Cooking For Engineers

[bob_shiltz]

For a first apartment, what would you guys recommend? I'd like to keep all my cutlery in a block, but it seems like blocks only come with sets. If that's the case, what set should I look at? This is for a first apartment, so I'm not looking for the absolute best- just the best bang for my buck. Price range is less than $150, preferably under $100.

[GaryProtein]

Check out Costco or BJ's. They often have lower end of the line of high end manufacturers knife sets that may be just what you want.

[SirSpice]

I wouldn't get a set, I'd get a really good chef's knife, and a maybe a paring knife (though an $8 swivel peeler will work better in most cases). I'd also get waterstone to sharpen it. With a little time on the stone you can get edges that are twice as sharp as when you opened the box.

Also, try to figure out what you really want:
8" chef's: does everything, and since it's relatively short you can easily cut small fruits and vegetables.
10" chef's: does everything, and since it's relatively long you can also use it to cut big produce (watermelons), thinly sllice meat, and carve a turkey.

Now, if you really want expert advice go to www.knifeforums.com, they'll answer any question you have in minutes. There are also tons of threads just like this already answered there, so you might find what you're looking for that way.

Now, Michael Chu's recommendations are pretty dead on:
Forschner: they are cheap, and they perform, but with a little more money you could get something much nicer.

Tojiro: this is THE bargain of the knife world, high performance carbon steel laminated between corrosion resistant stainless steel. I would get a gyuto (chef's knife), and a petty (paring knife).

The Realm of Ultimate Kitchen Knives: Blazen, Hiromoto, Misono, Hattori and and many other companies all have knives that are expensive (around $130 for a chef's knife), but they are pretty much the best money can buy.

I have a Global 8" chef's knife, and a Tojiro 300mm (12"). Both are great.

[Michael Chu]

Also you should be able to pick up an empty block from Bed Bath and Beyond or Sur La Table. BBB will have one or two to choose from while Sur La Table will have several - but at higher prices.

You can also order from Amazon.com. I like the blocks which position the knives sideways (vs. up/down) because psychologically I'm not dulling my knives (in reality, niether dull the knives because you're not sliding the knife on the wood as you drag it out, are you?). Bamboo is about 2x more expensive but potentially environmentally sound since bamboo is a fast growing "wood" source.
Link: Amazon's Knife Blocks

One thing about the Forschner/Victoriniox's to watch out for is that some of their chef's knives are too wide (spine to edge) to fit in a slot. Generally, a block gives you a couple 2-in. slots and several 1-9/16 in. slots. The larger Forschner/Victorinox blades (10-in.) are 2 1/8 in. or more in width, so they won't fit in a standard countertop block. They make an 8-in. that does fit however (but be sure to crossreference the model number you are buying with the Victorinox website. Clicking on the knife with the correct SKU number will take you to a page which reveals the width of the knife.

[bob_shiltz]

There isn't a Costco or BJ's near me, so I'm limited to what I see on the website. I suppose I'll be doing most of my shopping online. Should I avoid overstock.com? I have access to a ClubO membership there.

I checked out the Forschner website, and I only see two options for my price range, so that's why I'm trying to see if other vendors are realistic. I'm also not so sure about ordering knives separately. I would like of all my knives were from one manufacturer so they looked similar. (There's no logic here, I'm just a bit anal retentive.)

The tojiro knives looked great, but at those prices, I figure I'd be able to get 3 knives and maybe one block/rack before hitting my budget. I currently use Cutco, and when I cook, I generally use the 5" knife and maybe one or two steak knives at a time. Theoretically, Tojiro might work for me, but I'm hesitant to equip myself with only three knives. (I'm just picturing the case in which I forget to do dishes one night and can't cook the next.)

[Michael Chu]

[SirSpice]

Whatever you buy, I would still recommend that you buy a waterstone to sharpen it. Yes, it's money that could go to upgrade the knife, but the edge you'll get in return is much better than anything you'll get from a factory.

You'll also have the means to bring the edge on any knife back to maximum output.

[ConfidentCook]

You need less knives than you think you do. As SirSpice said, a chef's knife is an excellent all-purpose tool; and as Michael Chu said, you really should wash, dry and return your blades to safekeeping right after use. If you spend on high-end, you won't want to abuse the edges. I know you said you are likely going to buy through a website, but if you're going to pay big bucks for one "golden" knife, you really should shop in person for it, get a feel for the handle, the weight, the balance. It can be a very personal thing.

[SirSpice]

Shopping in person has big limitations in the cutlery department. Most stores carry overpriced German knives (Wusthof, Henckel's) and subpar knives from makers who don't specialize in cutlery (Kitchenaid, Calphalon).

A few stores like Sur La Table, and Williams Sonoma carry Globals and Shuns. Both fine knives, but overpriced in my opinion. I would go to the stores to check the knives out, buy some Lamsonsharp Knife Safes, go hame, and order the knives online.

Also, this website has cheap Forschners and some nice blocks:

http://www.chefknivestogo.com/index.html

[bob_shiltz]

After some thought, I think my two options are 3 Tojiros (chef or santoku, petty, paring) + block/rack or a Forschner 8-piece fibrox set.


Right now I'm stuck with 4 different issues to balance: 1) dishwasher safe, 2) potential longevity, 3) number of knives available, and 4) (I hate to say this) appearance.

1) Does anyone know if Tojiros are dishwasher safe? The advice about washing immediately after use makes sense, and I'll try to follow it, but there are some situations where I'd like to be able to run my knives through a dishwasher. When I work with poultry, I sometimes alternate hands and end up using a knife with a hand that has touched raw poultry. After this, I'd like to be able to toss my knives in the dishwasher and forget about it. I know the Forschner's are a safe bet, but are the Tojiros?

2) It seems like the Tojiros are better at cutting than the Forschners are. I get the feeling that it's far less likely for me to "outgrow" Tojiros than it is for me to "outgrow" the Forschners. Tojiros win here.

3) Tojiros: 3; Forschners: 8+shears. Forschners appear to win this one hands down. But will I actually use all 8 knives? Probably not. So this point of comparison seems to be a stalemate.

4) Tojiros look sexy. Forschner's not so much. Tojiros in a block/rack I'll have to find might not look sexy. Forschners in their included block looks sexy. Stalemate.

Aside from the dishwasher safe issue, have I missed something here? I can't really decide because the pros/cons seem to balance each other out.

[SirSpice]

[Howard]

Chinese cleaver and paring knife. If you've an Oriental supermarket nearby, check if they've got a CCK KF1301. Alternatives are by Town Food Service (47374) and Dexter. Thin-bladed cleavers, mind you, not meat cleavers.

http://chanchikee.com/ChineseKnives.html

If you want to spend more, you can check these out:

http://japanesechefsknife.com/ChineseCleaver.html

Whatever the cleaver can't do, the paring will. Pick up a cheapie serrated knife for bread, though, and if you host dinners at your place, you'll probably want a long slicer of some sort.

[Taamar]