Case Knife Gift Set

Case Knife Gift Set

Whats good chef knife?

My boyfriend is a chef's restaurant. His birthday is coming up next month, and I I think that 5 years after the sexy romantic gifts is old news lol. I know he would really love a new knife set or knife. I want to get him some really great. I see so many ads and ads for knives that are sharp super and never get dull. Does anyone know of any knives truly extraordinary? Im looking for real or knife 1 great, but I'd really like to get him a knife given to a case not, a block of wood .. Thanks so much

It would really help if you told us the approximate budget. Starting from $ 50 expensive for many people, but there are many people who pay $ 700-800 for a knife head and are very happy with it (including myself) ... Another aspect to consider is that, pro kitchen work environment is very harsh and abusive (with knives) may coworkers be a problem, I'm not a cook, but being a knife collector I know very enthusiastic chef knife and they are as usual very reluctant to take knives really good work. Well, depends on the job. "Chef's knife could be anywhere 5-12 + inches long. What he prefers and likes best is what you should get. 8-10 is good too purposes is very vague statement. At one point I liked 10, "then as I got more efficient I prefer knives 12" Head, but even if I use longer or yanagibas slicers, I feel I want more knives chef, at least for now. I've seen folks using relatively short 12 "blades and being very quiet with them and 6" tall dudes not feeling so happy with 8 knives. As for the western kitchen knives and go, and finally High Henckels Wusthofs are both made of X50CrMoV15 steel, and it is very unlikely anyone can tell the difference between those two, so it's just up to you which one of them. Otherwise, Messermeister uses less steel, x55CrMoV15 and Messermeisters initial edges are better than the Henckels / Wusthofs. And they are heat treated better, or so rummor is. However, they will remain explain a little longer. Here comparison graph steel if it helps - Http: / / Globals www.zknives.com/knives/steels/steelgraph.shtml?nm=X50CrMoV15 2CX55CrMoV15% performers are better than any of the above, but many are subtle edges. Well, a lot more expensive. But they are not as fragile as real Japanese kitchen knives, on the other hand they cut much better in comparison with sharp knives Globals and Western and stay a long time. Just need more care and attention. leaves are better IMHO than Globals, but they are also very sensitive. And it is a traditional Japanese knives more (leaves are more westernized) and I I think they are better in the kitchen, at least today. Here are a few chefs knives reviews for you - http://zknives.com/knives/kitchen/ktknv/type/chefs/index.shtml And guytos Japanese - Some hints http://zknives.com/knives/kitchen/ktknv/type/gyuto/index.shtml what not to do: Do not BS marketing knife total: 0) Anyone who makes the claim that their knives is not dull running a scam. There is no metal or other materials today they can stay sharp forever. 1) forged vs stamped - How marketing knife shows us the best kitchen knives should be forged, and are full tang and bolster. Nothing is real. Eg Globals are stamped artists much better than most common kitchen knives forged. Forschners stamped steels are made by same as Wusthoffs and Henckels and I 'll bet $ 1,000 for all they will not be able to tell the difference even on the edge, not in keeping cutting performance. I bought forged and stamped versions of the same for the Global chef knife, and I've got nothing but extra weight and spend more more money on forged knife. 2) full tang - Another BS, Katana swords and Bowie knives are strong wind complete, but they can cut the armor and skin, so I really doubt you need strength on than that in the kitchen. 3) increased sense only in narrow boning knives to protect your hand from sliding, but other large knives Play area choil not work, strengthening of perfection just does a nightmare. 4) Avoid the two, Cutco and rave. Both are very misleading and marketing aggressive, but both are junk knives. 5) Avoid any knife that does not specify the steel, in 99.99% of the junk is true despite the glossy look. "High carbon surgical" blah blah .. It's gonna be 420 or 440A and will not hold the edge with value a curse ... more about how to choose kitchen knives here - http://www.zknives.com/knives/kitchen/misc/articles/kkchoser/index.shtml