Comments on: Demystifying Knives — You Only Need Two!

By: Ken Spyderco

Ken Spyderco — Wed, 18 Aug 2010 06:53:14 +0000

Eric…..I have to disagree when you say "I honestly think brands don't make a lot of difference," Having a quality, trustworthy brand goes a long way!!!!

By: A Buck Knives Guy!

A Buck Knives Guy! — Wed, 04 Aug 2010 07:47:23 +0000

I actually have 3 knives that take up 90% – 95% of my knife time in the kitchen. I use a Henkle chef's knife, a my bread knife, and my Buck….I use my Buck knife a lot more than most people…probably 70% of the time. It's slices so much better, but that's probably because I need to get a good sharpener like the one you use. One thing you forgot to say not to cut is "cans" …like they do in that one commercial.

By: @breakawaycook

@breakawaycook — Fri, 26 Mar 2010 03:15:37 +0000

HI Esther! So good to see you here. Don't let lack of a job stop you! You can get a good knife for $50, and it will last forever. Did you see the recent video on knives?

By: Esther Y

Esther Y — Thu, 25 Mar 2010 05:53:19 +0000

Hey Eric! I was your student optometrist, hope your contacts are working well for you. I am following your blog now! Great article on knives…I've been making do with crappy knives and not knowing how to keep them sharp and it's been a huge pain. Hopefully when I finally get a job I'll get myself some quality knives like the ones you suggested.

By: Keeping Your Knives Ridiculously Sharp | breakawaycook

Keeping Your Knives Ridiculously Sharp | breakawaycook — Thu, 18 Mar 2010 00:42:37 +0000

[...] Your Knives Ridiculously Sharp March 17th, 2010 Posted in Cooking ideas About a year ago I wrote a piece about keeping your knives really sharp. But there’s nothing like actually watching someone demonstrate something, so Henry and I did [...]

By: Pearl

Pearl — Fri, 12 Jun 2009 07:08:20 +0000

Thank you! That helps.

By: Eric

Eric — Wed, 10 Jun 2009 15:53:08 +0000

I honestly think brands don’t make a lot of difference, assuming we’re talking quality knives like almost any German or French knife in the European tradition of knives, or almost any Japanese knife for one-sided sharpening. I did most of my early cooking on a set of Henkels, with a Wustoff or two thrown in. Now I do like the Shun, and the Miyabi. As noted in the above response, the new knives from Miyabi-Zwilling seem especially compelling. It’s hard to convince myself that I need another knife, given the above essay! But if I did I would almost certainly give the MZ a shot in the lineup.

I think it’s important that a complete novice feel what a good knife feels like. It will really make you WANT to use it, and to cook. I’m struggling here in Amsterdam with some superchallenging knives (the steak knife has been declared the winner for every job!), and it really makes me realize how much LABOR crappy knives are. They make even ME not want to cook.

It’s precisely the opposite with great knives: you can’t wait till it’s time to use them again! And your cooking soars as a result, for the simple reasons that you do it more, and that you really begin to enjoy the process, which is absolute key to becoming a better cook.

By: Pearl

Pearl — Wed, 10 Jun 2009 03:59:14 +0000

For a complete novice, can you recommend either brands or features to look for when buying my two essential knives?

Thanks!

By: Eric

Eric — Tue, 09 Jun 2009 15:47:04 +0000

I know exactly what you mean, Dave, about Jacques’s technique. It’s remarkable. Any tips about buying a Chinese chef’s knife? Are you in the SF Bay area? Links?

I was in a fancy knife shop in Amsterdam the other day, fondling some otherworldly 10″ chef’s knives. A joint collaboration between Zwilling and Miyabi. It was probably the most beautiful and alluring knife I’ve ever held! Here it is:

http://tinyurl.com/mdjcez

By: Dave

Dave — Tue, 09 Jun 2009 12:09:03 +0000

Some great tips. One technique not mentioned is to develop what I call a “rock n’ chop” which is similar to the movement of a locomotive arm. An almost circular/oval movement where the knife tip never leaves the board. (Kinda’ hard to describe. Watch Jacques Pepin and you’ll see what I mean. His knife skills are other-worldly) I personally am not a fan of santoukus as they don’t work as well for the rock n’ chop. I like the standard French chef’s knife, preferrably a 10″ blade, as I have big hands. I also like the Chinese chef’s knife for heavy duty items like acorn squash. They’re cheap, durable, and sharpen extremely well. You just have to get over the fear factor with them, and get accustomed to the size/weight of them.