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- Feb 19, 2013
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My sous chef approached me yesterday to help him pick out his first new knife. I have given him a few knives over the last few years (nothing fancy, couple macs, over ground misono ux10, a forschner here and there) but it is time for him to pick out his first "real" knife he asked me what a few of my knives cost and just stared at me like "Dude why would you spend that on a knife".
He wants to learn how to sharpen as well. I have been taking care of it for him when I do my own, but he wants to learn, and honestly I don't really love sharpening other people's knives
Looking for some advice in what direction to point him. He has a budget but I have no problem picking up the difference. It is the very least I can do for the kid who has basically carried my ass for the last couple years.
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in?
Gyuto
Are you right or left handed?
Righty
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
western
What length of knife (blade) are you interested in (in inches or millimeters)?
240, maybe 270. Not 100% sure yet
Do you require a stainless knife? (Yes or no)
I am leaning towards stainless, but could very easily teach him how to handle carbon
What is your absolute maximum budget for your knife?
He wants to spend around $200, but I am willing to pay the difference if there is any
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional
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.)? (Please identify as many tasks as you would like.)
Basic veg prep (dicing mire poix, garlic, shallot, slicing herbs), some portioning of fish, nothing whole or with bones (that is my job after all), and line work (slicing skirt steak once in a while, cutting crostini for shellfish dishes)
What knife, if any, are you replacing?
would be replacing an overground Mac i gave him years ago so he owned his own knife, more like a sujihiki these days than a gyuto.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
pinch mostly
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.)
He doesn't have the best fundamental skills but i am working on it. push cut mostly i would say with some rock chopping here and there
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
He is looking for his first new knife, loves my HHH stainless 240 profile, not a fan of my KS though for some reason
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
nothing too fancy for his first "real" knife as he puts it, but not opposed to a nice handle
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
on the lighter side i think, nothing laser like, just not super heavy in the hand.
I would like for him to have a rounded spine and choil because thats what i like, does get the spine blister on his hand from his current mac
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
moderate ease I would say, I would like for him to have good food release
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I will be teaching him how to sharpen and maintain a knife with this blade so nothing super hard or very soft
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
He uses a plastic board on his station (sysco brand, not even sure where it came from, maybe it came with the restaurant, we don't even use sysco), but i will give him my current sanituff in a month or so when I pick up a new one.
Do you sharpen your own knives? (Yes or no.)
Me yes, Him no (he will be learning shortly)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No, will be gifting him some stones that I no longer use
SPECIAL REQUESTS/COMMENTS
Not looking for shigefusa here, but definitely don't want a shun either. Higher side of the middle of the road, thinking more about gesshin ginga stainless as I write this.
Thanks in advance for any help
He wants to learn how to sharpen as well. I have been taking care of it for him when I do my own, but he wants to learn, and honestly I don't really love sharpening other people's knives
Looking for some advice in what direction to point him. He has a budget but I have no problem picking up the difference. It is the very least I can do for the kid who has basically carried my ass for the last couple years.
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in?
Gyuto
Are you right or left handed?
Righty
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
western
What length of knife (blade) are you interested in (in inches or millimeters)?
240, maybe 270. Not 100% sure yet
Do you require a stainless knife? (Yes or no)
I am leaning towards stainless, but could very easily teach him how to handle carbon
What is your absolute maximum budget for your knife?
He wants to spend around $200, but I am willing to pay the difference if there is any
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional
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.)? (Please identify as many tasks as you would like.)
Basic veg prep (dicing mire poix, garlic, shallot, slicing herbs), some portioning of fish, nothing whole or with bones (that is my job after all), and line work (slicing skirt steak once in a while, cutting crostini for shellfish dishes)
What knife, if any, are you replacing?
would be replacing an overground Mac i gave him years ago so he owned his own knife, more like a sujihiki these days than a gyuto.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
pinch mostly
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.)
He doesn't have the best fundamental skills but i am working on it. push cut mostly i would say with some rock chopping here and there
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
He is looking for his first new knife, loves my HHH stainless 240 profile, not a fan of my KS though for some reason
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
nothing too fancy for his first "real" knife as he puts it, but not opposed to a nice handle
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
on the lighter side i think, nothing laser like, just not super heavy in the hand.
I would like for him to have a rounded spine and choil because thats what i like, does get the spine blister on his hand from his current mac
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
moderate ease I would say, I would like for him to have good food release
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I will be teaching him how to sharpen and maintain a knife with this blade so nothing super hard or very soft
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
He uses a plastic board on his station (sysco brand, not even sure where it came from, maybe it came with the restaurant, we don't even use sysco), but i will give him my current sanituff in a month or so when I pick up a new one.
Do you sharpen your own knives? (Yes or no.)
Me yes, Him no (he will be learning shortly)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No, will be gifting him some stones that I no longer use
SPECIAL REQUESTS/COMMENTS
Not looking for shigefusa here, but definitely don't want a shun either. Higher side of the middle of the road, thinking more about gesshin ginga stainless as I write this.
Thanks in advance for any help