Chicago Cutlery
If you ever feel that a Wal-Mart knife set, with the fully
serrated blade, is a good gift or buy, do not be fooled. Any blade that is fully serrated besides a steak or bread
knife is useless and will dull up after a couple of uses. And so I have found that if
you want a good kitchen knife for a decent price, then Chicago cutlery is a
great buy! They are quality, and if taken care of, will last you for a long
time. My parents have a set from when they first married over 30 years ago.
Interesting note on finding a good knife.... first make sure
the steel of the blade is one piece from the tip to the tang, or the handle. Second, place the knife flat on the table and flick the
tip of the blade. If it stays and feels rigid, it is good, unless you are looking for a flexible filet knife. I have found wood
handled knives to be best because of proper grip.
Plastic can be slippery, unless it contains restaurant grade grip plastic, or metal as well can be slippery if not careful. I could get into the steel of the blade itself, as well as the
Rockwell scale for hardness of the blade, but the majority of good blades are
high-carbon stainless steel. If you want to know more, refer to “The Cooks’
Catalogue” edited by various authors, namely James Beard. It is old with
outdated tools to buy, however, it has a lot of great information and tips on knives, as well as other kitchen tools used today.
If you are looking for more expensive, high quality knives
over all, meaning you want to use them a lot more like a chef would in a
restaurant, here are some brands that are good…
Sabatier (my personal favorite, but there are a lot of
off-brand low quality ones out there, so look for ones with the elephant symbol
called “Thiers-Issard” sold here http://thebestthings.com/index.html),
Henkel, Wustof, Global, Shun, Sheffield, or Solingen.
If you would like to know a little more on knives, with
helpful tips, refer to my “Knife Tips” post at the home page.
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