We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Dec 03, 2012 11:00 am
Hey Mark. Thank you for the quick response. Great customer service. I got to go to the restaurant to take a picture but we are closed today so ill send it along tomorrow. As for the other questions ill get right to it.
1) I am right handed
2) I have a lot of experience with Japanese knives. I have a little side business sharpening for other cooks I know. I do 50/50, and most western style japanese angles and knives. I have started sharpening single bevel knives for people.
3)ill cut either way depending on what I'm doing. It's a good question. I haven't really thought about it before. i guess I push cut more. Especially if I'm making perfect cuts
4)I want a Japanese handle
5)300$-500$ or so.eventually getting a slicer and a petty so I can just carry 3 knives
6) please post this if you want.
7) I guess I'm looking for stainless. Good edge retention. Sharpenablity. 240 mm or 91/2 inches
Look foreword to hearing from you.
Mon Dec 03, 2012 11:07 am
For those of you lurking that want a recommendation, this is how to ask a question. It provides me with everything I need to give some informed suggestions without guessing.
I love this knife for you: http://www.chefknivestogo.com/ko24stwawebh.html
It's a sweet looking knife, stainless, easy to sharpen and you can get it very sharp. Will hold a steep edge too. Fit and finish separates this knife from many others in this category and the handle is awesome.http://www.chefknivestogo.com/satagiwa24.html
I'm out of this right now but I love this knife. Play the video....
Mon Dec 03, 2012 1:28 pm
It doesn't get much love anymore, but the Suisin Inox Honyaki's are fantastic:http://www.chefknivestogo.com/suinhowa24.html
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