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choosing a first knife

Sat Aug 03, 2013 11:59 pm


My name is brad and i'm going to be buying my girlfriend a knife for her birthday. since I couldn't find what i was looking for I thought i might post a few answers to questions you have posted to new knife buyers.

thanks again!

I think she likes the 210mm-215mm knifes

Type of knife:

Are you right handed?
She is Right

Do you know how to sharpen?
not a thing, I have a straight razor that I use on a strop.

Do you like to rock the knife or push cut primarily?
She thinks she likes to push cut.

Do you want a stainless knife?
we like the tojiro knives i don't really know the differences

Do you want to get a western handled knife or Japanese handle?
Japanese handle

How much did you want to spend?
i don't have much to spend
how about 1-3 knife recommendations in each price range

Ill answer as many questions to find the right knife.

Re: choosing a first knife

Sun Aug 04, 2013 1:01 am

KBAR <> It's a good thing you like Tojiros because they are the only stainless steel Wa-handled 210mm gyuto that fits your price point - that I can think of, at least. http://www.chefknivestogo.com/todp21wa.html The Richmond Artifex which is made of a phenomenal steel (don't let the cost fool you) is made with a Western handle, but because it has no bolster, it is for all practical purposes a Wa. http://www.chefknivestogo.com/riar21.html

For a bit more: http://www.chefknivestogo.com/satadagy210.html

Back to basics though. You implied you don't know the difference between a stainless-steel & a carbon-steel... only that you like Tojiros. Problem is, Tojiro makes both type knives. A stainless-steel is a steel that will not rust if it's left with water or food on it (please no comments from the peanut gallery); a carbon-steel will corrode quickly if this was to happen. When using carbons, you must wipe them dry after use, and if processing acidic foods it makes sense to rinse said residue off before drying. Carbon steels, generally, get sharper than & are easier to sharpen than their stainless sisters. It's a give & take kinda thing. They require attention that most people do not want to afford.

Thing is though, at your price point, the carbon world opens your doors a bit:

Re: choosing a first knife

Sun Aug 04, 2013 9:32 am

how about any stainless steels with Japanese handles?

What do you recomend in terms of sharpening for these knives:



What kind of stones or ceramic sharpeners(are ceramic sharpeners not even worth it?) do you recomend?
thanks again for your help!

Re: choosing a first knife

Sun Aug 04, 2013 10:36 am

Here are a couple of recommendations for sharpening:

8 Piece Set and be done with it (at least until you get hooked like the rest of us) http://www.chefknivestogo.com/knshcoset.html- $190
If you regularly keep your edge sharp and don't need a range of stones, just buy one stone and the
lapping plate http://www.chefknivestogo.com/140grdistflp.html- $30
And the green Brick http://www.chefknivestogo.com/naao2kgrbr.html- $50

Re: choosing a first knife

Sun Aug 04, 2013 10:50 am

which stone would you suggest to go with the lapping plate and green brick? 5000k? or 6000k?

Re: choosing a first knife

Sun Aug 04, 2013 11:23 am

KBAR <> I had already given you two Wa-SS; one in your price bracket & one above.

The 8pc. set BadBoy suggests is all you'll ever need... probably more than.

If you don't want the set, the diamond lap & a http://www.chefknivestogo.com/imtwosi1kst.html is perfectly adequate. If you must get the Naniwa, then a http://www.chefknivestogo.com/nubatamaume1k1.html would be a much more appropriate complement.

Re: choosing a first knife

Sun Aug 04, 2013 11:28 am

perfect thanks for your help I'll go ahead and start narrowing it down.

Re: choosing a first knife

Sun Aug 04, 2013 11:31 am

It is likely that the 2k edge you get with the green brick would be adequate for most knives, so I would either focus on stropping stuff (for finishing) or something more coarse in case you need more metal removal than the 2k stone provides. Really, the need to go any higher depends on what you are cutting or simply your interest in a higher finish level.

You can really strop on just about anything (newspaper, jeans, or other stuff).

That said, I would choose either or both of these:

Great Strop Set http://www.chefknivestogo.com/haamstkit.html- $90
Coarser Stone http://www.chefknivestogo.com/beston500.html- $50
one of my favorites http://www.chefknivestogo.com/la400grst.html- $59

If you really want a finer stone after the 2K Green Brick, then I love my Kitayama 8K and it really does a great job polishing the edge http://www.chefknivestogo.com/kitayama8000.html- $78 or a Suehiro Rika 5K if the extra $28 is too much for your budget http://www.chefknivestogo.com/suri50grst.html- $50. I have both and they are both really great, but coming off the 2K brick my vote goes to the Kitayama.

I hadn't considered the combo stones that Melampus points out . . . that is another way to go. I don't have experience with those, so I cannot compare. I can also second the vote for the 1K UME as an AWESOME stone, but if you go that route then I would not recommend the brick, instead likely the Rika noted below.

Re: choosing a first knife

Sun Aug 04, 2013 7:12 pm

+1 to the nubatama 1k and the green brick. My suggestion would be to try the finish off the green brick and see how you like it. I think you'll find it very polished and IMO higher than a 2k finish. I personally finish my knives on the green brick with great success and only go to a higher grit stone if I want to show off :P If you're not satisfied with the green brick finish, you can always get something higher grit later

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