The differences between the major knife-producing methodologies in diminishing now but some understanding the key difference with quality knives is what matters. Making the investment into quality knives will serve you for a lifetime and improve your cooking skills and providing greater safety.
I make a lot of scallops at my house. In these waning summer months they make a quick weeknight meal and taste amazing when fresh. It's a healthy option and can be pulled in a variety of directions for pairings. Citrusy salad? Sure! Savory noodles? Absolutely! My latest obsession? An delicious, yummy herb sauce from the garden.
The Blade Angle
In the modern cooking-knife manufacturing world there are still two major camps: the Japanese camp that historically made their knives with a smaller degree angle (18) versus German knives that had a wider angle (23).
The Germans were the Wusthof, Zwilling, Henckels among other stellar brands. Japanese knife brands included Shun, Global, and Miyabi.
It's fascinating to look at the history of these global manufacturers.
Stainless Steel versus Carbon Steel
True, quality knives are made from carbon steel, not stainless steel primarily because stainless steel won't hold an edge. It is typically a softer form of steel making it also more difficult to sharpen.
Serious chefs use carbon steel knives and know how to properly and confidently use them.
It's Important to Try a Knife in Person
Quality knives can last a lifetime and become an indispensable tool to you in the kitchen. Or they can sit in a drawer unused.
Find the knives that you love and that you will use. Some may find the hollow handles of Global knives easier to grip and life over the heavier handles found in German brands like Wusthof or Zwilling. Depending on the type of knife, perhaps a heavier handle would be beneficial.
Many of the best knife brands come with a lifetime warranty on their products, depending on proper care. It's a huge benefit that comes when considering how low the cost-per-use becomes when you use your knife frequently.
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