hey, so i want to invest in some really awesome knives soon. i pretty much need everything as everything i have now is kind of random, but, i make it happen. suggestions please!
Get yourself a Shun chef's knife (pick your favorite) and it will do pretty much 90% of everything. They are beautiful, high-quality knives. Get it sharpened professionally once a year and you are good to go.
You could get one of these: http://www.designlaunches.com/kitchen/stone_age_knives_for_the_modern_man.php
I have Aritsugu a type guyto. And two japanese wheatsones to keep it sharp (bester 1200 and arayashima 6000 grit). It is an amazing steel to hold an edge, no german knife comes close. But it is quite hard to sharpen do to its peculiar carbon steel blade.
Shun and Globals are ok, but there are better bang for the buck if you want to try the awsome j knives. I recommend
If you buy a japanese knife, you must learn how to sharpen them with wheatsones, its the only way to keep them razor sharp everyday. Otherwise they are not worth it. Or any knife, it has to be sharp, and i have noticed that many pro chefs have quite unsharp blades.
What is generally recommended as great knife for buck in kitchen knife freaks is the Kagayaki CarboNext Series, i recommend the 240mm gyuto ($128.00). Its the standard chefs knife.
http://www.foodieforums.com/vbulletin/forumdisplay.php?6-Fred-s-Cutlery-Forum Is a good resource to learn from cooking knives and sharpening.
For generic knifes i recommend forscher/victorinox. Its about the best bang for buck western knife. Not pretty or anything, but gets the work done. Just doesnt hold the edge very long.
I have this one and like it http://www.amazon.com/Victorinox-40520-Fibrox-8-Inch-Chefs/dp/B000638D32/
this is a good utility knife (which I also use as a steak knife) http://www.amazon.com/Victorinox-47508-4-Inch-Paring-Knife/dp/B0001V3UYG/
I eventually want to buy these http://www.amazon.com/Wusthof-8pcsteak-8-Piece-Stainless-Steel-Wooden/dp/B0000631ZP/
I have heard Santoku might be better than chefs knives in some applications (have heard good things about Shun and Global, although more expensive)
A quality knife is a good investment (always hand wash).
I want to take a knife skills class to know which knives to use when. Right now I just use the Chefs knife and utility knife for pretty much everything.
I promise you that there are no better knives than WUSTHOF knives available on the planet.
MY boyfriend, who is very skilled with meat in the kitchen refuses to cut our huge Paleo Meat roasts and fish and everything else with anything else.
Find a good sale, and get a full set, life time warranty. They will change your whole world in the kitchen!
Oo, such fun! I love shopping for new steel! You actually don't need much.. it's one of those "less is more" kind of deals. A chef knife. A paring knife. I totally admit that my tomato knife was the best purchase ever and I can slice through soft fruit beautifully.
I'm very advanced in the kitchen and use daily the three knives that I listed - an 8" chef, my 3.5" paring and ye auld serrated tomato knife, and a boning knife that comes out on occasion. I'm not going to give you the brand that I have as every knife is different and brand doesn't matter. You need to go in and hold the knives, if you are in a good shoppe they will have cutting boards and veg/fruit for you to test. For me, the most important factors for my chef knife were and are: it must be forged, the weight, did the knife "rock" the way I wanted when chopping/mincing, can I easily butcher a chicken, and was the bolster comfortable when resting my fingers against it. It HAS to feel good in your hand. This is something you will be using every day so don't look at price tags - there are excellent light knives, stay away from ceramic please they're fragile and can shatter, that are in the $40 range. Wonderful forged in the $100. Of course you can go up in price but I promise, price and brand does not always mean awesome.
Go have fun and play, choose what you think is best for you - just don't cut yourself :)
Oh! And a steel is nice if you want to sharpen your own, I take mine in and have them done by friends.
If you're willing to pay the money, nothing is quite like a Shun. They're expensive, but I threw out all of my other knives after using them. I have an offset bread knife (because serrated knives are cool), a 10'' chef knife, and a paring knife.
If you want to spend a bit less money, grab a Victorinox Forschner Chef knife and a small serrated paring knife as well. The whole kit'll cost you less than $50 and a do a good job. My brother didn't want to drop the cash on the Shun, so that's what he has and he loves them.
Alton Brown recommends Shun Knives. While I loooove the damascus look, the core of the knife is actually VG-10 steel, a great all-around use steel that is currently in use by several knife companies, including my favorite, Spyderco (who also used to have a line of kitchen knives). VG-10 has great edge retention without being a bear to sharpen, and it also has some nice anti-corrosion qualities. I personally avoid electric sharpeners and hone my knives on a Spyderco Sharpmaker, or in a pinch, the unglazed portion of an upside down coffee mug).
I recently saw some damascus clad VG-10 steel chef knives at Costco for a very good deal, well under a hundred bucks for a Santoku, a standard chef knife, and one other that escapes me at the moment.
Chan Chi Kee 1303 (CCK KF1303).
Heard great things about Victorinox too !