michaelgraynz
New Member
- Joined
- May 28, 2012
- Messages
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Hi everyone. This is my first post to the forum and I would be grateful for your advice.
I am wanting to invest in my first set of 'proper' knives. I use the word 'proper' because while I have been a student, I haven't spent much on knives - but that hasn't stopped my love of cooking. Now I am wanting the tools to back up my famous home cooking!
I was looking at a set of Zwillings, however reading these forum threads, it appears that I should consider some other brands!
So here are my answers to the survey. I would love some expert advice!
_______________________________________________________________________
What type of knife(s) do you think you want? A few - Santoku, Chef's 8.5", Pairing, and boning/filleting knife - am comfortable with a mix of different brands for each!
Why is it being purchased? Replacing my current cheap knife set - nothing of consequence.
What do you like and dislike about these qualities of your knives already?
Aesthetics-
Edge Quality/Retention-
Ease of Use- For a chef's knife, I think I would enjoy using something with a bit of weight behind it
Comfort-
What grip do you use? Hammer grip mostly, but would like to learn to incorporate pinch grip more.
What kind of cutting motion do you use? Push-cut and rock, walk for herbs.
Where do you store them? They will be mounted on a magnetic wall strip
Have you ever oiled a handle? Have never owned a knife with a wooden handle, however I oil my chopping boards.
What kind of cutting board(s) do you use? Flat grain and plastic. Will be investing in a nice end grain board though.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Honing rod
Have they ever been sharpened? Yes
What is your budget? Looking to spend around $500 AUD for 3-4 knives (If this is an agreeable price range - I have no idea really!)
What do you cook and how often? European style & asian cooking (Mostly meat and vegetable work). Cook for myself/family - home use only (not being used in a commercial situation).
Special requests(Country of origin/type of wood/etc)? Open to options!
_________________________________
If you have any other questions - please just let me know and I will try to answer.
Thanks in advance for all of your replies. I am so very excited to get some good kitchenware for my new kitchen!
I am wanting to invest in my first set of 'proper' knives. I use the word 'proper' because while I have been a student, I haven't spent much on knives - but that hasn't stopped my love of cooking. Now I am wanting the tools to back up my famous home cooking!
I was looking at a set of Zwillings, however reading these forum threads, it appears that I should consider some other brands!
So here are my answers to the survey. I would love some expert advice!
_______________________________________________________________________
What type of knife(s) do you think you want? A few - Santoku, Chef's 8.5", Pairing, and boning/filleting knife - am comfortable with a mix of different brands for each!
Why is it being purchased? Replacing my current cheap knife set - nothing of consequence.
What do you like and dislike about these qualities of your knives already?
Aesthetics-
Edge Quality/Retention-
Ease of Use- For a chef's knife, I think I would enjoy using something with a bit of weight behind it
Comfort-
What grip do you use? Hammer grip mostly, but would like to learn to incorporate pinch grip more.
What kind of cutting motion do you use? Push-cut and rock, walk for herbs.
Where do you store them? They will be mounted on a magnetic wall strip
Have you ever oiled a handle? Have never owned a knife with a wooden handle, however I oil my chopping boards.
What kind of cutting board(s) do you use? Flat grain and plastic. Will be investing in a nice end grain board though.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Honing rod
Have they ever been sharpened? Yes
What is your budget? Looking to spend around $500 AUD for 3-4 knives (If this is an agreeable price range - I have no idea really!)
What do you cook and how often? European style & asian cooking (Mostly meat and vegetable work). Cook for myself/family - home use only (not being used in a commercial situation).
Special requests(Country of origin/type of wood/etc)? Open to options!
_________________________________
If you have any other questions - please just let me know and I will try to answer.
Thanks in advance for all of your replies. I am so very excited to get some good kitchenware for my new kitchen!