I have been lurking for a couple of days and decided to join up, wealth of knowledge here!
I am just a home cook and backyard bbq'er, but appreciate good tools that make the tasks at hand a much more enjoyable experience.
Recently I had a relative come by and give me the CUTCO demo. I was inititally impressed by the demo and the lifetime warranty & sharpening. She did not have any of the single edged blades with her at the demo but she and her mother both praised the knives highly.
I trusted their judgement from their previous experience with the knives as her grandparents owned a set for 50 years. I ended up picking up a set and tried to cut a potato with the Santoku and my low end Henckels that has been abused made clean cuts where the Cutco knife did not follow through on the cuts.
The only other knives I had really heard of (until I did some google research) as "good" knives were Henckel & Wusthoff.
Well I ended up packing up the Cutco knives to send back for a refund and after my research ended up purchasing a 7 pc set of the Tojiro DP knives.
They looked like a nice entry into a decent set of knives from other reviews and the price point was MUCH cheaper than the Cutcos.
I usually have only used a steel and occasional sharpening with a Chef's Choice Hand Held Double Stage Sharpener on my previous knives (low end Henckel chef knife and a set of 15 yr old Farberware Professional series).
From reading info on here, it looks like I need to purchase some whetstones and learn how to properly sharpen my knives. I plan on practicing on my current "old" knives until I build up my skills and feel confident in sharpening the Tojiros.
The Tojiro set comes with a hand held whetsone sharpener, but I would like to learn how to sharpen on proper stones. What stones are recommended as a "starter set"?
In addition, do you steel Japanese knives as well or is this a no-no? Should I use a ceramic rod if so or a normal steel?
Looking forward to learning more at this forum and my new Tojiros!!!