Does anyone have a recommendation for a good chef's knife

[EFerrari]

that is under a hundred dollars? I just finished a job for a client and have been invited to chose my own modest bonus. I've never had a chef's knife and don't really know where to start looking.

[Warpy]

1. Your best bet is to go to a knife shop (they exist) and heft all the ones you can find

Once you find the one that feels like an extension of your arm, that's the one for you.

My own knife is a $99.00 MAC Santoku knife. I have small hands and arthritic wrists and the size is perfect for me. MAC knives are wonderful, the Japanese steel holding an edge that just needs to be scraped along rough ceramic once in a while to maintain it.

[GoCubsGo]

2. Mine is a Calphalon Contemporary.

My sister, who is a trained chef, gave it to me. This particular knife is a solid stainless steel knife, including the handle. She also gave me an 7" Santoku knife from that line. She got these particular knives because she said they were ergonomically comfortable and reasonably priced. And, she is correct about that. I really like the way they feel. They also hold their edge fairly well. Unfortunately, they no longer make the solid stainless line, although the still have the "Contemporary" line with a resin handle. I have a utility knife with the resin handle, and it is as comfortable as the solid stainless knives. BTW, most, if not all of this line is made from German steel, rather than the Chinese junk. I know a few people who have Henckels and love them. My paring knife is a low-end Henckels. I hate the handle, as it's not very comfortable, but the blade is good. My opinion is that if you go with a German-made (or at least German steel) knife, be it Henckels, Wustoff, Calphalon contemporary, etc., you can't go wrong. They all make at least one or two chef's knives that are under a hundred bucks. Go to a store that carries multiple brands, handle them all, and pick out whichever one feels most comfy.

[EFerrari]

4. And stainless steel, not ceramic?

I know zip about the subject except I need new knives because my hands hurt all the time from using the wrong old dull ones.

[GoCubsGo]

5. I have never used a ceramic knife.

I understand that they are great, but expensive. And, from what I understand, ceramic knives are only good for more delicate things, like produce and boneless meats. Apparently, they are somewhat fragile, and can break if dropped. And, you can't use them to cut frozen things or bone, as you can with a stainless steel blade. Steel blades dull faster, but the knives, as a whole a supposedly more durable. I guess it all depends on how you plan to use it.

Perhaps a good sharpening stone or knife sharpener might be a better bonus?

[ginnyinWI]

3. related question

Is it true that I should not put knives in the dishwasher? I have some chef's knives that are stainless steel and can be sharpened. My cousin says that exposing them to the heat in the dishwasher will affect the sharpening ability somehow, or leach out some of the metals or something?

[GoCubsGo]

6. Yes. They dull in the dishwasher.

Probably from banging against everything else in the dishwasher. The heat in the dishwasher shouldn't affect the ability to sharpen them, however. It gets hot in there, but not THAT hot. Other reasons you don't want to put them in there is that they cut the plastic lining on the shelves, which can then rust. And, if your knives have wooden handles, being exposed to water for that long rots out the wood.

[ginnyinWI]

7. thanks

I'm going to stop doing that then. :)

[flamin lib]

8. Find a restaurant supply store.

http://www.mercercutlery.com/index.cfm?fuseaction=category.display&category_id=19

http://www.dexter1818.com/Universal_Prod_Display_2.asp?Line=C&Type=12

These are both "front of the house" professional knives. I've had my DR for a year and use them every day. I finally had to sharpen the Santoku for the first time.

Mercer supplies knives to all major culinary schools.

Both have a great balance and are amazingly inexpensive.

[EFerrari]

9. Thanks, I'll check these out.

[Eyerish]

10. I'd recommend a Wusthof...

I got the 7" satoku for my husband and it's a workhorse, we love it. Less than 100 bucks too.
http://www.chefscatalog.com/product/94587-wusthof-classic-hollow-edge-santoku.aspx
Sur la Table also has a whole section of cutlery under $100
http://www.surlatable.com/category/cat450811/Cutlery-under-100-

[Phentex]

11. That's what I use...

I've been buying them a little at a time.

[beac]

12. I love my Wustof chef's knife. Had it for 15+ years and it's still going strong! n/t

[EFerrari]

13. Those look beautiful

and about what I was looking to spend. But, this time I went with a knife with a more rounded handle. I managed to give myself tendonitis scanning text into my machine some years ago and if I work too much with the wrong grip, it comes back.

[Major Nikon]

14. This one

The value far exceeds the price.

http://www.amazon.com/dp/B003B66YK0

[kurtzapril4]

15. Got mine for 24.95!

I bought it after checking out comparisons and reviews at America's Test Kitchen website. It's very sharp, well balanced, fits the hand well, and not too heavy or light. Made by Victorinox.

[Gormy Cuss]

16. Yep. The Forschners by Victorinox are the best inexpensive chef's knives around.

Better than the Wusthofs that I've owned.

[NRaleighLiberal]

17. Cooks Magazine does good reviews of such things - link below

http://www.cooksillustrated.com/browse/equipment.asp?cmbDocumentType=3

[EFerrari]

18. Cooks started charging me for a subscription after I unsubscribed

when my 30 days were over. It isn't them but their site people and I'm still pissed. I do enjoy their product reviews, though, because they are meticulous and I always learn something.

Anyway, I settled on the KitchenAid for now. It handles well and has a rounded soft grip that doesn't aggravate my tendonitis. It was all of $25 and I love it.