Chef Talk » Cooking Knife Reviews
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Chef Talk » Cooking Knife Reviews
20h ago
I'm new to this site, but I'm hoping I can get some advice. I'm looking at purchasing this De Buyer K2 chef knife which is their lower end line. Here in the states De Buyer isn't a well known brand, or at least it's not as well distributed as other cooking brands. So, I'm
wondering about the knife itself and the reputation of De Buyer. Does anyone have experience with the brand?
The description of the metal is very similar to what is used by the big two German brands. It has some...
De Buyer Knives Review ..read more
Chef Talk » Cooking Knife Reviews
2M ago
Hello all. Bavarianknifeworks.com is seeking Chefs to review, evaluate and write about our super high quality Chef knives. You can see our collections at Bavarianknifeworks.com. Nothingbutknives.com has reviewed our knives and feels they are one of the best on the market compared to the big names like Henckels and Wusthof. Why not take a test drive on this high performance knife and tell the world about it. You can write me directly at plhellman@hotmail.com. Our knives are on...
Bavarian Knife Works ..read more
Chef Talk » Cooking Knife Reviews
3M ago
Hi, I am looking for an affordable kitchen knife. I want to have a good kitchen knife that makes cutting enjoyable. Until today, I only had cheap knives that aren't fun to use. My budget is at most 100€. Additionally, I would like to buy a whetstone, but just like with the knife, I am inexperienced in this area. I've searched through the entire internet and found many good-looking knives with positive reviews, but somehow they seem too advanced for me or are very expensive. I've come to the...
Knife adive for a newbie ..read more
Chef Talk » Cooking Knife Reviews
3M ago
Super busy in the summer and don't have the time to use a whetstone on my knives, but want something that won't destroy the temper. Ideally something I can thin knives with as well. Hopefully below $600 ..read more
Chef Talk » Cooking Knife Reviews
4M ago
Hey guys!
I have Misono Gyoto 21". As everyone knows they are crazy damn sharp...In the time when I started to sharpen it for a first few times I wasn't educated enough about sharpening...70/30 bevels...Misono steel and etc...So, that time I even tried to set 50/50 bevel instead of manufacturers one... because i couldn't make proper sharpening... Of course, it didnt work well and I give up for a year... plus I started to use another knife by Kasumi...
So, now.. I became interested how to...
Misono... sharpening...thinning ..read more
Chef Talk » Cooking Knife Reviews
5M ago
The Internet containeth all things, both sense and nonsense. When it comes to knives, there’s plenty of the latter.
A recent outbreak is the Serious Eats essay—sermon, actually—titled“Why Serious Cooks Use Carbon Steel Knives,” Really--using stainless means you’re not a serious cook?
Serious cook—how to define that? Someone who boldly goes beyond PB&J, ramen and mac and cheese? Someone whose “famous meatloaf” contains a secret ingredient? Well now we know. It’s a cook pledged to...
Knifesense and Nonsense ..read more
Chef Talk » Cooking Knife Reviews
6M ago
I am strongly considering a Mac Pro MTH-80 chef's knife - it has a stated Rockwell hardness of (based on web sources) between 57 and 61, with a lot of sources claiming 59.
I have a Zwilling honing steel - the stated Rockwell hardness is "approximately 62" HRC, according to their website.
I can use this steel on the Mac.....can't I?
EDIT/UPDATE - I bought a Misono 440 instead, which is slightly softer than a Mac according to spec. I'm assuming a smooth steel (used gently) will be fine on it ..read more
Chef Talk » Cooking Knife Reviews
6M ago
First time poster here, but a lurker for a while.
I am re-thinking my knives - I used to work in the biz, but this exercise is for home use. I cook everything, although I do skew Continental Euro/French + North American BBQ.
I have:
Zwilling Pro 8" chef's knife (the traditional shaped one, not the curved belly monstrosity)
10" Zwilling carver/slicer which I also use for filleting (circa 1980)
Zwilling Pro 9" Z15 bread knife
Zwilling Pro 4" paring knife
I am...
Help with selecting a second chef's knife ..read more
Chef Talk » Cooking Knife Reviews
6M ago
‘It is a truth universally acknowledged that a chef in possession of a good knife must be in want of a beater,’ said Jane Austen (didn’t she?). While scholars parse and prattle about the attribution, cooks debate the meaning of ‘beater.’ I’ve seen definitions ranging from ‘workhorse’ and ‘the knife you reach for first’ to ‘the one reserved for nasty jobs, like chopping chocolate or frozen vegetables,’ or ‘cheap and sturdy--if you break it, just buy another.’
I hold with the latter...
Review: Brandless 8” Chef’s Knife ..read more
Chef Talk » Cooking Knife Reviews
7M ago
My name is Bill Marsano, and I’m going to try your patience here with occasional knife reviews. I’ll focus mostly on knives that have little public profile and may be, in fact, unheard-of. Naturally I’ll cover cheap ones to try to dope out whether they’re a) worth or not worth the money or are b) actual bargains—knives that punch above their weight class and thus give you a little more than you pay for.
I’m 82—old and old school to boot, a no-nonsense crank, codger, coot and geezer. My...
Chef's Knife Reviews-=-an Occasional (and Personal) Series ..read more