«
»

what are the best makes of professional chefs knives?

knives
interiors asked:

I am looking to buy my boyfriend who is a chef a set of decent knives.I want really good quality ones and am prepared to pay!!

Tags: sog knives, solingen knives, swords weapons, benchmade knives, blade sword

Share and Enjoy:
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google
  • blinkbits
  • BlinkList
  • connotea
  • De.lirio.us
  • Furl
  • Ma.gnolia
  • MisterWong
  • Propeller
  • Simpy
  • StumbleUpon
  • Technorati
  • YahooMyWeb

This entry was posted on Saturday, January 3rd, 2009 at 12:39 am and is filed under Cooking & Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

12 Responses to “what are the best makes of professional chefs knives?”

  1. superliftboy Says:
    January 4th, 2009 at 8:09 pm

    I’ve got Sabatiers, there pretty neat.

  2. Jennifer W Says:
    January 5th, 2009 at 3:10 pm

    I would say Global knives are the best.

  3. alcatraz Says:
    January 8th, 2009 at 3:24 pm

    you dont really need a set,as any top chef will tell you they more or less stick to one good chefs knife,that they utilse for nearly everything.

  4. beetlejuicemrburns Says:
    January 11th, 2009 at 2:27 am

    I really cant answer this because even though you said “your prepared to pay” once you start to get into the prices of really good tools (knives) it the sky’s the limit….

    quick example for 1..
    $549 for a Kansui Summinagashi single bevel
    knife….(samurai sword quality)

  5. Arthur R Says:
    January 11th, 2009 at 5:59 pm

    As a chef of more years than I care to think of I actually use different makes for different purposes but if you want to buy a set (lucky boyfriend) there are several makes which are good – some of them mentioned earlier – Global (make sure you buy the proper ones & not E bay specials!!!), Sabatier, Gustav Emil Ern, Dreizack Wusthof ( the Rolls Royce of knives), it may be advisable to let the B/F try them for “feel” before you buy – knives are very personal & if you don`t feel comfortable holding one bloody dangerous!!!

  6. Baps . Says:
    January 12th, 2009 at 8:45 am

    Its a choice between GLOBAL, WUSTHOF and SABATIER

  7. renegade Says:
    January 15th, 2009 at 7:10 pm

    personally, i think globals are overrated and overpriced.

  8. Kevin G Says:
    January 16th, 2009 at 6:17 pm

    I agree with Arthur… I as well use differen brands for different syle of knives. If he is a Chef (in the sense that where he cooks he is required to supply his own knives) then I would suggest getting him a gift certificate to an online cutlery store ( I included a link to the site I use) this link is to the Wustoff Collection which is what I like for majority of my knives, but Wustoff also makes verying degree’s of quality knives. I also use Henkels pro s series. You really don’t want to buy a “set” as serious Chefs are very particular about thier knives, and have not seen many that like the same characteristics in all the knives the use. For example. I prefer my Wustoff Culinar in my boning and paring knife, but my Henkel for my Santuko and 8″ Chef’s . Also combined for a whole set of knives would run ( if buying all high quality) about $800 and up. You are a great girlfriend for wanting to do this, may give you my g/f address, maybe you can talk her into sme great gift ideas for me:)

  9. garstard Says:
    January 18th, 2009 at 10:34 am

    My personal favourites are global, but you don’t really need a full set. You need a cook’s knife, a paring knife and a filletting knife.

  10. better Says:
    January 21st, 2009 at 10:19 am

    dont go for big sets of flashy knives,if hes any good he probably only uses three or four favorite ones.Get some good
    black handled sabatier knives and get him a mini-mandolin.
    he will really appreciate it.

  11. Jasonman888 Says:
    January 21st, 2009 at 7:52 pm

    Japanese knives are good, i bought a Masamoto Yanagi (Sashimi & Sushi) 12.9″ (33 cm) for around $2500 which I use at work, made from best quality hand made high carbon steel. Japanese knives are easier to sharpen. Most of the knives are angled on oneside and flat on the other which is better than the western ‘V’ shaped knives which are angled on both side hench you have to have both sides of the blade at the same angle when you sharpen them.

  12. rahjay25 Says:
    January 23rd, 2009 at 4:04 pm

    sabatier definately.

Leave a Reply