Northernmonkey
Member
- Joined
- Jun 19, 2015
- Messages
- 17
- Reaction score
- 0
LOCATION
United Kingdom
KNIFE TYPE
I think I want a new Petty, Gyuto and a Nakiri. At some point I'd like to get a slicer (sujihike?), but I can get by with my sabatier carving knife for a good while as it's not terrible.
I'm right handed.
I'd like to move over to wa-handles. I've not had a great deal of experience with them, having not used one before outside of some shops where I got to heft and feel them so I couldn't do a detailed breakdown of D/O/Octagonal.
Gyuto - 210 or 240
Nakiri - 165 (I think, am less sure here)
Petty 150. My current petty is 110mm and I want something longer than that.
What length of knife (blade) are you interested in (in inches or millimeters)?
At the moment I think I want to stick with Stainless. I keep going back and forth on this because of price/quality with carbon blades, but i'm wary on reactivity, upkeep etc. Semi-Stainless or Stainless clad are possible depending on how much extra work maintaining them will be.
£500 ($750) max for the three knives, ideally keeping it closer to £400 ($600) as I also need to get a new stone, rod and some assorted other knife-related things.
KNIFE USE
At home, I cook from scratch almost every knight with a wide variety of cooking.
Slicing/chopping vegetables, slicing and trimming meat, occasional cutting down poultry. No major butchery though.
I tend to use a pinch or hammer grip.
I use push-cut, rock and chop, with probably some daily walking for herbs.
Aesthetics matter but aren't essential compared to function. I do like the look of hammered finish for something that stands out but there are a lot of finishes which look stunning.
Ideally something I can use right out of the box with minimal touch up. My freehand skills are not great, which has been a problem with my DPs as their edges needed a lot of work when I got them. Edge retention and ease of sharpening are definitely important, and so is better food release.
KNIFE MAINTENANCE
I have one end grain board and intend on getting another, a couple of bamboo boards and 1 synthetic with plans to get a rubber one as well.
I do sharpen my own knives, I have a mid-grade (800-1k) ceramic honing rod and will be getting a 2200 rod. I also have some naniwa synthetic stones and will get another 1-2 from JNS in the next few months.
SPECIAL REQUESTS/COMMENTS
While I've done a lot of lurking and reading, I'm still feeling out of my depth on knowing why one knife maker is better than another, or better for what i'm looking for. I'm prepared to order from Japan but US shipping to the UK tends to make any purchase prohibitively expensive.
United Kingdom
KNIFE TYPE
I think I want a new Petty, Gyuto and a Nakiri. At some point I'd like to get a slicer (sujihike?), but I can get by with my sabatier carving knife for a good while as it's not terrible.
I'm right handed.
I'd like to move over to wa-handles. I've not had a great deal of experience with them, having not used one before outside of some shops where I got to heft and feel them so I couldn't do a detailed breakdown of D/O/Octagonal.
Gyuto - 210 or 240
Nakiri - 165 (I think, am less sure here)
Petty 150. My current petty is 110mm and I want something longer than that.
What length of knife (blade) are you interested in (in inches or millimeters)?
At the moment I think I want to stick with Stainless. I keep going back and forth on this because of price/quality with carbon blades, but i'm wary on reactivity, upkeep etc. Semi-Stainless or Stainless clad are possible depending on how much extra work maintaining them will be.
£500 ($750) max for the three knives, ideally keeping it closer to £400 ($600) as I also need to get a new stone, rod and some assorted other knife-related things.
KNIFE USE
At home, I cook from scratch almost every knight with a wide variety of cooking.
Slicing/chopping vegetables, slicing and trimming meat, occasional cutting down poultry. No major butchery though.
I tend to use a pinch or hammer grip.
I use push-cut, rock and chop, with probably some daily walking for herbs.
Aesthetics matter but aren't essential compared to function. I do like the look of hammered finish for something that stands out but there are a lot of finishes which look stunning.
Ideally something I can use right out of the box with minimal touch up. My freehand skills are not great, which has been a problem with my DPs as their edges needed a lot of work when I got them. Edge retention and ease of sharpening are definitely important, and so is better food release.
KNIFE MAINTENANCE
I have one end grain board and intend on getting another, a couple of bamboo boards and 1 synthetic with plans to get a rubber one as well.
I do sharpen my own knives, I have a mid-grade (800-1k) ceramic honing rod and will be getting a 2200 rod. I also have some naniwa synthetic stones and will get another 1-2 from JNS in the next few months.
SPECIAL REQUESTS/COMMENTS
While I've done a lot of lurking and reading, I'm still feeling out of my depth on knowing why one knife maker is better than another, or better for what i'm looking for. I'm prepared to order from Japan but US shipping to the UK tends to make any purchase prohibitively expensive.