A truck carrying chicken nuggets crashed on the highway and now I have so many pounds of free chicken nuggets and chicken sausage in my freezer. For an inexpensive knife it sees a lot of work and maintains a great edge. Don't buy one from the 80s or 90s. If I am cooking something where I know I am going to have to chop a large quantity of onions, I will often use the chinese cleaver for that task. If you are unsure get a 8" to 10" (you can figure the metric) chefs knife. Wir sind ein traditionelles Unternehmen, das seit 1949 in der Klingenstadt Solingen ansässig ist. In the US, we have a lot of kitchen supply stores like William Sonoma which cary a few lines from a few quality knife manufacturers. I found a very nice Wüsthof Dreizack on eBay. The ones in shopping centers are usually like the William Sonoma I mentioned that we have here in the States. I don't have a cleaver but the flexibility and rocking you can do with the chef just makes it my go to for just about everything. Look at the Victorinox Fibrox. [–][deleted] 3 points4 points5 points 6 years ago (1 child), [–]rotf110 2 points3 points4 points 6 years ago (0 children). :) But come on. i also never used a cleaver, but i assume it's hard to get used to. Neither the cleaver or the santoku are really good with meat. [–]greatestname 12 points13 points14 points 6 years ago (7 children). Suggestion is it pays for itself in not having to replace it down the line. Triboo Digitale S.r.l., sole-member company with legal offices in Milan, Viale Sarca 336, Edificio 16, Italy, shared capital euro 3.000.000,00 in, REA MI 1901658, VAT code and Registry of Businesses of Milan … It depends on what you are used to as to which works better. For amateurs, the upside to a place like William Sonoma is the attention you;ll get from salespeople. This idea of tradition and progress is already flourishing in the fourth generation where it is combination of tradition and progress. It's usually cheaper than a chefs or a santoku and it is really versatile. I have several now, but I still always go back to my Henckels chef's knife for everyday use. Now I've read some posts about knives in this subreddit and the three things I read were Santoku, Chef Knive and Chinese Cleaver. These knives aren't meant to be rocked like more western knives are, so you'll really need to get used to that. ”Burgvogel Solingen”. i use a chinese cleaver because i like to use it as a scoop. If there is such a thing as a wusthof outlet in a place you could get to it seems to me buying from here would be the way to go, being as the knives are made in Germany! 10 or 12" is great if you can handle the longer knife and have the space for it. That is like pointing to a Bentley and saying Volkswagen is expensive. Ask him how sturdy the knife's construction is, make sure it feels that way. [–]greatestname 1 point2 points3 points 6 years ago* (3 children). [–]Popichan 5 points6 points7 points 6 years ago (2 children). I'm afraid the only right answer is to go try them and decide what's right for you. Sonkakés - Burgvogel Master Line 688-95-20 - 21 cm. In 1988 the sole proprietorship became a GmbH [limited liability company] and Heinz Bahns assumed the position of director. I have both. Die Messer der OLIVA LINE aus dem Hause BURGVOGEL Solingen sind mit ihren Griffen aus Olivenbaumholz ein wunderschöner Blickfang für Ihre Küche. Buy your knives incrementally, starting with what you'd use the most. And last but certainly not least, consider a Sabatier French knife. Since college, I'd been getting a new knife as my birthday and Christmas presents--my birthday's 6/23 so it's basically a new knife every 6 months. The ones I have are probably outdated. Today the business is run by the fourth generation already. To be fair, though, the choice between these 3 styles is completely down to preference. [–]xansee 10 points11 points12 points 6 years ago (0 children). I personally prefer a Santoku. After all, this is /r/Cooking. Excellent quality, I love them. Haven't seen a real good one around here yet - but I haven't exactly searched for them, so I just saw the shops on the main shopping areas. This gyuto suggestion is too far down in this comment list. That said, I too would suggest a chef knife or gyuto. [–]MickFromAFarLand 0 points1 point2 points 6 years ago (2 children). If you have any chinese markets nearby, they will often have cheap stainless steel cleavers for sale. He carves, fillets, everything with it. [–]TheFirstAndrew 0 points1 point2 points 6 years ago (1 child). It should balance right on the shank. A Wusthof sharpens up a little faster on a steel, but a Henckels holds an edge longer. Nice, no? [–]Goatfacedwanderer 1 point2 points3 points 6 years ago (2 children). Sonkakés - Burgvogel Master Line 688-95-20 - 21 cm. Get an ad-free experience with special benefits, and directly support Reddit. I commend you for approaching it this way; you're already on the right track. In our shop you can choose between the contemporary MASTER … Very versatile, tough and inexpensive. Work with a lot of raw meat? Every time I use one coworker's knife, I hate it, even though it's several times as expensive as my own and of much higher quality: better blade, holds an edge better, food slides right off the side of it, etc. [–]railtrails 2 points3 points4 points 6 years ago (0 children). Karl Bahns’ cutlery factory was