Page 1 of 3 123 LastLast
Results 1 to 10 of 29

Thread: Just starting out, looking for advice for the home

  1. #1

    Just starting out, looking for advice for the home

    LOCATION
    What country are you in?
    Canada


    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)?
    I've read that I should look for a chef's knife and a paring knife starting out

    Are you right or left handed?
    Right

    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
    Not sure, open to advice

    What length of knife (blade) are you interested in?
    My existing dull as rocks family knives are 8 inches (chef's) and 3.5 inches (paring)

    Do you require a stainless knife?
    I clean my knives immediately after using, so stainless probably won't matter. Again, open to advice.

    What is your absolute maximum budget for your knife?
    $250 for chef's + paring


    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 (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)?
    Absolutely everything between the two. I currently have no knives.

    What knife, if any, are you replacing?
    Nothing

    Do you have a particular grip that you primarily use?
    Pinch is most comfortable, but I sometimes find myself using hammer because my family's knives are dull.

    What cutting motions do you primarily use?
    To be honest, I don't have any actual technique. I just do whatever cuts with my dull knives, but if I had to choose:
    Rocking, Slice, Push Cut

    I haven't developed a personal style yet, so this is not set in stone.

    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.

    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)?

    I like wooden handles, darker/black handle would match my decor.

    Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
    I don't really know what I want here.

    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)?
    Again, no idea. I'll be learning how to sharpen, so maybe easier to sharpen?

    Edge Retention (i.e., length of time you want the edge to last without sharpening)?
    Home use and I don't even use it every day, so probably not a concern.


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

    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
    I'd appreciate sharpening advice/resources as well. I'd like to learn freehand; I'm fairly steady and coordinated with my hands (ex-competitive gamer). Budget listed above did not include sharpening tools.

    Did I miss anything?

  2. #2
    Welcome to KKF

    I'm sure that some of the guys will be along eventually to help steer you in the right direction.

    Dave

  3. #3
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    Location
    dirty south, louisiana
    Posts
    2,363
    $250 for a parer+210mm gyuto(8"chefs)? good bit of options out there. have you seen anything that looks appealing?

  4. #4
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Location
    Clayton, NC- surrounded by lots of trees
    Posts
    2,088
    Buy a 240 laser wa gyuto ( I say 240, because they usually run short); Konosuke, Ginga, Yusuke, etc... and a cheapy parer; Mac, Dojo, Kyocera, Misono, Suisin, etc...

    Best bet is to throw a WTB feeler out in the BST's...you'll save a buck or two, and might find something you woulda thought to be out of your budget.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  5. #5
    Quote Originally Posted by labor of love View Post
    $250 for a parer+210mm gyuto(8"chefs)? good bit of options out there. have you seen anything that looks appealing?
    Quote Originally Posted by NO ChoP! View Post
    Buy a 240 laser wa gyuto ( I say 240, because they usually run short); Konosuke, Ginga, Yusuke, etc... and a cheapy parer; Mac, Dojo, Kyocera, Misono, Suisin, etc...

    Best bet is to throw a WTB feeler out in the BST's...you'll save a buck or two, and might find something you woulda thought to be out of your budget.
    Thanks guys, the Ginga looks pretty, but I honestly don't even know what I am looking for. Are there particular options which might be more appealing for a beginner? For example, the Gesshin Ginga 240MM Wa-Gyuto has both Stainless and White #2 as options. The handle on the White #2 looks nicer, but would stainless be preferable as a beginner?

    I'll start looking through the BSTs.

  6. #6
    Senior Member
    Join Date
    Jan 2014
    Location
    Ottawa, Canada
    Posts
    308
    Quote Originally Posted by Tripwyr View Post
    Thanks guys, the Ginga looks pretty, but I honestly don't even know what I am looking for. Are there particular options which might be more appealing for a beginner? For example, the Gesshin Ginga 240MM Wa-Gyuto has both Stainless and White #2 as options. The handle on the White #2 looks nicer, but would stainless be preferable as a beginner?

    I'll start looking through the BSTs.
    As a beginner I'd recommend staying with stainless. I'm still a beginner and I'm not going to carbon for a few more months untill I have some basic knife care skills down pat.

  7. #7
    Looks like the Gesshin Ginga 240MM Wa-Gyuto Stainless is going to be my choice. Unfortunately it is out of stock at Japanese Knife Imports, do they restock often?

    With regards to Paring knives, how is the Shun Sora? It is on sale for $60 on Amazon. Unfortunately there is a shipping charge, so it comes in at $80 at the end of the day. Any other recommendations?

    Step number 2, sharpening? I want to learn freehand, but I don't really know where to start. I bought a book from Amazon that was recommended somewhere (can't remember where at this point), but does anybody have any advice?

    Thanks for the help so far guys!

  8. #8
    You can start watching Jon's videos on sharpening. Maybe you can pick up a couple of stones too from him. http://www.youtube.com/user/JKnifeImports/videos

  9. #9
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    Location
    dirty south, louisiana
    Posts
    2,363
    maybe you should look into Leftys sub forum. hes also canadian so i assume you can save money with shipping through him. He also sells knives through his sharp and shiny webstore, im not certain how big the selection would be with your budget though but its worth looking into.

  10. #10
    actually, i recommend the suisin inox western 210mm. it's stainless and costs just over $100. not to mention it also has a darker wood handle like you mentioned. you can use the rest of the money on a basic combo stone and a parer. for a home cook with no idea about sharpening and little experience with knives in general, i think starting out with a pretty decent knife like the inox western is better than jumping into a stainless laser.

    you can pick up the inox western from korin or jki. either company will also sell a decent/good combo stone and some options for inexpensive paring knives.

    if you're set on the ginga anyway, then congrats, it's an awesome knife and i use mine daily at work.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •