Hey guys. I was about to expand my single knife collection and because of this forum I learned that sharpening is a priority.
I bought myself a chosera 400 / 1000 / 3000 and started sharpening (Thanks for the youtube instructions Jon). First my cheap no brand stainless knives, my pocket knives, knives of family members and eventually my single "real" knife collection a Wusthof classic Ikon 200mm chef Knife. Now I have found myself a new hobby. Kitchen knives and sharpening, thanks guys, this is going to cost me a lot of money .
I have still managed to keep myself from buying a J-Knife and am following a lot of advices given here. At the moment I can get the knives sharper then OOB. I do scratch them sometimes but I don't mind cause at the moment they are just cooking tools.
I want to give my Wusthof some friends so it makes my life in the kitchen easier and I can get better at sharpening. I am thinking of buying some knives with different steels to get a feeling of different kind of steels to sharpen, maintain and of course for preparing food.
I am thinking of a parer, utility and a sujihiki or a 240 gyuto. maybe one VG-10 core, one VG-10 and one carbon or so.
I am open for suggestions and advises.
What type of knife(s) do you think you want?
Parer / Utility / Sujihiki / Gyuto
Why is it being purchased? What, if anything, are you replacing?
Expanding my knives to make life in the kitchen easier.
Learn to sharpen different steels
What do you like and dislike about these qualities of your knives already?
I am really happy with my Wusthof being sharper then OOB and I also like the western handle.
I would like to try out different knives to see what I like and don't like about knives.
What grip do you use?
What kind of cutting motion do you use?
Rocking, Slice, Push-cut, Chop
Where do you store them?
It lays on a shelf. Planning on buying a magnetic strip.
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
Plastic. Going to buy wooden aswell
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Chosera 400 / 1000 / 3000
Have they ever been sharpened?
What is your budget?
What do you cook and how often?
When I am at home I do the cooking.
Special requests(Country of origin/type of wood/etc)?
Thanks in advance