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Thread: what kind of chef's knife.

  1. #1

    what kind of chef's knife.

    LOCATION
    What country are you in?

    Australia

    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)?

    Chef's knife

    Are you right or left handed?

    Right handed

    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
    Western but happy to try others

    What length of knife (blade) are you interested in (in inches or millimeters)?
    240 I think

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

    What is your absolute maximum budget for your knife?
    300


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

    What are the main tasks you primarily intend to use the knife for
    slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, trimming meats, etc.)?

    What knife, if any, are you replacing?
    Wusthof classic 16cm
    Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
    pinch
    What cutting motions do you primarily use?
    slicing
    Rock chop
    What improvements do you want from your current knife?


    Ease of Use
    use the knife right out of the box; rock chopping, push cutting, or slicing motion; less wedging; better food release; easier to sharpen

    Retention (i.e., length of time you want the edge to last without sharpening)?

    Long

    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
    Wood or plastic
    Do you sharpen your own knives? (Yes or no.)
    no
    If not, are you interested in learning how to sharpen your knives? (Yes or no.)
    yes
    Are you interested in purchasing sharpening products for your knives? (Yes or no.)
    Yes


    SPECIAL REQUESTS/COMMENTS
    As I'm in Australia Ebay is a preferable site to buy a knife I think in terms of shipping ease etc.

  2. #2
    Senior Member
    Join Date
    Jul 2012
    Location
    Cairns. Australia.
    Posts
    434
    Have a look at japanesechefsknife.com. I have bought several from them over the years and they get here in 3 days which is faster than i can get a parcel from Sydney.

  3. #3
    +1 to japanesechefknife.com

    3 gyuto (chef knifes) come to mind....Hiromoto AS (super blue cladded carbon steel), Hiromoto G3 (great stainless), and JCK Carbonext (semi stainless tool steel)
    and the JCK 1000/4000 combo whetstone...

    All pretty well established classics that serve well as first time j-knives that seem to get better as better as your knowledge of j-knives grows.
    Today, the JCK Carbonext would be my first pick

  4. #4
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    2,293
    From JCK, you may consider the Misono Swedish Carbon as well.

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