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  1. #1

    Looking for first good knife

    What type of knife(s) do you think you want? Chefs knife

    Why is it being purchased? What, if anything, are you replacing? Cooking, prepping veggies and meat. Victorinox chefs knife

    What do you like and dislike about these qualities of your knives already?
    Aesthetics- pretty important
    Edge Quality/Retention- most important
    Ease of Use- meh
    Comfort-meh

    What grip do you use? I don't know.

    What kind of cutting motion do you use?chop with heel of blade

    Where do you store them? Want to get mag strip

    Have you ever oiled a handle? No

    What kind of cutting board(s) do you use? Oak

    For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Pull through

    Have they ever been sharpened? Yes

    What is your budget? Less than $200

    What do you cook and how often? Grill and braise meats. 4 times week

    Special requests(Country of origin/type of wood/etc)?no



    Want a high quality chefs knife to be my main go to knife. I'm not experienced at sharpening, but I'm not opposed to taking good care of this knife. Been looking at Japanese knives for a while. Can't make sense very well of all the options. Want something that looks great and works well. Thanks!

  2. #2
    Senior Member chinacats's Avatar
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    Greetings! I am guessing you would prefer stainless?

    You will be able to get a very nice knife within your budget, though you will have to ditch the pull-through as it will wreck a J-blade.

    Cheers!
    one man gathers what another man spills...

  3. #3
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    sachem allison's Avatar
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    welcome!
    I haven't lived the life I wanted, just the lives I needed too at the time.

  4. #4
    Senior Member ThEoRy's Avatar
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    ou'll have to drop the pull through and pick up a waterstone so should we include that in your overall budget or can you stretch it a few bucks?
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  5. #5
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    I think we need to revise the questions to include some questions that almost always come up, like the following:

    1. What kind of steel are you interested in? Carbon, semi-stainless, stainless monosteel knife; carbon-clad, semi-stainless clad; or carbon damascus or stainless damascus?
    2. What length of knife are you looking for?
    3. Western or wa-handled knife?
    4. Are you looking for a thin, medium, or thicker knife?
    5. Standard height or a taller knife?
    6. What performance characteristics are most important to you (in order of importance)? Food release, smoothness of cutting/lack of wedging, edge retention?
    7. Do you use whetstones to sharpen? If not, are you willing to invest and learn how to use whetstones to sharpen your knives?
    Michael
    "Don't you know who he is?"

  6. #6
    Senior Member Benuser's Avatar
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    Are you left handed?

  7. #7
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by mhlee View Post
    I think we need to revise the questions to include some questions that almost always come up, like the following:

    1. What kind of steel are you interested in? Carbon, semi-stainless, stainless monosteel knife; carbon-clad, semi-stainless clad; or carbon damascus or stainless damascus?
    2. What length of knife are you looking for?
    3. Western or wa-handled knife?
    4. Are you looking for a thin, medium, or thicker knife?
    5. Standard height or a taller knife?
    6. What performance characteristics are most important to you (in order of importance)? Food release, smoothness of cutting/lack of wedging, edge retention?
    7. Do you use whetstones to sharpen? If not, are you willing to invest and learn how to use whetstones to sharpen your knives?
    I think some of those questions are good and should be added, however some may be a bit too much information for newer membership who just don't know enough to form an opinion between the different options. 2 cents.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  8. #8
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    Quote Originally Posted by ThEoRy View Post
    I think some of those questions are good and should be added, however some may be a bit too much information for newer membership who just don't know enough to form an opinion between the different options. 2 cents.
    Agreed that some of the questions are too specific. I was just throwing them out there because the standard questions leave a lot to be desired. And, of course, I obviously forgot an extremely important one: Are you left or right handed?
    Michael
    "Don't you know who he is?"

  9. #9

    Thanks!T

    Thanks for all the replies so far! I'll try to answer the follow ups.
    I'm right handed.
    Yes I'll ditch the pull through. What does a good stone cost?
    I'm not sure what steel I'm interested in. I think edge retention over sharpness is my preference.
    I love the look of the wa handle.
    Like the thinner knives and probably standard height. I was thinking 240 cm.

  10. #10
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    Quote Originally Posted by Camwesttexas View Post
    I was thinking 240 cm.
    GOOD GOD MAN HOW BIG ARE YOUR HANDS! !!



    Just giving you a hard time. I'll be the first to suggest to give Jon from Japanese Knife Imports a call. Should be able to give you a variety of suggestions and have a few items well within your price range.

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