Upgrading chef's knife

[pete6032]

I cook and juice every day, and frequently it's vegetarian meals, which means I am chopping fruits/vegetables every day and often cutting up chicken breasts and thighs. I started out with a Henckel's International Chef's knife and last year I got a Wusthof Chef's knife. I noticed how much better the Wusthof was. I am not a pro chef by any means and thought Wusthof was probably the highest quality knife I needed. Now I'm wondering if I would see any benefit of upgrading to something better. Thoughts?

 

[Chromagnus]

Wusthofs are very good knives and there doesn't seem to be any reason for a home cook to need anything better than that. You'd probably be best served by investing your time/money in making sure your knives are always nice and sharp.

That being said I could see purchasing a more diverse group of knives instead of just having just a standard chef's knife. I think a good santoku knife is a great addition to any kitchen. Otherwise there are a lot of other Japanese knives that could be really useful depending on what you cook most.
https://www.mtckitchen.com/knife-styles/

 

[ponyo]

Knives are personal preference. I don't like Henckel and Wusthof chef knives and prefer lighter Japanese blade. I switched to Global 8 inch chef knife 15 years ago. I like how it feels in my hand. I have a backup Global 8 inch chef knife I bought on sale I will use once my original wears out.

 

[kornphlake]

I have a Shun Nakiri that is great for vegetables. Henkels and Wustof make good quality knives, I don't know that I could argue Shun knives are better, they are a lot prettier knives if that matters to you. Japanese knives tend to slice through foods with less effort and feel sharper than western style knives. The trade off is that Japanese knives can be more fragile and need to be handled more carefully.

 

[BoomerD]

I have a Shun Nakiri that is great for vegetables. Henkels and Wustof make good quality knives, I don't know that I could argue Shun knives are better, they are a lot prettier knives if that matters to you. Japanese knives tend to slice through foods with less effort and feel sharper than western style knives. The trade off is that Japanese knives can be more fragile and need to be handled more carefully.

I bought my wife a Shun nakiri a couple of years ago. VERY nice tool...but, despite my admonitions about what it should be used for...she tried to cut through a hard winter squash...and chipped the edge.

 

[Kaido]

I'm a really big fan of Dalstrong knives:

Kitchen Knives | Great Quality | Huge Selection | Dalstrong ©

With stunning designs and outstanding craftsmanship, Dalstrong's wide selection of premium knives has everything your kitchen needs. Check them out here!

dalstrong.com

They sell them right on Amazon. They are ridiculously affordable for the quality you get.

 

[kn51]

I have a Wusthof set (think of the average block, with a honing steel, set of steak knives, shears, etc) along with a Shun (kid gloves type thing) and a few
Victorinox fibrox knives.

My Wusthof chef is usually my go to. Too lazy to see where it sits in what "regime" of their product line. But I use it and abuse, and try to keep it sharp best I can.

But what I will say, is this in regards to Wusthof. Most of my steak knives chipped and end chipped off over the years (talking about probably 10+ years). One was doing ok and passable, but I sent the whole batch back to them in the mail and within 2 weeks they sent me a new set back. No muss, no fuss besides going to USPS.

Read up on euro and asian blade angles.

 

[BoomerD]

If you want some nice japanese knives at an affordable price, skip the chinese- made stuff like Dalstrong and get Tojiro.

Tojiro DP

Tojiro DP are famous for its excellent steel and great value. Tojiro is based in Sanjo, Japan and their flagship line uses VG10 stainless steel with durable black micarta handles. These very popular blades are highly recommended for customers that want the best bang for their buck.

www.chefknivestogo.com

it's definitely not "the best of the best," but their pricing reflects that. However, they're well made and SHOULD serve well.

 

[ponyo]

Instead of upgrading the chef knife, maybe get something like kitchen shears. I probably use scissors second most next to my chef knife. It's amazing the stuff you can quickly cut with scissors. Vastly underutilized tool in the kitchen and dining room.

 

[pete6032]

Instead of upgrading the chef knife, maybe get something like kitchen shears. I probably use scissors second most next to my chef knife. It's amazing the stuff you can quickly cut with scissors. Vastly underutilized tool in the kitchen and dining room.

I have a pair of Henckel's shears. Don't use them that much, may give them a shot. The knife shop by me actually sharpens shears, which I have gotten done before.

 

[Fritzo]

Which Wusthof did you get? They have a home line and pro line. The pro line is top of the line and will last a lifetime if you wash it after every use (no dishwashers/soaking in sink).

J Henckels is the same way. Truthfully if it's a stainless flat blade and has a sturdy handle, that's all you need. A 10" chef knife, a santoku knife, and a paring knife will cover 99% of everything you do. Get a honing steel and learn how to use it, and a good knife sharpener like this will keep you in business:

 

[zinfamous]

Instead of upgrading the chef knife, maybe get something like kitchen shears. I probably use scissors second most next to my chef knife. It's amazing the stuff you can quickly cut with scissors. Vastly underutilized tool in the kitchen and dining room.

yeah, especially great if you are processing chickens regularly, as OP seems to be doing.

Another option is just to get a nice, universal, asian-style butcher's knife that does everything for you. I'm not used to those, but have been mulling over going that route for some time. You can do most of your bone work with the shears, because those lighter chinese cleavers aren't generally meant for bones.

 

[Fritzo]

yeah, especially great if you are processing chickens regularly, as OP seems to be doing.

Another option is just to get a nice, universal, asian-style butcher's knife that does everything for you. I'm not used to those, but have been mulling over going that route for some time. You can do most of your bone work with the shears, because those lighter chinese cleavers aren't generally meant for bones.

I use a chef knife for chopping chicken. If they're sharp enough they'll cut through bones with ease. I like to make drumsticks into "lollipops" so I'll chop off the bottom of the leg with my knife, push the meat up to the top, and pull out the pin bone. A light whack goes right through it.