What knife should i get v. help a college student

[NookieMonster]

So next semester I'm cancelling my RDA and I'll be cooking all of my own meals. Having worked as a prep cook at a resteraunt I have a good idea what a knife should do, but unfortunately I don't want to spend as much as some of our chefs did . This is what I need, 8-12 inch chef's knife, needs to hold it's edge well, no pieces of crap, budget is 50$. I'm open to western or eastern styles.

[auction1]

Can't beat dead people for good cheap knives.
Check out yard sales/estate sales. An old knife isn't a bad knife, and for $50 you can probably get a whole block-set...

[NookieMonster]

Funny that you mention that, i check every garage and estate sale i go to for good knives and i've yet to find any

[NookieMonster]

so... is that one japanese knife in the other thread my only option?

[NookieMonster]

Now that i think about it the knives i usually used at work were standard NSF kitchen knives... those are cheap and fun cause nobody was scared to use them hehe

[Pepsiholic]

If you want a good cheap set of knives go with Forschner.

[NookieMonster]

Originally Posted by Pepsiholic

If you want a good cheap set of knives go with Forschner.

We had one of those at work and even the cheapies were better than it was.

[darkninja67]

If you are going to be hard on it go with a Wusthof Classic. You can get an 8" Classic Chef's knife for $57 on ebay or cheaper.

[porchmonkey]

I wouldn't recommend anything less than 10" unless you have really small hands. I use a Forschner at work and its served me well. Its not a great knife, like my Shun. But I did only pay $30 for it and its a steal at that price.

Here you go: http://www.cutleryandmore.com/details.asp?SKU=734

[Lone_Gunman]

i would also recommend a 10". I have an 8" and find it kind of small sometimes.

those NSF approved ones (white poly handle?) were most likely dexter russel. Dont know about the chef knives, etc, but you cant go wrong with a serrated from them...most people consider serrated knives dispoable anyway, as you can never get them sharp like knew...

anyway, global, wusthof, henkel are all good.

[miasman1]

Originally Posted by Lone_Gunman

i would also recommend a 10". I have an 8" and find it kind of small sometimes.

those NSF approved ones (white poly handle?) were most likely dexter russel. Dont know about the chef knives, etc, but you cant go wrong with a serrated from them...most people consider serrated knives dispoable anyway, as you can never get them sharp like knew...

anyway, global, wusthof, henkel are all good.

Smart and Final carries Dexter Russell knives. If you want to get a decent set, check out Costco, i'm sure there's a Kirkland Signature line of knives.

[NookieMonster]

I found out what our sharp knives at work were (not the cooks personal ones) and they were Nella rental knives. I called them and got a 12" for 24.00$, which to me is a good deal since I used those almost exclusively for 6 months and I know they are very sharp and stay that way for a long time even when used heavily. At least I know I don't have to worry about banging them around like a nicer knife... One time at work we used one of them with a hammer to pry apart two pots (yes the head chef was retarded).

[Plazmattack]

Originally Posted by NookieMonster

One time at work we used one of them with a hammer to pry apart two pots (yes the head chef was retarded).

Sometimes you gotta do what you gotta do. Knives are cheap compaired to wasted labor, and lost revenue.

[NookieMonster]

Originally Posted by Plazmattack

Sometimes you gotta do what you gotta do. Knives are cheap compaired to wasted labor, and lost revenue.

Yeah it just seemed exceedingly unsafe at the time. I guess that's why he did it and didn't make me