We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Sat Dec 15, 2012 3:07 pm
Found your website on google and I'm interested in purchasing a sushi knife. I'm a beginner but I've decided I want to learn how to make great sushi at home so I wanted to ask what would be a good recommendation for size and knife brand. I'm right handed and don't mind a single edge for maximum sharpness. I don't think I'm ready for the top of the line $400 plus knives but I don't want to have excuses for myself and say that it's the knife and not the user.
Also, please provide some recommendations for sharpening tools/methods.
Sat Dec 15, 2012 4:19 pm
This Kaneshige is a great starter yanagi for someone like you. It's a really good knife and half the price of knives in it's category. White #3 is an excellent knife steel for beginners because it's hard enough to take a really good edge but not chippy and easy to sharpen. We got a special price on these since they were overstocked and we don't have many left:http://www.chefknivestogo.com/kayawh324.html
Sat Dec 15, 2012 11:00 pm
Thanks for your help Mark. What about sharpening? I don't have stone, I just use one of those handheld sharpeners for double edge knives right now.
Sat Dec 15, 2012 11:04 pm
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