Dave Kinogie
Senior Member
- Joined
- Dec 28, 2013
- Messages
- 312
- Reaction score
- 81
What's up guys?
This is my first post and I'm sorry I'm sure threads like these are done to death but I'm looking to absorb as much information as possible and hear as many of your personal opinions as possible on as many knives as possible. Possible.
[video=youtube;Wcz_kDCBTBk]http://www.youtube.com/watch?v=Wcz_kDCBTBk[/video]
OK, so with that out of the way, I had searched the forums for similar threads and found some, but I just wanted to list some stuff about myself in relation to my relationship with knives.
Firstly, I am an at home only cook at this point. In the past I had several years of experience in the food service industry including deli, cold side, prep, line cooking, saute, corporate catering, etc. I am by no means an actual chef or school trained, but I have pretty good knife skills and overall food knowledge. I really just enjoy cooking and have developed a bug for knives the last few years, but my collection is still quite meager and pedestrian.
My sharpening abilities and stone collection go like this... One King combo stone, 1000/6000 grit that I just got a couple months ago and have used on 3 different knives a total of 5 times. I am fully willing to learn and improve through listening and watching others that know and through experience and will soon add a low grit stone and a stropping setup. I also own an Idahone ceramic honing steel, had that for years. Basically I have no sharpening abilities or stone collection haha.
I'm still apprehensive about sharpening although it felt relatively natural doing it and I think I got pretty good and consistent results all things considered such as being a complete noob. But I'll continue to practice on my cheaper knives before putting any expensive ones I may soon acquire to the stones. That is my only real current apprehension, worrying about messing it up if it were an expensive one.
So my current "collection" of knives goes like this:
Tojiro DP Gyuto 240(just sold it)
Shun Classic 6 Inch Chef Knife
Richmond Artifex Wa-Gyuto 240(one with the Fujiwara FKM steel)
Global GS38 Paring Knife
Chicago Cutlery Walnut Bread Knife
So let me segue into Nakiri's... I recently bought a good friend a White #1 Nakiri for Christmas and got a chance to use it and really loved the style of knife. I've already been looking to grab a carbon blade, but that made me decide to jump in with a Nakiri for now.
I'm looking to spend between say $90 to $200. I'd prefer to stay right in between that range, but if it wound up a knife was such great value and aesthetically pleasing at the bottom end, or so sweet at the top end of the range, I can dig.
I prefer Blue steel, but am not opposed to a White. I'd really like to dive right in with an Aogami Super, but it's certainly not a requirement.
A nice handle is a requirement. I'm not looking to get a knife I'm going to want to spend all sorts of money getting re-handled soon after buying it. I prefer a Wa style, but it's not a requirement. Something like a Bubinga wood, would be awesome, I prefer an in between darker, but again, not a flat out deal breaker.
I'd like a 160-165mm.
Prefer it's not a very tall knife. Around 50mm tall would be preferable.
Prefer a lighter knife, or more so prefer it's not a heavy knife.
Thinner blade preferred, something with good grinds that doesn't wedge much.
I was leaning heavily towards a Moritaka in the Aogami Super, but I'm finding myself deterred after google searches lead me back here with a lot of issues on their blades exhibiting holes after sharpening's. On a cheap knife I would chalk it up to an oh well first time, but spending $150+ and having a knife that's really defective with suspect customer service only a year or two down the road isn't so appealing.
So instead of listing the others I was looking at, I'd rather hear your suggestions and some in depth talk on them without influencing the thread one way or the other name dropping.
I am also not ruling out the Moritaka, but I definitely don't want this to turn into a full blown Moritaka thread.
Thanks in advance guys and sorry for the long winded post that ultimately just asks the same thing that's probably asked 10 times a week on here, bear with me.
This is my first post and I'm sorry I'm sure threads like these are done to death but I'm looking to absorb as much information as possible and hear as many of your personal opinions as possible on as many knives as possible. Possible.
[video=youtube;Wcz_kDCBTBk]http://www.youtube.com/watch?v=Wcz_kDCBTBk[/video]
OK, so with that out of the way, I had searched the forums for similar threads and found some, but I just wanted to list some stuff about myself in relation to my relationship with knives.
Firstly, I am an at home only cook at this point. In the past I had several years of experience in the food service industry including deli, cold side, prep, line cooking, saute, corporate catering, etc. I am by no means an actual chef or school trained, but I have pretty good knife skills and overall food knowledge. I really just enjoy cooking and have developed a bug for knives the last few years, but my collection is still quite meager and pedestrian.
My sharpening abilities and stone collection go like this... One King combo stone, 1000/6000 grit that I just got a couple months ago and have used on 3 different knives a total of 5 times. I am fully willing to learn and improve through listening and watching others that know and through experience and will soon add a low grit stone and a stropping setup. I also own an Idahone ceramic honing steel, had that for years. Basically I have no sharpening abilities or stone collection haha.
I'm still apprehensive about sharpening although it felt relatively natural doing it and I think I got pretty good and consistent results all things considered such as being a complete noob. But I'll continue to practice on my cheaper knives before putting any expensive ones I may soon acquire to the stones. That is my only real current apprehension, worrying about messing it up if it were an expensive one.
So my current "collection" of knives goes like this:
Tojiro DP Gyuto 240(just sold it)
Shun Classic 6 Inch Chef Knife
Richmond Artifex Wa-Gyuto 240(one with the Fujiwara FKM steel)
Global GS38 Paring Knife
Chicago Cutlery Walnut Bread Knife
So let me segue into Nakiri's... I recently bought a good friend a White #1 Nakiri for Christmas and got a chance to use it and really loved the style of knife. I've already been looking to grab a carbon blade, but that made me decide to jump in with a Nakiri for now.
I'm looking to spend between say $90 to $200. I'd prefer to stay right in between that range, but if it wound up a knife was such great value and aesthetically pleasing at the bottom end, or so sweet at the top end of the range, I can dig.
I prefer Blue steel, but am not opposed to a White. I'd really like to dive right in with an Aogami Super, but it's certainly not a requirement.
A nice handle is a requirement. I'm not looking to get a knife I'm going to want to spend all sorts of money getting re-handled soon after buying it. I prefer a Wa style, but it's not a requirement. Something like a Bubinga wood, would be awesome, I prefer an in between darker, but again, not a flat out deal breaker.
I'd like a 160-165mm.
Prefer it's not a very tall knife. Around 50mm tall would be preferable.
Prefer a lighter knife, or more so prefer it's not a heavy knife.
Thinner blade preferred, something with good grinds that doesn't wedge much.
I was leaning heavily towards a Moritaka in the Aogami Super, but I'm finding myself deterred after google searches lead me back here with a lot of issues on their blades exhibiting holes after sharpening's. On a cheap knife I would chalk it up to an oh well first time, but spending $150+ and having a knife that's really defective with suspect customer service only a year or two down the road isn't so appealing.
So instead of listing the others I was looking at, I'd rather hear your suggestions and some in depth talk on them without influencing the thread one way or the other name dropping.
I am also not ruling out the Moritaka, but I definitely don't want this to turn into a full blown Moritaka thread.
Thanks in advance guys and sorry for the long winded post that ultimately just asks the same thing that's probably asked 10 times a week on here, bear with me.
