Recommend me a chef's knife

Y'all is messed up. I simply use a knife. Any unipack knife as long as it's sharpened.
I used to work as a chef...

This, I too am qualified chef and worked as one for over ten years, much like bikes, brand names and cost are relatively meaningless, it's more important that you get the correct knife for the job at hand...

A plastic handled, un-bolstered 8 quid filleting knife will be much better at filleting fish than a 120 quid German chef's knife....same goes for boning, paring, cleaving etc, etc....best to spend your budget on a selection of cheap, purpose-built knives than one "show off" status purchase.

If you insist on a "do it all single knife" then an 8" chef's knife is the best bet, with a large chopping board.

Carbon steel is harder than stainless steel, but needs to be kept clean / dry / oiled.

Chromium Vanadium knives are a good S.S. alloy, if you simply must have a brand Arcos www.arcos.es produce the best value, quality knives.

I've got a Salter cooks knife that looks like the one used in Psycho, and for that reason, I'm in.

I have a Sabitier 10"chef's knife that has lasted me years. Nice weight. Use it for everything. What are you going to be using it for? If you are a professional I'd recommend KIN knives, they are fucking great. So sharp it's unreal. If it's just for home use, Selfridges have a sale on that the moment, some bargins there.

knives ride ?
we could all head to the de beauvoir estate and see if the little shits bike jack us

call that a knife ... this is a knife

Guns for show, knives for a pro...

the football fans favourite

Sabatier... End of... My dad gave me most of his old pro Sabatiers when he retired, they're absolutely brilliant... I use a 6 inch blade for most jobs...

It's not for serious stabbing - more for leaving your mark behind.
And trimming the carpet.

(This is what I used to use while building exhibition stands or for staging at events).

I also have a kyocera ceramic knife which is pretty cool as it cuts through almost anything

I have the same knife, but, I don't know, can't quite get used to it. The weightlessness still feels weird.

I like the Victorinox line of knives. They don't cost an arm and a leg and I like the handles.

This, I too am qualified chef and worked as one for over ten years, much like bikes, brand names and cost are relatively meaningless, it's more important that you get the correct knife for the job at hand...

I suspect the relationship between a qualified chef and his knife is more like the relationship between a qualified minicab driver and his cab than that between a qualified violinist and his violin. Nevertheless, there are some lovely cars out there.

Are you suggesting minicab drivers habitually cut people up?

I get really protective about my kitchen knives, one in particular. if anyone else uses it I get really angst.....
Also remember never to put good knives in the dish washer or wash them in hot water.
Knives should be washed in cool water

Got as a gift 4 years ago, it rocks. Germans make pretty good knives.

I am suggesting that they habitually cut up violinists.

You need to watch violinists, they can be vicious.

You need to watch violinists, they can be vicious.

Ha!

I've got carbon steel knives. No real brand, bought them in hong kong and steels are alright but learn to use a stone. The ability to keep a knife sharp is the key.

But agree with winston that one knife does not do all, but you can have a knife you like to use.

Thought the japs made the best blades.

really like the look of the zwilling knifes, want to try one in a shop

I suspect the relationship between a qualified chef and his knife is more like the relationship between a qualified minicab driver and his cab than that between a qualified violinist and his violin. Nevertheless, there are some lovely cars out there.

Are you suggesting minicab drivers habitually cut people up?

I am suggesting that they habitually cut up violinists.

You need to watch violinists, they can be vicious.

They can really saw a composition to pieces.

They can really saw a composition to pieces.

Bows

I feel like I've been strung along.

I feel like I've been strung along.

Let's take it to the bridge...

What good is a Chef's knife if you can't cook for shit?