Sharp knife questions

[Tyler]

I understand the importance of having a nice sharp knife - every chef on TV has one. However, how do I know if my knife is sharp enough?

When I still lived at home, a year ago, we had the oldest knives ever, and they were so pathetically dull (so dull, in fact, that I could 'saw' my arm with them and they'd do nothing...). So naturally once I moved into my own place I went and bought a knife set. I usually use the largest one, but it never cuts as easily as the ones on TV do that chefs use.

This is most noticable when I'm cutting vegetables; on TV, they seem to chop and dice, etc. so easily and smoothly. My question then, is is it just my technique? Can chefs do the same thing with my knife? Or is it my knife?

They always seem to be able to cut through things with very little pressure and with such ease, while I'm usually 'pushing' more than just letting the knife drop.

Thanks!

[Steve-O]

2 weeks old but hey,

You need to get an expensive knife, nit just new. Most knive sets are simple stainless steel, the better ones are made from something else.

I have an ok knife set but i also bought an expensive all purpose utility knife for when I need something real sharp.

[missingarrow]

When I worked in a commercial kitchen we had cheap knives, but they worked just fine after we sharpened them. The problem is the cheaper the knife the less time it holds an edge after its been sharpened. The more expenisive knives tend to be of higher quality material that will hold an edge longer.

For proper technique there is a good tutorial at cutlery.com (http://www.cutlery.com/tech.shtml) for beginners. As you chop over and over and over again you will develop your own style.

[Tyler]

Thanks - what would you say is 'cheap' though? A $10 knife from wal-mart? A $20 knife? $40?

Thanks

[Steve-O]

A good set of knives will run you $150-200+

A good single utility knife should be $10-20ish

[missingarrow]

Quality knives are expensive. For a ten piece set I would budget at least $350.

I used a Wusthof Classic 8" Chef's Knife with Hollow-Ground Edge that was awesome, I found it online for $99.99 (http://www.chefscatalog.com/catalog/product.aspx?category=Cutlery&subcategory=Chef's+Knives&scommand=refine&qstateid=b88ff4e8-c7e3-45c2-933a-670a20b5a9dd&rbc=Brand&rbv=Wusthof&item=12465).

[Sunfrog]

Get a Henckel. Henckel is the schizna in the world of cooking knives.
Look for discounts online because they are expensive. You don't need an entire set unless you get a good deal. You will use one knife for everything most of the time.

[home cook]

I agree that good knife will cost more than 200 dollars. I have the one. It is a pleasure to cook with sharp knife. When I cut tomatoes or sweet potatoes or meat I say thanks to my husbund for presenting me this knife.

[Semigourmet]

Henckel, and Wustoff are both really good knives. they will hold an edge for quite a while. Keep in mind that citrus and acidic items will dull the edge on your knife faster. I had to buy a good knife sharpener because we eat a lot of tomatoes, and seafoods so I cut a lot of lemons up also. so to keep my baby knives sharp I bought this
http://www.cooking.com/products/shprodde.asp?sku=564083

[Bedeo]

For a chef's knife, In my opinion, it should be sharp enough that you can slide it across the food you're cutting (no matter what it is) without pushing on it much at all, and have it make some progress through the material.

As for price vs quality, they don't always go together.

Cooks Illustrated recently rated the Victorinox chef's knife above the top Henckels and Whustof knives in terms of performance and comfort (sorry about my atrocious spelling). The Victorinox retails for $25 or so (it's not stainless, though, I believe that it's still a high-carbon steel) while the other knives ranged from $50 to $250.

However, I still like the Henckels and Whustoff knives that I own.:)

[NOCHEF&JUSTLOVESFOOD.YUM]

I also love Henckels. I have a large set at home. I also have 7 different Victorinox (forschner fibrox) knives and a knife roll that I purchased one at a time off of e-bay and I take these when I cook at friends house's, camping etc. I also include a cheap steel and they are more than up to the task.

Buy slowly, learn what you like and most importantly, learn how to use and sharpen them!

[Smart Cook]

A Wusthof is ok, but a little pricey. If you want cheaper and good quality knife, Solingen from Germany would also do. You actually need only 3 types of knives and not a whole set (though having a knife for boning, another for filleting, etc) would be a dream, all you really need are 3 pieces: the paring knife, the french/chef's knife and the bread (serrated) knife. If your budget allows, adding a filleting/boning knife would be ideal. What is important is to invest in a good quality knife.

[heavyG]

I try not to think of knives in sets. I have a mix and match from several different manufacturers, each one handles differently and you need to find the ones that feel right in your hand. That may mean a Henckels chef knife and a carving knife from another maker.

G.

[Barksdale]

Never buy a knife on reputation alone. They're like shoes. They need to fit your nad and be comfortable to use.

[ben2k72]

to get your knives really sharp try blunting it first on the side window of your car the top of it anyway and then re sharpen it it will go almost razor sharp

[CarolinaQue]

Heres my thoughts. Decent knives don't have to be extrememly expensive, but they usually are.

I personally own a series of Shun knives. These are made of Damascus steel which is actually a process, not so much the steel formula. It is the same process that they use to make Samuri swords. Its a folding technique.

I also prefer them because Japanese steel has been superior in many ways to German and American steel for quite some time now. Unless you're lucky enough to get ahold of knives made out of German steel blanks that predate WWII. During and after which, many of the warehouses that they were in were destroyed.

Any way, back to the topic.

A few key points:

1) A knife should feel comfortably in your hand.

2) It may be a matter of technique with how the knife is being held and used. With even the best knife, if you don't use it properly, it won't give you it's full potential.

3) If you buy a stainless steel blade, make sure it is a very high quality one. It may take longer for them to get dull, but once they do, they are very hard to sharpen back to their original sharpness.

4) Look for a High Carbon steel knife. Some times they list this as stainless steel because it is very hard for them to rust. Such as the Shuns which are made of VG-10 steel, which is considered stainless.

5) Don't get caught up in a name. Take your time, do some research. Spend your money wisely. Buy knives that you will be happy to leave your family. Knives are an investment! If you use them with great frequency. Which I'm assuming you do if you're on this forum, go to a cutlery dealer and see how different styles and types fit into your hand.

6) Don't buy a set of knives unless you can use every knife in the set. Many times you'll be buying knives that you'll hardly ever use. Instead, consider buying a knife block and 1 or 2 knives at a time as your budget allows and as your skill level increases.

Just my $.02 worth.

Tim