SolidSnake03
Senior Member
- Joined
- May 17, 2014
- Messages
- 1,796
- Reaction score
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Hey Everyone!
So I'm looking for a "fun" knife or something that I can kinda just mess around with and do some experiments on/practice with. Basically, I'm new to Carbon having only used Stainless before and want to see what this type of knife is all about. I want to see what a patina is like, maybe force one to make some interesting design, practice sharping on something easy to sharpen etc... I figure this will be a fun experiment type of thing for myself and an affordable way to try Carbon knifes.
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed?
LEFTY!!
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Doesn't matter but given my budget I don't think Wa handles are really an option?
What length of knife (blade) are you interested in (in inches or millimeters)?
210-240mm, I'm honestly ok with either, 210 might help on pricing but of course I would always take the extra length if possible. Either way it's not a deal breaker
Do you require a stainless knife? (Yes or no)
NO
What is your absolute maximum budget for your knife?
$100-130ish. Purposely leaving it a bit vague but really don't want to go too expensive, less expensive is a plus
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.)
Pretty much everything minus breaking bones or filleting meats/fish. Lots of veggie, fruit and bone-less protein work
What knife, if any, are you replacing?
Tojiro DP 240mm
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Usually pinch, very rarely hammer 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.)
Push Cut, Slice, Chop, some rock chop but not usually
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.)
Thinner, lighter, better handle shape (less big/boxy), easier to sharpen and sharper overall, also less wedging would be great!
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not overly concerned with this, its for home use so not going through massive quantities of food, if anything it gives me more practice. That's not an excuse for terrible retention just saying it doesn't have to last for months....
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Synthetic as in your typical food service style boards, couple of PolyP and PolyE boards, love the low/zero maintenance and easy cleaning
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes but could be much better, I'm fairly new at this
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, have a set of Shapton Pro 1k and 5k stones
SPECIAL REQUESTS/COMMENTS
I have looked a few knives already and am wondering what you guys think of them in addition to any I may be missing.
Suisin High Carbon
Misono Swedish
Kikuichi Elite Carbon
Fujiwara Carbon FKH
Togiharu Virgin Carbon
Also, I'm picky about my Fit and Finish, I know at my price point it won't be perfect but ideally it would be as nice as possible. No rough spots on the handles or miss-aligned scales etc...
So I'm looking for a "fun" knife or something that I can kinda just mess around with and do some experiments on/practice with. Basically, I'm new to Carbon having only used Stainless before and want to see what this type of knife is all about. I want to see what a patina is like, maybe force one to make some interesting design, practice sharping on something easy to sharpen etc... I figure this will be a fun experiment type of thing for myself and an affordable way to try Carbon knifes.
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed?
LEFTY!!
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Doesn't matter but given my budget I don't think Wa handles are really an option?
What length of knife (blade) are you interested in (in inches or millimeters)?
210-240mm, I'm honestly ok with either, 210 might help on pricing but of course I would always take the extra length if possible. Either way it's not a deal breaker
Do you require a stainless knife? (Yes or no)
NO
What is your absolute maximum budget for your knife?
$100-130ish. Purposely leaving it a bit vague but really don't want to go too expensive, less expensive is a plus
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.)
Pretty much everything minus breaking bones or filleting meats/fish. Lots of veggie, fruit and bone-less protein work
What knife, if any, are you replacing?
Tojiro DP 240mm
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Usually pinch, very rarely hammer 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.)
Push Cut, Slice, Chop, some rock chop but not usually
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.)
Thinner, lighter, better handle shape (less big/boxy), easier to sharpen and sharper overall, also less wedging would be great!
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not overly concerned with this, its for home use so not going through massive quantities of food, if anything it gives me more practice. That's not an excuse for terrible retention just saying it doesn't have to last for months....
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Synthetic as in your typical food service style boards, couple of PolyP and PolyE boards, love the low/zero maintenance and easy cleaning
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes but could be much better, I'm fairly new at this
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, have a set of Shapton Pro 1k and 5k stones
SPECIAL REQUESTS/COMMENTS
I have looked a few knives already and am wondering what you guys think of them in addition to any I may be missing.
Suisin High Carbon
Misono Swedish
Kikuichi Elite Carbon
Fujiwara Carbon FKH
Togiharu Virgin Carbon
Also, I'm picky about my Fit and Finish, I know at my price point it won't be perfect but ideally it would be as nice as possible. No rough spots on the handles or miss-aligned scales etc...