A really good bread knife like this Tojiro:

https://www.chefknivestogo.com/toitkbrkn.html

or this MAC:

https://www.chefknivestogo.com/macsubrkn.html

Can be a revalation. I've shared them with Professional chefs and they IMMEDIATELY purchased them.

The offset handles make a big difference. The serration make breaking down Butternut Squash and other tough cutting chores a breeze. Fortunately they are also under $100 and a true bargain compared to other far more expensive Chef Knives, Gyuto's, Nakiri's, Deba Hocho's etc etc.

Bread knives are for a LOT more than just bread when you have a really good one. I highly recommend this Knife skills course:

https://www.craftsy.com/class/...60/?sscid=c1k4_jcwy3

Shows a lot of the uses of a really good serrated blade. Me and another couple members here might agrue his sharpening techniques but his knife skills are well worth learning.

Try the Tojiro! You'll be glad you did. ;-)

I mentioned Tojiro on page one. So I don’t understand why this is a 4 page thread.

I use a plastic spoon to handle TV dinners. The closest I come to using a knife for cooking is a butter knife to spread peanut butter.

My wife cooks. I bought her a set of Global knives a few years ago because she liked Anthony Bourdaine, and he recommended the Global knives. She likes them.

quote:

Originally posted by frayedends:
I mentioned Tojiro on page one. So I don’t understand why this is a 4 page thread.

Cuz you forgot the Mac!

LOL, I really hope a few people try either after viewing this thread. They are such a step above.......

quote:

Originally posted by frayedends:
I mentioned Tojiro on page one. So I don’t understand why this is a 4 page thread.

LOL. There is so much to learn.

Damn paradox of choice.

quote:

Originally posted by frayedends:
I mentioned Tojiro on page one. So I don’t understand why this is a 4 page thread.

And my reply to your post was also on page 1.

And in that reply I mentioned that my other kitchen knives are US-made Chicago Cutlery. They don’t hold an edge as long as the expensive Japanese and German knives, but no matter – I have four DMT continuous surface diamond stones in different grits, each 11.5” x 2.5” x 3/8”, that make edge maintenance easy. And I like their wood hafts that are non-slip, even when wet.

quote:

Originally posted by Beancooker:

These two are very reasonably priced and will do quite well for keeping you doublesharp (yeah, I stole that from the member doublesharp from the thread where he described how he chose his screen name).

Diamond Rod

Ceramic Rod

Here’s where I brag and show off a little. This is with the very affordable Shun Classic.
https://youtu.be/C8dG23KIIIw

I could literally type five times this much about kitchen knives, but I have to get ready to head to work. Feel free to email me if you have any questions.

I had to revisit this part. Chopping garlic, nice work.

And thanks for the information on the rods.

Cheers.

Forged Henkel with steel all the way through the handle. Wusthof has similar.