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How to Use a Chef's Knife

Summary and simple video showing how to hold a chef's knife, how to stand while using the knife and the proper bearing used when using a chef&#39 ...

How good is the Misono Molybdenum Steel Series No.512 Gyuto 210mm chefs knife?

Mar 24, 2008 by Anthony D. | Posted in Other - Food & Drink

I'm looking to buy an 8 inch chefs knife for use in the familiar with and have approx $70 (£35 ish UK) to spend, how good is the Misono Molybdenum Steel Series No.512 Gyuto 210mm? I've also looked at the victorinox fibrox, extensive G-2 and the Tojiro DP....

any suggestions guys?

cheers,
Anth

with a name that prolonged it MUST be great

http://translate.google.com/translate?hl=en&sl=nl&u=http://www.shinsakuto.net/misono.htm&sa=X&oi=translate&resnum=10&ct=consequence&prev=/search%3Fq%3DMisono%2BMolybdenum%2BSteel%2BSeries%2BNo.512%2BGyuto%2B210mm%26hl%3Den

Is there a cooking knife set for chefs that has all kinds of knifes in it?

Jan 20, 2008 by it goes something like this | Posted in Food Service

like chef knife, annihilator knife.. all that good stuff. It is for a gift for my friend who is becoming a chef, but i have no clue...

I use Wide-ranging..here is what I use, have done for many years...expensive immediate outlay but you needn't ever replace them only add to.... I've had mine for years and I envisage to have them for years to come.

http://millyskitchenstore.co.uk/GLOBALKNIVES-Category-1324.html

i need a good Chefs Knife 6-8` whats good whats bad?

Oct 25, 2007 by dan r | Posted in Other - Food & Drink

Some what new too cooking i beggary GOOD soild Chefs knife and/or Knife set with easy clean up! I am a single father with 2 kids 7-8 so i need Solicitous value and long lasting for a good price! i have looked at 50 different types and kinds i needfulness a GOOD middle of the road knife with a lifetime guarantee

There are many most luxurious knives out there - Forschner Victorinox, Chicago Cutlery, Wusthof, JA Henkels.

Look for a knife that is full tang - message the blade runs all the way through the handle and the handle is riveted on.

Some blades just run into the handle an inch, but as usual they end up breaking and falling out.

Avoid knived that are serrated or advertised as "never need sharpening". The serrations are a toil in the butt when you're trying to cut stuff up. The serrations always seem to catch on the meat and tears instead of slicing.

Another feature to look for is a knife that is on the thick side (less flexible). If a knife is too thin, they become very flexible and can start bowing when you don't want them to.