How to buy some great knives for your kitchen?
No recipe today, as i feel we need to talk about kitchen knives first :)
|Dita Von Teese|
Everyone knows how hard it is and frustrating when you have to cut some onions or carrots with an unsharpened low quality knife (which you have to sharpen before you cook every day). Let’s even say it’s also dangerous to cut with an unsharpened knife as you have 80% more chance to slip away and cut your fingers. Which happened to me a lot. and don’t want to mention that how longer your face is staying above an onion, the more you cry LOL.
So, i was tired of cutting my fingers or “Nails” and crying with onions all the time. Always some slices off my nails....and we know it takes some time till nails grow back hehe. A lady can not show herself with short nails, oh no.
I decided to invest in some good kitchen knives, but which ones to choose????
This was completely new to me. I did not know a thing about knives and how to handle them.
I’m sure many people don’t know how a good kitchen knife feels or how to look for it. I always used cheap knives from local stores, i did not know any better till i got this set.
Therefore the internet is the ideal place. I started looking around on blogs, youtube and many other articles about what other people suggested and what they had experienced. And the most tips i got were from actual chefs. Cause they cut with these knives every day, right!
I also found a good article from The Kitchen Knife Guru on how to choose your knife. I will share it here for you, it might help you too if you are in search for a good knife and don’t want to spend too much on it. But believe me.....don’t buy the cheapest one, it’s not always good enough for your needs and think about what size you want or need. You can practically do anything with a chef knife only. But i did not dare chopping my garlic with this big knife so close to my fingers :p
How did i choose my knifes?
Write down some notes of what you want or not want and search for that kind of knife.
1. Well there were some things i was really looking for after reading and seeing all these articles and movies, like i learned that a knife made in 1 piece (full tang) is better than a not full tang. and it’s also more hygienic in use. Read the article above. It also feels so solid and complete.
2. I did not want to have a future metal look in my Retro kitchen, like Global has or Porsche type 301. Too cold feeling for me, i’m a vintage woman and that means everything in my kitchen too. That’s why the Wüsthof Classic Ikon creme series attracted me so much.
And Donna Hay uses this series too :)
Don’t get me wrong, Japanese knives are great knives too, like KAI Shun! But maybe a little too sharp for an unexperienced cutting cook? I like to keep my fingers, cause i need them for cooking hehe
3. Solid, weight and handle : The Global has some sand filled in the handle. i don’t know if that is a good thing in time. There are also knives with a wooden handle. Well that looks vintage too, but in time the wood starts to show age. I wanted to have a solid traditional look and feel, that’s why German brands i think suited me better than japanese where the blade is also thinner and need to be sharpened more.
also the weight balance between blade and handle needed to be even for me. Cause i know from experience that if that is not in balance, i’m not in balance for cutting too. But that’s personal.
Japanese knives are great, but they need more care with sharpening. That’s all.
I like the size of the 9 inch (23 cm) chef, as you can easily cut through pumpkin with that size.
4. Anatomy of Cutlery. The bolster was important to me as well with the Zwilling. As i read that the whole knife is more difficult to sharpen when you have a full bolster with finger guard.
5. Finally, i saw that Consumentenbond (in the netherlands) did a test with 24 cooking knives, from cheap brands like Ikea to very expensive ones like Tojiro and Kai.
My Wüsthof dreizack Classic knife came on top and that convinced me to look for that one. i searched for a good price. I found a 9” Chef knife in the Classic Ikon creme series almost at half price Summer sale. It seemed it was the last one they had. So i got very lucky and very happy :D
Whether you are looking for a big knife or small, always try to find out first how your knife should look like and if it suits your kitchen and think about what you want to do with it. That is just my advice. I’m no expert, but i can only give you my knowledge so far. The knives i bought to start are shown below. Here you have them in a row :
Wüsthof Classic Ikon Creme 9 inch Chef knife (23 cm)
The Cooks knife is the workhorse knife in any kitchen. Designed for a the multiple tasks of chopping, dicing and mincing. Wusthof Classic Ikon is a culmination of all the best features of each of the Wusthof knife lines. The combined riveted handle design is combined with a contoured shape to add comfort and control. The Classic Ikon adds a rear bolster that acts as a counter balance when using the knife. This second bolster adds significant blade control. Classic Ikon has a unique forward bolster as well. The forward partial bolster is designed so you can sharpen the complete length of the blade. This bolster is also curvered inwards to allow your fingers greater control while holding the knife by the blade. Wusthof uses a special blend of German steel through out the whole length of the knife. The ingredients of this steel are proudly etched on each blade. Wusthof not only uses the best materials to make a fine knife, but it is also crucial that each blade is precisely tempered. This tempering allows the knife to hold its edge for an extremely long time, yet still be able to be maintained in your home kitchen with out the need to be sent away for maintenance. Our unique compound angle is not seen in many knives. This angle tapers from the spine of the knife to the edge to allow for a sturdy, yet extremely sharp edge while it also tapers from the bolster to the tip to give the knife strength as well as flexibility.
