After a good many years I am attempting to finish my Culinary Arts degree and am in need of a "good" set of cutlery for use in a school setting. Can anyone recommend a good brand or what the contents should be. I am familiar with what I would use but not so much in a "school" situation. I do know they require "sealed" handles, etc.
Thanks so much.
As a Chef I have tried many different brand...Wustof Trident seem to be the best. Fairly economical, well balanced and keep a nice edge, good luck chefing!!
Thanks very much for your reply. I really do appreciate it.
Dick Lain
If I was begining my knife colection again, I would purchase a good chefs knife, a boning knife and a paring knife. I prefer the paring knife blade to be shaped like a small chefs knife shape. Would agree with previous message about knife manufacturer.
global knives is the only knife I will own. if I was doing culinary school. the knives that I would start with would be a chefs knife, paring knife, a steel, a slicer, set of measuring spoons. a good whisk, zester, rubber spatula, boning knife, peeler, that would be a good set to start with.
I started out with the usual suspects, from solingen germany, they were good knives but i was not happy with the edge, when shun came out with their collection from japan i got one to try, that led to a japanese invasion into my kitchen. My favourites are from the Mac knife co.These (as all japanese knives) are thin light blades that hold a edge far longer to the german cutlery that i used, there was a benefit to my children from this cutlery revolution that occured in my kitchen, i passed all my old heavy german stuff on to them. Should you try some of the japanese cutlery I doubt you would ever return to Europe.
Norvin
A (probably unintended) pun there, "Mac" the knife...
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