We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue Sep 04, 2012 9:07 am
How are you? I hope business is going well. I purchased the ultimate edge bag, and the Takeda 240mm gyuto from you which I am very very happy with. MY next purchase Im looking for a very high quality "line knife". One that I can keep on the line with me, that will stay razor sharp, and be able take a few bumps and bruises. Any suggestions?
Tue Sep 04, 2012 9:08 am
You're left handed correct?
Do you want a stainless knife? It might be more convenient.
Do you want to get a western handled knife or Japanese handle?
How much did you want to spend?
Tue Sep 04, 2012 12:14 pm
Yes I am lefty. I'm not particular to either Japanese or western, although western might be practical. But am open. Also, money isn't necessarily an issue as I'm willing to pay for quality.
Thanks for your help
Tue Sep 04, 2012 12:19 pm
I think you would have a hard time beating this custom TKC:http://www.chefknivestogo.com/cuhibymast.html
This custom hiromoto is another good knife. http://www.chefknivestogo.com/cuhi15pewirh.html
Wed Sep 05, 2012 6:15 am
Pardon me for butting in,but aren't you afraid of the knife growing legs and walking off to another kit? Especially these beautiful cusom ones. My son was a line cook in AustinTX for a number of years and found out the hard way that there were people working in the trade that needed his knives more that he did!
Wed Sep 05, 2012 8:07 am
For the line, I reach for my Moritake Supreme 150mm...Konosuke also makes a 210mm petty whch is awesome because now were looking at basically a short suji which i like. Gyutos are fine on the line, I used one for quite some time before i got my petty. And while it depends on your taste and what youre cutting/slicing on the line, I have found i prefer the shorter knife.
Also, as people said before...if you get and expensive knife at work, make sure you keep an eye on it..especially if its small.
Wed Sep 12, 2012 7:14 am
I am looking for a new knife or two for work, I have used MAC before and really like them but never realized there is more than one type of the MAC knife. I have no idea the difference between the MAC and any of the other brands listed, any suggestions?
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