We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Sun Oct 20, 2013 10:52 am
How are you?
I am sending this email because i have some questions before order the knife that best suit my purpouse.
I am a "all around" line cook so, in the same day, i can be preparing pork, veal , fish, vegetables and fruit.
Because of that (and also for a pratical point of view) i want to get my knife kit short.
What i am looking is a boning knife (for meat because i am used to my flexible fish knives) that i can also use for prep of small veggies (garlic etc). My thought is a 150mm honesuki but i am open to sugestions.
The knife has to hold a sharp edge (i sharp my knifed once a week) be easy to sharpening (my knife sharpening skills are average) and stainless steel.
I am lefty so i want a diuble bevel because i am not used to use single bevel. Is a double bevrl more polivalent than a single bevel?
My limit is $200 and i was thinking about the Konosuke HH 150mm honesuki. Is it possible to tou to put the knife with a 50/50 bevel?
Sun Oct 20, 2013 4:17 pm
Thank you for the sharing.
I am waiting for some sugestions. Hehe
Meanwhile i started to think about a petty; i think ot would be a more overall knife. What do you think?
Sun Oct 20, 2013 7:00 pm
I find a gyuto to be the best "all around" knife. I would start there and then add a 150-210mm petty. That's just personal preference and one mans opinion.http://www.chefknivestogo.com/ko24wa.html
Sun Oct 20, 2013 7:57 pm
Thank you for the suggestion, i hage read great things from tge Konosuke.
I am lefty and i want a 50/50 bevel. The konosuke doesn't match that criterious right? What knifes does?
It's hard to find a 50/50 bevel...
Sun Oct 20, 2013 8:08 pm
It is my understanding that all the Konosukes on CKTG have a 50/50 bevel but they do stretch your budget.
Are you interested in a Gyuto and if so what length or would you still prefer a honesuki or petty?
Sun Oct 20, 2013 8:22 pm
I am searching for s 150mm petty but i also want to upgrade my Chef knife, with tim€.
I am using a Global g2 as my Chef knife. Ia great knife for work in the line but feel it to short for some of the prep work, specially chopping big amounts of food.
i would like to upgrade for a 270mm gyuto but have to be stainless, easy to sharp and 50/50 bevel.
Another question, i would like to use the 270mm gyuto as a slicer because i don't have one slicer. Is that ok or because of the profile of the knife is not a good idea?
I am using one of my flexing fillet knifes (240mm) as a slicer but being flexible doesn't help..
Sun Oct 20, 2013 10:41 pm
Sun Oct 20, 2013 10:53 pm
Jeff B, do you know if those two knives are 50/50 bevel?
Mon Oct 21, 2013 9:26 am
The masakage honesukis are all 50/50 as are the moritakas and takedas.
The konosuke honesukis are flat on the back side and they're asymmetrically ground on the front side so they're not ideal for a lefty. It's the only model where they do this in the HH, HD and white #2 lines.
Mon Oct 21, 2013 9:27 am
The knives Jeff listed are evenly ground.
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