You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!
I'm looking for a replacement 8" carving type of knife that we use daily to cut papayas, vegetables, slicing meat for Chinese stir frying etc. Can you recommend a Japanese type of knife with a western style grip that is similar to the blade length and slight curvature at the tip similar to what would probably look like the Wusthof Item #4524/20 (8" carving knife hollow edge) on your site? Stainless with bolster of some sort would be good as well as some sort of synthetic handle for easier upkeep. We have some chef style knives with 8" blades but the blades are too wide for us to use daily.
Also am looking for a Japanese knife (with western style handle ?) blade length of about 6" to clean small fish with and to cut of the heads and tails of the fish and to split the fish in half from the top to the bottom to butterfly the fish for drying. 1) Can you give me a few suggestions on what knives to initially consider? 2) Also can you recommend some stones from your site also to get to sharpen these knives with? Was also thinking of getting the Naniwa Sink Bridge to hold the stones while sharpening. 3) Any recommendations on what type of honing "steel" to get from the selection on your site to go with your knife recommendations?
Users browsing this forum: No registered users and 2 guests
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot post attachments in this forum