Not quite sure where else to ask

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kingpin008

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So I'll start here, and if the mods or members of the group would like the thread moved or locked, I'll gladly agree.

I'm going to be starting Culinary School in just about two weeks, and later on this week is our orientation. After our instructor is finished giving us an overview of the course material, we will have a chance to meet with a few representatives from local restaurant supply houses, to handle and sample various brands of cutlery makers, before we each decide which is best for us.

We haven't been told exactly which companies will be offered, but we do need to place our orders for our knife kits at this orientation, so I'm looking for a list of things I should ask the representatives in order to find out what type of knives are best for me.

Should I ask about steel type? They need to be durable, and able to take (and hold) an edge many times over, especially if they're going to last me through school.

What about maintenance? Do different types of steel have different requirements to keep them maintained? I just don't know what to ask. I'd really like to have some intelligent questions, or knowledge of what I'm looking for, rather than just being the guy who points to a set and goes "Shiny! Me want those!" Lol.

Once again, many thanks for the help, and of course if this isn't allowed, I apologize and will understand if the thread is deleted.

Thanks!
 
Smart A

I don't mean to be a punk, (everyone who knows the company I'm going to recommend knows what I mean) but I sold Cutco in college and have since found it to be the best product available. Your in culinary school so you won't be scared by prices. Unless there are crazy secret culinary knife company's out there for Chefs only, I think I'll put my Cutco against any company around.

BTW: Not gun related so it'll probably get locked as it should but good luck.
 
Why would this thread get locked? It's in the non-firearm weapons forum, which is about...non-firearms. :) Granted, chef's kinves aren't specifically made to be weapons, but knives are listed as a part of this forum.

And really? I've always heard that Cutco was garbage. I had some friends who sold their stuff in highschool, and while I'll be the first to admit that I'm no knife-genius, they looked pretty average to me.

Thanks for the info though, I don't know what choices we have yet but if they're offered I'll have a look at them.
 
I second www.knifeforums.com, there is an active kitchen knives group.

As a Culinary school dropout, I recall the knives available may be limited unless you spend more $ for the upgrades. You will want knives that fit your hand well for long hours of chopping/paring and which won't slip when wet. The blades will need to hold a good edge and be able to be easily 'touched-up'. I prefer carbon, but most will go with stainless for easier maintenance.

As for Cutco, they may be good for general cooking, but a Chef's going to need to be able to sharpen his/her knives at any moment and can't rely on knives that can only be factory-sharpened.
 
CWL - I'll have to make another email address I guess - for some reason, it won't let me sign up using my gmail address.

And what's this about Cutco being factory-sharpenable only? How's that work?
 
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