12" Carbon Steel pan vs Wusthof 6" Chef's Knife?

[BMWTurboDzl]

1st world dilemma.

If you had to choose between the two.

I already have both 12"and 10" Lodge cast iron pans. I also have some tri-ply SS pans.
I also have a Wusthof 8" Chefs knife.

I've always wanted a carbon steel pan and yet I think my wife may like to use the lighter 6" Chefs knife instead of a steak knife when she happens to be working in the kitchen.

 

[burbguy82]

so you use the knife in the pan to cut?

i dont understand

 

[joekingcorvette]

I love the lodge cast iron pans etc. and use them on the grill quite often for cooking bacon, fish, beans etc. I don't think I have any carbon steel pans. I am kind of a knife hoarder and would probably go with the carbon steel pan instead of the knife.

 

[joekingcorvette]

I do have some carbon steel pans that I use on our stovetop. I always referred to them as teflon but that's old school language.

 

[BMWTurboDzl]

so you use the knife in the pan to cut?

i dont understand

It's silly but if you had to choose between the two based on what I mentioned which would you choose?

 

[BISCUT]

For me, knife wins. You are already wise enough to cook on cast iron and ditch any coating on carbon. Hold off until you get a stainless set to go with your knife and cast. I have been using Demeyere 5-Ply and find it worth the cost.

 

[Pew]

The knives. You already have some nice cast iron and SS pans (thanks, they're going in the cart now because I don't have any cast iron pans at home) but I'd choose the knives. Your wife uses a steak knife to kitchen prep?

 

[burbguy82]

It's silly but if you had to choose between the two based on what I mentioned which would you choose?

Oh.
Well, I have not heard of someone using a carbon steel pan. I am assuming you are speaking of a cast iron pan, as it is commonly called.

IMO cast iron is superior in every way for cooking, with the exception to a pot for making soup. So my vote would be the pan.

I have some premium knives, JA Henkels, and they are great, but I know how to sharpen them properly. Any knife can cut well, with a nice edge. Wustof are great, but there are others that use similar steel which is easier to sharpen, and much cheaper. Such as this set:

https://ontarioknife.com/collection...s/705-5-pc-cutlery-set?variant=31397347557462

In retrospect, I would have got these instead of the near $400 set I have from JA Henkels.

 

[skyactiv]

My wife has a high priced knife set along with a few cheap knives I've ordered. She really likes this cheap chefs knife. I think @Quattro Pete recommended it and I bought it on a whim.

 

[BMWTurboDzl]

Oh.
Well, I have not heard of someone using a carbon steel pan. I am assuming you are speaking of a cast iron pan, as it is commonly called.

IMO cast iron is superior in every way for cooking, with the exception to a pot for making soup. So my vote would be the pa

Carbon steel is what I call restaurant pans because this is where they're commonly used in the US. They're similar to cast iron but not as heavy.

https://www.thespruceeats.com/carbon-steel-vs-cast-iron-pans-what-s-the-difference-4796603

 

[burbguy82]

Carbon steel is what I call restaurant pans because this is where they're commonly used in the US. They're similar to cast iron but not as heavy.

https://www.thespruceeats.com/carbon-steel-vs-cast-iron-pans-what-s-the-difference-4796603

Ah, I know what you are talking about now.

Between the two, I vote knife, since nothing beats cast iron, IMO.

 

[JHZR2]

so you use the knife in the pan to cut?

i dont understand

Run it like a hibachi chef.
But I keep a dedicated knife for that.

Can’t beat the Dexter carbon steel knife for the price.