My name is Lucas, and I always wanted to learn to cook good. Not "Professional" good or "Chef" good, but "home" good, meaning I'd like to prepare some nice meal from time to time on my own. Anyways I always were busy, or had some other things to attend to or were interested in. I've finaly decided to find some time on regular basis and try and follow this thought of mine I had a long time ago.
Anyways, I'm a person that tries to be pretty meticulous in every thing I do in my spare time with passion, and I always try to learn from the people with more expierience, and thank God for internet that helps with that.
Ok, going to business. If something is expensive, I'm usually ok with that purchase, as long as I can afford it, and it's not something that is way out of my price range, AND as long as I can use it for a long, long time. I preffer to spend more once, than spend less, but then spend multiple amount of that in consecutive time frames.
From what I've read, I figured that for my type of cooking, and for my level of cooking, this set should be more than enough for me for a long time:
a) Chef's knife
b) Paring knife
c) a tool to use before each "session" of using the knife
d) a tool to sharpen the knife from time to time
e) Butcher's knife
f) Bread's knife (if bought smart, if can also be used apparently to cutting something that needs a bit rough edge on the knife, like some very soft tomatoes, or some roasted meat in the oven to slice it)
I can delay with Butcher's knife and Bread's knife I guess for some time, so I can buy those 2 later on.
So the first 4 elements are neceseary for start (Correct me if I'm wrong). I've often heard that it's a lot better to buy 2, 3 quality knives, than to buy a set of 20 crappy knives. It makes a lot of sense.
Anyways, for the chef's knife, I first thought of Wusthof, but then I started to read more, and the more I've read, the more I've became convinced the japanese knives are worthy to spend that extra buck, especialy since apparently the wusthof knives are not as good for their price range as they appear to be(not sure it's true though, so don't hold me to it).
So to Chef's knife. This is the site to go to apperently:
I like these 2:
Hattori FH Gyuto 240mm
Misono UX10 Gyuto 240mm
However the 2nd one costs almost 100$ more, which I think is too much for me. Probably 9/10 people would already say I'm crazy enough to spend so much money on the knives when I'm not advanced user, and if I went for the second one, I would probably be considered crazy in 10 out of 10 cases :P
Now the paring knife. Here I have to be honest did not spend as much time, so if some of you would have some nice suggestions for not as expensive, but quality paring knife, that would go with the quality of Chef's knife I would appriciate that much.
Last but not least, the maintance equipment. Here I might stir some controversy :P, as I'm thinking of buying a rods for that. I'm thinking of doing that for start, not in the long term. I've read enough that stones are best sharpening tools, but again, if I can achieve a nice result with the Rod vs a better, but not overwhelmly better(that I would notice) result with the stone, I think I can live with the option a) for some time.
Anyways, the first tool to use it before every use of the knife, is something that I also would appriciate some recomendation. I know it has to be a "honing" rod, and I also know it can't be too hard.
As for the second set, for sharpening, I would like to ask you what you think of this set:
a) Diamond steel for first strokes (DMT Diamond rod at 600 mesh)
b) Ceramic (white ceramic rod) to finish off the sharpening
Please remember I'm not as expierienced as you, so if I said something moronic in this post, do not feel offended