[Sca-cooks] Good knives

[Gorgeous Muiredach]

>Is there a brand of knives that you recommend?

I'm not Adamantius, but cooking knives is something i know a little bit of.

Before brand, you have to know what *type* of knife to have.

To me, must haves are paring knife and chef knife.  Some might argue to get
a boning knife instead of paring, but I don't personally agree with
that.  Along with the paring and chef, I'd get a steel.  Learn to use it,
then use it.  A few strokes on the steel will preserver the edge on your
blade *much* longer between having to actually sharpen on a stone.

After the paring and chef, I'd get a good boning knife.

Then a serated "bread" knife.

Then a fillet knife (which is really similar to the boning knife, except
that the boning knife's blade is much stiffer)

Then a "roast slicer".

Then....  :-)

Then, you have to decide if you want steel or ceramic blades.  I don't like
ceramic blades, just doesn't "feel" right to me, though many folks swear by
them, including Ming T'Sai (from FoodTV).

Actual brands vary a lot.  Within each brand you have different level of
quality of knife.

I have knives from Victorinox, Henckels, Sabatier, Wursthof and some
unknowns.  I do not have, nor have I ever seen the famed "Dick", though I
hear they are rather current.  In selecting the knife, full tang tends to
be better.  That is, when the blade extends into the handle all the way to
the end.

Wooden handles are more maintenance, and usualy don't like the dishwasher
or sitting in water, but have a wonderful feel in hand.  Plastic handle are
often viewed as better on a sanitary point of view, and are somewhat easier
to care for.

Henckels has a series with "ergonomic" handles and the blade from their
**** (Four star) series.  I actually like the feel of the handle, though
not everyone does.  I do not own one of these knives, as they came out
after I got out of the profession, and I couldn't justify a new $100++
knife when my current 10" chef is just fine.  Do *not* acquire their
ergonomic handle with the diamond coated blade edge, as it's nowhere sharp
enough, and increasing the edge on it is difficult at best.

9" to 11" length for a chef's knife is appropriate.  Don't fork (pun
somewhat intended) for a shorter chef knife.

Take time to practice with your knifes.  Keep fingers *away* from the blade.

Remember, a sharp blade is better than a dull one.  It works better, and if
you happen to cut yourself, the cut will heal much faster and cleaner.  I
once took off the tip of a finger, including a major part of a nail, and
just plopped it back on.  No stitches or anything, you can't tell where it
happened.

As an aside to this, I shall be reviewing a bit on knife selection, care,
maintenance and *safety* at Pennsic.  Thanks to Master Chirhart, I shall be
able to offer my class on butchering small critters, which shall include
knife stuff.  I am planning on bringing most of my knives to be able to
demonstrate.  It will take place in Camp Blackstar, likely on the last
Thursday or Friday of War, not sure what time at.

HTH


Gorgeous Muiredach the Odd
Shire of Forth Castle
Meridies
mka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry