I am looking to improve the very poor kitchen knives that we have been using in our home kitchen for many years. I have always carried a quality knife and know the differnces between the many types of steels used on everyday carry knives. This knowledge does not seem to carry over to kitchen knives. Embarrasingly enough I donít even know the answers to many of these basic questions, So I am reaching out to this forum for help.
What type of knife(s) do you think you want? A good quality all around blade.
Why is it being purchased? What, if anything, are you replacing?
What do you like and dislike about these qualities of your knives already?
Edge Quality/Retention- This is the most important to me
Ease of Use-
What grip do you use? ??
What kind of cutting motion do you use? ??
Where do you store them? In a drawer
Have you ever oiled a handle? No but we would if it was needed.
What kind of cutting board(s) do you use? Synthetic and wood
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Pull through NEVER! Edge Pro Apex and a Strop with the green stuff.
Have they ever been sharpened? Yes
What is your budget? 150
What do you cook and how often? 6-7 times a week. Lots of protein with fresh vegetables.
Special requests(Country of origin/type of wood/etc)?