jellybean0215
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Any suggestions would be appreciated. I began looking at Henckles Zwilling knives as I had thought them to be good knives, but upon further research it seems there are a myriad of higher quality knives to consider. What knives other than a chef's knife and parring would be useful for your average cooking? A bread knife would only be used occassionally, not regularly. Thank you for your assistance!
What type of knife(s) do you think you want? A basic kitchen knife collection, chef's, parring....anything else that you would find useful
Why is it being purchased? What, if anything, are you replacing? My wife and I were recently married and need some kitchen knives. We are replacing a hodge podge of random knives haha
What do you like and dislike about these qualities of your knives already?
Aesthetics- not overly important to me as much as function
Edge Quality/Retention- not sharp at all
Ease of Use-difficult as they are older and mostly dull
Comfort-not uncomfortable I would say
What grip do you use? hammer
What kind of cutting motion do you use? slicing, rocking motion, push-cut; depending on what it is I'm cutting
Where do you store them? currenly in a drawer, but anywhere suitable would be fine
Have you ever oiled a handle? no
What kind of cutting board(s) do you use? we have two wooden ones, one solid wood, the other has a laminate top
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? I use a honing stone mostly, occassionaly a pull through
Have they ever been sharpened? yes
What is your budget? I would prefer the basic few knives costing $300 or less combined, accessories not included, such as a suitable cutting board, sharpener, or storage unit
What do you cook and how often? A variety of meals, mostly dinners involving meats, fruits, vegetables, and cheeses. We cook on average 5+ times a week
Special requests(Country of origin/type of wood/etc)? Knives that can potentially last us a lifetime,if possible, with a sharp edge. Maintenance is not too much of an issue as we are willing to hand wash, dry, and oil them as needed.
What type of knife(s) do you think you want? A basic kitchen knife collection, chef's, parring....anything else that you would find useful
Why is it being purchased? What, if anything, are you replacing? My wife and I were recently married and need some kitchen knives. We are replacing a hodge podge of random knives haha
What do you like and dislike about these qualities of your knives already?
Aesthetics- not overly important to me as much as function
Edge Quality/Retention- not sharp at all
Ease of Use-difficult as they are older and mostly dull
Comfort-not uncomfortable I would say
What grip do you use? hammer
What kind of cutting motion do you use? slicing, rocking motion, push-cut; depending on what it is I'm cutting
Where do you store them? currenly in a drawer, but anywhere suitable would be fine
Have you ever oiled a handle? no
What kind of cutting board(s) do you use? we have two wooden ones, one solid wood, the other has a laminate top
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? I use a honing stone mostly, occassionaly a pull through
Have they ever been sharpened? yes
What is your budget? I would prefer the basic few knives costing $300 or less combined, accessories not included, such as a suitable cutting board, sharpener, or storage unit
What do you cook and how often? A variety of meals, mostly dinners involving meats, fruits, vegetables, and cheeses. We cook on average 5+ times a week
Special requests(Country of origin/type of wood/etc)? Knives that can potentially last us a lifetime,if possible, with a sharp edge. Maintenance is not too much of an issue as we are willing to hand wash, dry, and oil them as needed.