SomeCoolGuy
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- Joined
- Mar 22, 2012
- Messages
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Hey all,
I'm at that point in life where it's finally time to move out of the parents' house post-college and finally looking to buy the set of kitchen basics everyone needs, but I've been stymied by the choice of knife. I'd consider myself a pretty good home cook, though certainly not up to any sort of chef standards.
The knives I've been most experienced with thus far are a Wusthof Grand Prix 8" Chef and Shun's Ken Onion 8" Chef, though I've had some limited hands-on time with a half-dozen or so others. I've found that I vastly prefer asymmetric edges, though don't have enough experience to feel the difference between 100/0, 80/20, etc. I've found a pinch grip to be far and away the most comfortable option, and find it quite uncomfortable to use a knife with a bolster that doesn't run the full height of the return (my apologies if I'm confusing my terms here; I like the bolster setup on the above-mentioned Wusthof, not on the Shun, and definately not on something like the Shun Classic, with the bolster set back from the return).
General usage will be on end-cut rock maple boards for generic home-cook vegetables and whatnot.
Based on this rather limited experience, I believe that the set of features I'm looking for are:
--Somewhere around 210mm/8" range. Anything under 7" doesn't play well with me. A bit longer would be fine, though anything over 270mm is going to be too big for my board, I think.
--Asymmetric edge
--Bolster running the full height of the return
I'm not overly concerned about price, but would generally like to keep it under $500 or so if that's a reasonable target. Still, I'd rather buy a good knife once and have it last me than twelve mediocre ones.
Thanks very much!
I'm at that point in life where it's finally time to move out of the parents' house post-college and finally looking to buy the set of kitchen basics everyone needs, but I've been stymied by the choice of knife. I'd consider myself a pretty good home cook, though certainly not up to any sort of chef standards.
The knives I've been most experienced with thus far are a Wusthof Grand Prix 8" Chef and Shun's Ken Onion 8" Chef, though I've had some limited hands-on time with a half-dozen or so others. I've found that I vastly prefer asymmetric edges, though don't have enough experience to feel the difference between 100/0, 80/20, etc. I've found a pinch grip to be far and away the most comfortable option, and find it quite uncomfortable to use a knife with a bolster that doesn't run the full height of the return (my apologies if I'm confusing my terms here; I like the bolster setup on the above-mentioned Wusthof, not on the Shun, and definately not on something like the Shun Classic, with the bolster set back from the return).
General usage will be on end-cut rock maple boards for generic home-cook vegetables and whatnot.
Based on this rather limited experience, I believe that the set of features I'm looking for are:
--Somewhere around 210mm/8" range. Anything under 7" doesn't play well with me. A bit longer would be fine, though anything over 270mm is going to be too big for my board, I think.
--Asymmetric edge
--Bolster running the full height of the return
I'm not overly concerned about price, but would generally like to keep it under $500 or so if that's a reasonable target. Still, I'd rather buy a good knife once and have it last me than twelve mediocre ones.
Thanks very much!