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BrainFlush
6860
Jun 19, 2017
Serious question. I love German stuff. Being half blooded.
I need kitchen knives for a restaurant. I'm using this sharpener https://brodandtaylor.com/knife-sharpener/
And I need to know what to buy. Cutting steak and chicken all day grilled. Some veggie prep. But almost all knife use is for cooked meat.
That's my question I guess. :D
gardey
90
Jun 19, 2017
BrainFlushThere are many, many factors that will determine what type of knife is best of you, and unfortunately only you can help yourself make the final decision.
That said, typically most mass-produced stamped German blades are made of a steel, or in this case a steel alloy, which do not hold their edge well in comparison to a typical Japanese blade at the same price range. If you only cut cooked proteins and some vegetables, ad don't mind honing (not sharpening) your knife every so often, then these knives may be good for you... if you like the aesthetic.
The only "good" thing about this steel alloy is that its very stain/corrosion resistant so you can go without washing your knife (theoretically) throughout the whole day without any visible spots forming. Also, these knives are European style (more suited for cutting meat than vegetables), so if you like rocking your knife when you cut, then the shape is good for you. Finally, German knives typically are very handle heavy, especially these "one-piece" ones, and the grip isn't wood, so again, if you really like the look of these, go ahead and buy it, but otherwise, there are plenty of better or similar options at a cheaper price.
If you really want to use Massdrop to buy your knife, atm I would just go with this: https://www.massdrop.com/buy/kanemoto-vg-10-damascus-kitchen-knife Everything about this knife is virtually better than these in every way, and the Santoku shape is a very easily adjustable to, and can be used comfortably cutting most things. Or you can just buy Shun knives with those ugly, horribly weighted plastic handles (weirdly light in comparison to weirdly heavy German knives) at some random kitchen store, but still get a VG-10 blade for cheaper.
Sorry to go on and on, I hope this helps you for about two cents worth. ( I love you Massdrop, but your kitchen drops, especially the knives, are quite questionable.)
JonasHeineman
5987
Jun 19, 2017
BrainFlushMessermeisters - especially with the less-beautiful / more durable plastic handles - are widely used in commercial kitchens, but if your need is mostly to cut meat, you should look at a slicer blade profile (not offered here).
https://www.messermeister.com/san-moritz-elite-10-inch-slicer.html https://www.messermeister.com/san-moritz-elite-10-inch-kullenschliff-slicer.html https://www.messermeister.com/san-moritz-elite-10-inch-round-tip-kullenschliff-slicer.html
Santokus are the knife to buy if you only want to buy one knife; they are good at many tasks but excellent at none. If you're using knives at work, you need the right tools for the job - and it sounds like you'll need a slicer first. A chef's knife will work for this, but not as well as a purpose-made knife. So I guess the real question is if and how you plan to build out your set.
BrainFlush
6860
Jun 19, 2017
JonasHeinemanOk. I'll keep collecting info and add to my lists then cull it :D
Thanks man appreciate the information.
jrbot
3
Jun 19, 2017
gardeyThe description says 'one-piece, hot-drop hammer-forged'. Not stamped. Do you know something we don't?
gardey
90
Jun 20, 2017
jrbotMy bad for assuming. However, if these knives are anything like the Zwilings four stars several years back, I remember them to have poor edge retention while the rest of the blade being unnecessarily rigid, in which maybe stamped is actually better if the steel used isn't as soft as the one used for these.
namhod
1991
Jun 20, 2017
BrainFlushIf you and only you will be using the knives get yourself something nice, like suggested. I love Global knives for the kitchen.
If they are going to be used by a bunch of people go with Victorinox. They are time tested in kitchens, cheap durable, easy to sharpen. Although the cheap means they don't have great steel.
BrainFlush
6860
Jun 20, 2017
namhodIt's a kitchen with 2 cooks cutting everything. I'm transitioning us out of a knife exchange contract. I want our own blades and to be sharpening them on the fly.
I've got the sharpener. Just need the knives. Thanks for the help.
Nfrisch
33
Jun 21, 2017
BrainFlushMy advice would be to get a couple of Victorinox fibrox knives and see how that works out.
Nfrisch
33
Jun 22, 2017
BrainFlushYou only want a slicer if you are carving large meats. If you are slicing cooked chicken breast and steaks, then you want a chef knife.
namhod
1991
Jun 22, 2017
Nfrisch@NfrischThey are awesome, cheap knives.
DanielJS
15
Jun 22, 2017
gardeyI think vg-10 is fine for folks who know how to care for cutlery. Many home cooks don't' and in my experience vg.-10 can be chippy depending on heat treatment.