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Thread: New Knives

  1. #1

    New Knives

    Hi, a very good afternoon to 1 & all.

    I am a very eager home cook & starting cook lots more these days. I am also in now in a position the spend on some decent knives BUT I have just spent all morning reviewing, re reviewing & going over & over so many sites my head is numb. I am looking for a cracking set of knives to start me off. Looking for a 3 knives Petty, Gyuto & a Santoku (small, medium & large ) get me sounds like I know something. UNsure wether to go German or Japanese, Any way money is really no option but as I am just a home cook I really don't want to over spend for the sake of it.
    Would any of you nice people be able to recommend some cutters for me. I have been using 4 Sabatiers for the last 10 years, bought as a student for £50, served me well but now my cash flow is better want to buy something nice & to last me.
    Thanx in anticipation,
    Rgds,
    JH

  2. #2
    Senior Member Benuser's Avatar
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    Welcome! Would you mind filling in the questionnaire, so we might help you better.

    http://www.kitchenknifeforums.com/sh...estionnaire-v2

  3. #3
    LOCATION
    What country are you in? WALES



    KNIFE TYPE
    What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? SET OF

    Are you right or left handed? RIGHT

    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? DON'T MIND

    What length of knife (blade) are you interested in (in inches or millimeters)? SMALL MEDIUM LARGE

    Do you require a stainless knife? (Yes or no) ?

    What is your absolute maximum budget for your knife? DON'T HAVE 1



    KNIFE USE
    Do you primarily intend to use this knife at home or a professional environment? HOMECOOK

    What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.) ALL THE ABOVE

    What knife, if any, are you replacing? SABATIERS

    Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) JUST GRABIT

    What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.) DEPENDS ON WHAT I AM PREPARING, NEEDS TO COVER ALL TYPES.

    What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.) TO BE ABLE TO HELP ME PREPARE FOOD EFFICIENTLY

    Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)? NOPE

    Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? NO IDEA

    Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)? YES

    Edge Retention (i.e., length of time you want the edge to last without sharpening)? LAST AS LONG AS POSS BETWEEN SHARPENING



    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) WOOD & SYNTHETIC

    Do you sharpen your own knives? (Yes or no.) NOPE

    If not, are you interested in learning how to sharpen your knives? (Yes or no.) MAYBE

    Are you interested in purchasing sharpening products for your knives? (Yes or no.) MAYBE



    SPECIAL REQUESTS/COMMENTS

  4. #4
    oops hi Benuser & thanx

  5. #5
    Senior Member Benuser's Avatar
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    A few remarks, if you don't mind. Both a gyuto and a santoku perform essentially the same tasks. The santoku is flatter and misses the arrow tip that characterizes the gyuto. See a 190mm santoku as a 240 gyuto with the tip being removed. Both can perform almost all tasks. For fine tip work though the gyuto is superior, but a good petty does the same even better.
    So basically one needs a 240/190mm gyuto/santoku and a 150mm petty.
    Japanese knives are made from harder steel than their Western counterparts. This allows them to have a much finer edge. But they will dull as every other knife. Before buying new knives I believe you should consider how to maintain them.
    Here's a link to excerpts from Chad Ward's An Edge in the Kitchen.

    http://forums.egullet.org/topic/2603...nd-sharpening/

  6. #6
    Cool thanx, will have a read cheers again

  7. #7

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    Welcome to the forum.

  8. #8

  9. #9
    That Lansky looks aan amzing piece of kit, but I would like to maintain the knives using a stone, I think, maybe.
    Seems more organic / hands on so to say, althought the Lansky is not out of my reach.
    I am to my untrained mind, so far leaning towards these http://www.japanesechefsknife.com/Te...akuSeries.html but very open minded.

  10. #10

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