+1I'd like to mention also you may want to ditch the bamboo. Not good for your knife's edge. You'll want an end grain cutting board. Take a look at David TheBoardSmith boards.
I listened to people from the other site when I first bought knives. I got bad advice because I followed the wrong people. I didn't pay attention to the details, e.g., specific cutting characteristics that I was looking for versus general comments about performance, how sharp a knife can get. All knives can get sharp, even very sharp. But a sharp knife does not equal a great cutting knife.
It's important to listen to advice from the right, knowledgeable people, not just anyone. Listen to people who have used lots of different knives and pay attention to what they write so you know what kind of knives they like, what they look for in a good knife, and what specific cutting characteristics are good about a knife. Because the knife that one person loves may not be something that you'll like.
No.
Theory put up some good suggestions. You should call Jon at the store those links go to. They sell everything you need, and he is very helpful over the phone. Except the bread knife which is one of my favorites. Tojiro ITK bread knife. I just bought another one and had it mailed to a friend in Hawaii who is building a custom ukulele for me. I already own one of the bread knives. Hope you at least get a 240mm length on your gyuto. I greatly prefer the wa handle. I have a 270mm Gyuto I use for almost everything.
For sure going for at least a 240mm, not sure if a 270mm is too much for a first timer. This is what I'm looking at getting one at a time, I like that wa handle, I like the stainless blade, not sure about going the white route.
1. http://www.japaneseknifeimports.com.../gesshin-ginga-240mm-stainless-wa-gyuto.html#
2. http://www.cutleryandmore.com/tojiro/itk-bread-knife-p124765 (when I get this I am totally making a video as a thanks for showing me this!)
3. http://www.japaneseknifeimports.com...e/gesshin-ginga-150mm-stainless-wa-petty.html
4. http://www.japaneseknifeimports.com...esshin-ginga-270mm-stainless-wa-sujihiki.html
5. I have a $10 metal handle Chinese cleaver I got off Amazon, I think its okay for now... thoughts?
Next, boards? What do you all recommend?
Sharpening tools/ maintenance? Or should I just plan on sending them out since I don't have a clue.
Storage? I live in an Apt, I have this, is it bad? I can't mount a magnet strip on the wall. http://www.bedbathandbeyond.com/product.asp?SKU=13749337
Anything else you want to think I should add to my list?
Here we go again....
i dont know why the link is ** out but it is "chef knives to go"
NNNOOOOOOOOOOOO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Guess why it's ***** out!
Cause it ******* sucks!
And his experts ******* suck too!
Reason I ask is if you are just cutting Maki you don't want a yanagiba. A sujihiki may be more versatile for you. For a beginner sharpening a yanagiba may prove a challenge as well.
You've got about $800 there, I would say to use up to $250 on a gyuto like this:
http://www.japaneseknifeimports.com/kitchen-knives-by-type/gyuto/gesshin-kagero-240mm-powdered-steel-gyuto.html
or :
http://www.japaneseknifeimports.com/kitchen-knives-by-type/gyuto/gesshin-ginga-240mm-stainless-wa-gyuto.html
You can go under $200 on a suji like this:
http://www.japaneseknifeimports.com/kitchen-knives-by-type/sujihiki/suisin-inox-western-270mm-sujihiki.html
or perhaps something a little nicer for a bit more like:
http://www.japaneseknifeimports.com/kitchen-knives-by-type/sujihiki/gesshin-ginga-270mm-stainless-wa-sujihiki.html
about $110-150 on a petty like this one:
http://www.japaneseknifeimports.com/kitchen-knives-by-type/petty-knife/gesshin-uraku-150mm-stainless-wa-petty.html
or:
http://www.japaneseknifeimports.com/kitchen-knives-by-type/petty-knife/gesshin-ginga-150mm-stainless-wa-petty.html
and maybe like $80 on a pairing knife like this:
http://www.japaneseknifeimports.com/kitchen-knives-by-type/petty-knife/suisin-inox-western-80mm-paring-knife.html
That leaves a good bit left over for a few stones too.
Alsol how great is that bread knife? Is it, this great?
[video=youtube_share;dvNs4zB6zXg]http://youtu.be/dvNs4zB6zXg[/video]
I love that knife!!
SICK BAG...love it. I was reading more this morning and looks like a lot of people like the 270mm, what about the petty, 120 or 150?
Sooooo, anyways- the OP was looking for a knife not a re-re-dredging of all too recent ancient history methinks...
Yep, my bad--sorry to OP for going off topic. I blame the alcohol--and the subject.
Cheers!
Yep, my bad--sorry to OP for going off topic. I blame the alcohol--and the subject.
Cheers!
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