We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Thu Jan 03, 2013 2:49 pm
I'm getting an order together of a few Tojiro knives and would like some input. I'm not a professional chef, but enjoy cooking and using good equipment.
My questions are as follows:
If I order the DP 240 mm chef knife, would the DP Nakiri still be a good addition for the kitchen?
Which is the best knife for slicing and filleting average size fish, maybe the Sujihiki or Petty 210? You can also recommend another brand if Tojiro doesn't work.
I am fairly inexperience with sharpening, I do have 1 combination stone that I have used on the Global knives I have with little success. What I would like you to recommend is a complete set with all the components I would need for keeping my Tojiro knives sharp.
If you have any other recommendations please feel free to include them.
Thanks in advance.
Thu Jan 03, 2013 2:53 pm
I tend to use a Gyuto for most cutting tasks. If I had to choose another knife between a Suji and a Nakiri after a Gyuto I think I would choose a Nakiri since we chop a lot of veggies. If you carve stuff more get the suji. 240 is a good size for a suji.
Take a look at my free sharpening videos and that will give you a feel for how to sharpen. I talk about products in there as I give the lessons. http://www.chefknivestogo.com/knshforne1.html
Thu Jan 03, 2013 2:54 pm
A nakiri isn't necessary when you have a gyuto...it's merely a different knife that's good at veggie prep.
Unless you're wanting to get into single bevel knives (a yanagi/deba/etc.) then a suji is a good fileting knife. There are also flexible boning knives. Just kind of depends on what you like to use.
Fujiwara is another good entry level brand, as is the Richmond Artifex.
Thu Jan 03, 2013 11:18 pm
i'd personally get a gyuto and a 150mm petty to start with.
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