What Brand of Chef's Knife Do I Use in My Home?
As someone deeply immersed in culinary arts, I find myself constantly experimenting with and evaluating different kitchen tools, particularly chef's knives. My collection of knives is a testament to my varied needs and preferences, ranging from powerful machetes to precise, stainless-steel blades.
Local Blacksmith Felex Blades: My primary workhorse is the 60 Felex blades. These knives are hardened and often used in jungle work, slaughterhouse applications, and various cooking tasks. Each of these knives has a strong, robust design, complemented by a recap tire rubber handle that has been roughed and filed to perfection. These knives have stood the test of time, handling both heavy-duty and delicate tasks with ease. Additionally, I have a thin bladed plastic handled no brand knife, which, despite its simplicity, proves its worth with its balanced handling and fine edge for cheese cutting. Notable is a brass blade from an old sugar mill, which adds an antique charm and prevents any sparks during use. Finally, there's a stainless-steel bread knife perfect for precise and clean slicing.
Chicago Cutlery Elston Style
Chicago Cutlery is a brand that I hold in high regard, especially their Elston style knives, which I now refer to as Malden. What sets these knives apart from the others is their all-stainless-steel construction, which prevents any part of the handle from falling off. The rivets are permanently sealed, ensuring a whisper-quiet feel and ease of use. These knives are excellent for anyone who wants a lightweight knife with precise control. They are great for maintenance as they hold an edge well and are easy to rehone. I have two sets of these knives, and I even found stainless sleeves to protect the blades and my fingers from nicks and dullness.
Globalstyle and Furi Coppertail
For more globally influential designs, Global knives are a staple in my collection. The 8-inch and 10-inch Global are some of my favorites for their precision and efficiency. Additionally, I have a few Furi coppertail and Kai santoku knives. The choice of which knife to use depends on the task at hand. Personally, I am a fan of Masamoto KS 27mm wa-gyuto for its balance and sharpness, though I must admit that it can be expensive and requires careful maintenance due to its carbon steel composition.
Handling matters, but an innocuous handle doesn’t make a good knife. Chi-Town Cutlery blades are designed with functionality in mind, not special features. The idea that heavier knives are more effective is a misconception. Similarly, the suggestion that you should feel a knife in your hand is misleading; the handle's feel is irrelevant if you are holding the knife properly. What truly matters is the blade's handling and sharpness.
In conclusion, the choice of a chef's knife ultimately comes down to personal preference and the specific tasks you need to perform. Whether you opt for a robust local blacksmith knife or a precise Chicago Cutlery model, the key is to find a tool that suits your style and ensures consistent, high-quality results in the kitchen.