already using a semi-automatic blade grinder back in 1949, making Edit: Some manufacturers periodically offer factory tours. We love to see your food, but we also want to try it if we wish to. [–]xansee 2 points3 points4 points 6 years ago (0 children). I have a Burgvogel 23cm chef's knife as my main knife, accompanied by a paring knife and bread knife. In 1997 the company was certified in conformity with DIN 9002. Burgvogel. If a knife feels wrong, try to pinpoint why. When Karl Bahns passed the way in 1968 the company You couldn't do that cutting board trick at the end with the latter. [–]chobap 1 point2 points3 points 6 years ago (0 children), This is just my experience but I've found that a good utility knife is awesome. A feltüntetett árak bruttó árak, amik már tartalmazzák az ÁF I personally use a Santoku as my main, I never did like the balance of Chef's knives. Das sind unsere Stärken. Also: go to a knife shop and try to handle some different knives, the brand is not as important as the balance and feel. I got their bread knife, which I find nice, especially since they invented the wavy edge that is now common in bread knives. Picked one up for $40 cdn and it has been brilliant for the price. K Sabatier and Thiers-Issard make the best examples. [–]W1ULH 3 points4 points5 points 6 years ago (0 children), Love my Chinese clever and use it for nearly everything, [–]isildursbane 1 point2 points3 points 6 years ago (0 children), haha this guy's a great teacher/chef/performer, [–]SarcasticOptimist 1 point2 points3 points 6 years ago (5 children). Since you're German, go with a Wusthof or Henckels. Every one of those knives makes me happy. Which one is the best for regular meals, like cutting vegetables, meat, fish etc.? It is fine enough at the tip for delicate work, but it is sturdy enough for most heavy applications. Back in the saddle now that I have my own kitchen. All I ever hear is people saying "I was trained as a $CUISINE chef, I like $STANDARD_KNIFES_OF_THAT_CUISINE because they work with the knife skills I trained for and I find the technique used for other knifes to be weird", so this is an honest question. With the new storerooms situated in Ritterstrasse the company expanded again in 1998 allowing further plans to be implemented [–]BZWingZero 10 points11 points12 points 6 years ago (1 child). I picked up a santoku to add to my knife roll years ago, not expecting to find it remarkable. Forget WMF, they do not offer significant discount, not worth it. Huge wooden chopping blocks, how do they get cleaned? [–]greatestname 0 points1 point2 points 6 years ago* (1 child). Translation for 'Sturmvogel' in the free German-English dictionary and many other English translations. My cooking made me cry tonight (almost). It's mainly used for cutting vegetables but is much thinner than a santoku usually and doesn't have that rounded bit in the front. [–]therealpdrake 0 points1 point2 points 6 years ago (0 children). A Chinese cleaver is too specialized, great for chopping but useless for other tasks like butchering. So that tactile feel could be important to you. For me it's all about what I am cutting. Thanks for your recommendation and sharing your experience :) Mr. Burgermeister is Frankenstein Family's grumpiest neighbor who hates dogs, especially Sparky for … The santoku is a very good design and I use it. Now let's look at the handle. I wouldnt consider chinese chopper for your main knife. Wow I think I'm going to get a Chinese cleaver now! The victorianox fibrox line is often touted as the best budget chef's knife. Burgvogel Solingen - Tyskland Velkommen til Top Kvalitets Køkkenknive fra Burgvogel. Hey- lots of information in these responses. My favorite kind of food is from the asian kitchen. [–]CarlFriedrichGauss 1 point2 points3 points 6 years ago (0 children). Kiwi's a good brand. Quite an understatement. Knifes made by Burgvogel, Solingen, Germany are high quality products. Translations in context of "Sturmvogel" in German-English from Reverso Context: der Sturmvogel... Wir werden nicht mehr fahren Try to find a restaurant supply store that's willing to do the same. [–]pipocaQuemada 1 point2 points3 points 6 years ago (0 children). [Germany/Europe], http://www.messermeister.com/Park-Plaza-8-Inch-Scalloped-Offset-Knife-8018-8/, http://www.boker.de/kochmesser/boeker-damast-superior/130800DAM.html. [–]contentkaiser 7 points8 points9 points 6 years ago (2 children). Owing to Rolf Bahns’ illness, Heinz Bahns A Chinese cleaver is ideally suited for smaller vertical movements. Post by Bob Hayden I'm looking at … You live in Germany and you're a beginner, so unless you really love a Chinese style cleaver, stick to the santoku or the 8" chef's knife. It was new and is the best knife I ever had. Shun and global both make a great chef's knife. Steve B 2003-12-11 00:04:42 UTC. You can tell the difference by looking at the bolster. Ask to hold the knife and practice using it on a board. [–]newphonenewaccount 1 point2 points3 points 6 years ago (0 children). Our forefathers used to put this Latin phrase on their Solingen products as a proof of their quality and the will to achieve. [–]LokiSnake 1 point2 points3 points 6 years ago (5 children). Forged steel will hold a better edge, last longer, and have a better weight than plate. Of course I'd love to get a nice chefs again but until then my utility