Well, which is it and why? I am debating dropping some coin on a high quality Santoku (a la the "JDM Chef Knife") and thought I would throw this up for debate. The real difference between these two is your cutting style. Some of us rock the knife while others use a linear chop. I know there are several foodies out here, but not sure how many actual cook :alex:
really it all depends on what feels right in your hand. personally i like the Santoku because it is more balanced and ergonomic to my chopping style. which to me equates to less hand cramps when prepping large meals. also i can get razor thin cuts that a chiefs knife would mangle. the main thing when buying a knife is to go out and get some hands on. if you buy an expensive knife from the interweb you may end up with something really unpleasant to hold or work with. i use the Messermeister 7-in. Meridian Elite Santoku Knife
I use the Chef's knife because I don't have a Santoku (yet). Knife of choice is the 8" Shun with Ken Onion handles.
Always gone with the Chef's knife Why? I've never had a chef's knife let me down. Never really had a need for anything else. cutting meat/vegetables, chopping herbs, dicing onions.
For most things in life I think specialty tools are great, in the kitchen however I think that a Chefs knife should be all you need. Work on your skills with a chefs knife and you will have no need for others. I generally use 3 knives and thats it. Chefs knife, flexible boning knife, and serrated knife.
chef's, and pretty much what matt said. about to drop some coin on a nicer set and some cookware are the used restaurant supply houses good places to get second hand cookware? fry pans, sauciers, etc?
Either that or peep craigslist for restaurants going out of business. I've seen some amazing deals in there recently: http://atlanta.craigslist.org/bfs/. However if you're looking for a good fry pan, look no further than a 12" Lodge cast iron. Available at your local hardware store. Have you considered ceramic blades for your knives? I would have never given it the time of day except Joe bought one for his fiance -- http://www.amazon.com/Kyocera-Kyoto...1?ie=UTF8&s=home-garden&qid=1279654364&sr=8-1. This thing is pretty badass To add some additional uses for the chef knife: A quality one will have a thicker upper portion that will allow you to bruise vegetables and such very well. This would be a technique Matt would be familiar with if I had to guess because it is used frequently to prep lemongrass ready for dishes.
yeah I have a nice cast iron pan, but a fry pan is a little different. it's harder to saute in the cast iron due to the weight, and the edges aren't rounded so you can't flip things
I agree I have to have good sauté pans in addition to a cast iron skillet. My arms aren't big enough to flip anything in a cast iron skillet. I've been trying to find some good used restaurant supply stores. Nicad have you found any?
There's one off Elsworth Industrial downtown IIRC. I'm not sure what you're flipping but I'll do eggs or pancakes in the cast iron and can flip without an issue :dunno
I'll have to check that place out. Most of my flipping involves 1 type of pasta or another. Everything could use a good flip, but the pasta with sauce is the heaviest thing I need to toss. More of a toss then a flip. Are you doing a 2 handed flip or something? Cast iron is still a little heavy.
1 or 2 handed, I guess it all depends what's in it. I really love cooking in the cast irons but I do use a proper frying pan from time to time. The worst stuff to flip in my experience isn't something like pasta, more like a frittata or the like. Ultimately, just find something that has a nice thick bottom with the edge style you are looking for and you should be set. Regarding that place on Ellsworth, I remember it being near Restaurant Depot, but on the other side of the street. Not 100% though. I think Atlanta Fixture off 85N near Shallowford Rd exit has used stuff.
It is across the street, I see it every day. It's supposed to be a "discount" shop for new and used goodies..it's only been open about 2-3 months.
I saw a place down near where little jew works. off howell mill in that industrial park I think... there's a mexican restaurant down there also? it's been a while
Yep, that would be ellsworth industrial. The mexican restaurant is Bone Garden...pretty good place. Alex and I used to know someone who worked there, but I dont think he is still there now
Well in our defense, I met him before I knew he played WoW He's the brother of Heather's tatoo artist. Justin, that's the area I am referring to. It is across the street from where Matt is.
Yup across the street and just down the road from where cohen works with me. Sent from my Droid using Tapatalk
Global Nakiri... Global Spear I cook at different friend's/relative's houses for 15-20 people about once a month or so (as well as at home almost daily) Shapton Ceramic stones (4K-8K) and a leather strop keep them mirror polished and shaving sharp