leisterbrau
New Member
- Joined
- Dec 11, 2011
- Messages
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First, I'd like to say that I've really enjoyed the forum. Its really opened my eyes to how much there is to learn about knives.
My wife and I are avid home cooks. She cooks a lot of Asian and I do more traditional American or Italian dishes. Like many others, we're finally getting to the point where we're looking at upgrading some of our knives beyond our current set and I'm looking for some advice.
Our current knives/equipment are listed below:
Henckels Pro-S 8" Chef's Knife
Henckels Pro-S 8" Carving Knife
Henckels Pro-S Paring knife
Henckels Pro-S Serrated Utility knife
Calphalon 7" Santoku knife
Shun Ken Onion Boning Knife
Generic cleaver
Henckels sharpening steel
For sharpening, we're currently using a Chef's Choice 1520 Sharpener. We got this as a wedding present last year after it was recommended at W-S knife class. While its easy (I briefly tried sharpening with a stone a few years ago), I haven't been very impressed with how sharp the knives have gotten and have been scared to try the shun on it.
We'd like to get a Japanese knife to replace the Calphalon knife. It would be mostly used for cutting veggies. Any recommendations? We're not looking to spending more than $150. My wife's hands are on the smaller side.
After reading through the forum, I've realized we should probably get a new honing steel for our shun and the new knife. Any recommendations? If we do get the new steel, can we use that one on our older knives too?
For sharpening, it seems pretty clear that you need to sharpen with a stone if you want to really get a razor sharp edge. I have an old chef's choice edgecrafter sharpening stone, is that a decent stone to learn on? If not, what would you recommend to start on? For starting out, would you recommend working on one of the older knives until I get the hang of it?
Thanks in advance.
My wife and I are avid home cooks. She cooks a lot of Asian and I do more traditional American or Italian dishes. Like many others, we're finally getting to the point where we're looking at upgrading some of our knives beyond our current set and I'm looking for some advice.
Our current knives/equipment are listed below:
Henckels Pro-S 8" Chef's Knife
Henckels Pro-S 8" Carving Knife
Henckels Pro-S Paring knife
Henckels Pro-S Serrated Utility knife
Calphalon 7" Santoku knife
Shun Ken Onion Boning Knife
Generic cleaver
Henckels sharpening steel
For sharpening, we're currently using a Chef's Choice 1520 Sharpener. We got this as a wedding present last year after it was recommended at W-S knife class. While its easy (I briefly tried sharpening with a stone a few years ago), I haven't been very impressed with how sharp the knives have gotten and have been scared to try the shun on it.
We'd like to get a Japanese knife to replace the Calphalon knife. It would be mostly used for cutting veggies. Any recommendations? We're not looking to spending more than $150. My wife's hands are on the smaller side.
After reading through the forum, I've realized we should probably get a new honing steel for our shun and the new knife. Any recommendations? If we do get the new steel, can we use that one on our older knives too?
For sharpening, it seems pretty clear that you need to sharpen with a stone if you want to really get a razor sharp edge. I have an old chef's choice edgecrafter sharpening stone, is that a decent stone to learn on? If not, what would you recommend to start on? For starting out, would you recommend working on one of the older knives until I get the hang of it?
Thanks in advance.