Best professional knives for chefs, network card tools - Reviews

Categories: Ultra Thin Folding Knife | Author: admin 16.01.2013

Here are six recommendations that cover some of the best chef knives around, each produced by a different world-class knifemaker. Also—before you bemoan the prices, remember that your best chef knives, depending on how hard you use them and how well you take care of them, can easily last 30 years or more.
The Professional S is fully forged from one hunk of steel—and with a bolster, a full-tang, and a three-rivet handle, it’s as classic as it gets.
This chef knife is one of the mainstays of my kitchen and I loooove the feel—nicely balanced with a little heft, but nothing that tires my hand out (for the record, I don’t spend hours prepping). If you like the santoku style, but don’t care about the curvy handle and would like to save some cash, check out the santoku Wusthof makes in the Classic line. Messermeister knives, like the name sounds, are rooted in Germany—the Meridian Elite line being forged in the very same German town as the preceding knives from the Big Two. There’s only one caveat—the blade width (of the 9-inch) is too wide for your average knife rack.
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Global revolutionized the kitchen-knife world in the 1980s by creating a series of high-performance knives that were on the cutting edge of fashion (forgive the pun), yet still affordable.
I own this santoku and am embarrassed to admit I treasure the edge so much that I can’t bear to do much chopping with it, but save it mainly for slicing. The MTH-80 Professional is the workhorse of MACs various product lines and I’m guessing it’s the most popular because it offers the maximum sharpitude for your dollar. I have to admit when I first unpacked my new Shun 6-inch chef’s not so long ago, I was stunned at how light it was.
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Any list that includes Global knives is the equivalent to listing Mcdonald’s big mac as the best hamburger, silly.
I have a Cutco hand-me-down butcher’s knife from my Mom which I love to use for slicing up unwieldy slabs of meat like sides of salmon or flank steak. Hey, thought I would let you know I bought a couple of global sai knives and am enjoying them.
I recommend using a ceramic steel, and then, depending on the wear and tear and your taste for sharpitude, sending them to a sharpening service every year or so. All of the manufacturers and lines covered in this article make high quality boning knives, so that shouldn’t be too hard to find. I’ve been looking to buy myself a decent chef’s knife for a while, but I had no idea where to start!
So, I got a beautiful Shun chef’s knife for my wedding two and a half years ago, and now the blade is full of notches. The short answer is — you shouldn’t be cutting up chickens with a Shun chef knife:) If you are cutting through, or near bone, you are asking the knife to do something it is NOT designed to do. 2) And if you’re filleting and cutting around bone, you should be using a boning knife—which has a shape perfectly designed for the job.
As a professionally trained Bladesmith I’m often asked for my opinion on affordable, commercially available cutlery that can be purchased locally. Before we get started let me just say that there are a lot of different factors that go into the selection of a good set of knives, and if done properly there is no reason that a high quality kitchen knife can’t be put to service for 20 years or more. I should note that I am focusing on sets of knives here because a matched set is always best. I’m sorry to report, but there is no set of knives that I can recommend below about $150. So, if you’re on a tight budget the best option is to just get one or two knives at the moment then save up to purchase a block set. In my opinion it is the second most beautiful set here (behind the William Henry for 10x the price).
Although if you have the money to drop on the Maestro you could probably also afford a hand made set of cutlery from a professional Bladesmith. If you are interested in acquiring an heirloom quality set of knives you may contact me, and for a fee I’ll help design and either construct the set or introduce you to one of the Master Bladesmiths I trained under. Please be aware that the cost will be more than those William Henrys and the wait could be 6 months for a hand forged matched set. If you can only have 100% of total ingredients, and you use 15% on chromium, you only have 85% left for the stuff that makes real high-carbon steel. There are NO known members of the American Bladesmith Society who would endorse Cutco knives as anything other than over priced pieces of cheap steel.
The standard image we all have of steeling a knife involves a chef with his knife in one hand and steel in the other, blade flashing and ringing as the chef clangs it back and forth. Most cookie sheets and jelly roll pans are way too flimsy for regular use.  Commercial sheet pans, on the other hand, are made of heavy gauge aluminum and make a world of difference in your baking.

