wisew
Well-Known Member
- Joined
- Apr 8, 2014
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First I wanted to thank you all - it is unreal how much I've learned from this forum in the past week or so. I went from being convinced that only a German knife could possibly meet my needs to diving head-first into the wonderful world of Japanese knives.
This is for a down-the-road purchase for myself - in my other thread I settled on a Chinese cleaver, but I would also like to have a Gyuto (and so my collection begins... haha).
When it comes to prep work, stiction and wedging are my mortal enemies. I've been eating semi-vegetarian for awhile, so I cut up tons of root vegetables and squash, not to mention cheese, and my Victorinox Fibrox has a serious problem with stiction. EVERYTHING sticks as I cut. It makes me cut a lot slower than I would otherwise. Sure, I might be able to improve this with a different grind (I'll see what I can do when I get my stone), but what I really want is a gyuto with the least stiction possible. I want it to laugh in the face of potatoes, and send cheese flying off its blade (well okay, not too literally).
I've looked at Glestain and I've heard good things, but I wanted to find out if there was anything I'm missing.
Thanks so much for your help!
LOCATION
What country are you in?
United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's knife (gyuto), or a santoku if that would make more sense given my needs
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western; I suspect wa handles would be too uncomfortable and utilitarian for me.
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm / 210mm (but I do already have an 8" knife so 240's probably better)
Do you require a stainless knife? (Yes or no)
Yes (I won't consider anything that isn't stainless) - it needs to have exceptional corrosion / stain resistance
What is your absolute maximum budget for your knife?
$200, unless more would get me something godlike.
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.)? (Please identify as many tasks as you would like.)
Slicing, chopping, and mincing vegetables; slicing and chopping cooked meat (like sausages for example)(I don't really handle raw meat anymore). Specifically, cutting up cheeses, squash, potatoes, onions, garlic, carrots, beets, etc.
What knife, if any, are you replacing?
Not exactly replacing, but complimenting a Victorinox Fibrox 8" Chef's Knife and a Messermeister Asian Precision 8" Chinese Cleaver.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip
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.)
Drawing, walking, push cut
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 food release!! Much sharper OOTB edge, excellent edge retention, minimal wedging, effortless cutting is really what I'm going after.
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'd like a knife with exceptional fit & finish. For riveted Western handles, for instance, the handles should be completely seamless and well constructed. The spine should be well polished.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
As ergonomic a handle as possible - nothing blocky, and not just a straight stick. The handle should be grippy (that's easily my favorite part about the Fibrox). A semi-rounded choil would be good - I don't really want to dig my finger into a sharp corner - same with spine. Excellent balance.
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)?
OOTB sharpness should be exceptional (but I will sharpen it); less wedging for sure; and of course, better food release (minimal stiction possible).
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As long as possible, but I would also like a knife that isn't crazy difficult to sharpen.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes (bamboo and cork)
Do you sharpen your own knives? (Yes or no.)
Will be starting as soon as my stone arrives
SPECIAL REQUESTS/COMMENTS
I'd like the knife to have a really hard steel (my cleaver has a max HRC of 58, so harder than that), but still be reasonable for a newbie to sharpen. Also, I'd like it to have great edge retention and be able to take a magically sharp edge. Any suggestions for such a steel?
It would also be nice if it was a little on the wider side toward the handle for finger clearance purposes.
I'd like the handle to be as durable as possible, but also somewhat grippy (don't want it to slide if I happen to get my hands a little wet). I probably wouldn't want a vanilla wood handle, because I doubt it would hold up over time and would require a bit more care and maintenance than I'm able to invest right now. But some kind of resin-infused wood handle or a grippy plastic would fit the bill.
Are there certain features knives with less stiction have (grind, finishes, etc)?
This is for a down-the-road purchase for myself - in my other thread I settled on a Chinese cleaver, but I would also like to have a Gyuto (and so my collection begins... haha).
When it comes to prep work, stiction and wedging are my mortal enemies. I've been eating semi-vegetarian for awhile, so I cut up tons of root vegetables and squash, not to mention cheese, and my Victorinox Fibrox has a serious problem with stiction. EVERYTHING sticks as I cut. It makes me cut a lot slower than I would otherwise. Sure, I might be able to improve this with a different grind (I'll see what I can do when I get my stone), but what I really want is a gyuto with the least stiction possible. I want it to laugh in the face of potatoes, and send cheese flying off its blade (well okay, not too literally).
I've looked at Glestain and I've heard good things, but I wanted to find out if there was anything I'm missing.
Thanks so much for your help!
LOCATION
What country are you in?
United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's knife (gyuto), or a santoku if that would make more sense given my needs
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western; I suspect wa handles would be too uncomfortable and utilitarian for me.
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm / 210mm (but I do already have an 8" knife so 240's probably better)
Do you require a stainless knife? (Yes or no)
Yes (I won't consider anything that isn't stainless) - it needs to have exceptional corrosion / stain resistance
What is your absolute maximum budget for your knife?
$200, unless more would get me something godlike.
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.)? (Please identify as many tasks as you would like.)
Slicing, chopping, and mincing vegetables; slicing and chopping cooked meat (like sausages for example)(I don't really handle raw meat anymore). Specifically, cutting up cheeses, squash, potatoes, onions, garlic, carrots, beets, etc.
What knife, if any, are you replacing?
Not exactly replacing, but complimenting a Victorinox Fibrox 8" Chef's Knife and a Messermeister Asian Precision 8" Chinese Cleaver.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip
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.)
Drawing, walking, push cut
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 food release!! Much sharper OOTB edge, excellent edge retention, minimal wedging, effortless cutting is really what I'm going after.
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'd like a knife with exceptional fit & finish. For riveted Western handles, for instance, the handles should be completely seamless and well constructed. The spine should be well polished.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
As ergonomic a handle as possible - nothing blocky, and not just a straight stick. The handle should be grippy (that's easily my favorite part about the Fibrox). A semi-rounded choil would be good - I don't really want to dig my finger into a sharp corner - same with spine. Excellent balance.
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)?
OOTB sharpness should be exceptional (but I will sharpen it); less wedging for sure; and of course, better food release (minimal stiction possible).
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As long as possible, but I would also like a knife that isn't crazy difficult to sharpen.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes (bamboo and cork)
Do you sharpen your own knives? (Yes or no.)
Will be starting as soon as my stone arrives
SPECIAL REQUESTS/COMMENTS
I'd like the knife to have a really hard steel (my cleaver has a max HRC of 58, so harder than that), but still be reasonable for a newbie to sharpen. Also, I'd like it to have great edge retention and be able to take a magically sharp edge. Any suggestions for such a steel?
It would also be nice if it was a little on the wider side toward the handle for finger clearance purposes.
I'd like the handle to be as durable as possible, but also somewhat grippy (don't want it to slide if I happen to get my hands a little wet). I probably wouldn't want a vanilla wood handle, because I doubt it would hold up over time and would require a bit more care and maintenance than I'm able to invest right now. But some kind of resin-infused wood handle or a grippy plastic would fit the bill.
Are there certain features knives with less stiction have (grind, finishes, etc)?
