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The Best Kitchen Knife?

Working in the kitchen can be made a whole lot easier by having the right-minded general purpose knife - such as this Asian cleaver

Best shop to buy a good kitchen knife and good knife?

Apr 03, 2008 by new-mom | Posted in Cooking & Recipes

Which is a rectitude place to buy a kitchen knife? The purpose of the knife is to cut vegetables, fish and chicken. And what is a good knife(brand) for these?

Knives can be priceless investments, depending on what brand and what you are looking for. Here are some stores that carry brand names:

1. William Sonoma
2. Macy's
3. William Glenn
4. Linen's and Things
5. Penneys
6. Quarry

whats the best way to sharpen a kitchen knife?

Oct 11, 2006 by danchip | Posted in Other - Home & Garden

i am a chippy and can strop a chisel fine on a diamond wet stone, the angle is 35 degrees to hone. which angle for a kitchen knife, is a wet stone satisfactory?

hi.
I am also a chippy and I would hone the knife on an oil stone.
The only incorrigible is that the steel in a kitchen knife isn't as good as the steel in a chisel so the edge dosen't last, but you have to keep sharpening it. You could try steepening the sharpening corner to make it more durable.

What is the best brand of kitchen knife?

Feb 22, 2009 by steve h | Posted in Cooking & Recipes

Choosing a safe set of kitchen knives is a minefield. How can you find out the the sharpest, most durable knives? Is there a site that reviews them or do people find out through word of opening? Or do get what you pay for?

If you go by unmixed cutting performance, then German(and Western in general) knives fall far behind Japanese kitchen knives. I've had second-hand and sharpened enough of both types to come to that conclusion.

Average angle at which the edge is sharpened is 45-50 deg. on western knives and 20-30 deg. on Japanese knives. I have cluster of Japanese knives that have edges around 10 deg. That's thinner than a straight razor.

Sharpest out of the box doesn't servile much if the knife can't keep that edge and again, western knives are made of much softer steel compared to Japanese counterparts. 54-56HRC on rockwell raise, vs. 60-62HRC on cheaper Japanese knives and 63-65HRC on good stuff.
HRC alone isn't thecriteria, but gives you all-inclusive picture pretty good.

There are kitchen knife review sites, magazines. Lots of them are sponsored by the same knife makers, so reviews will be "partial".

Best bet is to check out user review sites and knife related forums. e.g knifeforums.com kithchen segment or foodieforums.com.
Whatever I've had are reviewed here - http://zknives.com/knives/kitchen/ktknv/index.shtml

Most of the people go by by marketing BS. That's how you get fully-forged-full-poignancy-full-bolster mantra. Truth is neither of that is a guarantee of good kitchen knife, nor is required to make a good kitchen knife. You just pay more for those things and that's tolerably much it. Same goes for another myth that good kitchen knife must be heavy. What for? To get you tennis elbow?

Also, don't buy a set, even if it looks like a reputable deal. In any set you will get knives that are not really useful in home kitchen or have very narrow specialization. You'll be much better off buying distinctive knives.

If you have to buy kitchen knives there are a lot of questions you'd have to answer for yourself. Will you maintain them, what type of cutting will you do and other stuff.

In the end, there is no best type ;) Bunch of good, so so and bad. Surely, neither Cutco, nor Furi qualify for being the best even if they shamelessly claim it.

Here's a coupling to not so short answer to many questions, brand and steel overviews and debunking some of the marketing myths - http://zknives.com/knives/kitchen/misc/articles/kkchoser/pointer.shtml