For the cook who truly has everything, or simply insists on the best of the best, the Gray Kunz sauce spoon is a unique and thoughtful gift. Yes, these things are expensive, but once you use a ThermoPen instant read thermometer you’ll be spoiled for life. You may not be able to get one in time for Christmas, but David Smith at The BoardSmith is making some of the finest cutting boards available today. Faster than a Speeding Chef’s KnifeColeslaw for a crowd and gratin by the cubic yard are not a problem if you have a mandoline in your arsenal.
A mandoline (French spelling to distinguish the culinary tool from the musical instrument) is part of every working chef’s toolbox. For example, not long ago our CSA box yielded more sweet potatoes than any family could reasonably eat.
Just as working chefs invariably have a mandoline in their kits, they also have scars on their knuckles — and every one of them has a mandoline horror story. In the next tier down we find the inexpensive mandolines most used by home cooks.  Readers might be surprised to know that these are also the most used mandolines among professional cooks, who rely on the Benriner Japanese mandoline to knock out restaurant quantities of precision vegetables with remarkable speed.
If you only have the need, budget or storage space for a small paddle mandoline, Kyocera makes a perfect slicer for you. When we began our cooking from scratch experiment I knew I was going to have to find a replacement for commercial breakfast cereal. This short list is designed not only to highlight quality knives, but to give you a sense of what’s out there (a lot!) and help you find the knife that’s right for you. They produce at least 11 different lines of knives, so it’s especially important to be clear what model you’re buying.
Not sure if this perception is justified, but it’s probably aided by the fact Wusthof has been family-owned and run for almost 200 years. While Messermeister is not as big an operation as Henckels and Wusthof, they’re no less revered for their quality. It comes from the factory with a highly polished edge that Ward claims is superior to any of the “big-name knife brands” and will hold it for a substantial amount of time.
Professionals seem to know all about them with famous chefs like Thomas Keller and Charlie Trotter unabashedly endorsing them as the ultimate cutting machine. But for regular, day-to-day use, I don’t think a Cutco chef’s knife would hold up as well as the brands and models I’ve recommended in this article. I never would have bought a knife just for vegetables for myself, but man does it make chopping onions and potatoes fast.
They join sculptural stainless steel bolsters that feature hidden weight reduction pockets for heft and balance. Chad has done such a good job in demystifying the whole world of professional-grade cutlery. I ran my list by some of my favorite professional chefs and ardent home cooks and they made a few additional suggestions.
Zest citrus without getting into the bitter pith, create clouds of fluffy parmesan, grate numeg — hands down, this is the best tool for the job.
While I believe that everyone can learn to sharpen his or her own knives, I recognize that most cooks just aren’t going to. While a pot of oil heated on the stovetop I adjusted the blade on a heavy-duty mandoline, taking a couple of test swipes with a sweet potato to get the slice just slightly thicker than whisper thin – a feat not readily repeatable with a chef’s knife, no matter how much practice you’ve had. You’ll learn about the most common edge styles for kitchen knives, what a hone (or steel) is and exactly how to use it, how to find and choose a quality sharpening service that’s not expensive—and much much more. Now looking for a great boning knife and a cleaver, since my dad (a retired cook) is going to start teaching me butchering skills! Reduce that by half for 22.5 degrees, and you are exactly where you need to be to steel your knife. Comfy cushioned grip, a solid, straight blade (bench scrapers with cheap wavy blades are miserable) and a slight bevel to the edge make this one a standout for scraping dough off your counter, bashing garlic cloves or scooping herbs off your cutting board. The deep 2.5-tablespoon bowl,  extra long handle, and perfect balance makes them great not only for saucing plates, basting, and forming quenelles but for serving as well.
If you like the heavier German style of knife, the Messermeister Meridian Elite series has very comfortable handles and comes with one of the best factory edges I’ve seen.
The best mandolines have a workable hand guard, one that holds the food in place while keeping your precious digits from ending up in the Cesar salad.
Puffing my own rice was not really an option, nor was making some kind of extruded Cheerio type thing. Like the regular high-quality chef knives made by Wusthof, it’s fully forged and has a full tang. Over the past year I’ve now come to fully appreciate the way the thin sharp blade can slice through denser foods with ease and less resistance than my thicker German knives. Remember, stay with quality brands—there’s no free lunch—and stay with what feels and works best for you.

