I am new to this forum and this is my first time posting. I am interested in purchasing some new kitchen knives and I would love your opinions on some top names. I found the following set of questions in another thread so I will start with that.
What type of knife(s) do you think you want?
I am looking for 3 or 4 primary knives to use. I am not interested in buying a set of say a dozen knives. I would like either a chef's or santoku knife (although I will surely end up owning one of each), a paring knife, and one or two other knives that I am still undecided about (cleaver, honesuki, slicing knife, etc.)
Why is it being purchased? What, if anything, are you replacing?
I was given a few Chicago Cutlery knives before I left for college. I recently graduated, and my father gave me money to buy a gift that will be special to me and last a long time. I decided that a few high quality knives was the way to go.
What do you like and dislike about these qualities of your knives already?
Aesthetics- They are very plain. Aesthetics for the new knives is very important to me since it is a gift from my dad.
Edge Quality/Retention- I am a novice when it comes to edge maintenance. So a quality edge would be ideal, although I obviously plan to learn how to maintain these knives.
Ease of Use- I don't mind if the knives are not the easiest to use right away, I plan on using them for a long time and practicing my knife skills with them.
What kind of cutting motion do you use? Typically a rocking motion with my current chef's knife.
Where do you store them? I have a cheap knife roll that I will use at least for a while.
Have you ever oiled a handle? Nope.
What kind of cutting board(s) do you use? Wooden Boos block.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Honing rod
Have they ever been sharpened? No.
What is your budget? $700
What do you cook and how often? Primarily Asian cuisine (meat/vegetables for dishes done in the wok, soups, dim sum, etc.) I would say about 3-4 times a week.
Special requests(Country of origin/type of wood/etc)? Not set on anything yet, but Japanese knives have mostly caught my eye. When I first started searching, I thought that Shun was the way to go. And quickly found out that although they may be nice knives, they are overpriced for what they are. I also researched Global's, which were less costly but I wasn't as in love with the appearance of the knives as I was the Shun Premier or Shun Fuji.[/B]
Does anyone have any ideas for me?? Just to reiterate, I would like the knives to be very visually appealing since they are a commemorative gift, but not to the point where I felt like I couldn't use them regularly. Let me know your thoughts!