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Wed Jun 26, 2013 10:18 pm
So I have been tirelessly researching new knives and trying to figure out which will be the best knife for the money for me. I am home chef, no professional cooking but I do enjoy entertaining guests and showing them a few things in the kitchen when I can, teaching healthy eating. I just got married and we decided I should get a nice knife as a wedding gift to myself so I am a bit budget conscious. I want to try to keep costs down but I know quality costs money and I'll regret not getting the better knife if its only a bit more than I intended. I love the thought of a laser but not the +$200 price; the thinnest knife I have used was a Shun so I'm not familiar with how thin lasers are. Been looking at some of the Richmonds, like the idea of a Konosuke but the price of the Richmond. I've read the Artifex benefit from a thinning out but not being competent in kitchen knife sharping I would have to send it out to someone to be reworked and that I imagine would bring the price up to knives in the next higher price bracket. How do the Addict line of knives fare? I do have experience with straight razors so I know how to treat and sharpen a thin blade properly, at least when it comes to shaving I do. I'm open to suggestions for what might be the best knife for a home cook without breaking the bank yet getting the best knife money can buy in that price range.
1. Are you right handed? No, left handed
2. What type of knife are you interested in (gyuto, nakiri etc..)? gyuto
3. What size knife are you looking for? 240 but was originally considering 210 to save a little
4. Do you prefer carbon or stainless steel? either, I love patina but I worry a little someone may use my knife and not clean and dry it; but I can always hide it.
5. Do you prefer a western handle or a Japanese handle? either
6. How much did you want to spend? > $150 but I also want quality so I'm willing to bump it up if its worth it.
7. Do you know how to sharpen? Hunting knives and straight razors, yes. Kitchen knives, not really but I imagine it cant be to different.
Thu Jun 27, 2013 12:01 am
A semi-stainless blade that is pretty much stainless for all practical purposes - that will slowly patina, but the benefits gained (e.g., edge potential, retention, ease of sharpening) far outweigh IMO the modicum of attention required... http://www.chefknivestogo.com/ictkcgy21.html
Bohler-Uddeholm Swedish steel = great stainless... http://www.chefknivestogo.com/tagrch21gy.html
Awesome workhorse; some will recommend to place a call before you order to request a physical inspection on the handle, but CKTG will already... http://www.chefknivestogo.com/masamoto- ... 210mm.html
Another veritable workhorse... http://www.chefknivestogo.com/macprmichkn8.html
At the bottom of this list, but still a reliable performer at this price point... http://www.chefknivestogo.com/suisingyuto2.html
IF you'll consider barely used, THIS SEMI-STAINLESS IS THE BADDEST OF THE BUNCH!http://www.chefknivestogoforum.com/viewtopic.php?f=16&t=3038
Thu Jun 27, 2013 7:21 am
For $200, the TKC is absolutely hard to beat. Definitely gets my vote.
The Addicts share much of their edge geometry with the Artifex....both made by Lamson. However, unless you are rather in tune to the performance of a really thin edged gyuto....either will be a great improvement over something like Wusthof or Henckel or other some such western chef's knife. YMMV, but that's my opinion.
Otherwise, the TKC, when back in stock, would get my first vote.
If you want to go out on a limb, pick up the Goko....http://www.chefknivestogo.com/gokogyuto240mm.html
It's stainless clad carbon, so not too much of a maintenance issue.
The Masakage Yuki is really nice too:http://www.chefknivestogo.com/mayugy24.html
Thu Jun 27, 2013 8:28 am
I'd add that I think that going for a 210 is going to be false economy unless you have a limited space to work in. While it may seem long enough now, once you get used to the generally light, maneuverable feel of a Japanese knife, as well as the slice/push cuts that you can do with them, the 210 may start feeling shorter than you would like.
Also, while a Western-style handle may be more familiar to you at first, many prefer the way a Japanese-style handle changes the balance of the knife and can make it seem more nimble. While the length, at least for me, is pretty important, the handle is more of a preference. I can adapt to a Western-style handle pretty quickly -- a short knife is a short knife.
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