holy crap kitchen knives are expensive!!!!

[Alpo]

I don't buy the "anti-formal-education" meme. Formal training helps everyone...even those with intuitive skill sets, which most people don't have. I'm glad that she's attempting to place herself a cut above the competition. Good on her. And good on you.

 

[Expatriated]

I have the Shun and the German kitchen knives. Well over the $380 amount But recently my wife bought me the Deer Meet for Dinner Silver Stag Chef's knife. It's instantly my favorite. Love it. And fairly cheap too.

 

[myhightechsec]

I doubt Chicago or Louisville has any problem hiring chef's, they both have big name culinary arts schools, even here in e'ville I doubt they have a "chef shortage", but if she finds a place, and enjoys it,(even if she's not the head chef) then she'll (and in turn I'll) be happy

You would be surprised at the problem Chicago and other big cities are having finding junior chefs. People are getting wise to the idea of spending $60,000 on a year long training course to find they can only get minimum wage jobs working 80 hours a week in crappy situations.

Where have all the cooks gone? - Chicago Tribune

 

[MinuteManMike]

The Wusthof Ikon Classic 10" chef model I want is $180 for one knife.

I could seriously get by with just my chef knife, my bread knives (one sharp serrated, one smooth) and my paring knife. My steak knives are table knives, not kitchen knives.

I want a heavy, quality cleaver but I haven't needed it so far. I'd also like a smaller chef knife just to be able to mix it up and fine chop veggies and stuff.

I like some kitchen gadgets, but most are a waste of money and space. Many knives are that way too.

 

[myhightechsec]

I want a heavy, quality cleaver

it's surprising what a good cleaver can do around the kitchen if one knows how to use it. Many Chinese cooks use only it as their all purpose cutting instrument.

 

[Expatriated]

My new line of knives is starting out with a cleaver.


Expat Knives by ESEE.

 

[Greyson]

Cleavers rock! After chopping veggies, the blade is large enough to easily transfer them to the wok.
I never use the cleaver to chop bone, that's just asking for a damaged blade. Instead, use a paring knife to snip the tendon that holds the joint together.

 

[PoolQs]

Thats relatively cheap, Shun makes some very cool very expensive stuff

https://shun.kaiusaltd.com/knives

I have been in the restaurant business for over 20+ years as cook, manager, GM, and Owner. Kitchen knives can be very expensive but doesn't have to be for the average cook.
I use mine on a daily basis so I buy quality steel that I know that will last a long time but still give me the performance that I am needing. These are what I use daily:


One on the left is a Blue Kiritsuke 8" and right is a Damascus Chef 8" both in the premier series. The pair set me back a little over $500 but that is still not very expensive for quality.
A Murry Carter, Hansen, Jay Fisher all start above $500 and go way up from there.

As for culinary school and Mercer knives, they are both good to get started. In culinary school, they will teach all the techniques, styles, and basic knife skills but still have to have
real life experience to achieve advancements. Remember, Gordon Ramsey started out as a fry cook and then to a sous chef then on. He studied under great cooks to achieve
his knowledge and fame.

These types of knives are not really needed in the home environment unless you are a very avid cook or want to show off. There are some Great knives out there that won't break your wallet and still
get you the satisfaction of a quality knife. Henckels, Wustoff, and Victorynox are some of the most durable blades out there and most are under $100 each.
If you want a workhorse, I buy all my cooks the Victorynox 8 & 10" chef knives. Around $40 and can take serious punishment daily and still put an edge back on with a steel rod or stones.

I have hired many upon many culinary students. Some have been excellent and have gone on to high end chef levels and others just wanted a career change and learned how to cut onions.
Coming out of school, the average wage for a cook is between $10-$14/hr. (depending on the city). As skills increase, so will the pay. An average chef working in a "box" restaurant will earn
around $40k-$65k based on experience. Very few will ever start at that rate straight out of culinary school but some do.

Best of luck !!
Troy

 

[Snapdragon]

OP, I think that was appropriate for your daughter's needs. And Ivy Tech is a good school with a good program. Not only will she learn cooking skills, but she will get a basic college education.

OP's question aside, if I had it to do again, I'd buy two Henckels pro knives instead of the entire set that I bought. 90% of the time I use my 8" chef knife and my 4" paring knife. The rest were pretty much a waste of money IMO.

 

[shootersix]

heres an update, a few months ago my gf got her a job working as an activities assistant at he nursing home she works in, my daughter has two friends that work at tropicana (the casino here in eville), in catering, they told her they were needing help and to fill out an application, she went in for an interview, and was hired as a cook 3(im sure its the lowest level) and they they will train her, and move her up. she was fitted today for her chef coat and pants, and starts on wednesday (she did take a .75an hour pay cut)

tropicana has about 5 restaurants in it, and she will be spending most her time in cavanaughs (a damn nice steakhouse) and floating to other's as they need her, they do know she's in school, and will work around her schedule to make sure she graduates (at least one chef is also a teacher at the ivytec)

so im happy for her (plus i hope i get discounts on steak!)

 

[jimbo-indy]

I bought a good10" chef's knife at a restaurant supply store when I entered Hotel and Restaurant management school back in 1967. Can't remember the brand, its worn off long ago. Real carbon steel, not that stainless stuff. Holds a razor sharp edge, just needing an occasional touch up with a mirror steel. Still use this regularly. My point is, buy quality and it will last a lifetime. Will leave it to my son when I pass on.

 

[shootersix]

ok now an update, she has withdrawn from school, she says she's learning more on the job than at school, she carries her knife bag everyday to work, and uses a few knives daily, in fact she lent one to a coworker, who placed it on the edge of the table, and well, you guessed it!, tip down onto the floor!, bent it about 15 degrees to one side!

took me about an hour to reprofile the tip and sharpen it,I used a coarse stone to correct the profile, then a medium and a fine Arkansas stone, after I got it to where I thought it was close, I used a smiths diamond sharpening kit, and finally a smiths fine stone.

after it happened she was going to look for a replacement, but daddy fixed it for her!

 

[rhino]

Good show, Dad!

Now make sure doesn't loan her tools to oafs (or rhinos) anymore!

 

[MinuteManMike]

I have a 8" chef knife with nicks in the edge. What's the best way to smooth it out and get a real edge on it again? I wouldn't mind buying some stones and working on it, I have a new killer 10" chef knife now. But it's a bit unwieldy and I hate throwing away things that could be again useful.

 

[hfdcowboy]

Wusthof classic is all you need to know.

 

[Woobie]

Went to Jungle Jims last Saturday and handled 2 or 3 Shuns. Wonderful knives, at least from what I can tell without actually using one. I have to say I'm not a fan of the traditional octagon handles, though.

 

[jimbo-indy]

I was finally able to identify my cherished 12" chef's knife. It's a K Sabatier, made in France. Full tang, forged, carbon steel blade. I bought it at a restaurant supply store in 1967 when I went off to study restaurant management. Checked on E-bay and found that "vintage" Sabatier knives from this era are going for around $300, when you can find them. From what I found, it seems the company is not producing the same quality product as it was prior to the early '70s. There is nothing like quality in a tool, nearly 50 years old and just a good as the day I bought it. Yes, the carbon steel blade will stain and rust if you don't care for it properly, but why would you not take care of your tools. A few licks on a mirror steel and it will slice an onion so thin you can read a newspaper through it. Beautiful balance in your hand.

 

[gregr]

Dunno what the joke is...I agree with him, Cutco makes a very good knife, and they have great customer Service.