We got a bunch of Bed Bath & Beyond gift cards for wedding, and hoping to purchase some nice knives from them but have been going in circles picking some out. I initially wanted a matching set, but finally got over that and just want two quality knives that I'll use most. I am thinking something like a wusthof ikon, but reading about it people seemed to recommend a Japanese knife like a shun instead, then when I read about those people complain about edges chipping, etc.., so then I start considering the german knives again! Maybe try one of each?
What country are you in?
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
8-9" Chefs, 5-6" Petty
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
What length of knife (blade) are you interested in (in inches or millimeters)?
8-9" Chefs, 5-6" Petty
Do you require a stainless knife? (Yes or no)
What is your absolute maximum budget for your knife?
300ish - have lots of gift cards to Bed Bath and Beyond, so limiting purchases to their selection!
Do you primarily intend to use this knife at home or a professional environment?
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.)
Mostly for slicing variety of vegetables, trimming & slicing meats , and occasionally fruits like pineapples, apples, watermelons
What knife, if any, are you replacing?
A garbage Walmart knife block set, and a Henckels International 6" utility knife (which opened my eyes to better knives, so I'm excited to go to the next level!)
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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.)
Hmm, probably mostly slicing or push cut.
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.)
Pretty much everything- but mostly better sharpness, style, and overall quality
I do like the Damascus look, but not a high priority. Good stain resistance is a must have, & prefer something that looks nice though
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Comfortable handle is a must. I feel like if I don't like the way a knife feels I will tend not to use it as much
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As long as I can learn to shapen, it's not as important. Anything will be a step up from what I have now.
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood acacia cutting board & plastic.
Do you sharpen your own knives? (Yes or no.)
I did pick up a combination sharpening stone (800/3000 grit from amazon), hoping to learn to sharpen myself, also considering a high end chef's choice motorized sharpener that got good reviews (I know these are commonly frowned upon here though)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes, interested in learning to sharpen myself. Planning to use my current henckels utility to learn to sharpen on the whetstone
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I am willing to, yes.
I've been using a cheap henckels' international 6" utility knife for everything at the moment, looking to expand to a nice quality chefs & petty, will later purchase a cheap bread & paring. My wife is not the best at taking care of said current knife, so want something fairly durable (definitely stainless) but I have educated her for the new knives to not go in dishwasher, and should be cleaned/dried soon after use.
My initial thought is to get a wusthof classic ikon 8" chefs knife and either a 5-6"" Miyabi artisan/fusion utility/prep knife, or kramer essential 5" utility.
Does this sound like a good solution? Any better recommendations given the limitation to BBB? With Wusthof, Henckels, Shun, Messermeister, Yaxell, Kramer, Miyabi, etc… it's a lot for a newbie to go through! BBB doesn't carry these in store, only online, and there are not many other stores near me to go check them out in hand either, but BBB does have a good return policy. Wusthof and Shun are not included in their 20% off coupon, so bonus points for the others! Thanks in advance for any advice, I'm already learning a lot from this site!