Quote:
Originally Posted by KielC
I am looking to buy a new kitchen knife.
Chef or Santoku?
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chef, but that's because I like the rock and not the chop. made me stray away from my dad's old style cleaver too.
Keep in mind, unless you are some kind of serious knife chef fanatic, spending too much on a knife can be a waste of money, I know a few people who use there knives excessively and just by a cheaper but good quality knife that they can use to cut things and not feel bad, If you spend too much on a knife you'll find you'll be scared to cut anything with it except celery and green onions so you don't ruin the blade.
I just use one of those generic chefs knives you find in any commercial kitchen, about 30 bucks and keeps an edge for quite a while in the house, probably because i don't cut 90 pounds of chicken a day either thought.