Home chef with little cooking experience in a line restaurant ( was prep and line cook at the keg for a whole summer). And now just cook at home for family and friends. I really like it and want to develop my skills and sharpening skills. So i definitely want something to grow with.
I originalli started checking knives as a Sanelli block was on sale, then a friend of mine has a set of Global which infell in love with. Did a bit of research and here is my tastes and approx budget for now.
By reading, everyone seems ro recommend good chef knife , utility knife and bread knife. I have an ok bread knife and dońt really eat bread all that much anyway. Got a wok for christmas and i really love vegetables and meat and that's what I'll be cooking most with the occasionnal fish.
I want something to do everyday jobs cutting/chopping and something to cut through whole chickens and portion a big piece of meat ( like the big pieces they sell at Costco for example)
My budget is +\- 200 $ for knives only. I really seem to like the laser type knives although the cheapest I saw is the Richmond at 215$. Which would mean no utility ( petty is the same right?)
What would you recommend ? 240 gyoto or Santoku? And what about utility knives? I don't mind a knife I need to sharpen bur I think I would mind a knife I have to sharpen everyday.
Thanks for your help!
- Approx 150-200$ or less
- I will learn to sharpen, never did before
- 240 Gyuto
- Would prefer a chef and a utility knife, but only 1 good chef knife can do!
-would like to use traditional *** handles
- i dont care the extra maintenance of Carbon, I am very lost in the different steels!
P.s I posted on another forum but this one seems more open to the WHOLW world of knives and not just a small niche. And glad to join you guys here!