Timeline for What should I look for in a good, multi-purpose chef's knife?
Current License: CC BY-SA 3.0
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| S Jan 25, 2013 at 18:49 | history | suggested | samthebrand | CC BY-SA 3.0 |
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| Jan 25, 2013 at 17:40 | review | Suggested edits | |||
| S Jan 25, 2013 at 18:49 | |||||
| Jul 18, 2011 at 5:02 | comment | added | BobMcGee | Some of the highest quality knives use stamped Japanese-steel blades. Global and Shun are known for this. Also, with modern alloys nobody I've seen uses carbon steel anymore; high-carbon stainless can hold an excellent edge, and it resists staining pretty well. It's just much lower-maintenance than normal stainless or high-carbon steel. | |
| Jan 27, 2011 at 16:07 | comment | added | calumbrodie | You could also mention that there are carbon/stainless hybrids (carbon core, clad with stainless) which perform extremely well. Also as regards stamped knives - there is a brand/knife called the Misono UX10 that is stamped, and is exteremly high quality. The sell them in Korin in N.Y.C as well as online. | |
| Oct 27, 2010 at 1:03 | comment | added | Josh K | Far to much acid and water in a kitchen to use a carbon steel knife unless you like that patina look. You can also find stainless that rivals or bests common carbon steels for edge retention. | |
| Aug 30, 2010 at 13:01 | comment | added | Sobachatina | "in a dishwasher (not recommended)" - I would strengthen this statement to "Don't ever wash a nice knife in the dishwasher". It will even void the warranty on some expensive knives. | |
| Aug 27, 2010 at 20:22 | comment | added | dmckee --- ex-moderator kitten | I'm a fan of carbon steel for a utility pocket- or belt-knife, but for cooking? I use way to much acidic stuff for that to be a good idea. | |
| Aug 27, 2010 at 16:28 | history | edited | Adam Shiemke | CC BY-SA 2.5 |
added 401 characters in body
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| Aug 27, 2010 at 16:15 | history | answered | Adam Shiemke | CC BY-SA 2.5 |