I read Coco's comment in the post about food pictures about a SHARP KNIFE and it reminded me that I have been on the hunt to find a good sharp knife (that I can afford!!). I like watching the food network channel on TV and would LOVE to find out where the chefs and cooks get their awesome cutlery, but the website is not allowed to tell us or endorse the various products used by the cooks on the show. It's hard to know what knife to buy without getting a chance to USE it first. So I'm looking for direction and suggestions. Keep in mind that I cannot afford to buy some super-expensive set from London or France (possibly used by Rachel Ray or Giada *LOL*), but I'm willing to sink some dollars into a knife or a set that I know will LAST me for a long time.

Thanks for any suggestions. =)

*****************************
"Educate and inform the whole mass of the people... They are the only sure reliance for the preservation of our liberty."
—Thomas Jefferson

I've been reading a lot about ceramic knives in my raw food books.

[www.BestCeramicKnife.com] is the best Ceramic Knife in the world and a RAW KNIFE!

[www.Rawinten.com] to purchase!

Buy a good quality knife from a store that specializes in pro cooking equipment, you would surely leave the store with very sharp knifes I think there is stores like that on the internet too. But I don't have any recommendation for which one though. Another tip is that you buy a knife that you can easily sharpen yourself.

Thrift stores frequently have good quality knives available very reasonable and if you go on bargain days they are practically a give away.

I agree with Lara_H. Buy a nice set locally at
a kitchen supply store.....Williams-Sonoma, and Kitchen Emporium
are two that come immediately to mind. You'll also want a Knife
Block, and Cutting Board. Be Proud of your kitchen equipment.
Don't settle for odds-and-ends that are thrown in a drawer. It
has taken me years to collect what is 'just right'.....WY

rawbryan Wrote:
-------------------------------------------------------
> [www.BestCeramicKnife.com] is the best
> Ceramic Knife in the world and a RAW KNIFE!
>
> [www.Rawinten.com] to purchase!

Wow Bryan, that knife looks awesome. Do you use it yourself? Is it really as sharp as they say? I LOVE the idea of cutting the produce with a product that won't oxidize it so quickly.

Thanks for all the wonderful tips and suggestions. =)

*****************************
"Educate and inform the whole mass of the people... They are the only sure reliance for the preservation of our liberty."
—Thomas Jefferson

plainlydressed Wrote:
-------------------------------------------------------
> Wow Bryan, that knife looks awesome.
I agree. And I had no idea Bryan Au is such a
famous Raw Chef. Good Luck Bryan. My Hat is off to you.
If anyone missed this instructional video, here it is.....

[www.youtube.com]

plainlydressed,

The second best knife I have is a Santoku knife, from Crate and Barrel. It was a gift and I know it cost a pretty penny, but it's a forged high carbon stainless steel knife blade with a full tang(blade runs through entire length of handle) and an ergonomic molded grip. The edge is micro-etched to glide through anything without slipping or sticking, and it maintains sharpness well. On the other hand, the best knife I own is one I bought at the Cost Plus World Market(they went under hereabouts, but may still exist where you are). It too has a full tang and a comfortable, though not molded, grip and is high carbon stainless steel, though the blade is thinner and lighter than the Santoku. Although it is a stamped blade[more on that later], because of the quality of the metal and the full length tang, it maintains a good edge with only occasional honing and is perfectly weighted. And cost only $13.99. That's $13.99. For a great knife.

I cannot sufficiently discourage staying away from the cheap NSF certified knives that you typically find at open-to-the-public kitchen supply stores, the ones that have a stamped blade and plastic handle: dull easily, tips break off, can come loose from the handle. Just a really cheap knife. Some of these stores do carry better, pricier makers like Wusthof, Forschner, and Heinkel, so shop around. Ceramic knives, by the way, maintain sharpness for longer than any other kind of blade and have very comfortable grips, but they tend to be small, and the tips can chip easily, which renders a knife worthless.

The most important things to look for are:

Quality of manufacture: Forged high carbon stainless steel is best for maintaining an edge and working with all manner of foods and is almost always a full tang blade. Stamped knives, which are flat and can even be flexible because the blade is stamped out of a sheet of metal with a die, end just above the hilt of the grip. This creates a stress point and can lead to the blade breaking off at the hilt. A well-made stamped knife is hard to find, but it does exist[see World Market knife, above].

