DwarvenChef
Senior Member
- Joined
- Jun 9, 2011
- Messages
- 824
- Reaction score
- 3
Given my current dry spell as far as getting a good BoH job, 2.5 years here and worked 7 months in an assembly line kitchen, no real cooking... I have come to the idea that I may be just to old for breaking into a good job as an "Unknown" cook. So I have been looking elsewhere workwise...
But knives, while not my "tool of the trade" any longer, are still a large part of my kitchen addiction. Years of working with Japanese blades, western and traditional, has not lessened their fascination with me. And yes KU knives are still the top shelf of interest to me. Funny I have been looking at sites and counters here and there looking at their knives, if I don't see a KU knife in there I don't even stop to look around any farther... ya I'm twisted...
I'd buy a lesser knife in KU than I would a polished up knife at the same price Any how
I'll not be getting rid of my line knives or the ones I bought just for "line tasks" as I have really grown attached to these knives over the years. It has however dawned on me that I have very few knives in the smaller range lol. As I call Home Use Size. I already know I'll not be getting any shorter knives in western handles unless I have played with it, the Kramer/Zwilling knives have a resonable handle so I will grab one if I get this job. But there are many Wa handled knives that have hit the market while I have been hiding and I will be looking for them as I have a few slots I need to fill for the home line up.
If the hours clocked in on any knives I have used in the past 2 years of hiding, it will show that I have used the 150 wa petty from JCK, even though it's damascus (not a favorite cladding) the dementions and feel have been very pleasing for light duty single meal tasks. I have weird hours and so do the rest of the family, we only do big meals about once a week. So the big 270's and 300's sit on the wall till a task jumps out for them.
I think I'll be getting 2 or 3 knives over the next year in the 150 to 240 range in a wa handle, and yes KU will be the order of the day with them lol. One advantage is that they will be cheaper than my usual targed big knives lol. But that still leaves me with 3 makers that I don't already have a knife from in a KU style... ugh...
Not sure what Shiggy is doing in that size range but I don't need a nakiri or santuko...
Moritaka is still in the running but most likely the smaller of the blades.
No clue on the 3rd...
All my knives are users as the old forum knuts know, and I don't think I baby them but I do take good care of them, I want them to last me a VERY long time. So I would like to hear from all the home cooks that love getting their knives out to use and abuse on a daily basis. What do you use, why do you like the knives you have and have you latched onto a veriety of knife that singles you out as a knut amoug nuts
Have away with it.
But knives, while not my "tool of the trade" any longer, are still a large part of my kitchen addiction. Years of working with Japanese blades, western and traditional, has not lessened their fascination with me. And yes KU knives are still the top shelf of interest to me. Funny I have been looking at sites and counters here and there looking at their knives, if I don't see a KU knife in there I don't even stop to look around any farther... ya I'm twisted...
I'd buy a lesser knife in KU than I would a polished up knife at the same price Any how
I'll not be getting rid of my line knives or the ones I bought just for "line tasks" as I have really grown attached to these knives over the years. It has however dawned on me that I have very few knives in the smaller range lol. As I call Home Use Size. I already know I'll not be getting any shorter knives in western handles unless I have played with it, the Kramer/Zwilling knives have a resonable handle so I will grab one if I get this job. But there are many Wa handled knives that have hit the market while I have been hiding and I will be looking for them as I have a few slots I need to fill for the home line up.
If the hours clocked in on any knives I have used in the past 2 years of hiding, it will show that I have used the 150 wa petty from JCK, even though it's damascus (not a favorite cladding) the dementions and feel have been very pleasing for light duty single meal tasks. I have weird hours and so do the rest of the family, we only do big meals about once a week. So the big 270's and 300's sit on the wall till a task jumps out for them.
I think I'll be getting 2 or 3 knives over the next year in the 150 to 240 range in a wa handle, and yes KU will be the order of the day with them lol. One advantage is that they will be cheaper than my usual targed big knives lol. But that still leaves me with 3 makers that I don't already have a knife from in a KU style... ugh...
Not sure what Shiggy is doing in that size range but I don't need a nakiri or santuko...
Moritaka is still in the running but most likely the smaller of the blades.
No clue on the 3rd...
All my knives are users as the old forum knuts know, and I don't think I baby them but I do take good care of them, I want them to last me a VERY long time. So I would like to hear from all the home cooks that love getting their knives out to use and abuse on a daily basis. What do you use, why do you like the knives you have and have you latched onto a veriety of knife that singles you out as a knut amoug nuts
Have away with it.