Monday, September 21, 2009

Give Me Some Insight...Please

Last summer in Beijing I was fortunate enough to meet Daniel Boulud. Daniel is one of the most famous French chefs in the world. He has restaurants in Beijing, Vancouver, Las Vegas, Palm Beach and five restaurants in NYC. I've kept in touch with him throughout the year. Now I've organized to spend time working, learning and observing in his NYC flagship restaurant, Daniel, in the beginning of October. This past January restaurant Daniel was awarded the New York Times highest honor of four stars!

Why am I telling you this? I want some advice from you guys! I will be purchasing some new knives before I go to Daniel and am not really sure yet what brand I want to buy??? Global, Shun etc.??? What have you had the best experience with? I'd appreciate your insight. Thanks

13 comments:

Bella Luna said...

LOL...wish could help you my dear...anything that can cut works for moi!!!

luv ur blogs!

MMRTY said...

http://korin.com/site/home.html My Exec. Chef and old co-worker suggested these knives. I also had a chance to use my co-workers knife. For me I do not like my knife to be too heavy because its not good for my wrist. The only thing about these Japanese knives I do not like too much are the handles, I like the more curved handles for comfort. But I do love the Shun Knife from Sur La Table also! It's light and has that handle that I love. If I were you I would go to restaurant stores and get more of a feel of what is comfortable for you. Also, it does not hurt to have a diamond and a honing stick! I hope that helps!
P.S. You are one lucky man to know Daniel Boulud! I hope all goes well!

MMRTY said...

So I realized I did not finish my thought on the Korin knives, I got distracted. But I did like that it was light and it had good grip and everything. It really was just the handle for me.

J said...

Awesome ...sorry I cannot provide insight on cutlery in the kitchen. You'll have to forgive my cooking talent remains with the microvave and toaster oven, I did not inherit the gene! But, its incredibly exciting to see you expanding your knowledge of culinary arts. Rock on, I hope you continue your other talents outside the pool, and in the kitchen! PS, if you get a chance to spend a some time at the Met in NY, its incredibly inspiring and a great place to enhance your creative side!

connie said...

I love my Globals - they're very light - but choosing knives is really personal. Just go with what feels best in your hand. I think that Sur La Table even allows you to test knives before you buy.

pepper potts said...

My suggestion would be to wait until after your first day in Daniel's kitchen. Perhaps see what he uses and why? A friend sold me a set of knives from Cutco for $1200. They are sold via private sales only. The knives are made of surgical blades. The scissors cut through a penny easily. Their hatchet pruner is the best garden tool I've ever used.

Muus said...

Just answered on Twitter..

Victorinox Santuko Knives are very good to work with :)

formerchef said...

I've always loved my Wustofs. I've had some for over 10 years (which I bought when I was a professional chef) and they hold up to daily household use very well.

QBrain said...

You need to go knife shopping with a chef who has guided other budding chefs in choosing the right blades for their collection. Weight, balance, how it holds an edge, what kind of edge are important aspects to consider for each knife and you still need to know what knives you will need, how to pack them and how to care for them.

Consider making a trip to San Antonio and hooking up with one of the CIA instructors to get advice. San Antonio should also have a better selection of quality knives given that CIA has a branch there and San Antonio is larger than Austin.

Congrats on your internship at Daniel.

Nicole said...

I don't know what knives to get but my brother is a chef and he has an AWESOME stainless steal case so be sure to get one of those... they are pretty spiffy.

Michaela Hogue said...

Globals are my favourite to use. My suggestion for you is to use any German Stainless steel. Wusthof are a good start...but unfortunately you have to really know your knives in order to keep your Wusthof knives in good shape. They aren't good for commercial use so don't use them if you are planning using them for 100's of orders. It is very important as well to know what knife is for what...I have seen so many people make the mistake of using a paring knife (because is feels so comfortable) to chop onions that are twice the size of the blade or using a filet knive to dice tomatoes...trust me this crap happens every day in a restaurant. Korin knives I have used and are amazing! I agree that it doesn't hurt to have a honing stick around. You never know when you may need it! Good Luck!

Kait W. said...

I have NO idea what you should get, but I would suggest not getting Cutco, yes the scissors can cut through a penny (i've tried it) but the knives wear out quick and don't live up to their awesome reputation LOL

garrido's said...

Hi i'm a chef in Austin and i recomend german knives are very well made and comfortable to use for those long shifst in the kitchen. get a knife bag with the following tools: 2 chef's knives a small and a large, utility knife, pairing knife, bonning knife, serrated knife, slicer,twizzers, zester, heavy duty tongs, measuring spoons,wine opener, sissors and a sharpie. You can also get a Porsche design knife, they're beautiful to look at and they're very well designed.
good luck
david


Blogspot Template by Isnaini Dot Com