Geo87
Banned
- Joined
- Sep 28, 2013
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Hey all I need some help recommending a knife for a friend in a pro kitchen, I'm on my phone having issues with copying the questionnaire but I'll do my best
Location: Australia
Knife: gyuto
Orientation: Right handed
Handle: wa handle
Steel: stainless, semi stainless or special tool steel
Length: 240
Budget : $400 (postage included)
He is looking to replace a 240 laser as he doesn't like the stiction of the flat grind.
So a workhorse, thin behind the edge but thick at the spine with nice distal taper, Preferably flatter profile , food release is highly important to him. Not too concerned about ultimate sharpness, edge retention very important. He's a confident freehand sharpener. Knife to be an all round workhorse used on poly boards in a pro kitchen
Location: Australia
Knife: gyuto
Orientation: Right handed
Handle: wa handle
Steel: stainless, semi stainless or special tool steel
Length: 240
Budget : $400 (postage included)
He is looking to replace a 240 laser as he doesn't like the stiction of the flat grind.
So a workhorse, thin behind the edge but thick at the spine with nice distal taper, Preferably flatter profile , food release is highly important to him. Not too concerned about ultimate sharpness, edge retention very important. He's a confident freehand sharpener. Knife to be an all round workhorse used on poly boards in a pro kitchen