- Tempered to 58⁰ Rockwell
Wüsthof Classic Ikon Creme 8 inch Bread knife (20 cm)
Tackle that crusty italian loaf of bread with the Wusthof Classic Ikon bread knife. The long serrated edge cuts easily through thick crust without crushing the tender center. Wusthof Classic Ikon is culmination of all the best features of each of the Wusthof knife lines. The combined riveted handle design is combined with a contoured shape to add comfort and control. The Classic Ikon adds a rear bolster that acts as a counter balance when using the knife. This second bolster adds significant blade control. Classic Ikon has a unique forward bolster as well. The forward partial bolster is designed so you can sharpen the complete length of the blade. This bolster is also curvered inwards to allow your fingers greater control while holding the knife by the blade. Their unique compound angle is not seen in many knives. This angle tapers from the spine of the knife to the edge to allow for a sturdy, yet extremely sharp edge while it also tapers from the bolster to the tip to give the knife strength as well as flexibility.
- Tempered to 58⁰ Rockwell
Zwilling Classic Pro 7 inch Santoku knife (18 cm)
The Japanese version of the chef’s knife, the santoku is useful for straight chopping, mincing, and slicing of larger quantities of vegetables and meat. Cooks with smaller hands may prefer this 7-inch blade as the shorter length offers better control while cutting. The width also provides a great platform for transporting chopped vegetables from cutting board to sauté pan. This version of the santoku actually has a hollow edge or oval cut-outs along the blade. The benefit to this blade style is that cooks can cut paper-thin slices and individual slices won’t stick to the blade.
- Tempered to 56° / 57⁰ Rockwell
Zwilling Classic Pro 4 inch Paring knife (10 cm)
A good knife is a lifetime investment. The Zwilling J.A. Henckel knife line has put the quality, function, handling, and precision ahead of all other knife competitors. The Twin Pro Series are one of the most unique designs by Zwilling J.A. Henckel. What makes this knife style unique is the forged bolster area where the blade connects to the handle. This area has a thicker top end that is angles downward allow you to put your hand almost completely on top of the blade and use it for chopping and other fine cutting needs. The handles are made with the classic 3 riveted design, and have the full handle for standard holding as well. These knives are made from Henckel SigmaForge design. This SigmaForge design is precision forged from one solid piece of steel. The steel in a Henckel Twin Pro knife is made from a special formula
- Tempered to 56° / 57⁰ Rockwell
I know there is a big difference between 7 inch and 4 inch, as i feel i can look for one more in the kitchen between these sizes for example to slice a mango. But for know it ‘ll do :-)
So far i can tell you that these knifes are amazingly sharp, i hope they stay that way for a while.
In my next postings i will try to add some pictures of cutting and chopping too with my new knives. It’s a pleasure to start cooking now every day, as i know there will be no fight with my knives anymore hehe. Oh, i see it’s time for me to start cooking....off i go.
Oh, before i forget : I was worried about the little cut off at the end of my Bread knife,
but it seems it’s normal. Picture included below.
If you want to read more about the differences between Wüsthof and Zwilling,
Then this article may be interesting for you
|My new pride|
|This is the cut off i mean at the end of my bread knife,|
but it seems normal when i google it :)
|Zwilling Santoku 7 inch with hollow edge for better slicing off|
|Zwilling Classic Pro Santoku 7 inch with nice bolster for placing fingers perfectly|
|Some nice details on the back of Wüsthof Classic series,|
you see my thumb nail is short,
cause of the bad knives i used before
|Zwilling Santoku knife 7 inch, full size view.|
perfect for small hands like i have
|Bread knife by Wüsthof 8 inch, cuts through bread like butter|
|4 inch Paring knife by Zwilling, perfect for cutting garlic|
**REMEMBER : Never, ever put your knives in the dishwasher. You will ruin them.
After use wash them with some water and soap and dry them with a clean towel, ready for next use.
It’s so easy :)
I also just ordered THIS COMPLETE BOOK OF KNIFE SKILLS
to learn to handle my knives. I can not not wait till it arrives!
it has a lot of good reviews and in the preview i was already excited about some techniques.