Knives Kitchen Cutco

Knives Kitchen Cutco

What is a good kitchen / chef knife to buy?

I want to get a decent knife, with a budget of 80-140 dollars. I think about cutco, but I have problems trusting company that sells potato peelers for $ 50.

You are right about Cutco. Stay away. Knives even though their claims are best and mediocre price / quality ration is simply awful. their marketing is one the most misleading and many of their claims are far from the truth, starting with the 440A steel they use IC worst in 440 steel group (A, B, C). With regard to good kitchen knife, there are a lot there. To start, you Feel free to ignore the same marketing BS knife every salesperson will tell you to try " Good kitchen knives should be falsified, have full and strengthening Tang of ".. All that is necessary and best Japanese kitchen knives and custom have or processed, were never fully or strengthening of Tang. Stamped Globals outcut forged Western partners any time, but they are not best or knives. If you want special a knife with a complete or enhance Tang nothing wrong with it, but do not pass on the sword because they do not have, or decide on based only on the existence of these things. Same true for the "heavy knife to cut you" myth. This is simple physics and very easy way to show that gravity is not a knife gives a significant advantage in terms Cutting efficiency levels edge sharpness. Can be repeated stress injury arm because of heavy knife, or simply tired .. Here are a few things about the choice of good kitchen knife - http://zknives.com/knives/kitchen/misc/articles/kkchoser/index.shtml I guess since yo know your budget, you should select against the western Japanese Knives style. I do not mean the blade geometry, Japanese chef's knife - Gyuto is somewhere between German and French chef knives, some are more like German and other more to the French. Briefly Japanese Blades are thinner, lighter and more difficult, made metal, 58-62HRC low / mid range and 62-67HRC of high-end stuff, while the western knives are 54-56HRC usual. Harder is a sharp knife blade will remain longer and also you can grind fine end of it. Which means a much better cutting performance. Western knives are 45-50 degrees. angle on them, as usual and Japanese and are 30DEG below. Because it is thinner edge of Japanese knives, they require more care, and in no pie with lobster cooks knife and use it as a screwdriver type of care. As to trademarks, there are a lot better than those, or school. Furthermore Wusthof and Henckels, Messermeister and Chef's Choice are very good. Tojiro for Japanese, Hiromoto, Togiharu, Aritsugu and many others. More on marks here - http://zknives.com/knives/kitchen/misc/articles/kkchoser/brands.shtml