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Thread: What knife to buy?

  1. #1

    Question What knife to buy?

    Greetings I am a bowel with no water when it comes to kitchen knives maintenance and purchasing knowledge, and probably can learn more on how to use them.
    I have only a basic set of knives from a grocery shop and they don't "just slice".


    What type of knife(s) do you think you want?
    A knife for slicing all sorts of vegetables and a knife for meat although I must admit I barely cut meat (it already comes in stakes or chunks or it's "hand moldable")

    Why is it being purchased? What, if anything, are you replacing?
    I would like to take more pleasure, precision, fine cuts and speed when preparing food. Must also learn how to make the knives sharpness last. Of course I don't put them on dish washer but other then that I know no other tips.

    What do you like and dislike about these qualities of your knives already?

    This is not really of my knives but what I would like it to be

    Aesthetics- if customizable carvings that would be awesome! other then that plain simple pretty would be fine as long as it gets the job done
    Edge Quality/Retention- I want a knife that stops if the blade should ever come towards my fingers :P hehe I don't know what kind of edges and qualities are there
    Ease of Use- no idea how I can describe this
    Comfort- hmm, how to describe... the grip should not be too thick but I wouldn't know what "thick enough" for good grip would be... better consider this blank for now...

    What grip do you use?
    If it's the material of the grip I would like to have metal because I feel that wood and rubber have less durability... then again I never used a metal grip one... is it harder to keep control/precision?
    if grip would be the position of my hand then it's a closed fist with the thumb on the side.

    What kind of cutting motion do you use?
    Mostly top-down really :P but with a swing so that my hand moves away from me as the knife goes down.

    Where do you store them?
    Where you, the ones answering, will tell me to. Fridge? Basement? Fireplace? Balcony? Under the pillow?

    Have you ever oiled a handle?
    No... wouldn't that make it kind of slipperish and endanger the good health of nearby fingers?

    What kind of cutting board(s) do you use?
    Well currently wood but I am not too sure I am washing it properly and I get paranoid wondering how many armies of bateria live in there (I always cut meat on a plastic one though...). Guidance welcome!
    I would probably need to by a cutting board as well actually so any tips welcome!

    For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
    Currently nothing... I would however use whatever needed to keep it sharp and perfect.

    Have they ever been sharpened?
    No. These don't deserve it. Bad knives... bad baaaad knives.

    What is your budget?
    Well I would say up to 200€ or so for the knife. But if there is something that is a must have that costs 250€ I wouldn't say no.
    For a cutting board have no clue how far they can go.

    What do you cook and how often?
    Pretty much every vegetable... cause my girlfriend's vegan, so I don't prepare many meat dishes.
    No fish (though I love it :P I'm actually Portuguese so ^^ but here in Denmark is hard to get fresh fish like the Portuguese as far as I know... Danish are more into smoked herring and salmon).
    I cook decent full meals around once every three days ... but that's not as often as I would like, which would be at least once a day (for lunch I just eat rye bread open sandwich aka sm°rrebr°d).
    Getting a decent knife(s) and cutting board should be a motivation to cook more! But when I cook... it's a king size dish with multiple parts xD not neuvelle cuisine though, more things like "wok mixes",
    grilled vegetables and eventual meat, boiled vegetables, vegetables filled with some preparation and then going to the oven, etc.


    Special requests(Country of origin/type of wood/etc)?
    No special requests no... custom carvings again would be a cool cherry on the top


    Look much forward for your replies! And thanks in advance
    Last edited by morunas; 06-16-2012 at 11:49 AM. Reason: Bold/Italic for better reading

  2. #2

  3. #3
    That was a fast reply well those have wood handles... do you know similar knives with metal handles?

    And is there any kind of cutting board I should be using (I have a approx. 1.5 cm thick big old wood board) and tiny plastic one.
    -- nonsense is the essence of existence --

  4. #4
    Senior Member/ Internet Hooligan
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    That handle is Pakkawood, which is a "resin impregnated hardwood" that is basically stable, sanitary, durable, and moisture resistant. Strictly buying "metal handles" will greatly reduce your options... and metal handles aren't very comfy either.

  5. #5
    I think it's pakkawood...which is not really wood...but is really more of a composite material

  6. #6
    Senior Member
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    Quote Originally Posted by morunas View Post
    That was a fast reply well those have wood handles... do you know similar knives with metal handles?

    And is there any kind of cutting board I should be using (I have a approx. 1.5 cm thick big old wood board) and tiny plastic one.
    Metal handles get very slippery when they get oily. The only knives I can think of with metal handles are the tojiro pro, wusthof culinar and globals. Pakkawood and other resin treated handles are extremely durable and act pretty much like plastic.

    +1 to the akifusa and I would also suggest the JCK carbonext.

  7. #7
    Senior Member Johnny.B.Good's Avatar
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    Quote Originally Posted by morunas View Post
    And is there any kind of cutting board I should be using (I have a approx. 1.5 cm thick big old wood board) and tiny plastic one.
    Here is a thread worth reading on the subject: http://www.kitchenknifeforums.com/sh...Cutting-Boards

    And you might check out the FAQ on this site (the owner is a vendor here and makes incredible boards): http://www.theboardsmith.com/purchase.htm

    Welcome to the forum!

  8. #8
    I forgot to mention that I also prefer a blade width of around 4cm and I can see both akifusa and JCK Carbonext have some offers of those that look really nice

    So thank you all and if there is more info it is also most welcome.

    I understand the handle issue and I think I will be fine with this type of handles.

    I will take my time now to compile the info and when I make a decision I will let you know!

    Thanks again
    -- nonsense is the essence of existence --

  9. #9
    Senior Member Crothcipt's Avatar
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    Welcome Morunas. Sounds like you have a few good choices already.

  10. #10
    A friend of mine mentioned http://www.santoku.dk

    Any impressions? How do these compare to the Akifusa?
    -- nonsense is the essence of existence --

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