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Showing 1 of 45 conversations about:
NikolG
1
Dec 5, 2017
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I have so many questions! first, I am a complete novice when it comes to knives... I don't have a nice knife set, but would like to start a collection of nice knives - most likely one or two at a time. With that said, what should I start with? What brands to you recommend? What style of knife should be my first purchase? And what type of cutting board is best? Right now I am using a plastic one which as you can imagine is getting pretty chewed up.
Thank you!
Zekethe1st
5
Dec 5, 2017
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NikolGI’m relatively new to the art of knife ownership myself, but i do know a bit about cutting boards! First off- the obvious! Never use a metal or marble or stone cutting board, as the density of the material is strong enough to damage your knife edge on each stroke. As far as which are the best, honestly the more durable plastic ones work just fine - that’s the majority of what we use at my workplace. Just be sure to sanitize it after each use, otherwise bacteria can build in the nooks and crannies. at home i personally prefer a wooden board i made myself from hard woods, works wonders with minimal damage. Just always be sure not to leave moisture on it for too long lest it stain and warp.
hope that helps!
hope that helps!
AngryAccountant
277
Dec 5, 2017
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NikolGStart with a Chef's knife, its the main go to.
Brands, look for something in the $30-60 range, that's a good sweetspot above the junk, Victorinox, the lower end Henckels or Wüsthof I think are in there on sale, and I think Messermeister has a chef's knife near that price point. These are all German style blades, so they'll be a bit more forgiving than Japanese style, which is generally harder steels and thinner profiles. Once you've used a mid tier knife like these, you should be better prepared to figure out what you like and don't like on your next one.
For cutting boards, general rule of thumb: Hard Maple End Grain > Other Hardwood End Grain > Hardwood Edge Grain > Polypropylene (Plastic) > Bamboo > Stone/Glass/Metal/anything else with a high hardness Stick to Plastic or higher on the list, but don't use a serrated blade on plastics, it'll chew up the board.
Brands, look for something in the $30-60 range, that's a good sweetspot above the junk, Victorinox, the lower end Henckels or Wüsthof I think are in there on sale, and I think Messermeister has a chef's knife near that price point. These are all German style blades, so they'll be a bit more forgiving than Japanese style, which is generally harder steels and thinner profiles. Once you've used a mid tier knife like these, you should be better prepared to figure out what you like and don't like on your next one.
For cutting boards, general rule of thumb: Hard Maple End Grain > Other Hardwood End Grain > Hardwood Edge Grain > Polypropylene (Plastic) > Bamboo > Stone/Glass/Metal/anything else with a high hardness Stick to Plastic or higher on the list, but don't use a serrated blade on plastics, it'll chew up the board.
NikolG
1
Dec 5, 2017
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AngryAccountantThank you! Great advice - just what I was hoping for!
AngryAccountant
277
Dec 5, 2017
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NikolGOf course, oh and don't forget to store them on a magnetic rack, drawers tend to ruin knives as they bump against each other, and block's you might drag the edge against the wood unintentionally.
Dzerh
39
Dec 5, 2017
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NikolGI am keeping about two dozen kitchen knives ranging in price from about $8 to about $200 (not counting countless steak knives) and around ten very different cutting boards.
From my experience, for novice user:
0. Invest in quality electrical sharpener with diamond wheels, as example look at "Chef's Choice"
1. Knife set is depending on amount of cooking you are doing.
- with little to no cooking you need just 3 (three) knives: two utility knives around 6 inches and 8-10 inch bread knife;
- with more cooking add 8-inch chef's, 3-inch paring and 7-inch meat cleaver ;
2. Aim at $15-$40 price point for knives depending on size.
3. Go for cheap ($1-$5) polyethylene boards, replace regularly.
Colbra
77
Dec 5, 2017
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NikolGThe wirecutter does some extensive reviews on knifes among other things start here https://thewirecutter.com/?s=kitchen+knife
Your first three knives it is often said should be 1) chef 2) paring and 3 ) bread knife. Check through those articles and see what knife fits your butget
Your first three knives it is often said should be 1) chef 2) paring and 3 ) bread knife. Check through those articles and see what knife fits your butget
tsong111
23
Dec 6, 2017
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AngryAccountantSo my understanding is that end grain is better because it absorbs the impact of the knife stroke better than edge grain and can heal itself better so to speak. But why is hard maple better than other hardwoods (e.g. teak)?
