Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.
Results 1 to 8 of 8

Thread: Taking the Plunge (another what to buy thread)

  1. #1

    Taking the Plunge (another what to buy thread)

    What type of knife(s) do you think you want?​

    I'm looking mostly for a chef's/gyuto, but I'm also interested in a smaller, petty-style knife.

    Why is it being purchased? What, if anything, are you replacing?

    I've been mulling over upgrading from the Forschner/Victorinox gift set (Chef's/Slicer/Paring) that I got last year for a while (I'll probably keep the 10" Chefs as a heavy-duty knife in case I need to smack anyone upside the head). I got the opportunity to use a friend's K-Sab chef's knife and almost snuck it home with me. I did some quick research and came close to buying a 10" Nogent but decided to take a breath and ask for some opinions.

    What grip do you use?


    What kind of cutting motion do you use?


    Where do you store them?

    Currently in a bag with some edge-protectors. A block doesn't really make sense to me without enough knives to make it worthwhile, and I'm lacking in wall-space to put anything up. I'm moving in a few months, though, and will most likely use a wooden magnetic strip there.

    Have you ever oiled a handle?

    No, but I haven't needed to either

    What kind of cutting board(s) do you use?

    Wood, though not end grain. Like the knife-storage question above, I'm resisting making a purchase like that until I have a better idea of the space I'll have in my future kitchen.

    For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?

    Generally a honing rod before every use and periodically during, and I've got an Apex that was handed down to me that I use every month or so.

    What is your budget?

    I'm thinking somewhere in the $100-$150 range per knife. I'm wary of buying "too much knife", but at the same time I know that an inferior tool can harm the growth of technique as much as a good tool can help it.

    What do you cook and how often?

    Generally a few times a week, though it's been less lately as my schedule has gotten busier. I tend to go through phases, but lately I've just been flipping through old cookbooks until something catches my fancy.

    Special requests(Country of origin/type of wood/etc)?

    As I said above, I came close to buying a few Nogents and letting that be that. I still probably will (I'm a sucker for anything with a history), but part of me recognizes that Japanese is probably the most sensible way to go. I'm open to anything though!

  2. #2
    Senior Member
    sachem allison's Avatar
    Join Date
    Aug 2011

    I haven't lived the life I wanted, just the lives I needed too at the time.

  3. #3
    Senior Member
    echerub's Avatar
    Join Date
    Mar 2011
    Toronto, Canada
    Welcome welcome!

    So, about $300 for a nice gyuto & petty/paring setup. Looks like you don't mind going with carbon steel, so that'll open up quite a few options. I'm a little out of the loop on new offerings on the market right now, but I think there are a lot of good choices for you. I'll leave it the folks who have more hands-on experience with the new entrants to the mix to give you detailed opinions and suggestions

  4. #4
    Senior Member
    Join Date
    Feb 2011
    San Diego, CA
    You could go with carbon or semi-stainless but I think it's more sensible to go with stainless. I would recommend Suisin Inox western, assuming you want a western handle. I really have a hard time recommending anything else over this knife. It just cuts great, takes a beating and looks good, too. Runners up are CarboNEXT and possibly Togiharu. If you are interested in wa handles, the options grow quite a bit but pretty much anything we talk about here is going to be a major upgrade from Forschners.

  5. #5
    The more I think about it, the more I'm leaning towards a wa-handled stainless. At some point down the road, I'll probably add a carbon Sab of some sort to my set, but I think I'd rather get more comfortable with a better knife before jumping in on carbon as well (baby-steps, right?).

  6. #6

    Join Date
    Mar 2011
    The incredibly sophisticated Boise, ID <g>

  7. #7
    Senior Member WiscoNole's Avatar
    Join Date
    Aug 2011
    Check out the Gesshin Uraku line at Japanese Knife Imports.

  8. #8
    Senior Member chinacats's Avatar
    Join Date
    Mar 2012
    On the (frozen) water Maine

    once in a while you get shown the light, in the strangest of places if you look at it right

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts