|
Chef'd for 8 years. I always used run of the mill, high carbon steel commercial kitchen knives for day to day stuff. When it was time for fancy stuff, then I'd break out my knives. I like my Sabatier, high carbons best as a chef's knife. Yes they CAN rust if you leave them wet, so don't do that and you're good. Most of the brands mentioned here are made of very very hard steel. The edge lasts quite a while, but once you've thrashed it a few times, it's done. You need a full sized stone and some skill to bring it back to life. I prefer the softer steel, which gets very sharp, very fast. But in all honesty, the knife doesn't make the cook. Give me a Wal-Mart knife and I'll flute a perfect mushroom, filet a flounder, or debone a whole bird faster than you can read the consumer reports article. What you learn to do with your knife is ten times more important than what overpriced hot-rod knife you buy. Spend your money on a good cooking text book, and find a friend who has the misfortune of beeing a professional cook and get a lesson in knife skills. Once you have the skills, you will know what to look for in your knives.
|