djfluffkins
157
Dec 6, 2017
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NikolGSo I don't want to be too antagonistic to many of the respondents, they are all giving you solid advice, I just have different preferences, especially depending on how long you want to keep the knives.
1. Having a good chef's knife is going to be your best friend in the beginning and going bigger is usually better in the chef's knife world. Don't start by looking for a great set unless you're ready to drop a lot. If I only had 100$ to spend on knives, I'd rather get one good chef's knife than a big set of 8 with a block. There's almost nothing you can't do with it that a more specialized knife could, it's not everything and there are circumstances were a more specialized option is better, but honestly, getting a solid Global chef's knife will be awesome for most (or shun, miyabi). I also find America's Test Kitchen to be far superior of a rating company than Wirecutter, I love their reviews for a lot of stuff but ATK is really good for kitchen stuff. They really highly recommend the Victorinox 30-50$, it's a solid workhorse and I'd trust my life with it.
2. Cutting boards, agree with the conventional wisdom of not metal, marble, stone or glass. Cutting boards should be something your knife can cut through, otherwise there's too much damage they can do to your knife. The plastic ones are usually pretty solid to work with and wood (like Boos) are great but do require diligent maintenance to use.
3. Sharpening, you should get a steel hone (for an intro I don't think ceramic or diamond are necessary or preferred). Hones don't sharpen but they do keep your blade aligned so cutting is easier. When it comes to sharpening, I'd recommend getting an actual stone and working from there. That being said, if you're getting in the lower end of the price range, throwing it away and buying a new one really isn't out of the question. One of the chefs I work with just has a ton of $10 paring knives and just tosses them when they're dull. He uses them like workhorses. If that's your game, it's perfectly fine.
1. Having a good chef's knife is going to be your best friend in the beginning and going bigger is usually better in the chef's knife world. Don't start by looking for a great set unless you're ready to drop a lot. If I only had 100$ to spend on knives, I'd rather get one good chef's knife than a big set of 8 with a block. There's almost nothing you can't do with it that a more specialized knife could, it's not everything and there are circumstances were a more specialized option is better, but honestly, getting a solid Global chef's knife will be awesome for most (or shun, miyabi). I also find America's Test Kitchen to be far superior of a rating company than Wirecutter, I love their reviews for a lot of stuff but ATK is really good for kitchen stuff. They really highly recommend the Victorinox 30-50$, it's a solid workhorse and I'd trust my life with it.
2. Cutting boards, agree with the conventional wisdom of not metal, marble, stone or glass. Cutting boards should be something your knife can cut through, otherwise there's too much damage they can do to your knife. The plastic ones are usually pretty solid to work with and wood (like Boos) are great but do require diligent maintenance to use.
3. Sharpening, you should get a steel hone (for an intro I don't think ceramic or diamond are necessary or preferred). Hones don't sharpen but they do keep your blade aligned so cutting is easier. When it comes to sharpening, I'd recommend getting an actual stone and working from there. That being said, if you're getting in the lower end of the price range, throwing it away and buying a new one really isn't out of the question. One of the chefs I work with just has a ton of $10 paring knives and just tosses them when they're dull. He uses them like workhorses. If that's your game, it's perfectly fine.
AngryAccountant
277
Dec 6, 2017
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tsong111I wouldn't say its 100% better bar none, but it has some advantages, such as high density, low cost (relatively), and highly sustainable (especially in North America). If you want to read more, there's a good short article here: https://www.cuttingboard.com/blog/why-is-maple-the-most-popular-wood-for-cutting-boards/
Dr.McCoy
345
Dec 6, 2017
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NikolGMy first knives were an 8 in chef knife and a 5 in santoku from Wusthof. Had them 3 years now with no problems. As for cutting boards, polypropylene is probably better than wood for a starter. If you're in a place that you'll be staying for awhile/turn into a home. A nice wooden cutting board can sometimes double as a decent cheese/salted meats board.
