A knife is something personal.It must be in close range, well in the hand and neatly balanced. The ‘ best ‘ knife does not exist.
At home I use Zwilling knives.(Gift from my wife. ) German and not immediately the cheapest knives, but certainly not the most expensive. I am quite satisfied with it. In the meantime, I’m so common that every time I pick up other knives it’s always getting used to.
In the cooking Class I always use Globals.Great good knives, but personally I actually find them some expensive.
A Fellow of mine swears at a Santoku.That is such a Japanese knife that is much judge than the European variant. I like that but nothing, I want my knife to keep in touch with my chopping board otherwise I feel like I have lost control. That does not work with such a Japanese knife, but I suspect that it is rather a habit.
A tip does not buy immediately such a whole set.
You really shouldn’t have a filing knife, boning knife and I know a lot what for knife.With a chef’s knife and a smaller variant plus a legal language, you’ve come a whole end.
Kurt Van den Broeck has actually told the whole story.
I can only put my personal experience in the leerhinge of entertainment.Warning: Long story with a short conclusion, which actually adds nothing to kurts answer.First, just a photo of a couple of the main characters from my story.
My whole life I have not cooked myself.
Didn’t have to because my partner did well and without reluctance. If he didn’t feel like it, we picked up some or went out of the door. Our kitchen is also too small to cook with two.
But since ten years I have been living alternately in the Netherlands and Belgium.My Belgian cottage is in the middle of nowhere and my partner does not want to swap his own house for more than a day or four for the jungle.
So nowadays I have to cook for about a week and a half a month.Usually for myself only, but also for up to 6 people when I have guests.
I have bought my cottage complete with furniture and kitchen inventory.The knives that were there were of the kind as you find in the cutlery-drawers of most houses. Plastic and dried wooden hefts (dishwasher…), most stainless steel lemetten, of a relatively soft steel type, so bone. Three exceptions: A peeler of non-stainless steel, which remains pleasantly sharp. Furthermore a 85 mm. Peel knife from the Spanish Arcos from the knives City Albacete, type 1805 of Nitrum, thermally hardened stainless steel.
And finally a knurled bread knife, nothing special, no brand, but undamaged.
So potatoes, fruits and not such large amounts of soft vegetables, say to courgettes I could meet, just like bread.
And there was also something I saw for a starter steel, but that in reality was a ceramic rod, with which I could get a blunt knife again for a week reasonably cutting.
For hard vegetables like carrots and actually already onions and for meat and fish I had only blunt knives or I had to with the Peel blade or the bread knife in the weather.So once read what there is knife grinding area to learn. There are a few Dutch sites where good advice is to be found. Knives and Tools and the knife sharper for example. This yielded the following knowledge: Keeping knives yourself with a ceramic rod or a small knife cutter of that material is good to do. But blunt blades get really sharp again is another story. And worn knives will give a new life a half-timbered and definitely pays off for knives up to a few tenets of Nieuwvalue.
Well, what now. So first figured out what I really missed: a sharp knife for harder and some bigger fruits and vegetables, like pineapple and pumpkin, and for meat and fish.I assumed that I would then treat myself well (not in the cutlery tray, not in the dishwasher) and keep track. Not immediately the most expensive, because the three good tools I already had, were also not expensive at all and fine for my modest cutting needs and skill. So I opted for a tyre steel die-cut knife from W眉sthof, a so-called office or Universal Knife from the (cheapest) W眉sthof series, which is called silverpoint, with a blade length of 12 cm.
Cost about a tenner, and for another 30 euros I bought a set of grinding stones and a new ceramic rod, because the old one I had dropped, in two pieces of course.
And I should have dropped it.
In any case provisionally.
But no.I had the flavor to tackle. I had read anything and everything about damask steel (incredibly beautiful) and Japanese steel and Japanese grinding corners (sharper because for harder steel). And about famous brands that top chefs work with and talented or just snobistic hobby chefs and surprisingly inexpensive but functional knives that professional outsiders and butchers work with: ugly plastic hefts, which, however, have a good grip and easy to clean. And if there was a cooking program on TV, I also always looked at the cutting tool, the result, the cutting technique and the handling of the blades. Funny: Female cooks generally see the knives more like just tools like pots and pans, while you see that the men treat them more as high-quality, so do not take the cut over the worktop to gather, for example, sliced vegetables Wipe.
Meanwhile, I had tried my grinding stones on a couple of my cheap blunt knives from the taken over cutlery-La.I did not do anything about it, but was very instructive. That ceramic rod, however, turned out to be a hit again. My bread knife became ever sharper (quite large cartels, where the grinding rod fits nicely) and my two sharp blades remained sharp. A firmer peel blade had also become reasonably usable from the constant grinding with that ceramic rod, so hard carrots and pumpkin I could now too. The new knife from W眉sthof was perfectly suitable for meat and fish, although I did not want to venture chicken legs and joints. So that had to be with the sturdy peel blade. For me as an amateur cook it was actually everything OK. Well, cook, someone who cooks his own meals in his own kitchen. I also vacuum and wipe my house, but that’s why I’m not a cleaner yet.
Nevertheless, how convenient that 12 cm knife of W眉sthof was also, it was of course just not such a knife as I saw Jeroen Meus of daily cost or the chefs of Master Chef to cut the vegetables into pretty equal slices or strips.That all looked so simple and fast. That seemed to me as well. So I bought for the gift certificates that I had specifically asked for for that purpose for my birthday a wonderful knife at the local store in household supplies. According to a knife test of the consumer bond the best in its class (between thirty and fifty Euro). Only my copy was equipped with a beautiful shiny deep brown wooden handle instead of the dull black plastic in the tested version. The price was also there. Look there went so already wrong. Wood is not the most convenient heften material at all. Vulnerable to moisture and mechanical damage and also much more difficult to keep hygienic clean.
And then was a bit the fence of the dam.I have bought all sorts of expensive and inexpensive knives and grinding systems, which I hardly use.
German knives of W眉sthof and Zwilling and Herder (Molenmesje of course) from Solingen.French knives from Laguiole, Dutch knives of Amefa and BK, Spanish knives from the knives city Albacete, Italian knives from the Italian equivalent and English knives from Sheffield.
Japanese cut knives from Japan and China and India.Santoku’s and chopping knives and knives with dimples and holes. All steel and with composite, wood, and plastic as material for the hefts. Damask and extra hardened steel, with more or less chrome and carbon. All quite nice, but not really necessary. I still use in 95 percent of the cases my two peel blade, and the cheapest W眉sthof universal blade and of course my impreted Italian potato Schillertje.
My conclusion is that for me it works best a not too hard (so relatively easy to keep yourself sharp) knife.That doesn’t have to cost more than two tents for a larger blade (e.g. Chef’s knife 365 + from Ikea) and around a tenner for a good peel knife (Arcos, shepherd,. Second hand, you can find them even cheaper if you know what’s on the market. An expensive, but instructive and fun lesson and I’m not about to shy a kitchen knife. 😉
There are several brands that qualify.Especially the German knives are very suitable, by the angle in which they are cut (15 掳) In contrast with the Japanese knives (21 掳). Global is a good brand, but should be used correctly to maintain their sharpness. Grinding them again is not a joke either. Because of the 21 掳 angle They are also more fragile than the German knives. I buy my knives at Wusthof .