Morn's Going Out Guide

Quality chef knives and knife roll?

I am an aspiring chef who is about to go to culinary school. The school has no kitchen knife or Knife roll. I do not know if I want to just ten inch chef's knife or a knife roll must complete - I'll find out Monday - but do in the meantime I do some research. I do not have to spend a ton of money on knives, so - the culinary experts out there, what do you recommend? I want a German steel, but I am not closed the Japanese steel, if the price is right. Of course I'm for anything that you would use * us *, something that need to the rigors of professional culinary world and not only survive unlike my normal kitchen knife, but, as I said, I have not just drop $ 200 on a knife, even if it will last 30. = P Thanks in advance! L.

You should really only one standard set of knives to start. I started with some basic Henkell chef knife. During my lessons, the instructor had a salesperson come for students to look knives, and we were able to buy some from him. At that point I knew that with a little more of what I wanted, and could see what were some of the other students and teachers. I bought some Swiss Victorinox chef knife, and I still use them to this day. Do not buy anything until you have talked to your teacher or former student. Also check the black board in the school. Some students who have chosen to complete their course can not sell their equipment, and you can find a good offer. On another note, would I have a right knife case and not a part. If you have any culinary competitions and shows around the school, you will not be able to take your knife on the plane. They are be required to check with your luggage. Do your research before spending money. Remember, the best cooks do not always need expensive equipment, only one professional attitude and good prospects. Good Luck.

SHUN KNIVES by KERSHAW

Kuhn Rikon Melon Knife Colori, 11-Inch $19.99 Cut into the juicy flavors of melons with the new Kuhn Rikon Nonstick Melon Knife Colori. Fun and functional, it's unmistakably designed for use with melons, with its green handle and long red blade, decorated with a whimsical seed cut-out design. Features: Easily slices through the largest of melons. It has an 11-in. serrated blade. Cleanly and safely slices through thick skins of cantaloupe, hon...

Victorinox 40521 10-Inch Chef's Knife, Black Fibrox Handle $25.95 The straight edge and wide blade of this knife make it ideal for chopping and cutting vegetables, fruits and some other foods. R. H. Forschner is a division of Swiss Army Brands, Inc, renowned for the Victorinox Swiss Army Knife. These knives are specially ground and tempered so that they can be resharpened over and over again, keeping a sharp edge throughout their lifetime. State of the art techn...

Japanese Professional Knife Sharpening Stone Sharpener $23.50 Product Description: Authentic Japanese Combination Whetstone which has the finest medium grey #1000 Grit on one side and a lower grade of 240 Grit on the other. It can be used for most type of knife such as cleaver, fruit, and sushi knife. This type of whetstone is recommended by many professional chefs to achieve ultimate sharpness of the knife. Use this whetstone also to sharpen your w...

Smith's TRI-6 Arkansas TRI-HONE Sharpening Stones System. $18.06 3 Stone Sharpener, 6" Stone Length, Rotating Triangular Base, Fine, Medium and Coarse Stones, Honing Oil and Groove In Base To Collect Oil....

Norton 24336 Japanese-Style Combination Waterstone 4000/8000 Grit, 8-Inch by 3-Inch by 1-Inch $71.01 Introducing Nortons premier system for sharpening woodworking tools, knives, cutlery and other blades. Their synthetic waterstones can produce a surface that is almost unbelievably bright and chrome-like while putting a legendary edge on cutting tools. Coarser grit stones are used to remove nicks and for first step sharpening of badly dulled tools. Mid-range grits, 1000 and 4000 take that shaped ...

Norton 24450 Japanese-Style Combination Waterstone 1000/4000 Grit, 8-Inch by 3-Inch by 1-Inch $50.36 Introducing Nortons premier system for sharpening woodworking tools, knives, cutlery and other blades. Their synthetic waterstones can produce a surface that is almost unbelievably bright and chrome-like while putting a legendary edge on cutting tools. Coarser grit stones are used to remove nicks and for first step sharpening of badly dulled tools. Mid-range grits, 1000 and 4000 take that shaped ...

Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (with DVD) $19.82 As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives.Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade...

Morimoto: The New Art of Japanese Cooking $21.18 Morimoto - The New Art of Japanese Cooking by Masaharu Morimoto...

Japanese Kitchen Knives: Essential Techniques and Recipes $18.87 Japanese Kitchen Knives: Essential Techniques and Recipes by Hiromitsu Nozaki...

Japanese Kitchen Knives: $19.76 Japanese Kitchen Knives

Japanese Kitchen Knives $25.7 Sales of Japanese kitchen knives are booming in the U.S...

Culinary Capital $19.96 Houston is this country’s foremost restaurant city, leading the nation in number of restaurants and restaurant meals served per capita. There is found the signature multicultural mix of Deep Southern, Cajun, Creole, Mexican and Southwestern, to be sure--but do add Italian, Spanish, Greek and French; Middle Eastern; Chinese, Japanese, Vietnamese and Thai; Indian; Australian--you name it! And you will find it in Houston, the Port City, the Garden City, the Bayou City, our nation’s fourth largest. This title establishes Houston as the Culinary Capital, showcasing the heights and the breadth of its unique cuisine.

Knives $17.68 Knives

Knives and Swords $16.5 Showcases more than 300 swords, knives and daggers from more than 3,000 years of history--from the finely crafted swords of the Japanese samurai to the brutal but functional bayonet of World War I infantrymen--in a book with full-color photos.

Knives at Dawn: $10.19 “Friedman has crafted a page turner that will make you think about food, and the creative process, in a different way” (The Dallas Morning News). Since its inception in 1987, the Bocuse d’Or has been the real Top Chef--the world’s most prestigious cooking competition. Now, in a book that The Washington Post hails as “riveting,” food and sports journalist Andrew Friedman charts the “chefs-as-athletes” ramp up to the 2009 contest, where the American team had everything riding on a knife’s edge. In two decades, the Bocuse d’Or had never dished out a medal to American competitors. In 2008, hell-bent on making history, a triumvirate of culinary superstars--Daniel Boulud, Thomas Keller, and Jérôme Bocuse--raised unprecedented support for the American effort, centered around the team itself: Chef Timothy Hollingsworth and his assistant Adina Guest, both from Keller’s acclaimed restaurant, The French Laundry. Knives at Dawn chronicles the formation, training, and edge-of-your-seat performance of Team USA 2009. Author Friedman brings it all together brilliantly in the competition itself in Lyon, France, as the months of toil and preparation come down to a few final hours in which mental fortitude, technical skill, and a few too many seconds of heat can make all the difference. With its unusual exploration of chefs of different nationalities, Knives at Dawn delivers fascinating insights into what drives the culinary spirit, both in the world’s most prestigious competition and in professional kitchens every day.