Quantcast
New knife
Page 1 of 2 12 LastLast
Results 1 to 10 of 19

Thread: New knife

  1. #1

    Join Date
    Dec 2012
    Location
    Melbourne, Australia
    Posts
    24

    New knife

    Hey guys i'm looking for a new knife. I've always had a fascination with knives but never had the money to really go out and get a good a proper one. I'm sick of using bad knives. I will fill out the questionnaire and hopefully you guys can direct me in the right direction.

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

    -240 or 270mm Gyuto

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

    -Want a good knife to use in the kitchen, just want to replace the current knife (not sure what it is)

    What do you like and dislike about these qualities of your knives already?
    Aesthetics-
    Edge Quality/Retention- Not good
    Ease of Use- dislike not easy to use
    Comfort- Not very good balance

    What grip do you use?

    -Don't know if it has a particular name? i'm holding the top of the blade, if that makes sense?

    What kind of cutting motion do you use?

    -forward and downward pushing motion, really smooth not slamming the knife down.

    Where do you store them?

    -in draw in a padded box

    Have you ever oiled a handle?

    -never had a need too

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

    -kiri wood cutting boards

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

    -honing rod, Willing to send knifes of to be sharpened.

    Have they ever been sharpened?

    -no

    What is your budget?

    350-500$$

    What do you cook and how often?

    -I cook alot of chicken breast, salmon and fish. Plus a large amount of veggie. I cook every night and i cook for the next day. Each night i'm making 4 meals (dinner and 3 for the next day)

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

    -I like the Japanese style of knife and i prefer the darker colored woods

    I want a knife that performs well and holds a great edge. If it isn't the prettiest thing out there i wont mind for now (need the money)
    Willing to send the knifes to get sharpened and if anyone knows of someone good in Melbourne Victoria let me know!

    Thanks

  2. #2

    Join Date
    Dec 2012
    Location
    Melbourne, Australia
    Posts
    24
    Also wouldn't mind a petty

  3. #3
    Senior Member
    Join Date
    Jul 2012
    Location
    Cairns. Australia.
    Posts
    410
    Hi Blummy,chefs Armoury just opened a store in Melbourne.They do sharpening by hand and they offer classes on sharpening.Dont know what they are like from personal experience.You could also checkout some knife options in the shop. http://www.chefsarmoury.com/.

  4. #4
    Welcome! I would suggest also having a look around at Japanese Chefs Knives as they have the best deal for international shipping ($7 flat rate). With your budget you can find a great knife, but you may have to provide a little more info before you can get the best advice.

    Stainless or carbon, wa or western handle, some idea of profile?

    Cheers!
    one man gathers what another man spills...

  5. #5
    Blummy, you also mentioned something about your current knife not being easy to use. What is it about it that makes it so?
    Len

  6. #6
    Senior Member
    sachem allison's Avatar
    Join Date
    Aug 2011
    Location
    nyc
    Posts
    3,969
    welcome!
    I haven't lived the life I wanted, just the lives I needed too at the time.

  7. #7

    Join Date
    Dec 2012
    Location
    Melbourne, Australia
    Posts
    24
    echerub

    Blummy, you also mentioned something about your current knife not being easy to use. What is it about it that makes it so?
    It's just not a good quality knife. Main think is it's to small for my liking. Not being the sharpest probably doesn't help. Balance isn't great lots of things


    chinacats

    Welcome! I would suggest also having a look around at Japanese Chefs Knives as they have the best deal for international shipping ($7 flat rate). With your budget you can find a great knife, but you may have to provide a little more info before you can get the best advice.

    Stainless or carbon, wa or western handle, some idea of profile?
    Um at the moment i'm pretty easy with both, I can't say i have a preference as of yet. What would be recommend for a 'beginner'
    I like the look of the Wa handle
    Profile by this Do you mean like 50/50 bevel? Or is there more to the word profile that you would like to know?


    scotchef38

    Hi Blummy,chefs Armoury just opened a store in Melbourne.They do sharpening by hand and they offer classes on sharpening.Dont know what they are like from personal experience.You could also checkout some knife options in the shop. http://www.chefsarmoury.com/.
    Thanks for the info i will check it out!

  8. #8
    Senior Member
    Join Date
    Jul 2012
    Location
    Cairns. Australia.
    Posts
    410
    Quote Originally Posted by chinacats View Post
    Welcome! I would suggest also having a look around at Japanese Chefs Knives as they have the best deal for international shipping ($7 flat rate). With your budget you can find a great knife, but you may have to provide a little more info before you can get the best advice.

    Stainless or carbon, wa or western handle, some idea of profile?

    Cheers!
    Hi Blummy,I also agree with Chinacat,longest it has taken me to get a knife from JCK is 3 days and his prices are good.

  9. #9
    Quote Originally Posted by blummy View Post
    Um at the moment i'm pretty easy with both, I can't say i have a preference as of yet. What would be recommend for a 'beginner'
    I like the look of the Wa handle
    Profile by this Do you mean like 50/50 bevel? Or is there more to the word profile that you would like to know?
    Stainless will require slightly less upkeep...carbon needs to be wiped and dried to avoid rusting; that being said, you shouldn't put any good knives in a dishwasher. Wa handle knives are very comfortable to me, but that is a personal thing and some prefer western handles. As to the profile, I am referring more to the shape of the blade--some knives (think German like Henckels or Wusthoff) can have more of a belly while others (in the style of the French--Sabatier) tend to be slightly flatter. If you like to 'rock' the knife you will want more of a curve, but this is really about your cutting style.
    one man gathers what another man spills...

  10. #10

    Join Date
    Dec 2012
    Location
    Melbourne, Australia
    Posts
    24
    Thanks for all the welcomes!

    Stainless will require slightly less upkeep...carbon needs to be wiped and dried to avoid rusting; that being said, you shouldn't put any good knives in a dishwasher. Wa handle knives are very comfortable to me, but that is a personal thing and some prefer western handles. As to the profile, I am referring more to the shape of the blade--some knives (think German like Henckels or Wusthoff) can have more of a belly while others (in the style of the French--Sabatier) tend to be slightly flatter. If you like to 'rock' the knife you will want more of a curve, but this is really about your cutting style.
    Yea i knew that about the stainless, the upkeep is not a problem and i would never put a knife in the dishwasher. I guess my cutting style is to let the knife do the work and the tip usually remains on the board just a fluent motion. I guess you could say a rocking motion.

    Thanks for all the replies

Posting Permissions

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