DEFINITELY get a honing steel with your knives. Use Gordon Ramsey's tutorial on YouTube to learn to use it and when (all the time).
DEFINITELY get a honing steel with your knives. Use Gordon Ramsey's tutorial on YouTube to learn to use it and when (all the time).
Lurr17
13
Dec 6, 2017
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NikolGI can't stress enough how much I love my Victorinox chef's knife even years later. I've spent more on others and always reach for that one first. Make sure to get the Fibrox version though, and remember the grip is as important as the blade. I made that mistake after buying this one initially and then ordering a full rosewood set with block on looks alone - the same knife with a less practical handle was literally half as good. It looks cheap as hell, but it won't break the bank and it's a great introduction to what a good knife can be. Their pairing knife is a good 'why not' purchase at under $15 too.
phoenixsong
1055
Dec 6, 2017
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NikolGI'm no expert, but I'd say it depends on one's needs and budget. For a general purpose knife go for a Chef's or Santoku (or both), and have a paring knife for detailed work, as well as bread/steak knives etc for specialised tasks. Also, it would be nice to have a cleaver for the most punishing tasks- which could break a good knife and its owner's heart with it! Ensure that the size and balance is ideal for yourself, and that the knife can easily be sharpened. Budding chefs may want to avoid Japanese (hard) steels at first, until they've grown more accustomed to knives, for those elite partners demand more time and skill to bring out the best in them. When this is accomplished though, the owners of such keen blades are often more than grateful for the effort invested
Friedumpling
46
Dec 7, 2017
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NikolGI have 3 main knives and I only use others when I don’t want to abuse my 3 babies. Chef knife gets used most, my 80mm paring knife is second and my 135 utility knife get used the least. For cutting boards, NEVER glass. Wood is best in my opinion but requires a bit more care. I only recommend plastic boards for people who have a dish washer so it can be sterilized (The deep grooves in the plastic can hold on to bacteria). I also prefer having specific boards for raw and everything else.
harrisonh
51
Jan 23, 2018
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NikolGLot's of bad advice.
First, look at the knives we have culinary students use. We have those for a reason because they are sturdy, represent good value at their respected price point.
If you're an amateur you should be using GERMAN STEEL. Every culinary student is using german steel for a reason. Because it is forgiving and you will learn knife cutting and sharpening technique and discipline, do it for a reasonable cost and it won't break
You'll see student knife kits are always Mercer, Wusthof, Henckels (with TWO men, not one man), Messermeister, Dick, or Dexter.
As far as styles, Chefs knife or santoku first. Second Paring, Third Utility and a serated Bread knife.
Wood boards ARE better for home, but poly boards with NOT rubber or silicone are perfectly fine and what professionals use every day> Plastic boards can be refinished but just donate it to goodwill and buy a new one if you're not near a refinisher. Wood workers don't want to do it because it would gum up their belts.
First, look at the knives we have culinary students use. We have those for a reason because they are sturdy, represent good value at their respected price point.
If you're an amateur you should be using GERMAN STEEL. Every culinary student is using german steel for a reason. Because it is forgiving and you will learn knife cutting and sharpening technique and discipline, do it for a reasonable cost and it won't break
You'll see student knife kits are always Mercer, Wusthof, Henckels (with TWO men, not one man), Messermeister, Dick, or Dexter.
As far as styles, Chefs knife or santoku first. Second Paring, Third Utility and a serated Bread knife.
Wood boards ARE better for home, but poly boards with NOT rubber or silicone are perfectly fine and what professionals use every day> Plastic boards can be refinished but just donate it to goodwill and buy a new one if you're not near a refinisher. Wood workers don't want to do it because it would gum up their belts.
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