Hi Guys, time for some help in spending money haha!! I've filled out the answers and look forward to your recommendations! Lengthwise, I am still trying to make up my mind between a 300mm or a 270mm.. This is going to be my first dedicated slicer, will be looking to get another in the not too distant future (read "Marko"). BTW, I wouldn't mind getting a second hand one if something good comes up
What type of knife(s) do you think you want?
Sujihiki or Yanagiba
Why is it being purchased? What, if anything, are you replacing?
Not replacing but just adding to the kit, been doing alot more fish and meat prep, need the length mostly.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Not an important point for me, I'm more functionality over form kinda guy.
Edge Quality/Retention- Hiro AS was great, Gesshin Ginga was not as good but much easier to sharpen. Would prefer something in between? If I had to choose, It'll be ease of sharpening.
What grip do you use?
Pinch, Finger-point, sometimes hammer
What kind of cutting motion do you use?
Anything that gets the job done. Push-cutting most of the time, rock chop for herbs.
Where do you store them?
Saya or sheath and in my tool bag.
Have you ever oiled a handle?
No, but I have oiled my chopping board and a saya
What kind of cutting board(s) do you use?
Poly at work, generic wooden board (from asian market) at home.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Stones, if really in a pinch then an IKEA ceramic rod lol.
Have they ever been sharpened?
YES
What is your budget?
Below AUD250 with shipping.
What do you cook and how often?
I'm on larder/grill, sometimes butcher. Cook at least 6 days a week lol.
What type of knife(s) do you think you want?
Sujihiki or Yanagiba
Why is it being purchased? What, if anything, are you replacing?
Not replacing but just adding to the kit, been doing alot more fish and meat prep, need the length mostly.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Not an important point for me, I'm more functionality over form kinda guy.
Edge Quality/Retention- Hiro AS was great, Gesshin Ginga was not as good but much easier to sharpen. Would prefer something in between? If I had to choose, It'll be ease of sharpening.
What grip do you use?
Pinch, Finger-point, sometimes hammer
What kind of cutting motion do you use?
Anything that gets the job done. Push-cutting most of the time, rock chop for herbs.
Where do you store them?
Saya or sheath and in my tool bag.
Have you ever oiled a handle?
No, but I have oiled my chopping board and a saya
What kind of cutting board(s) do you use?
Poly at work, generic wooden board (from asian market) at home.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Stones, if really in a pinch then an IKEA ceramic rod lol.
Have they ever been sharpened?
YES
What is your budget?
Below AUD250 with shipping.
What do you cook and how often?
I'm on larder/grill, sometimes butcher. Cook at least 6 days a week lol.