Hi to all,
First time poster.
Been cooking for 6 months with cheap 6 inch Wustuf and 8 inch Serco, sharpening them with Chef's Choices sharpener. I didn't but either knife, but I think the sharpener
cost more that the knives.
I have to sharpen them every two days to keep any kind of edge.
(I will buy some quaiity stones to keep the new knife sharp.)
I am going to buy my first good knife; looking to spend no more that $100.
I like the Tojiro DP 210 mm, but wonder if I will regret not getting the same knife in 240mm? I have found both online for 89.95 plus.
The 8 incher (Serco) I now use seems plenty big to me, but I am new to all this and don't wish to order the wrong knife due to ignorance.
Have I selected a quailty knife? I intend to use it everyday. Would love to be able to slice through sushi rolls with a single clean cut.
Thank you in advance for any advice or comments.