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 Post subject: Replacing an old Wusthof
PostPosted: Sun Sep 01, 2013 3:46 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
I've been using an old 6" Wusthof chef's knife that has a lot of miles on it. I just saw a Kikuishi 150MM Swedish Damascus knife in a local store and when I checked online found you guys. I'd like something close to 6" as we also have a 8" Wusthof that I don't like. I really like the look of the Damascus steel. All of that given, what specific knives would you suggest and could you make suggestions as to the best quality/price balance. I also picked up that I would need to use water stones for these knives...probably a 1000 grit and a 6000 grit, at least. So some counsel on stones would be great. Then I can just come to your site and buy.



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 Post subject: Re: Replacing an old Wusthof
PostPosted: Sun Sep 01, 2013 3:47 pm 
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Location: Madison Wisconsin
1. Are you right handed?
2. What type of knife are you interested in (gyuto, nakiri etc..)
3. What size knife are you looking for? (6")
4. Do you prefer carbon or stainless steel?
5. Do you prefer a western handle or a Japanese handle?
6. How much did you want to spend?
7. Do you know how to sharpen?



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 Post subject: Re: Replacing an old Wusthof
PostPosted: Mon Sep 02, 2013 2:10 pm 
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Location: Madison Wisconsin
1. Are you right handed?

Right handed.

2. What type of knife are you interested in (gyuto, nakiri etc..)

I've spent my life with classic German chef's knives so I'm pretty used to the rocking cutting motion. I don't really want to relearn it.

3. What size knife are you looking for? (6")

No more than 7" but I've been using a 6" Wustof.

4. Do you prefer carbon or stainless steel?

I don't know and am looking to you guys for some guidance.

5. Do you prefer a western handle or a Japanese handle?

I've used a western handle but I held the Kikuichi handle and it felt pretty good. Is there a big learning curve.

6. How much did you want to spend?

Whatever is necessary.

7. Do you know how to sharpen?

I've honed hunting knives and tools on a stone but never a high end knife. We use the Wustof pull through deal and a steel.



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 Post subject: Re: Replacing an old Wusthof
PostPosted: Mon Sep 02, 2013 2:18 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Ok, damascus 6-7" all purpose knife.

I think you should get something easy to sharpen and not too expensive so you can learn to sharpen with it. Learning to sharpen takes almost no time, especially if you have a little experience which you do. Once you learn you will kick yourself for not doing it earlier in life because you'll never have a dull knife again.

Try this: http://www.chefknivestogo.com/satadahasa18.html

Then get this: http://www.chefknivestogo.com/sh2pcstset.html

Then watch some of these to get a feel for how to sharpen and go to it: http://www.chefknivestogo.com/knshforne1.html



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 Post subject: Re: Replacing an old Wusthof
PostPosted: Mon Sep 02, 2013 7:52 pm 
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Location: Madison Wisconsin
I've already watched five of the videos. They're great. The only question is that I did some research on the difference between a Santoku and a French Chef's knife and they all said that it's difficult to rocker cut which is what I currently do. Will it be possible with this knife or do I need one that is more curved like a French Chef's knife?



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 Post subject: Re: Replacing an old Wusthof
PostPosted: Mon Sep 02, 2013 7:56 pm 
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Location: Madison Wisconsin
Yes I'm making some trade offs since the smallest size chef knife is usually 210mm. 160mm is really small for a chef knife. Santokus are not ideal for rocking but you can rock them. I was trying to accomodate your other requests. Moving up in size would give you a myriad of gyuto choices.

If you want a little gyuto try something like this: http://www.chefknivestogo.com/shunpremier7.html

This knife has lots of belly and it's damascus clad with a nice handle. It's kind of a tweener knife between Japanese and Western. It might work well for you.



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 Post subject: Re: Replacing an old Wusthof
PostPosted: Mon Sep 02, 2013 9:32 pm 
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Might look at some tall pettys



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 Post subject: Re: Replacing an old Wusthof
PostPosted: Mon Sep 02, 2013 9:55 pm 

Joined: Mon Dec 03, 2012 7:18 pm
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Santokus are pretty flat, so I don't think they're the best for rocking.

Very, very few people on here rely on a 6" knife as their main knife. And also very few favor a German profile, with a big belly. Given those two criteria, the Shun Premier line is probably your best bet.

I don't totally understand why an 8" is out of the question, but of course it's your money and your knife, so you should get what you want.


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 Post subject: Re: Replacing an old Wusthof
PostPosted: Tue Sep 03, 2013 1:08 am 
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Location: Madison Wisconsin
He originally was attracted to the Kikuichi petty. I never think of a petty as my every day knife but I know people that do. It's a nice petty but I also don't rock a petty ever.



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 Post subject: Re: Replacing an old Wusthof
PostPosted: Tue Sep 03, 2013 2:19 am 

Joined: Mon Dec 03, 2012 7:18 pm
Posts: 317
chefknivestogo wrote:I've spent my life with classic German chef's knives so I'm pretty used to the rocking cutting motion. I don't really want to relearn it.


You might find your world opening up with a J-knife, which will likely be thinner, sharper, and flatter than a classic German, and you might enjoy it. (Especially since you don't seem limited by budget.) I find several of my knives a real joy to use.


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