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  #21  
Old 10.09.2011, 17:22
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Re: Knife of choice for the professional cook

WMF. No Damaststahl, but the "Spitzenklasse" range. Zwilling are equally good.
My mom uses hers for some 30-40 years now.

Good knives are essential for cooking - but anything I need to oil and hand sharpen or would break when I drop it does not make sense for me. And I consider them a tool, not some piece of art to look at.
I got mine at the globus outlet in Dietlikon for half the sticker price they have in the city center.
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  #22  
Old 10.09.2011, 18:11
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Re: Knife of choice for the professional cook

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And I consider them a tool, not some piece of art to look at.
100% agree.....although a magnetic Global rack full of Global knives is a very stylish piece of kitchen art....

I like them a lot, but I find them difficult to sharpen well....I tried with a whetstone but just couldn't get them sharp enough using it. So I use one of those "pullthough" devices now which leave them sharp but a little bit rough....
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  #23  
Old 10.09.2011, 19:22
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Re: Knife of choice for the professional cook

I have a full set of Zwilling inc a wicked meat cleaver .

I love them.

Now I know you wouldn't but from experience of being lazy I can tell you it is not a good idea to bung them in a dishwasher .
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  #24  
Old 10.09.2011, 19:27
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Re: Knife of choice for the professional cook

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I have a full set of Zwilling inc a wicked meat cleaver .
Oh yeah, baby.....now you're talkin'
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  #25  
Old 10.09.2011, 19:47
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Re: Knife of choice for the professional cook

Also have a full set of Zwilling and can vouch for the dishwasher tip, some of my handles have cracked. However I love them, right handle size, right weight. Used to have the Global set, they were rubbish in comparison. Would only ever buy Zwilling now. I trained as a chef and have used a pretty wide range in my training.
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  #26  
Old 11.09.2011, 00:24
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Re: Knife of choice for the professional cook

The brand for professionals in Germany: http://www.dick.de/

Probably not known in the English speaking world for obvious reasons.

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  #27  
Old 14.09.2011, 12:42
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Re: Knife of choice for the professional cook

I'm a freelance private chef and like many chefs I know, use Wusthof knives on account of the fact that they are awesome. They are nicely balanced, hold an edge well and feel right, all of which is important if you are working with something for 16 hours a day. Global knives are good but take a little more care to keep sharp and they handles have those annoying dimples which serve as gathering places for dirt and bacteria. The only Global knife I would use is the fish filleting knife which is less flexible than the Wusthof and so it cuts more cleanly without distorting when pressure is applied.
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  #28  
Old 21.09.2011, 00:06
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Re: Knife of choice for the professional cook

As with a manufacturers, there are good knives on the range and the cheaper alternatives. My knives are by Wustof. They do about seven different ranges, and I chose the classic collection as used by a lot of chefs. They take a bit more care as they should be hand washed and dried after use. I've had mine for about 5 years and they are as good as the day they were bought. My only tip would be to invest in a good steal and learn how to sharpen them correctly. At the end of the day, knife choice is a personal one. What's suits one doesn't suit another. Try before you buy
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  #29  
Old 21.09.2011, 01:02
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Re: Knife of choice for the professional cook

I use one knife for almost everything. It is a stainless steel cleaver made in chengdu. Lasted 15 years so far. I used to sharpen it on the back of a spoon as required but recently bought a sharpener.

This plus a paring knife covers it all for me.

Single piece like this:

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  #30  
Old 21.09.2011, 01:09
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Re: Knife of choice for the professional cook

I have just bought a knife block with a great selection of good quality knives from a brand that I had never heard of before - Tescoma (think they may be Japanese)
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  #31  
Old 21.09.2011, 09:59
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Re: Knife of choice for the professional cook

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I use one knife for almost everything. It is a stainless steel cleaver made in chengdu. Lasted 15 years so far. I used to sharpen it on the back of a spoon as required but recently bought a sharpener.

This plus a paring knife covers it all for me.

Single piece like this:

That's a very sexy photo....I approve
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  #32  
Old 21.09.2011, 10:06
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Re: Knife of choice for the professional cook

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I have just bought a knife block with a great selection of good quality knives from a brand that I had never heard of before - Tescoma (think they may be Japanese)
Or not:
http://www1.tescoma.com/de/scripts/index.php?id_nad=523
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  #33  
Old 21.09.2011, 10:15
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Re: Knife of choice for the professional cook

They're German? (I don't speak it)
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  #34  
Old 21.09.2011, 10:24
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Re: Knife of choice for the professional cook

Most of mine are Zwilling 4-Star, I like the weight and feel.

Tom
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  #35  
Old 21.09.2011, 10:45
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Re: Knife of choice for the professional cook

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They're German? (I don't speak it)
Ah, sorry.
They're Czech.
Their website sort of locks you into the language you chose....

But the English version is here:
http://www1.tescoma.com/en/scripts/index.php?id_nad=391
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  #36  
Old 21.09.2011, 10:49
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Re: Knife of choice for the professional cook

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Interesting.....

I use Arcos. I have been told by relatives that are professionals, this is a good choice.

have I missed a joke?

What's wrong with Arcos?

I have several myself and am completely happy.
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  #37  
Old 21.09.2011, 10:54
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Re: Knife of choice for the professional cook

Enthusiasts, not professionals:

4" Kyocera ceramic for vegetables (3 years' daily use & still doesn't need to be returned for sharpening, even though my better half very occasionally forgets "keep away from bone & metal")

6" Zwilling for most everything else

8" fillet knife I found on sale; can't read name because it's in Japanese; not used often, but like a razor through fish & meat; sharpened twice in 5 years
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  #38  
Old 21.09.2011, 11:05
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Re: Knife of choice for the professional cook

hopefully one day material science will advance to the state that they can produce a knife out of spun diamond.
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  #39  
Old 21.09.2011, 11:17
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Re: Knife of choice for the professional cook

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hopefully one day material science will advance to the state that they can produce an affordable knife out of spun diamond.
Fixed that for you

http://en.wikipedia.org/wiki/Diamond_knife

I've met people who use them on a daily basis and curse a blue streak when they damage one.
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  #40  
Old 21.09.2011, 11:31
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Re: Knife of choice for the professional cook

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6" Zwilling for most everything else
I use my 10" (blade) Zwilling for most things!

Tom
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