Comfort of use: The handle of the knife should nestle comfortable in your hand and should be light enough to hold for longer than a few moments without fatigue, but substantial enough so that you are not exerting yourself while slicing something--the knife should do the work, not your biceps.

Ease of maintaining: The better the quality, the better and sharper the edge and for longer periods of use. Regular honing with a steel should be sufficient to maintain an edge, with only occasional sharpening, provided the knife is not banged around in the sink or a cutlery drawer--sins! A small tip: it's easier to sharpen a slightly unhoned knife than a dull one. Even if you buy a cheaper knife, if the blade is well sharpened and honed, the knife will serve you well. Don't ever let it get truly dull before sharpening it, or you may have to take the knife to a professional knife sharpening service, which can be costly. A properly sharpened knife can slice through a sheet of standard notebook paper like a sword. Remember: a dull knife is a dangerous knife.

Size: Many professional chef's knives come relatively small, 6", 7", 8"--which is all right for fine work or meat trimming. But look for an 9" or longer for cutting the massive amounts of veggies you are no doubt eating. The fewer passes you have to make through an item, the easier the knife is to use. The shorter the blade, the more passes you have to make and the more likely that you will end up hacking away at stuff, which can be stressful on the wrist and forearm.

I'd advise going to Bed, Bath, and Beyond, or even a department store, as well as professional kitchen supply stores, and try holding a variety of knives, and pantomiming cutting to see how your hand and arm like this or that model over another. Observe the quality. Don't overpay; you can find wildly varying prices for similar quality of manufacture. You will have to live with the knife you buy, and a good one is an investment, so be choosy.

Sorry this was so long! Happy shopping : )

plainlydressed Wrote:
-------------------------------------------------------
> I read Coco's comment in the post about food
> pictures about a SHARP KNIFE and it reminded me
> that I have been on the hunt to find a good sharp
> knife (that I can afford!!). I like watching the
> food network channel on TV and would LOVE to find
> out where the chefs and cooks get their awesome
> cutlery, but the website is not allowed to tell us
> or endorse the various products used by the cooks
> on the show. It's hard to know what knife to buy
> without getting a chance to USE it first. So I'm
> looking for direction and suggestions. Keep in
> mind that I cannot afford to buy some
> super-expensive set from London or France
> (possibly used by Rachel Ray or Giada *LOL*), but
> I'm willing to sink some dollars into a knife or a
> set that I know will LAST me for a long time.
>
> Thanks for any suggestions. =)

Buying a sharp isn't as much of the issue as keeping it sharp. All knives will dull with constant use, just like changing oil in your car, sharpening your blades is regular maintenance. And for the best sharpener, opinions vary. I like the Spyderco Sharpmaker and purchase everything from www.newgraham.com As for specific knife, there are probably better recommendations than mine. We got the 5" and 7" asian blades, not sure what they are called. And they have been a god send.

Paul

Great topic/thread! I have been looking at the Ceramic knives; I have a ceramic folding knife that has an incredible edge and I haven't had to sharpen it for probably over 10 years.

I do like the concept of the "Raw food knife". Does it limit the oxidation? I don't know...

Tamukha !!! THANK YOU for taking the time to share such helpful information! That's exactly what I needed. You guys are awesome !!! =)

