KingSpeedy
New Member
- Joined
- Nov 26, 2012
- Messages
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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?
Pinch
What kind of cutting motion do you use?
Push-cut
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!
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?
Pinch
What kind of cutting motion do you use?
Push-cut
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!
