened to a 15 degree angle rather than a 20 degree that the German's are sharpened to. The Classic line runs about the same as the Wusthof Classic and the Henckels Pro, but you can get some that are freaking amazing for easily 3x that price. I would give my first born for a few of the Fuji line
, should I thought I'd actually ever want to give birth. All of that said, the one thing that I totally preach whenever I'm selling knives is that if it is not comfortable, then don't buy it!!! It doesn't matter what it looks like in the block...go totally for comfort. If a knife is not comfortable, it's dangerous.
I do agree with the chef's knife, paring knife and bread knife. The ones that I cannot live without also are my 6" serrated slicer (great for fruits, rolls, tomatoes, etc.), and my birds beak paring knife. That's the funky little curved blade paring knife that makes cutting stuff in your hand SO easy!
(keep in mind...this is being written by the full-time Williams-Sonoma employee....so I'll admit to maybe having Opinions :)
I couldn't possibly work at Williams-Sonoma. I would be bankrupt with a fabulously equipped kitchen.
Shun is that line of Asian knives I haven't tried. I will have to add to my Christmas list.
i got one of these
for xmas last year, and hardly ever use anything else.
i also have low-end henckles in a block, and aside from the thebread knife & occasionally the paring knife... i barely touch them. i have 2 sizes of low-end henckle santuko knives as well, but they sadly hang out on the magnet strip feeling inferior to the miyabi.
The santuko knives are definitely gaining popularity. Thanks for the review.
I know WAAAY too much about this stuff. I could sell you expensive CutCo stuff as long as I got my Rep # activated again. A week of training and buying a demo set for finding out that the office didn't do as it promised was not fun at all.
I can now just tell you all about good knives. I wrote an article, but that only got paid a little over $5 for the article and now I only get about 3 cents in views for this one article every month or two. - A Guide to Buying Cutlery
I'd heard that there were issues with the way Cutco does business. Thanks for the link!
Thank you! I am hoping to convince my father to get me a good knife for my birthday or Christmas. I only have four knives and they're cheap pieces of shit that don't cut anything. It's amazing I haven't hurt myself on them, to be honest. I really want to be able to buy whole carrots and peel them without taking my life into my hands. I used to have a nice bread knife, but it got lent out and I never saw it again...
Lending knives?! NEVER!!! Don't do that!!
We have Chicago Cutlery that we got when we got married 22 years ago. They still work well. I've only ever hand washed them because of the wood handles. I'm also a cretin who uses steak knives for quite a bit. I rarely touch my paring knife.
Cared for, knives will last pretty much forever.
But, steak knives? I look askance upon thee!! ;-)
Adam swears by his santukos. And then he swears at me for using the paring knives to chop, rather than the santukos. They're just so big and unwieldy! I really need a 6 or 7" knife with a nice ergonomic handle.
Ergonomics are everything. And personal.