Tamukha Wrote:
-------------------------------------------------------
> plainlydressed,
>
> The second best knife I have is a Santoku knife,
> from Crate and Barrel. It was a gift and I know
> it cost a pretty penny, but it's a forged high
> carbon stainless steel knife blade with a full
> tang(blade runs through entire length of handle)
> and an ergonomic molded grip. The edge is
> micro-etched to glide through anything without
> slipping or sticking, and it maintains sharpness
> well. On the other hand, the best knife I own is
> one I bought at the Cost Plus World Market(they
> went under hereabouts, but may still exist where
> you are). It too has a full tang and a
> comfortable, though not molded, grip and is high
> carbon stainless steel, though the blade is
> thinner and lighter than the Santoku. Although it
> is a stamped blade, because of the quality of the
> metal and the full length tang, it maintains a
> good edge with only occasional honing and is
> perfectly weighted. And cost only $13.99. That's
> $13.99. For a great knife.
>
> I cannot sufficiently discourage staying away from
> the cheap NSF certified knives that you typically
> find at open-to-the-public kitchen supply stores,
> the ones that have a stamped blade and plastic
> handle: dull easily, tips break off, can come
> loose from the handle. Just a really cheap knife.
> Some of these stores do carry better, pricier
> makers like Wusthof, Forschner, and Heinkel, so
> shop around. Ceramic knives, by the way, maintain
> sharpness for longer than any other kind of blade
> and have very comfortable grips, but they tend to
> be small, and the tips can chip easily, which
> renders a knife worthless.
>
> The most important things to look for are:
>
> Quality of manufacture: Forged high carbon
> stainless steel is best for maintaining an edge
> and working with all manner of foods and is
> almost always a full tang blade. Stamped knives,
> which are flat and can even be flexible because
> the blade is stamped out of a sheet of metal with
> a die, end just above the hilt of the grip. This
> creates a stress point and can lead to the blade
> breaking off at the hilt. A well-made stamped
> knife is hard to find, but it does exist.
>
> Comfort of use: The handle of the knife should
> nestle comfortable in your hand and should be
> light enough to hold for longer than a few moments
> without fatigue, but substantial enough so that
> you are not exerting yourself while slicing
> something--the knife should do the work, not your
> biceps.
>
> Ease of maintaining: The better the quality, the
> better and sharper the edge and for longer periods
> of use. Regular honing with a steel should be
> sufficient to maintain an edge, with only
> occasional sharpening, provided the knife is not
> banged around in the sink or a cutlery
> drawer--sins! A small tip: it's easier to
> sharpen a slightly unhoned knife than a dull one.
> Even if you buy a cheaper knife, if the blade is
> well sharpened and honed, the knife will serve you
> well. Don't ever let it get truly dull before
> sharpening it, or you may have to take the knife
> to a professional knife sharpening service, which
> can be costly. A properly sharpened knife can
> slice through a sheet of standard notebook paper
> like a sword. Remember: a dull knife is a
> dangerous knife.
>
> Size: Many professional chef's knives come
> relatively small, 6", 7", 8"--which is all right
> for fine work or meat trimming. But look for an
> 9" or longer for cutting the massive amounts of
> veggies you are no doubt eating. The fewer passes
> you have to make through an item, the easier the
> knife is to use. The shorter the blade, the more
> passes you have to make and the more likely that
> you will end up hacking away at stuff, which can
> be stressful on the wrist and forearm.
>
> I'd advise going to Bed, Bath, and Beyond, or even
> a department store, as well as professional
> kitchen supply stores, and try holding a variety
> of knives, and pantomiming cutting to see how your
> hand and arm like this or that model over another.
> Observe the quality. Don't overpay; you can find
> wildly varying prices for similar quality of
> manufacture. You will have to live with the knife
> you buy, and a good one is an investment, so be
> choosy.
>
> Sorry this was so long! Happy shopping : )

*****************************
"Educate and inform the whole mass of the people... They are the only sure reliance for the preservation of our liberty."
—Thomas Jefferson

Bet you wish you'd bought two of those 14 dollar knives now eh Tamukha?
I have one from the Vancouver House of Knives, my sister gave it to me for Xmas and I've got no idea what it cost but she seemed very pleased with herself when I opened it so I think it might have been a bit. It's the most ridiculous looking thing in my entire kitchen, light turquoise blue handle And blade (sheesh) but that sucker is sharp as in S.H.A.R.P. Dude. I do hone it now and then but it keeps an edge for quite a while (then again, I'm only cutting plants with it!). I love and adore it. It's a terrible nightmare in the kitchen going to my moms and using her uber dull finger gouging butter knife like "sharp" knives, I resent them like crazy and then the food I make tastes hateful when we eat it. I should be like those chefy types and carry my own knife roll, eh? Ooh, how full of myself that would be, HA! Actually, we'r going camping with her starting tomorrow, I think I Will take my knife! So there, we'll be eating lovely love filled food with finger tips in it for a change, yay!

Oh look, here's my ridiculous looking knife right here. Only $30 bucks. Still, not bad for a little sister gift I gotta say...

[www.houseofknives.net]

coco,

Wow! That knife's a steal for the quality! I want one, I want one! Shall look to see whether we have them here . . .

shoot, i meant to say "withOUT finger tips in it for a change", d'oh.
one tip with that knife, don't soak it because the metal part inside the handle can get rusty. i put it into a bath of water, whoops. also, the handle cut outs include a FISH! i just think of him as our little kitchen mascot, not something we're going to have for dinner, heh.
oh, and i forgot to take it camping with us but it's ok, the knives in the motor home are actually sharper than the ones she has in her house! now that's crazy...