herpnderplurker

The biggest difference is knives is namely western style vs asian style.

Western knives include wusthof, mercer, victorinox, ect. They tend to be cheaper then their asian counterparts. Their blade is also honed down to a 30 degree angle. This gives a blade that is able to stand up to more use but won't be able to slice as thinly.

Western blades can be broken down into 2 subcategories for quality as well. Forged metal and stamped metal. Most cheap knives are cut out from a sheet and sharpened before being placed into a plastic handle. These blades are thinner and won't hold an edge as long or as well as a forged blade. But they are cheap and get the job done. If your going for a cheap starter knife get a Victorianox . Mercer's and wusthofs used forged steel thats been tempered to be harder and last longer. They are more expensive but will last you a lifetime if cared for. You can use these knives for anything, you can even use the blade to cut bones for presentation.

Asian knives are made from a different steel that is able to hold a finer edge but makes the knife more brittle and more prone to chipping. Most japanese knives are sharpened to 12 degrees on the edge making them able to hold a finer edge. The downside is that it requires more frequent care and honing in order to keep the blade as sharp as possible. These knives can be incredibly expensive and look like pieces of artwork while still being functional. Some of the name asian brands of knives are shun, kikuiki, or global.

This brings me to the different shapes of the knives. Most chef knives have a curved blade that allows you to rock back and forth for chopping food quickly. The amount of curve is purely preferential and doesn't have much effect on the outcome of the food. The other name chef knife style is called a santokou which is a japense version of a chef's knife. It is much straighter then a chef's knife but still has a very small curve at the end. Other knife shapes reflect the purpose of the knife. Slicing knives are long and sturdy to make nice long even slices, Filleting knives are long and thin with a flexible blade that allows you to bend it in order to get all the meat off of the carcass. Pairing knives are short small knives that are used for fine work such as garnishes, or removing eyes from potatos. Bird's beak knives are simply pairing knives with a curved blade. Some people prefer these over pairing knives for working breaking down small produce.

You only really need 2 knives. A good chef's knife for a home cook 8 or 9 inches should be plenty. Just get the classic cook's knife. You use this knife for pretty much everything. The only other knife you need is a small pairing knife for small work like removing the eyes from potatos or trimming peal onions. This set is perfect for any cook.

This is what happened to me. Culinary school was awesome but after working 8 months in a real kitchen it took its toll. I went to the doctor and found out I have a heart condition. Now I'm out 25,000 and a career, had to move back home with my parents and I'm going to a community college. I should have listened to other people and my parents but I wanted to be a chef like in ratatouille which just doesn't exist.

Assert your dominance, stare back at them and continue sharpening your knife. Do not break eye contact and slowly let a grin cross your face. Then just stop and go back to what you were doing like nothing ever happened.

Try rotating and moving your pans when they are on the burner.