My experience with high-quality chef knives for chef’s knife, you can spend lots of money. The range is up to a thousand and more Euro one. The very expensive knives come mostly in the form of a damask knife. Therefore some of the question arises, whether itself pays that money, what is required for high-quality chef’s knife, or if it does something inexpensive for a few EUR. Before I started to care for knives, I had once bought a knife block from the furniture store for EUR 35.
This super special offer contained 6 knives of various sizes, and I thought, what a great deal I here made. Certainly I could cut with these knives, at the time I thought it was vaginal, what I was doing. Today, I know that it is rather squeeze would mean must. The onion drove me to tears, the meat needed several attempts until it had accepted customised forms. The ease of cutting high quality chef’s knife, I met one evening at acquaintances. We met for the common cooking dinner. They had a Solingen knife producer named Gude.
I was totally amazed how easily everything cut settled. The tomato, before always a problem for the knife, had himself cut skims. When cutting the onions, the eyes no longer watered. Just a few days went by and I bought ourselves a set of knives by Gude and disposed of my old knife block. Since then, cooking has become my pleasure. I am now a friend of high-quality kitchen knives, yes a collector. If there is somewhere a special offer in really high quality chef knives, I can hardly resist. In the meantime, I have an arsenal, both on German and Japanese chef knives. Now, my first 4 Gude have tasted chef knife nice over EUR 200. I have that in Solingen forged knives of first quality and with great sharpness. The blades are different in size and purpose, so that I have the correct blades available for almost any job in the kitchen. I mean that one can get reasonable knives from a lower limit of approx. 30 to 40 EUR per piece. You are really sharp and can be resharpened with a honing rod. For a beginner is the Council to go to a specialty store, or to entrust a good online retailer. At the price, there are no limits to the top. The high-quality Japanese knives are usually slightly more expensive than the German, Damascus blades are more expensive then. The beginners is best advised with a set of knives as shown by Gude, however. If you have more experience, you can buy still more chef’s knife. My experience is that is worth the purchase of good cooking knives, it must be not necessarily the most expensive. But it has more fun in the kitchen, cooks more even, pay attention more on the ingredients. I go less to the shops with pizza, hamburger and co and think that I am now somewhat healthier feeding me. Felix poppy