Hi everyone, name's Tim. I call upstate NY home. I worked as a line cook for 5 years, but life got too busy to continue that, so cooking is a hobby now.
What type of knife(s) do you think you want? I think I want a 240 Gyuto and a 150 Petty. Maybe a good cheap parer too, but the other two are priorities.
Why is it being purchased? What, if anything, are you replacing? I'm replacing an old 8in german style chef's knife and a chicago cutlery santoku that I'm getting really sick of.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Aesthetically nothing in particular bothers me
Edge Quality/Retention- I prefer the santoku cause it's thinner and lighter
Ease of Use- Depends on the situation. The santoku is shorter and lighter and the chef's knife is longer. Sometimes the santoku is just too freaking short...
Comfort- santoku feels way more comfortable to hold cause of weight
What grip do you use? pinch
What kind of cutting motion do you use? push and rocking
Where do you store them? santoku usually stays out with the board. The chef's knife actually came with a plastic sheath and i keep it sheathed in the drawer.
Have you ever oiled a handle? Nope, but i have mineral oil lying around usually so why not.
What kind of cutting board(s) do you use? Currently a plastic one, but I'm planning on purchasing a much larger wooden one along with the new knives.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Currently just a honing rod, which is doing just about jack now, so basically nothing.
Have they ever been sharpened? I finally have some time in my life to start learning some basic sharpening, so would appreciate some recommendations on a starter's kit to go with the knives. Will practice on my old knives first obviously...
What is your budget? I'm looking to be around 400-500 on the knives alone, but if a compelling case could be made, I might be willing to go higher. Do keep in mind that these would be my first Japanese knives, so my appreciation has yet to be developed. I'll be willing to pay whatever is necessary for a proper sharpening setup.
What do you cook and how often? I cook everything and everyday. I do break down my own chicken and work with whole fish, but I figure the petty would be adequate for that. Let me know if I'm mistaken. I rarely do anything that requires me to butcher through any serious bones. Big bunches of leafy greens is the primary reason I want a longer knife than what I have now. I make a lot of fruit salads and generally peel my apples and pears by hand. I feel like the petty would be a bit awkward for that, hence why I'm also kind of looking for a cheap paring knife.
Special requests(Country of origin/type of wood/etc)? My significant other's only input in this so far is that she would prefer wa handles and she would prefer that the handles weren't black . Honestly, feel free to recommend anything. O and she doesn't really like damascus. But i like damascus so I might overrule her on that too