I'm looking to buy a complete set of knives and sharpening equipment. It should be able to perform well at all the tasks a home cook will encounter, while not necessarily being as task specific as a honesuki.1. Are you right handed?
Yep.2. What type of knife are you interested in (gyuto, nakiri etc..)
Gyuto, petty and bread, plus maybe a santoku or something else that pops up and seems exciting. 3. What size knife are you looking for?
240 mm for the gyuto.4. Do you prefer carbon or stainless steel?
Stainless or something in between.5. Do you prefer a western handle or a Japanese handle?
Have no experience with the Japanese style, so not really sure.6. How much did you want to spend?
What is necessary to get me knives for many years. Around $ 200 for the gyuto.7. Do you know how to sharpen?
I have used a Lansky set and the "mouse pad and sandpaper"-method for convex edges. Want to learn free hand and whetstones.
The set I am looking at now would beKnivesKikuichi Performance TKC 240mm Gyuto
- Main workhorseTojiro 270mm ITK Bread Knife
- Looks like the go to bread knifeRichmond Artifex Santoku 190mm
- My current santoku gets used quite often and AEBL seems interestingVictorinox Fibrox 10" Chef's Knife
- Frozen food and other hard thingsRichmond Artifex 150mm Utility
- Seems cheap for the steelVictorinox Kitchen Shears
- Well, I need shears as well
A paring knife maybe? Have the small Victorinox already, but it's a bit flimsy.SharpeningKnife Sharpening Complete 8pc Set 3" x 8" Balsa StropBoron Carbide Paste 1 Micron
Plus a piece of leather? OR
(as Melampus suggested in another thread)Rika, Latte and Ume stone setStrop Set With Universal Holder Base and PlateBoron Carbide Paste 1 Micron
Any advice on the sharpening sets? Any vital elements missing (except cutting board)?
Looks like I will be spending around $ 700 in total with this line up.
As a bonus question, is it correctly understood that honing with the boron carbide paste will replace steeling the knives? I'm currently using a ceramic rod.