This article brings up a subject that is near and dear to my heart…Food and it’s preparation.
Food preparation implements begin with a good, sharp knife. I have used many different brands and types of kitchen knives in my kitchen over the years. My kitchen knife rating recommendations are based on what I found works and what I currently use in my kitchen.
Sabatier Chefs Knives Review
My main Chefs knives are made by Sabatier. I find them to feel good in the hand and take and hold a good edge. I typically use the 10″ or 12″ Model for heavy chores. I am a firm believer in using a kitchen Steel before and after using a knife. The steel does not remove metal it only realigns the knifes cutting edge. Once a knife becomes too dull to steel it is resharpened either by hand on stones or with a Spyderco Sharpmaker.
I have quite a few Global knives from Japan. These are ground very thin and do not make a good chopping or heavy use knife. The excel in slicing, dicing and other smaller tasks in the kitchen. I use Japanese water stones to keep my Globals sharp and ready. Again, for heavy use I use a large Chefs knife or my Chinese Cleaver. (the right tool for the right job)
Murray Carter Kitchen Knifes Review
I also have a few Custom made Kitchen knives, these were made by Murray Carter,and ABS Mastersmith from Canada now living in Japan. These, like the Global knives are ground quite thin and should not be used for heavy duties in your kitchen, they also need to be kept oiled as they will rust, I use olive oil to coat the blades for storage.
Henkels Kitchen Cutlery Review
I have tried Henkels, Chicago Cutlery and many other brands of kitchen knifes including Forschner, the brand used by most professional meatcutters. I feel that the Sabatiers perform as well as any of them and dollar for dollar remain a good value.
Kitchen knife photo by Rob Andrew.