Cooking For Engineers

ksmith · Guest

I need help! I want to purchase a quality knife for my husband but I am NO cook and have no idea of what I am getting into.

My price range is about $100 which will cause snickers from the lot of you but this is one item he would like to have but I am clueless.

Please help with any suggestions and where to go to buy them.

GaryProtein · Joined: 26 Oct 2005 Posts: 535

Get a 10" chef's knife. It will probably be a bit more, but worth it. Don't get one with a funky handle. Wusthoff classic, Henckels Prof-S, Messenmeister, etc. are all good.

DrBiggles · Joined: 12 May 2005 Posts: 356 Location: Richmond, CA

Howard · Joined: 21 Nov 2005 Posts: 64

http://knifeforums.com/forums/showforum.php?fid/26/

http://forums.egullet.org/index.php?showtopic=26036

Don't ignore Chinese cleavers.

http://knifeforums.com/forums/showtopic.php?tid/612586/post/612586/hl//

If he's to be using just one knife, I would suggest a Chinese cleaver. They aren't the big thick things for smashing bones - those would be meat cleavers - but rather thin general-purpose knives, just like chef's knives.

IndyRob · Joined: 17 Dec 2006 Posts: 77

I agree with DrBiggles, but presents in boxes are often more fun than presents in envelopes. If you know him, you may be able to succeed with your own purchase.

In my case, I'd only just decided this year that I was worthy of decent knives. While dropping hints before Christmas, I specifically said "Not too expensive - I probably won't take care of a really fine knife as well as it should be." (although I've done okay so far)

My son bought me a Kitchen Aid santoku. Not top of the line, but quite sharp and nice to use. I used a check from an in-law to buy a $40 Henckels chef's knife. Then my wife bought me one very similar.

If I could substitute one of the chefs knives for a paring knife, I would've felt I'd done very well indeed (not that I'm disappointed by any means).

If he's like me, three decent knives might have a bigger bang for the buck than one good one. Plus, he gets to try a new knife three times instead of only once.

But if he already has a few decent knives, then maybe he'd appreciate the singular "Magic Blade o' Universal Admiration" much more.

SirSpice · Joined: 04 Dec 2006 Posts: 95

I would definetely suggest you buy one good knife over 3 inferior ones.

I have a Global 8" and a Tojiro DP 12" as my quality knives. I also have a 7" Hencke's Santuko which is pretty nice, but a bit soft.

I would definetely recommend the Tojiro DP line

For $50 you can get a beautiful 8" cladded (carbon sandwitched in stainless) gyuto that will beat out just about anything in it's price range, and still have enough to add a petty (utility knife) in there. It's shipped straight from Japan (suprisingly quickly), and they will gift wrap it for 1 cent.

DanB · Guest

I just ordered the Tojiro DP gyuto, which does indeed look beautiful. Can I ask how you sharpen/hone it? I've heard it's relatively easy. Would appreciate hearing your suggestions

SirSpice · Joined: 04 Dec 2006 Posts: 95

I use a King #1000/#6000 Grit Waterstone on my knives and hone them no a ceramic steel, although lately I've been using a leather strop I made (it's pretty cheesy, a belt ducktaped to a piece of cardboard). I use the instructions from JapaneseChefKnives.

I haven't sharpened mine yet, but I have used the waterstone and technique on my Global 8" and it works great. If you've severly chipped your blade you might need a smaller grit, but otherwise the medium/veryfine combination puts a beautiful edge.

DanB · Guest

I also have a Global G-2. I've been sharpening it with the Shinkansen Mino-sharp ceramic wheel device Global recommends. Puts a very nice edge on the blade. I take it you wouldn't recommend that with the Tojiro?

SirSpice · Joined: 04 Dec 2006 Posts: 95

I like using the waterstone because it gives you full control, whether thats a good or bad thing is up to you. If you like the edge it gives your Global, than by all means use it on the Tojiro.

The various sharpening devices work well for touchups, but to get a really great highly polished edge it's worth the money and effort to learn to use a waterstone.

DanB · Joined: 13 Feb 2007 Posts: 7

You're almost certainly right; it's time for me to upgrade my sharpening system. Do you recommend any guides like the clip on ones Global sells to use with waterstones, or is it best to practice freehand?

SirSpice · Joined: 04 Dec 2006 Posts: 95

I would practice on a cheap knife. Get a protractor so you can get a grasp of the angles though. I'm by no means an experienced sharpener, if you really want great advice look for it on www.knifeforums.com .

I would highly suggest you read this entire article before sharpening your knives. It goes into great detail to explain everything you need to sharpen well. It also lists some sharpening systems that set the angles for you like the Spyderco system.

pj_rage · Joined: 07 Feb 2007 Posts: 15

I've been using the spyderco sharpening kit and that baby gets them SHARP! Can easily take even a cheap knife to a razor sharp edge that glides through paper.

I really don't have any basis for comparison, but I do know I can take my cheapo knives and my good ones and make them sharper than any knives I've ever felt, so I'm not in the market for a new sharpening system yet.

And it is really easy too!