Iíve been lurking here for the better part of 9 months now, but figured Iíd come out of hiding to get some advice before I finally purchase my first J-Knife. Iíd like a carbon or semi-carbon - Iíve been using some old carbon knives that Iíve scrounged from parents and garage sales, so Iím not too concerned about the extra care they require. Finally, Iím not too interested in the ďblingĒ but would appreciate good fit and finish.
What type of knife(s) do you think you want?
-Carbon or semi-stainless Gyuto, 210
Why is it being purchased? What, if anything, are you replacing?
-Upgrade from some Henckels International set I was given as a present several years ago and the couple of old carbon knives Iíve scrounged, including a german profile chef knife.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Poor fit and finish of the Henckels Intl, Come to really like the patina on the carbon
Edge Quality/Retention- So-so at best for the Henckels Intl, better in both categories for the carbon chef
Ease of Use- Well, the Henckels are obviously easier but I donít mind the carbon
Comfort- Both are OK, I've rounded the spine on the Henckels Intl which helped a lot
What grip do you use?
What kind of cutting motion do you use?
-Primarily push cut
Where do you store them?
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
-Edge grain board right now, wife agreed to purchasing a nice end-grain board that matches the kitchen once we move
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
-Right now, the kitchen knives get the pull through treatment primarily. Iíve played with the carbon chef on an old coarse stone that I use for pocket knives and hatchets.
Have they ever been sharpened?
-Professionally? No. By me? Yes, though Iím definitely still working on my technique!
What is your budget?
-175-225 for knife and a better stone or two
What do you cook and how often?
-Protien and veggies 6 nights a week
Special requests(Country of origin/type of wood/etc)?
-Nothing really comes to mind. Iíve used both western and wa handled knives and donít really have a major preference at this point. I guess if anything, I'd prefer to stay away from the common mass-market knives. You all have developed a fine sense of knife snobbery in me. If only I could afford half of it!
Iím considering the following (210 Gyuto):
-Misono Swedish Carbon (on sale at Korin right now)
-Sakai Yusuke White #2 (BluewayJapan)
For a stone, I figure Iíll pick up a King or Chosera or similar in 1000 or 1200 from the same place I purchase the knife. Later Iíll add a 6000. Iím very much open to suggestions though!
Thank you all in advance for your help!