This is gonna be a rather controversial topic, but here's my take anyway. Chefs are the folks, that use those knives on daily bases. Most of
the day perhaps. So, in theory they should know a lot about them, and if they use a particular knife that must be good. At least, that is the perception lots of knife researchers
have, when contacting me with various questions.
Unfortunately, that theory is really far from the truth. In my experience, a lot of the pro chefs are neither a good example of knife user nor a role model for choosing your knife.
Obviously there are exceptions, but as usual the exceptions just prove the rule. I for one, quote iron chef Morimoto often and I think he's one of the very few chefs that
understand their knives, respect and treat them well. On the other hand, I don't necessarily think Nenohis are the best knives in the kitchen, and chances are your favorite will be
different unless you have to use whatever your favorite chef uses. In the end, chefs are people just like us and unless they pay attention to their tools and spend time on research
and experiment, most likely, they'll end up with something that someone told them about, or with the latest marketing hype. Alternatively, they will use whatever they are promoting,
or whoever is sponsoring them.
The reality is that chefs, including very famous ones, are often pretty bad abusers of the knives, or judging by the knives they use they don't really care that much what they
cut with. Another iron chef, Bobby Flay, who is a world famous cook uses high end Shun knives along with other knives and not in the best possible ways. Using chef's knife to open a
tin can is a knife abuse and just because he did it doesn't make it any less abuse. He's a good cook apparently, but as a knife user, he's one of the worst. I don't know how a man can
disrespect his working tools so much, that includes his infamous walk on his own cutting board. I'm far from being religious on knives or any other tools, but still, it's an
indicator of how much the chef respects his own profession I think.
Gordon Ramsay, another celebrity cook, this one from Brittan. His video on youtube, regarding knife sharpening, is a good display of both, his ignorance and arrogance. What he
tries to pass as a sharpening lesson in his video is in fact steeling, not sharpening. And even when steeling, it is beyond me why would anyone repeatedly bang
the knife edge on the smooth steel guard to make any point? On top of that he's using grooved steel, which is a bad idea at any rate. One more interesting detail, in his sharpening
video he's doing exactly the opposite of what any steeling or sharpening rod manual tells you, let alone common sense and expert advise. In particular, he uses inward strokes, i.e.
from the tip of the rod to the handle, to himself that is. In short, if you see his knife sharpening video, that is your guide of exactly what not to do when sharpening
and/or steeling your knife.
As Morimoto said and I agree, just a good knife won't make a good chef. I have very good knives, and they're very sharp at that, still, I am nowhere near, in terms of cooking, to the
pro cooks, or even good amateurs. Goes the other way too, good cooks often get by with whatever knife they have, and having the best and sharpest knife isn't the goal. May be, if you
give them a better knife, they'd switch, but lots of them simply don't feel experimenting or got no time for it, who knows.
Rachael Ray for example, she's a very good cook and whatever I've tried to cook with her recipes, it was really tasty. She's using the same POS Furi santoku knife 99% of the time.
Shizzzz! I can't stand those orange, injection mold handled knives. Donno where did she find them, but as knives they're no good. I guess it's the other way, the line carries her
name. As Furi marketing brochure says: "Fully forged from finest German alloy, tampered to 56HRC", blah, blah. It's not even an ok performer, and according to
many accounts, from respectable people, those Furis underperform severely. That besides the really awkward handle and weird blade geometry. Furi site, is a perfect example of
lots of marketing BS mixed up with some truth and half-truth. Edge holding is sub-par, even compared to the cheaper knives at the same hardness. No wonder they promote 40°
angle, lower that, and oh so supreme Furi knife won't last long enough for Rachael Ray to finish her 30 minute show. If you're into that type of knives(why?), or you want them
because she uses them, then the set of 3 can be purchased for around 60$, considering their performance, or lack of it, that is severely overpriced. Frankly, those knives belong to
the garbage bowl she uses, not to the good kitchen. Still, she has her reasons to use them, and gets some profit out of it too, what's your reason?
I don't want to make an impression that all chef's are bad knife experts or users. Morimito, Cimarusti, Matsuhisa to name a few, they are all fine chefs, and have very good knife
sets. All of them are very good with knives, their cutting technique is nothing but amazing. Don't know about Morimoto and Cimarusti, but Matsuhisa is very good with sharpening
too. As you see, there's plenty of good examples out there.
Remember, knives are just the tools that cut, and the good knives make cutting easier for longer time and that's all. If you're a knifaholic like me, then a good knife is more
important, simple as that. So, to summarize, if you're looking for a good knife, perhaps you'd be better off asking knife specialists or enthusiasts at least. Just because someone
is a celebrity, or has to use a knife all day, doesn't mean he or she did the homework, and spent time researching the knives at all. One thing is an expert knife user, which most
of the chef's are, due to circumstances, and another is the deeper knowledge of the knives, metallurgy and steel, which is a lot of theory and hard data as well. Chef's and other
celebrities aren't the best source of the information most of the time, I mean strictly knife choosing aspects. Some of them have to promote or use particular brand, that is in the
contract, there is also sponsorship, others may have vested interest, there can be bunch of reasons, as to why the chef uses whatever brand knife, and that isn't always the best
choice for you.
Speaking of youtube and chefs, have to mention the large number of self proclaimed cooks/knife experts, posting tons of videos about various topics, regarding knife use and
maintenance. Internet is a double edged sword so, watch out! Use your head, and at least read the comments for those videos, before actually trying to do it. Very often, what you
see there, is wrong or outright stupid, not to mention dangerous. Not all the comments are made by the pros either, but most of the time, you can see the worst stuff pointed out
clearly. What can I say, if the celebrity cooks do stupid stuff and post it on the internet, what's to stop someone else from doing the same.
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Last updated - 02/21/10