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Thread: Time for a New Toy

  1. #1
    Senior Member VoodooMajik's Avatar
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    Time for a New Toy

    I'm not sure If this is where I should be posting this..

    What type of knife(s) do you think you want?

    I'm just starting to get into Carbon Steel Blades. I like the look of Kiritsuke knives.

    Why is it being purchased? What, if anything, are you replacing? Continuing to develop my knives

    What do you like and dislike about these qualities of your knives already?
    Aesthetics- Can go either way
    Edge Quality/Retention- Would like harder blades-Carbon Steel
    Ease of Use- I'm very comfortable with my knives, though want something sharper
    Comfort- I have some tendinitis problems, Lighter/sharper is better

    What grip do you use? Western, I love the grip on my gratoned santoku

    What kind of cutting motion do you use? generally tend to push cut or rock depending on what i'm cutting, chop.

    Where do you store them? Knife roll, Purchasing a larger case

    Have you ever oiled a handle? no

    What kind of cutting board(s) do you use? The crappy plastic ones you see in most kitchens

    For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? I have a diamond steel and ceramic rod.

    Have they ever been sharpened? Just bought some glass stones

    What is your budget? probly $250 cnd plus shipping

    What do you cook and how often? I cook 5-7 days a week. I cook with a large variety of products, I work in a hotel with several outlets.

    Special requests(Country of origin/type of wood/etc)? Canada or Japan for country of origin, I like sabatier as well.
    It's not the Answer it's the Experience

  2. #2
    Senior Member NO ChoP!'s Avatar
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    I think kiritsukes don't add much besides looks and price. I would start with a good gyuto first, if you don't already have one, and go from there. Next I would replace the plastic board, especially if you're going carbon.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  3. #3
    I would get the Hiromoto 24O in the b/s/t section

    Woot

  4. #4
    Senior Member VoodooMajik's Avatar
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    I have a good sized bamboo board back in Toronto, But I currently work in a hotel and wouldn't trust alot of my coworkers to respect it properly.

    The Hiromoto sold no?
    It's not the Answer it's the Experience

  5. #5
    Senior Member VoodooMajik's Avatar
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    Ok, so the kiritsuke is kind of frivolous? I just picked up the cheap fujiwara carbon suji so that I've got a carving knife. I think for my purposes a gyuto would be unnecessary at the moment as I've got 3 chef knives (2 wusthof, 1 shun). I was thinking possibly a 6" petty knife ($100-150 w shipping budget), a nakiri ($175 budget) or a smaller nicer suji ($200ish) for multipurpose work (210mm maybe). I can't remember what it's called but it looks like a 3-4" santoku, near identical blade profile, Just really small & short. I'm pretty sure that is something I would enjoy.

    Any recommendations on company would be good to go with. Places that are good to order from in Canada (would like to avoid International shipping charge from US)
    It's not the Answer it's the Experience

  6. #6
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    WARNING-try a Chukabocho and you will be hooked! Push cut with a slight pull? Try one!

    Hax the Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  7. #7
    You've got the cart way before the horse. Don't spend a dime on new knives until you make a commitment towards learning to sharpen properly and purchasing an adequate sharpening kit, and at least find out how much a good board costs.

    Unless and until you can sharpen and maintain your knives, any money spent is wasted. I know it's not sexy, but that's just how it is.

    BDL

  8. #8
    Senior Member VoodooMajik's Avatar
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    I can appreciate what you are saying to me, I do understand. I think my Horse may be sitting in the cart for some reason?

    I've got sharpening gear shipping to me as of Monday. When it comes to the board, I use a good board when cooking at home but it would be a waste to bring it in this kitchen. I understand that it's important. I try to use the wooden ones when I can but they are often in use for banquets.

    It's as much about getting my collection going as it is knives to use at work. I have super low living expenses at the moment so I'm trying to invest some extra money in my career; knives, sharpening gear, books, small wares.
    It's not the Answer it's the Experience

  9. #9
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    Bamboo boards are generally pretty awful on your knife edges. You would probably be surprised at how sharp your current knives can be when sharpened properly on whetstones.

  10. #10
    Senior Member VoodooMajik's Avatar
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    Ok Cart -> Horse.

    K, 1. Look into a decent board.

    Looking forward to getting my stones. I usually make purchases once a month, Thanks for pointing me in a direction.

    All being said. If I set the knife purchase back 3 months it will increase the budget to $350 cnd + shipping. So any advice is appreciated still so I can pick something to work towards. I'm still on the fence about the Gyuto though, could do with a Chukabocho maybe
    It's not the Answer it's the Experience

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