Quantcast
Need advice on 2 knives
+ Reply to Thread
Page 1 of 2 12 LastLast
Results 1 to 10 of 15

Thread: Need advice on 2 knives

  1. #1
    Senior Member
    Join Date
    Jan 2012
    Location
    Alabama
    Posts
    62

    Need advice on 2 knives

    What type of knife(s) do you think you want?
    Honesuki and petty or paring (What's the difference?)

    Why is it being purchased? What, if anything, are you replacing?
    The honesuki because I have begun to break down nearly all the meat we eat from larger cuts rather than buying it already butchered. The petty or paring because I have a cheap, very light Forschner parer that I use a lot, and would like to upgrade.

    What do you like and dislike about these qualities of your knives already?
    Aesthetics- Both are pretty vanilla.
    Edge Quality/Retention- They're pretty bad. I'm just learning to sharpen, but they dull very quickly.
    Ease of Use- Boning dulls quickly and the parer is too small.
    Comfort- Neither are bad.

    What grip do you use?
    I don't that I have a grip for either. I'm not sure if I know enough of technique to answer.

    Where do you store them?
    Magnetic strip.

    Have you ever oiled a handle?
    No

    What kind of cutting board(s) do you use?
    Poly

    For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
    Ceramic honing rod

    Have they ever been sharpened?
    Yes. I have an Edgepro and a great member here sent me two knife stones that I am learning on.

    What is your budget?
    Around $75 a piece.

    What do you cook and how often?
    I peel and cut up a lot of fruit. Kiwi, oranges, apples, mangos, pears, etc. by the pound every week. I also have begun to butcher almost all my own meat from larger cuts.

  2. #2
    Senior Member Citizen Snips's Avatar
    Join Date
    Mar 2011
    Location
    St. Louis, MO
    Posts
    454
    just my opinion here and a lot of people may disagree with me on this one but being the minimalist i am, i will advise that you just get the petty knife. i believe honesuki to be a redundant knife with too narrow of a purpose. i have owned one that i didn't like because i found the petty knife to be more versatile and just better performing when fabricating all kinds of meats. you can trim pork or beef and break down whole chickens the same as a honesuki but it can also act as a paring knife (which is a euro-style smaller knife while a petty is a smaller version of a slicing knife).

    really, i would recommend a 180mm-210mm wa-petty. i am a bigger fan of getting nicer knives and having less. if this puts your budget in the $150 range you should be able to get something nice.

    if this is for home use, the 180mm might be a better choice.
    It's like my ol' grandpappy used to say; "The less one makes declarative statements, the less apt he is to look a fool in retrospect"

  3. #3
    Senior Member

    Join Date
    Feb 2011
    Location
    San Diego, CA
    Posts
    4,227
    Quote Originally Posted by Citizen Snips View Post
    just my opinion here and a lot of people may disagree with me on this one but being the minimalist i am, i will advise that you just get the petty knife. i believe honesuki to be a redundant knife with too narrow of a purpose. i have owned one that i didn't like because i found the petty knife to be more versatile and just better performing when fabricating all kinds of meats. you can trim pork or beef and break down whole chickens the same as a honesuki but it can also act as a paring knife (which is a euro-style smaller knife while a petty is a smaller version of a slicing knife).

    really, i would recommend a 180mm-210mm wa-petty. i am a bigger fan of getting nicer knives and having less. if this puts your budget in the $150 range you should be able to get something nice.

    if this is for home use, the 180mm might be a better choice.
    +1 Actually, I had the exact same experience. At one point, I had a garasuki and honesuki. Both are gone. I hardly even use my 150 pettys anymore. I use a 220 petty/suji for most of my non-gyuto work.

  4. #4
    Senior Member
    Join Date
    Jan 2012
    Location
    Alabama
    Posts
    62
    I like the idea of having one knife to do both the tasks. So what is a good petty for $100 - $150?

  5. #5
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    2,979
    Is this the part where someone says Fujiwara FKH?
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  6. #6
    Senior Member
    Join Date
    Jan 2012
    Location
    Louisville, KY
    Posts
    264
    Check Jon's JKI, threre are several pettys in your range that I am still making a decision on. Leaning towards a Suein VC 150 as I am partial to carbon knives.

    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
    Senior Member Citizen Snips's Avatar
    Join Date
    Mar 2011
    Location
    St. Louis, MO
    Posts
    454
    do you want stainless or carbon?

    do you want 180mm or 210mm?

    do you want a yo-handle or wa-handle?

    is $150 you absolute max?

    other likes/dislikes about knives you may have or have used?

    these answers can help us really pick one out that would fit your needs.
    It's like my ol' grandpappy used to say; "The less one makes declarative statements, the less apt he is to look a fool in retrospect"

  8. #8
    Senior Member

    Join Date
    Feb 2011
    Location
    San Diego, CA
    Posts
    4,227
    I'd go with stainless for multitasking and toughness.
    I have a Masahiro MVH 150 that is a nice middle weight for multi-purpose use. http://www.knifemerchant.com/product.asp?productID=2890
    I also like Yoshihiro in that middle weight range: http://www.japaneseknifeimports.com/...-wa-petty.html
    I'm sure that Fujiwara or CarboNEXT or Inazuma or Kanetsugu Pro M would be fine, too.

  9. #9
    Senior Member
    Join Date
    Jan 2012
    Location
    Alabama
    Posts
    62
    By carbon do you mean a blade that is reactive? Please excuse my ignorance.

    180mm would be the longest I think I want. That being said, having never used a petty I have very little reference. The paring I have now is 3.5" and the boning knife I use now is 5.5".

    As far as handle, I have only used western handles so I don't really know what difference the yo-handle brings to the table. I love the look of the yo-handles though.

    The $150 is probably above my max as whatever I decide to get I will have to save up for. But I will save longer and pay for the right knife if need be.

    As far as likes and dislikes, I don't know. I'll think on it when I'm cooking tonight.

    Thanks for the help guys!

  10. #10
    Senior Member Citizen Snips's Avatar
    Join Date
    Mar 2011
    Location
    St. Louis, MO
    Posts
    454
    carbon steel is more reactive and requires more care but also gets sharper. for a beginner i would suggest stainless. there is a lot of information here on these forums about carbon steels

    a yo handle is a western handle and a wa handle is a japanese handle

    if you want western there are plenty of nice options out there and the same goes for wa-handles.

    http://www.japaneseknifeimports.com/...-wa-petty.html

    i agree with tk here, this would be your best bet if you would like to try wa-handles which i prefer especially for these uses as it allows you to move the knives handle in your hand when you are fabricating meats. the western seem to make your hand conform and it may not be the best angle or comfort for each individual task/cutting stroke. plus it comes in under budget. the only thing is it is only 150mm. there are plenty of places to find other options if this recommendation does not work for you.
    It's like my ol' grandpappy used to say; "The less one makes declarative statements, the less apt he is to look a fool in retrospect"

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts