Hello all!
I'm looking to get buy the cheapest knife that will still perform well with reasonable aesthetics. I hardly know where to start. I'd like to keep this knife under $50 since I will primarily be using it to learn sharpening techniques (up till now I have only honed razors and my fishing knives). I'll just try using a format I have seen in other posts to give as much info as possible.
So.... I used to live in a house with the single most amazing kitchen knife I've ever seen.
It was so sharp it could slice through still warm fresh bread.
Since I moved out of that house I've been craving something even half as good, but my efforts to find one like it have all failed dismally.
It was maybe 50 years old, and had no markings on blade, tang or handle. It was definitely not stainless steel and showing signs of its age, with lots of black marks and the like.
It kept an edge for quite a while, and would come up a treat after a quick run over a sharpening rod.
LOCATION
What country are you in? US
KNIFE TYPE
What type of knife are you interested in? I need a general purpose chef's knife.
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese
What length of knife (blade) are you interested in (in inches or millimeters)? Maybe something like an 8" blade...? I am open to suggestions, but something around that length seems the most versatile.
Do you require a stainless knife? No.
What is your absolute maximum budget for your knife? I am not really sure. I see a lot that looks like it might be good for around 40-$50
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home/domestic kitchen exclusively.
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.)? Probably about 80% will be slicing and chopping vegies, 15% slicing meats, 5% all other things that happen in a kitchen.
What knife, if any, are you replacing? An old high carbon steel kitchen knife.
Do you have a particular grip that you primarily use? 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.) Mostly slicing.
What improvements do you want from your current knife? $6 kitchen knife from costco...
Better aesthetics? I prefer the Japanese style blades something two toned where the bevel is clearly differed from the meat of the blade. But aesthetics are not a deal breaker by any means.
Comfort? Secondary
Ease of Use? More concerned with the honing
Edge Retention? Edge retention would be nice, but I would mainly like something easy to sharpen and touch up as this is what I hope to practice before getting a nicer blade.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Bamboo
Do you sharpen your own knives? Yes
Any suggestions are appreciated
Thanks!!!
I'm looking to get buy the cheapest knife that will still perform well with reasonable aesthetics. I hardly know where to start. I'd like to keep this knife under $50 since I will primarily be using it to learn sharpening techniques (up till now I have only honed razors and my fishing knives). I'll just try using a format I have seen in other posts to give as much info as possible.
So.... I used to live in a house with the single most amazing kitchen knife I've ever seen.
It was so sharp it could slice through still warm fresh bread.
Since I moved out of that house I've been craving something even half as good, but my efforts to find one like it have all failed dismally.
It was maybe 50 years old, and had no markings on blade, tang or handle. It was definitely not stainless steel and showing signs of its age, with lots of black marks and the like.
It kept an edge for quite a while, and would come up a treat after a quick run over a sharpening rod.
LOCATION
What country are you in? US
KNIFE TYPE
What type of knife are you interested in? I need a general purpose chef's knife.
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese
What length of knife (blade) are you interested in (in inches or millimeters)? Maybe something like an 8" blade...? I am open to suggestions, but something around that length seems the most versatile.
Do you require a stainless knife? No.
What is your absolute maximum budget for your knife? I am not really sure. I see a lot that looks like it might be good for around 40-$50
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home/domestic kitchen exclusively.
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.)? Probably about 80% will be slicing and chopping vegies, 15% slicing meats, 5% all other things that happen in a kitchen.
What knife, if any, are you replacing? An old high carbon steel kitchen knife.
Do you have a particular grip that you primarily use? 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.) Mostly slicing.
What improvements do you want from your current knife? $6 kitchen knife from costco...
Better aesthetics? I prefer the Japanese style blades something two toned where the bevel is clearly differed from the meat of the blade. But aesthetics are not a deal breaker by any means.
Comfort? Secondary
Ease of Use? More concerned with the honing
Edge Retention? Edge retention would be nice, but I would mainly like something easy to sharpen and touch up as this is what I hope to practice before getting a nicer blade.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Bamboo
Do you sharpen your own knives? Yes
Any suggestions are appreciated
Thanks!!!
