Hi all, as you may know from the title I'm looking forward purchasing my very first kitchen chef knife.
A little about me, I'm not a professional, I don't cook for a living but I do cook for myself. Lately, I've been interested in cooking more and more, I do get excited buying kitchen appliances and makes me want to spend more time in the kitchen. The dishes I cook are usually for family, involving a lot of stir-fry that has vegetables and meat. Believe me, for all these time I've been using a blunt knife and it's incredibly hard cutting tomato with it and it's not even a proper knife. (I don't even know the technical term but the grip and the blade are the same height).
And so I've decided to buy myself all around kitchen knife (mostly for vegetables + meat, with no bone), I've been doing research as well reading from various sites like:
Information about Steels
Knife Blade Materials
Chemical Element Effects On The Steel
Knife Cladding Types
After skimming through these, it just confused me even more. Because now I don't know which type of element, material or cladding type I should be buying.
also some cladding types are preferred over others because it pushes the sliced meat, so chisel grind bevel blade caught my attention.
Demonstration:
[video=youtube;cESlGT85xHY]https://www.youtube.com/watch?v=cESlGT85xHY&t=209[/video]
I have budget around $200~ Initially, was looking at a chef knife 'Shun Classic 8'' - Chef - DM0706'
Appreciate any information that would enlighten me, please post your opinion. Looking forward to it, thanks.
A little about me, I'm not a professional, I don't cook for a living but I do cook for myself. Lately, I've been interested in cooking more and more, I do get excited buying kitchen appliances and makes me want to spend more time in the kitchen. The dishes I cook are usually for family, involving a lot of stir-fry that has vegetables and meat. Believe me, for all these time I've been using a blunt knife and it's incredibly hard cutting tomato with it and it's not even a proper knife. (I don't even know the technical term but the grip and the blade are the same height).
And so I've decided to buy myself all around kitchen knife (mostly for vegetables + meat, with no bone), I've been doing research as well reading from various sites like:
Information about Steels
Knife Blade Materials
Chemical Element Effects On The Steel
Knife Cladding Types
After skimming through these, it just confused me even more. Because now I don't know which type of element, material or cladding type I should be buying.
also some cladding types are preferred over others because it pushes the sliced meat, so chisel grind bevel blade caught my attention.
Demonstration:
[video=youtube;cESlGT85xHY]https://www.youtube.com/watch?v=cESlGT85xHY&t=209[/video]
I have budget around $200~ Initially, was looking at a chef knife 'Shun Classic 8'' - Chef - DM0706'
Appreciate any information that would enlighten me, please post your opinion. Looking forward to it, thanks.