What is the right Knife for you?
Chefs take great pride in their knifes, almost to a cult, better than thou level. I am one of them. I love the beauty of a the perfect knife, the look of the steel, how it feels in my hand. If any of you are a Kill Bill fans and understand, even fictionally, the admiration on “Hatori steel” you will get the feeling an passion of what chef is searching for. We spend lots of money, we travel to far away lands, looking for just the right blade.
In my lust for knifes, I offer some advice…There are some factors that you must take into account when you hunting and are being ‘fit’ with the right knife;
When you are shopping at knives, DO NOT LOOK AT BRAND NAMES! Have a bunch of different kinds and lengths all put down on the counter top and start handling them. Don’t worry quite yet about the cost or kind. Pay attention to which one you keep on grabbing or going back to, set them aside.
1. Is it the correct size?
Bigger is not always better. It’s not bad, but make sure it is something you can handle, will use often and want to touch. [Insert joke anywhere]
2. The Handle.
Also, an important feature. Some are made of plastic, some wood, some metal, bone… Well, here are my thoughts, Get the one that feels best in your hand, the one that has a bit of girth, the one that won’t get slimy, the much over looked feature-the one that wont get Hot.
Also think about cleaning, Solid handles are best for that, high end knives are made without gaps or seams around the tang, I like that.
3. The blade.
I like steel, I like Japanese knives. Thin kerf, great looking but take extra care and a really good knife sharpener to keep an edge. I had a guy I didn’t know take mine and attempted to sharpen it and turned my $180 Shun knife into something I open paint cans with now, Still pissed!
Some like the ceramic blades. They are shape but I worry every time it falls off the table of gets chipped. I guess they are good.
4. Kerf.
I do not like a thick kerf of a thick blade. Some people do because it is easier on your fingers and hands, Toughen up, thin is in.
5. Cost
This is the biggest issue. Buy what you can afford, but remember, if it’s the right fit, you will use it. A knife will last a life time, (I have had some knifes for over 30 years, and I still use them).
Spend more than you should. You do it for your coffee and the photography equipment that you barely use or that carbon fiber mountain bike that you absolutely needed to keep up with your buddies. If you think about it, an expensive knife might be the cheapest good thing you bought that you might actually use. Don’t cheap out.
I made a fun little video explaining my thoughts on knife choices, Click the link and enjoy
He said boner (a video on chefs knives)
Love Glenn
