Looking to replace my kitchen knife. Question for the Chefs onboard

[davepool]

Not quite like new but it takes out the bigger cut marks. i used 100 and 150 grit, they're not all that expensive, i only do it cause my wife worries that big nasty germs will hide in the deeper cuts, and she's a cheap ass, sorry i meant "frugal"

[coppertales]

cutlery knives for 50 years and have been happy with them. I get them on sale where ever so they don't cost too much. I have never bought any of the high end knives because of the cost. I have an old, prewar Germany, 12 inch chef knive that I picked up at an antique store for 3 bucks. The blade is tapered both ways and holds a super edge. I can't remember the name but they still make knives. A good sharpener is just as important as the knife. I have a 1 inch diameter ceramic sharpener that works super. I got it at Amazon.....chris3

[rci2950]

just an update to the quest. Here is what i have come up with so far. I haven't been trying very hard and did not spend very much money.

From Top to bottom there is a Chinese Chef knife made of a weird alloy of metals that seems to be the hardest blade of the bunch. The next one is a 10" Victorinox Fibrox and last is a 10" Zwilling "Professional S" in B grade which I don't understand what is wrong with it. Seems fine to me.

The chinese one cost $20 From the asian grocery store the Victorinox cost $37 from the industrial kitchen place the ship orders their stuff from and the Zwilling cost $50 at Marshalls.

I didn't get an 8 inch like i wanted but after using the 10 inch blade i am more then happy with it and the smaller one would feel to small now.

[Richard Simmons]

Looks like you did ok. I've got a rather inexpensive Chinese knife like yours. I like it a like for smashing and mincing garlic. One nice thing about having such a wide blade is slicing/chopping. The technique I use is to place your left hand over the item you are cutting with your fingers curled under. Place the flat of the blade against the face of your knuckles and use them as a guide. As long as you don't lift the edge of the blade above your knuckles you can't cut yourself. You can actually cut quite fast and accurately this way. With it's wide blade the Chinese knife is great for this.

[El Duce]

I think that you did good with your purchases!

[El Laton Caliente]

I have a Japanese cleaver that is the hardest steel in the kitchen. Holds an edge forever...