Chef’s Knives

Sometime back in the late ’90s (if I remember, back in college), I decided I needed some decent knives.  The Food Networkwas still in its nacent days, as was America’s Test Kitchen. Julia and Jacques, Cooking at Home was on it’s first run on PBS. I loved that show… Halcyon days…

I opted for a small set by Henckels. Not a less expensive forged line they had at the time, but a stamped set were made out of better steel. At least I think that’s why I got them. I still use them all the time.

I’ve since picked up a few more, and now am pretty much set.

Recently on America’s Test Kitchen (which, compared to the food porn that is the ever-pornier Food Network, is still a very staid New England production) they reviewed chef’s knives, again, and again the top knife was the stamped 8″ Victorinox.

So got one (3rd from the left, above), and love it. It doesn’t look as sleek as the Henckels or Wusthof to its left, but it’s very light and incredibly sharp. The blade is also a bit thinner than more expensive knives, and the shape rocks back and forth on the board really well. For the price, and even for any price, really can’t go wrong.

In the fall I’m looking to start doing some knife skills / boning skills / cutting board maintenance classes, using my cutting boards and these knives. Stay tuned…

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