I am a hobby chef, so I only cook at home. As I am sick of working with cheap knives of mediocre quality, I recently purchased two knifes that have a better quality/price ratio: A 24 cm Tojiro DP Gyuto (F-809) & a 12 cm Tojiro DP Petty Knife (F-801). I am very very satisfied with them, so I am looking to buy some more Torijo knifes from this collection.
At the moment the Gyuto is used for nearly everything: Cutting vegetables & meat (I don't eat fish that often). The petty knife is mostly used for cutting garlic, small onions or sometimes to trim some fat from a steak.
I am looking for some good additions to these two knifes, although I don't really know what to buy. Just a few days ago I noticed that I really don't have a knife that is good for removing the stem from tomatoes, so maybe I should get a 7 cm Peeling Knife (F-799) for that?
Also removing the seed of an Avocado is tough as I am afraid the blade will chip if I hack into the seed. That leaves me thinking that I need something more robust - Nakiri, Santoku, Deba?
Plus can anyone recommend a knife for dividing a chicken? I mean not cutting through bones, but getting the single parts & filleting?
And I have another question: At the moment I don't have anything to sharpen the knifes. Often you read that you should use a sharpening steel also with Japanese knifes, but the product information that came with it says not to use one. What should I do?
I also hesitate to buy a wet stone for sharpening. I know this needs to be done, but I am really afraid to ruin the knifes. I know there are tools to help you to keep the right angel, but I don't know - should I just try it?
I would really appreciate any replies as I am a newbie when it comes to good knifes and as you can see, many things leave the puzzled.
Cheers & Merry Christmas!