Nihilio
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- Apr 27, 2014
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Let's go for that questionnaire:
Location: Germany, European Union
I am looking for a gyuto or a chef's knife of similar make, meaning thin, french profile, as the title said around 250mm. Not under 230 and not over 265 please. Western Handle (though I like the handle of Global GF)
I'd like it to be stainless or multi-layered (at least some form of corrosion resistance). Sorry, I have almost no idea about these things
Budget: this is going to be my present to myself. I'd like to spend no more than 165 though, that should be around 200U$D
I'd use it professionally, I#m looking for something for the finer works here. I have German nives that will take care of any more strenuous tasks, but then again a fair bit of harder use will eventually arise. I don't have the time to maintain a carbon knife at work, so those are out I guess. Pinch grip, push-cutting, slicing. No chopping, I have other knives to take care of that. I want something agile, light and laser-like that is fairly easy to maintain with a good ceramic rod and will stand up to professional work.
The weight and balance should be fairly far back or at least balanced under the first segment of my index my finger when I use the pinch grip. The blade itself: ideally french profile, pointy, spear-like tip and a fairly flat belly (that still has a slight curve though). Especially the latter is something I find missing on many models I found online (almost no vendors here sell non-german knives)...I'll try to illustrate. (please bear with me here, my knowledge on knife anatomy terminology is lacking even in my native language, which isn't english - this might sound rather funny to you all.)
Not that. Not that at all. The upper level drops way too fast at the tip.
No, that ain't it either. Too flat "belly" on that one.
Aww yessss.
As for edge and edge retention: I don't need a razor. I need a very good useable sharpness that can be maintained easily enough while at work. It should stand up to normal workloads, ideally I'd ose a sharpening rod as I do for my german ones. Hell, I have no idea about japanese knives and their maintenance. Spending another wad of cash for a decent (ceramic?) rod (no diamond, I hate to use knives that went over one...like an ultrafine serrated knife and won't hold an edge for ****) is fine by me. I might even learn how to use a waterstone one day but not now. Dunno about the various designs like spyderco sharpmaker, don't know what to make of those. Of course it will never see the inside of a dishwasher or even a sink if I can help it but I can't guarantee that I'll have the time to wash and wipe every time I have used it.
A local dealership with a good rep among my colleagues told me Global lost a lot of their quality over the last few years and "isn't what they used to be" - I'd be grateful if anyone has any info on that one.
I read quite a bit about high-techie stainless steels
The questionnaire asks after cutting boards: plastic of course, It's the bloody law here.
Thanks in advance
Location: Germany, European Union
I am looking for a gyuto or a chef's knife of similar make, meaning thin, french profile, as the title said around 250mm. Not under 230 and not over 265 please. Western Handle (though I like the handle of Global GF)
I'd like it to be stainless or multi-layered (at least some form of corrosion resistance). Sorry, I have almost no idea about these things
Budget: this is going to be my present to myself. I'd like to spend no more than 165 though, that should be around 200U$D
I'd use it professionally, I#m looking for something for the finer works here. I have German nives that will take care of any more strenuous tasks, but then again a fair bit of harder use will eventually arise. I don't have the time to maintain a carbon knife at work, so those are out I guess. Pinch grip, push-cutting, slicing. No chopping, I have other knives to take care of that. I want something agile, light and laser-like that is fairly easy to maintain with a good ceramic rod and will stand up to professional work.
The weight and balance should be fairly far back or at least balanced under the first segment of my index my finger when I use the pinch grip. The blade itself: ideally french profile, pointy, spear-like tip and a fairly flat belly (that still has a slight curve though). Especially the latter is something I find missing on many models I found online (almost no vendors here sell non-german knives)...I'll try to illustrate. (please bear with me here, my knowledge on knife anatomy terminology is lacking even in my native language, which isn't english - this might sound rather funny to you all.)
Not that. Not that at all. The upper level drops way too fast at the tip.
No, that ain't it either. Too flat "belly" on that one.
Aww yessss.
As for edge and edge retention: I don't need a razor. I need a very good useable sharpness that can be maintained easily enough while at work. It should stand up to normal workloads, ideally I'd ose a sharpening rod as I do for my german ones. Hell, I have no idea about japanese knives and their maintenance. Spending another wad of cash for a decent (ceramic?) rod (no diamond, I hate to use knives that went over one...like an ultrafine serrated knife and won't hold an edge for ****) is fine by me. I might even learn how to use a waterstone one day but not now. Dunno about the various designs like spyderco sharpmaker, don't know what to make of those. Of course it will never see the inside of a dishwasher or even a sink if I can help it but I can't guarantee that I'll have the time to wash and wipe every time I have used it.
A local dealership with a good rep among my colleagues told me Global lost a lot of their quality over the last few years and "isn't what they used to be" - I'd be grateful if anyone has any info on that one.
I read quite a bit about high-techie stainless steels
The questionnaire asks after cutting boards: plastic of course, It's the bloody law here.
Thanks in advance