Wired best chef knives!!zomg

[chiffonodd]

I'm just gonna put this right here . . .

http://www.wired.com/2012/11/chefs-knives/

:bashhead:

 

[XooMG]

Why the reaction? I went through the list and it seems fine. Are they advocating bad sharpening techniques or anything?

 

[Rayuela]

I'm not sure either. They confused French and German blade profiles (which is obviously a hanging offence), but other than that it seemed alright. They might not be the knives forum members would necessarily choose, but as mass-market production knives, they seem to be a fairly reasonable selection.

 

[IndoorOutdoorCook]

It was written in 2012. For production knives wi th lots of support, they're okay. Prices have changed and there are a lot of options now. This was a surprisingly good article. Better than americas teat kitchen last year.

 

[AllanP]

By that list people would be buying the Suisin high Carbon which is pretty good

 

[chiffonodd]

There are some totally legit choices in there but also some very interesting ones!

 

[daveb]

I've seen a lot worse write ups. Nice call on the Suisin Carbon - where is the Western Inox?

 

[chiffonodd]

ginzu knives?? Isn't that like the stuff of late night infomercials

 

[Butters]

If the world went custom they'd only go up in price.. Be happy that production knives are enough for most people!

 

[kpnv]

the right list should be...

1. suisin western inox / tojiro dp / misono
2. mac / shun / miyabi whatever
3. wusthof / sabatier (new school) whatever
4. victorinox fibrox / rosewood

really, the top 2 knives are all about the same, just that the suisin and tojiro are maybe more reasonably priced when there's no sales. i would personally recommend most people buy vics. this is as far as you're talking about reasonably easy to find production knives that aren't ridiculously expensive. i could probably name a few more but these are the ones that pop in my head. otherwise, i'd say that the article is ok minus the ginzu.

 

[Culverin]

I've got a Tojiro DP, Richmond Artifex and Takamura Hana, all 210mm gyuotos.

For something like splitting a lobster head, would you guys recommend the Fibrox then as a beater?
I've been using my CCK cleaver, but I feel it's a bit high and I don't have the stability I want.

 

[Culverin]

p.s.

A fibrox for a beater boning knife as well I presume?