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Hey from Colorado
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Thread: Hey from Colorado

  1. #1
    New Member
    Join Date
    Aug 2011
    Posts
    1

    Hey from Colorado

    How's it going? I'm a line cook from Chicago that's currently living in Denver while attending culinary school. Living with two other cooks, and we're all starting to build our knife collections. Right now I'm looking at picking up my first gyuto, and I'm looking for advice regarding the best F&F among the oodles of japanese steel brands out there.

    Figured I'd fill this out as well

    What type of knife(s) do you think you want?
    210/240mm Gyuto, not sure as to whether I'd prefer wa or yo. Also interested in a deba, but I'm not familiar enough with how well they work to pursue one now.

    Why is it being purchased? What, if anything, are you replacing?
    Replacing my German F. Dick standard issue for my upcoming internship. Main use will be every day line duties/prep work.

    What do you like and dislike about these qualities of your knives already?

    Aesthetics- Not really that interested in aesthetics. A good knife is a good knife regardless of how it looks.

    Edge Quality/Retention- I like as sharp a blade as I can get, not really that knowledgeable about sharpening j-blades yet though so something that's a little easier to hone might be the ticket.

    Ease of Use-
    Comfort- My German steel is heavy and cumbersome, looking for something more comfortable for long term use. Lighter is better I'd say.

    What grip do you use?
    Pinch.

    What kind of cutting motion do you use?
    chop/slice, not much of a rocker except when I'm dealing with herbs.

    Where do you store them?
    I have a bag.

    Have you ever oiled a handle?
    No.

    What kind of cutting board(s) do you use?
    Currently a NSF.

    For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
    Honing rod works well right now.

    Have they ever been sharpened?
    Sharpen them every time I work.

    What is your budget?
    $300 Max

    What do you cook and how often?
    I work saute at an Italian restaurant, so a lot of my prep consists of protein fabrication (i.e. veal, chicken, salmon, beef), veg like sqaush, tomatoes, and mushrooms.

    Special requests(Country of origin/type of wood/etc)?
    N/A

    Thanks for any advice you can give me.

  2. #2

  3. #3

    Join Date
    Mar 2011
    Location
    Rockport, TX
    Posts
    4,892
    Welcome, sir!

    How soon do you need the knife? There's always the Hiromoto AS group buy, which you just showed up in time to check out and magically fits all your criteria. It'd be less like trying out a Japanese knife and more like your first car being a Porsche 911.

    It'll be a few months till its in your hands, but it'll be worth the wait!

  4. #4
    Senior Member
    Join Date
    Feb 2011
    Posts
    3,902
    Welcome aboard!

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