We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue Jun 26, 2012 2:39 pm
I am looking for a supreme quality 9 to 10" Chef and Paring knives. I
am not much of a collector,
these two will do 90% of what I do daily. I am therefore willing to
spend more for these.
I would like 50/50 edge but am not picky about laminate,ss, carbon as
long as it has great
sharpness, edge retention, and is not too difficult to maintain. Also,
products to maintain the knives would be welcome. The two knives don't
have to be the same
Thanks for your help in advance.
Tue Jun 26, 2012 2:39 pm
Are you right handed? Yes
Do you know how to sharpen?Yes
Do you like to rock the knife or push cut primarily? Rocking primarily
Do you want to get a western handled knife or Japanese handle? Western
How much did you want to spend?$600 max for both
Do you mind if I post your question on our forum?That's fine
Wed Jun 27, 2012 9:36 am
Don't know if you got my responses below, but in the meantime, I have been looking
at your site. Would the Devin Thomas 240mm Western Gyuto made from AEB-L
be a candidate for me?
Wed Jun 27, 2012 9:38 pm
Mr. Thomas is a very well known and respected kitchen knife maker. His mid-tech line is sure to be a good knife for you, if you like it and have the funds for it, get it.
Thu Jun 28, 2012 5:40 pm
Although I think the DT knives are fantastic I would not recommend them for an initial knife. For price versus performance I just don't think it's wise choice for and initial knife. For the price you would pay for one DT gyuto you could get a high quality gyuto, a paring knife and some equipment to start sharpening.
DT makes gorgeous knives as do all the small/ custom producers but unless funds are unlimited you are paying for rarity/ the fact that they are one man operations.
Thu Jun 28, 2012 8:06 pm
Unless he is a pro cook, there is no reason to start small. These are not custom-ordered knives, after all, where he has to make creative decisions. Just buy a good knife that you like, and learn to use it. There's almost nothing he can do to ruin it beyond repair, other than leave it on top of a burner on High.
I grew up with Vintage Sabatiers, and they show signs of abuse. Not a thing I couldn't fix in less than an hour. If you have the money, why not just skip the nonsense and buy good first?
Sun Jul 01, 2012 12:41 am
I'm not specifically disagreeing with you Burke. I am just saying that at nearly half the price a Konosuke HD will do everything the DT will. The DT knives are fantastic but pending the use are a bit pricey unless you want a rarer knife from a boutique producer.
I could get nearly an entire starting set of high quality j knives for $480.
Mon Jul 02, 2012 7:49 am
I love it how someone puts up a seeming innocuous post like which knife should I buy and it ends with Get a Devin Thomas. Cracks me up.
Thats a sensible as when you get your car license you buy a Ferrari for your first car. Also, interesting to note is that, anyone that owns a DT and really understand what they are, will end up buying other less expensive knives (in reality expensive knifes) cause they will seem like good bargains compared to the DT.
+1 for Eamon's feedback. The man is very wise for his age.
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