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Mon Aug 13, 2012 11:10 pm
do you mind if I ask some advice on a new gyuto?
I am not a professional cook by any means but I cook as a hobby. Typically, that means hard food prep every sunday but only a few hours a week. This is a good time of my week.
I sharpen my own camping knives and have a spyderco sharpmaker as well as a chosera 400, 800 and 2000. I have a suehriko 6000-3 that I am new to and still figuring out. I have strops with barkriver green and white and enkay black emery but I am only happy with the green so far.
I have a bunch of inexpensive knives and don't laugh but I think it gives insight into what I like to use to work with.
I have some cutco knives which I liked but I can't sharpen. (at least the d shaped ones)
The cutco chef's knife i have is too short for my taste so I never use it.
I have a wustof classic 20 cm knife which does pretty well and currently is my favorite knife except it is too short and so...
I find I use a super cheap 26 cm knife (10 bucks?) more that I bought because I like the size better and don't mind sharpening it so that negates the importance of the steel when I use it.
I want to buy a high quatlity knife now. I am somewhat anxious about carbon because I have never used it. My things take hard use in general. I buy them to use them so want a knife I don't have to "worry" about. I could be convinced however with some support.
If this gives any insight....I have a sebenza but I "worry about it" so I find I use my paramilitary instead. My paramilitary I never worry about and use it for what needs to be done.
I have never used a knife as long as 27 cm but I enjoy the larger knife I have enough that I think a 270 would work much more than a 210 and yet a 240 might be fine. I wonder if the 270 is better for my taste.
I don't like rebuying things, and instead of a "starter" knife to be followed by the knife I use and want, just help me buy the knife I really want to start with.
I am not going to buy a 500 dollar knife but don't recommend something that is temporary either. Looking in my drawers in the kitchen I see quite a few very old knives that never seem to go away.
Thanks for your help!
Tue Aug 14, 2012 3:53 am
What kind of grip do you use?
What kind of cutting motion do you use?
would you prefer anything(wood/plastic handle, wa/western handle, Japanese/American made, etc)?
Tue Aug 14, 2012 5:04 pm
I am not that sophisticated about technique to answer your questions about grip and style.
I have all western handled knives and am attracted to the idea of trying a japanese handle.
Tue Aug 14, 2012 7:37 pm
OK, I'm guessing on a couple things but here is what I get from your post:
Right Handed (my guess)
Japanese wa handle
240mm or 270mm
Under $500, good knife for a reasonable price.
Here are a couple that I would suggest you check out:http://www.chefknivestogo.com/rila27gy.htmlhttp://www.chefknivestogo.com/kagigy24.htmlhttp://www.chefknivestogo.com/satadagy240.htmlhttp://www.chefknivestogo.com/tagrchwa27.html
Tue Aug 14, 2012 11:21 pm
How is that ginsan steel? does it come in 270?
Any suggestions from you on why to choose one over another?
I am leaning toward 270 size based on what I like to use now.
I have to admit I expected someone to suggest konosuke.
Fri Aug 17, 2012 2:11 am
I'll throw in with the Konosuke. I just got a Kono 270 HD and it is fantastic. not the thinnest knife out the but thin enough. Fantastic geometry good sharpness out of box and a nice ebony handle that I think improves the balance, look, and weight of the knife.
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