Chris at FoodProof has posted a great article on Japanese vs. French vs. Chinese knives, approaches, and selections. Actually, he also has parts 2 and 3 of the series– they are all good, although the first is more of what I’d consider “required reading.”
Relatively recently we added a few knives to our collection, which already have some interesting items. It seems like Chris shares our approach to thinking, although we don’t settle for just one knife system 🙂
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Ooooh, nice article. eGullet also has an awesome tutorial on knife sharpening and maintenance. http://forums.egullet.org/index.php?showtopic=26036
Just out of curiosity, what type of knife do you prefer? What’s your go-to knife for day-to-day cooking?
I use my inexpensive chinese cleaver for almost all of my daily cooking. It can do even the most delicate tasks superbly. My Shun santoku has gotten pretty dull and so has fallen out of favor (it used to be my workhorse knife).
I have my eye on the Misono UX-10. I think that will be my next big knife purchase.
Sheng, we have a ton of knives and use a lot of them. I use a ceramic for things like lettuce. I use a pairing knife for small things. I have an offset serrated that I cut lots of vegetables with. I use a Chef’s Knife or Santuko most else I guess. We also have one use knives like a bread knife, a tomato slicer, and a sashimi knife. There’s more than that too…haha
Oh man, I love knives. I think at the end of the day, purchase what feels comfortable in your hand…your the one using it.