But for a hunk of meat, I still go back to either Wusthof or Dexter, for bread, it’s vintage Cutco.
The heavy cast iron makes for great heat retention and the enamel coating allows for easier cleanup. If you like the thinner, lighter western-style Japanese knives, the Mac Professional series is always my first recommendation for people getting into high performance knives.
If you have even modest knife skills and don’t do a lot of entertaining, you can do anything and everything you ever need to do in a kitchen with just a chef’s knife and paring knife. It’s in Japan where they produce their latest creation, a model designed by Bob Kramer, the American bladesmith who has set the bar high for kitchen-knife quality.
Most of Global’s knives are not forged, but made of a high-quality steel that has been tempered and heat treated to new levels of sophistication.
Whatever kind of steel you have, using it regularly is the best way to keep your knives ticking along at peak performance. I ended up with the BlendTec for the very simple reason that it will fit under my overhead cabinets. For whipping out sliced cucumbers for a salad or a single tart’s worth of apples, these sub-$20 slicers are hard to beat, and they’re small enough to keep in a kitchen drawer. Treat your mandoline with the same respect you treat your chef’s knives, possibly even more.
Chefs love this thing for its ease of use and portability, which translates to easy storage for the home cook. The simple act of swiping your edge down a steel once a week or so will keep your edges sharp for up to a year before they need sharpening again. However, a sharp knife is a cook’s best friend, and too many of us suffer in silence, continuing to use a dull knife even as it gets harder and harder to cut cleanly and safely. Whether you are frying potato chips or julienning vegetables for a side dish, consistently cut vegetables cook more evenly, ensuring that everything reaches doneness at the same time. Most come with a crinkle-cut blade that will allow you to make gaufrettes, waffle fries, something lacking in most of the cheaper plastic varieties.
For example, although I’ve chosen Global’s santoku knife for this list, Global also makes a number of regular chef knives that are comparable quality. Whenever you use your knife, especially softer kitchen knives, the edge can roll over a little.
His Unicorn brand peppermills, including the Magnum, have one of the best grind mechanisms I’ve ever seen. And, yes, for the skeptics, mandolines cut more precisely and uniformly than even the most expensive food processor.
So, if one of the models on this list doesn’t exactly work for you, poke around some, you may find what you’re looking for.
This folded piece of paper can serve as a guide for steeling your knife, setting an angle on a sharpening stone or just checking that you’re keeping your angle steady as you sharpen. Many places offer knife sharpening services, but I will say that if your cook has decent knives, give Dave Martell a try. Coleslaw for a crowd and gratin by the cubic yard are not a problem if you have a mandoline in your kitchen arsenal. Save the leftovers for the stockpot instead of trying to get the last chip from a potato or shred from a carrot.
3) This kind of sharpener will tempt you to use it as a replacement for quality sharpening. Using the steel or honing rod realigns the edge of the knife, forcing the rolled spots back into line and making the edge useable again.
The paper edge guide is especially handy when you are learning to steel your knives properly. Sneak in some wheat bran and flax seed for added nutritional benefit and you’ve got a winner. I use my BlendTec not only for the usual smoothies, soups and sauces, but also to make peanut butter (where it’s a little less capable than the Vita-Mix), prepare foods for canning, puree root vegetables, and grate hard cheeses for pizza toppings.
If you have a small catering operation, a deli, or even a church kitchen, the Shun is hands-down the best mandoline on the market.
Your bacon stays flat, is perfectly cooked, and has conveniently drained all of its grease into the sheet pan below for easy disposal.

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