VanIsleSteve
Well-Known Member
- Joined
- Oct 4, 2012
- Messages
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So I need some advice, I am a novice at home cook that has been using some pos department store knives for as long as I have been cooking and have come to the conclusion that I will not settle any more. Time to upgrade. I will answer the questions that I know the answers to
What type of knife(s) do you think you want? Not sure
Why is it being purchased? What, if anything, are you replacing? Need to upgrade from a cheap henkle and even cheaper santoku
What do you like and dislike about these qualities of your knives already? Like the feel of the santoku, not sure why, just do
What grip do you use? No idea
Where do you store them? Drawer in plastic sleeve
Have you ever oiled a handle? No
What kind of cutting board(s) do you use? Plastic
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Pull through, but would like a stone
Have they ever been sharpened? yes
What is your budget? 150 stone included, if possible
What do you cook and how often? Little bit of everything, most nights
Please let it be known that I live in Canada and duties/taxes can be murder. Thanks in advance
What type of knife(s) do you think you want? Not sure
Why is it being purchased? What, if anything, are you replacing? Need to upgrade from a cheap henkle and even cheaper santoku
What do you like and dislike about these qualities of your knives already? Like the feel of the santoku, not sure why, just do
What grip do you use? No idea
Where do you store them? Drawer in plastic sleeve
Have you ever oiled a handle? No
What kind of cutting board(s) do you use? Plastic
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Pull through, but would like a stone
Have they ever been sharpened? yes
What is your budget? 150 stone included, if possible
What do you cook and how often? Little bit of everything, most nights
Please let it be known that I live in Canada and duties/taxes can be murder. Thanks in advance