is doing great! This is my set so far. Japanese knives are generally lighter, thinner, and have a narrower cutting edge than their german counterparts. I just went to a Victorinox outlet store today. A good knife should feel natural in your hand, like an extension of your arm. They work for some, but I do not like them when I have ample space. the most important thing is get your knife sharpened. It's basically used for everything, from what I understand. Wüsthof is also a good option. I grew up using a cleaver but use a chef's knife much more. They're about $30 on Amazon. Good discounts and some even have B-grade (minimal, hardly noticeable flaws) stuff with even higher discounts. The prices might higher than your budget though. Hochwertige Küchenmesser made in Solingen For me, it does all the work while my chef's knife and santoku stay in the drawer. Unless you are using them to rob people. Only you know what will feel good for you, but a good place to start is a knife balanced between blade and handle, which most of these are. There is a lot more too it but a chef's knife is better at rocking back and forth and cuts where you pull. two sons Karl Jr. and Rolf. You can get a knife now that will last the rest of your life, provided you treat it with respect. Mine's a Wüsthof. It is the most versatile and should be your number one choice for an all purpose knife, unless you are a sushi chef you would need a different set of knives. We are experts in cutlery, kitchen knives and cookware. my first sharp knife, and holy f*** what a difference. Everyone loves their big blades. From 1986 Karl Bahns Stahlwarenfabrik increasingly invested in new and innovative technologies and This is entirely a matter of personal taste. The name kind of says it all. Hoppa till navigering Hoppa till sök. For the most part, it is personal preference. Kovácsolt, rozsdamentes acél penge, pom nyél. Messermeister … I don't find the Chinese cleaver nearly as all purpose, and I just don't like Santokus as much. took over the overall management of the company in 1986. However, its size, shape, weight, etc make it well suited to a range of food preparation tasks. Be kind and conduct productive discussion. They heat treat their steel more exactly, the steel itself is a bit better, and they're easy to sharpen. I like it a lot and still use it even after I got my shun back, mostly in applications where I want a heavier blade. They will pay for themselves in the long run if you take car of them. Don't overthink it--it's 90% feel. Coq au Vin with a side of tears. Which knife makes you want to cook when it's in your hand? OP, you should buy a knife that you know how to use. it one of the first Solingen companies to use this technical innovation. It's just the lightest and sharpest knife, and it's great for all knife work. A European chef knife would also work great as a general knife, but it just doesn't feel right to do Asian food with a French knife, so that's why I suggest the santuko. The high-quality This was the foundation stone for the positive growth of the company still continuing to this day. If not just find something with a quality steel and quality edge. They don't give you the broad enough strokes so when you cut meat it tends to look a little sloppy and whatnot, but you can certainly do it if it feels better for you. [–]SexySocialScientist 2 points3 points4 points 6 years ago (0 children). My budget isn't very high and I'm an amateur in cutting, so pretty slow still. Breakthroughs in quality and innovative techniques. Burgvogel Solingen: We are a traditional company, domiciled in the blade-city Solingen since 1949. [–]Tacticus 3 points4 points5 points 6 years ago (1 child), I wish i had that fine a knife control :\, [–]contentkaiser 32 points33 points34 points 6 years ago (0 children). The knives are corrosion resistant and easy to re-sharpen. Cookings awesome, and if you do it a lot, you'll get good really fast. Chinese chef knives are often called cleavers by westerners because they look like cleavers, but no, they are very different, they are thinner and would get damaged very quickly if you tried to use them like a butchers cleaver. [–]IndulgeMyImpatience 0 points1 point2 points 6 years ago (0 children), My SO bought us a very pricey set of knives, the one I use is the Santoku, [–]Bran_Solo 0 points1 point2 points 6 years ago (0 children). The blade is also much thinner than the chinese cleaver, so you do not get the advantage of being able to pile up chopped vegetables without them spilling over the top of the blade. Not even cooking related memes. [–]Bilgerman 10 points11 points12 points 6 years ago (0 children). Again, it's all preference and you'll have to find what works for you... Oh I should add, I was a chef for 6 years. On the other hand, I do not like the chinese cleaver as much for finer work like seeding chiles or finely slicing tomatoes. 42659 Solingen, Phone: +49 (0)212 / 24232-0 I have no experience with the santoku knife though. Cleavers are a great all round knife for all occasions. With enough practice, you can do anything with a Chinese cleaver (except sever bones). And progress is already flourishing in the first few years the company was in! Stand with you, pull knives out of the former neighbouring Kirschner drop-forge were purchased and santoku. 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