I have only just started my interest in kitchen knives so my knowledge is quite poor. Was wondering if you have any advice on what brand and type of knives should I start with?
I have noticed that there's a bit of "gang war" between the Japanese and German knives although I still am not that much wiser on why and who's winning. :ninja::biggrin:
My first "baby steps" into this hobby include the following:
I saw a Henckels Four Star slicing knife (20cm blade) on sale for half price the other day and went ahead and bought it. Is Henckels as good a brand as the adverts say?
I need to get a carving fork as well and I'm presuming that a Henckels one would do just fine?
I also got a Michigan Maple end grain cutting block (20x15x3.5 inches) and some butcher's block oil and bee's wax.
What do I need in terms of sharpening and maintenance of the knives?
Also do I need to pay quite a bit of attention when I get a knife block? Does it need to be a particular wood, brand, etc? Or would a cheap simple wood block do the job?
Apologies in advance for the endless questions...:O
I have noticed that there's a bit of "gang war" between the Japanese and German knives although I still am not that much wiser on why and who's winning. :ninja::biggrin:
My first "baby steps" into this hobby include the following:
I saw a Henckels Four Star slicing knife (20cm blade) on sale for half price the other day and went ahead and bought it. Is Henckels as good a brand as the adverts say?
I need to get a carving fork as well and I'm presuming that a Henckels one would do just fine?
I also got a Michigan Maple end grain cutting block (20x15x3.5 inches) and some butcher's block oil and bee's wax.
What do I need in terms of sharpening and maintenance of the knives?
Also do I need to pay quite a bit of attention when I get a knife block? Does it need to be a particular wood, brand, etc? Or would a cheap simple wood block do the job?
Apologies in advance for the endless questions...:O