What kind of steel knife does not have to be sharpened much?!
What kind of steel knife does not have to be sharpened much?
Ok this is for all you chefs out there. My boyfriend is a chef and wants some knives for Christmas. I am doing the research early. He wants a knife that he doesn't have to sharpen much and all I need to know is what kind and where i can get it. I am looking for quality and trustworthy please. I would really appriciate your help.
Answers: Stick with Global, Shun, or Masamoto.they will really float his boat... try a Shun made from SG2 super (powder )steel rockwell 62 WOW single bevel too.. HOT(Pro series). All really good knives need sharpening.Any good Chef knows that.But a good knife and steel will be expensive. Check on allrecipes.com for kitchen implements. i have been a chef for 10 years now and have always had an obsesive composion with my knifes being dual. i hate it. after spending $100's of dollars on knifes i have found a couple of things to be key. where the knife comes from is important. japan and sweden are a notch above the rest. this just has to do with there tradition of fine craftmanship and pride in quality knife making that goes back 1000's of years. the thickness of the blade is important. the thinner the better. and the blade angel most knifes are around 20 degrees but less is better. it makes them easier to sharpen. and don't be fooled knifes need to be hoaned everyday of use the is no such thing as a forever sharp knife. at least not for a chef. so having said that. the best knifes on the market for quality and price are global, mizuno, mac, and the ones i use calphalon katana. investing in a good diamond steel is just as important i use fury fingers by ozzi tech. good luck i wish i had a girlfriend like you. Buy him a gift certificate to a store that sells quality knives. Knives are entirely too personal an item to have somebody buy them for you. Where are you ?