Thanks for the warm welcome! Lots of great knowledge floating around here.
About me: A number of years ago I started worked in a cafe prepping and cooking. Worked up to management and I am now back in a kitchen. Nothing fancy or haute cuisine just running a kitchen at an assisted living facility. A few months into it now and I was able to budget in a couple of decent knives. Just ordered a Tojiro DP 120mm petty and went with a ******** Artifex Gyuto (over a Tojiro DP Gyuto).
In addition to cooking for a living, I really enjoy cooking at home. A few years ago I bought a Tojiro DP 150mm petty, a Tojiro DP 240mm gyuto and a single bevel kamagata usuba 165mm (not sure of the make) from Korin. I really enjoy the Tojiros but the usuba has remained in the box due to a lack of decent stones. I gave up after trying to flatten the back on a DMT xf plate and not getting the back of the edge very flat. My current water stone is a King ~400/800(?) and is about done in.
I do have a fair amount of sharpening experience from woodworking. Mostly old high carbon single bevel irons and chisels. Used mostly high grit sand paper.
I have the Beston/Bester/Arashiyama set and a DMT coarse on it way to my door right now. Hopefully that should leave me pretty well set for stones.
I also have a cheapie SS santoku and a cheapie Chinese cleaver. I am wanting to pick up a couple of new knives to round out my at home kit. I will probably use a few of them on occasion at work but that will be fairly rare.
I am thinking of a slicer and a boning knife after getting a couple of inexpensive Tojiro shirogamis. I would like to start getting whole fresh chickens and other large chucks of fresh local protein to prepare at home. I think I would prefer single bevel knives in carbon (blue or white, I guess).
My plan:
Tojiro shirogami 120mm petty
Tojiro shirogami nakiri
(because they sound like fun, are carbon and are inexpensive)
a sujihiki (are some made as a single bevel?) or a yanagiba
a deba or honesuki (is the Tojiro shirogami deba a single bevel?)
Feedback on what you guys think would be the best rounding out for my home kitchen knives would be great! I would like to keep the cost down as much as possible (<$200/blade).
Cheers and thanks,
rj
About me: A number of years ago I started worked in a cafe prepping and cooking. Worked up to management and I am now back in a kitchen. Nothing fancy or haute cuisine just running a kitchen at an assisted living facility. A few months into it now and I was able to budget in a couple of decent knives. Just ordered a Tojiro DP 120mm petty and went with a ******** Artifex Gyuto (over a Tojiro DP Gyuto).
In addition to cooking for a living, I really enjoy cooking at home. A few years ago I bought a Tojiro DP 150mm petty, a Tojiro DP 240mm gyuto and a single bevel kamagata usuba 165mm (not sure of the make) from Korin. I really enjoy the Tojiros but the usuba has remained in the box due to a lack of decent stones. I gave up after trying to flatten the back on a DMT xf plate and not getting the back of the edge very flat. My current water stone is a King ~400/800(?) and is about done in.
I do have a fair amount of sharpening experience from woodworking. Mostly old high carbon single bevel irons and chisels. Used mostly high grit sand paper.
I have the Beston/Bester/Arashiyama set and a DMT coarse on it way to my door right now. Hopefully that should leave me pretty well set for stones.
I also have a cheapie SS santoku and a cheapie Chinese cleaver. I am wanting to pick up a couple of new knives to round out my at home kit. I will probably use a few of them on occasion at work but that will be fairly rare.
I am thinking of a slicer and a boning knife after getting a couple of inexpensive Tojiro shirogamis. I would like to start getting whole fresh chickens and other large chucks of fresh local protein to prepare at home. I think I would prefer single bevel knives in carbon (blue or white, I guess).
My plan:
Tojiro shirogami 120mm petty
Tojiro shirogami nakiri
(because they sound like fun, are carbon and are inexpensive)
a sujihiki (are some made as a single bevel?) or a yanagiba
a deba or honesuki (is the Tojiro shirogami deba a single bevel?)
Feedback on what you guys think would be the best rounding out for my home kitchen knives would be great! I would like to keep the cost down as much as possible (<$200/blade).
Cheers and thanks,
rj