To Whom It May Concern:
I found your site when doing an online review of kitchen knives. I am
interested in purchasing many Tojiro DP knives given your recommendation of
them since many of my Shun knives acquired the fairly frequent chipping and
I do a lot of cooking and baking at an intermediate to advanced level
(though not quite professional when it comes to dicing vegetables, etc.).
FYI, I tend to work with boneless meats, a wide variety of fresh organic
vegetables, and some fruits. Please let me know which of the knives you
recommend since there are so many listed on your site, a few of with which I
am not familiar. Please include recommendations for scissors and sharpening
stone vs. steel as well. I am anticipating spending between $500-600.
I appreciate your time and assistance in responding to this request and look
forward to your response.
I'm going to be starting a forum for CKTG. It's in beta right now. Do you
mind if I use your question and my answer? It will help others who read it.
For Shears get these:http://www.chefknivestogo.com/tojiro-ki ... hears.html
For stones get this set: http://www.chefknivestogo.com/3pcstoneset.html
You can use a sharpening rod for touch ups. I like this one:http://www.chefknivestogo.com/idahone.html
As for knives please answer a few questions and I'll get you something that
you will like.
Are you right handed?
Do you like to rock the knife or push cut primarily?
Do you want a knife that is stainless?
Do you want to get a western handled knife or Japanese handle?
Thank you for your response. Please feel free to use my question and
my first name and last initial. Good luck with the forum.
In answer to your questions:
I am right-handed
I've attached a snapshot of my cart that I think is reasonable based
upon your recommendations and my view of knives on your site. BTW, I
tend to not be bothered when knives are not razor sharp every moment.
In that case, do I need the sharpening rod? I'd prefer to use stones
OR a rod, whichever will be most useful and productive toward
achieving a sharp edge consistently. I don't mind soak periods for the
I look forward to your reply.
Thanks Tamara G.
I think that's a good set up. You don't need a rod. You can use the Rika with an edge trailing stroke for quick touch ups and that will keep the knives sharp between sharpening sessions.
These knives hit all your criteria. I think you will really like them.