I'm a culinary student getting ready to graduate looking to upgrade my knife kit. I've gone through school with MAC and Victorinox, but knew from the second I walked into Epicurean Edge a couple years ago that they would be my starter knives. It's a 2nd career so I'm older than most and I take care of my stuff.
What type of knife(s) do you think you want?
270ish Guyto to start
Why is it being purchased? What, if anything, are you replacing?
Replacing A MAC 8" chef series, mainly because I need something larger.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Meh
Edge Quality/Retention- Seems to have held up fairly well
Ease of Use- Loved the thinness at the tip, a great change from German knives. Way too short at times though.
Comfort- Lack of a bolster, overall balance kinda bites.
What grip do you use? Pinch
What kind of cutting motion do you use? Depends on what I'm cutting?
Where do you store them? Knife bag
Have you ever oiled a handle? No, but I'm not opposed to doing so
What kind of cutting board(s) do you use? Cheap poly about 99% of the time
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Ceramic rod
Have they ever been sharpened? Nope, but I got a set of Norton stones as a birthday present that I'm going to start playing with soon.
What is your budget? $300 is
What do you cook and how often? Looking for something that I can use in a professional kitchen.
After a bit of research here and other places I think I've narrowed it down to three choices but would love to hear what you guys think.
1: Konosuke HD 270 WA Guyto
2: Gesshin Ginga 270 Stainless WA Guyto
3: DT AEB-L Stainless 10 3/4" Guyto This one is just a bit over the budget, but I think I'm willing to do it if there is going to be that big of a jump from knives in the under $300 category.
So basically I'm looking for a thin 270 wa guyto, that can hold up in a pro kitchen, probably stainless or semi-stainless, and I eventually want to sharpen it myself after lots of practice on my cheaper knives...
What type of knife(s) do you think you want?
270ish Guyto to start
Why is it being purchased? What, if anything, are you replacing?
Replacing A MAC 8" chef series, mainly because I need something larger.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Meh
Edge Quality/Retention- Seems to have held up fairly well
Ease of Use- Loved the thinness at the tip, a great change from German knives. Way too short at times though.
Comfort- Lack of a bolster, overall balance kinda bites.
What grip do you use? Pinch
What kind of cutting motion do you use? Depends on what I'm cutting?
Where do you store them? Knife bag
Have you ever oiled a handle? No, but I'm not opposed to doing so
What kind of cutting board(s) do you use? Cheap poly about 99% of the time
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Ceramic rod
Have they ever been sharpened? Nope, but I got a set of Norton stones as a birthday present that I'm going to start playing with soon.
What is your budget? $300 is
What do you cook and how often? Looking for something that I can use in a professional kitchen.
After a bit of research here and other places I think I've narrowed it down to three choices but would love to hear what you guys think.
1: Konosuke HD 270 WA Guyto
2: Gesshin Ginga 270 Stainless WA Guyto
3: DT AEB-L Stainless 10 3/4" Guyto This one is just a bit over the budget, but I think I'm willing to do it if there is going to be that big of a jump from knives in the under $300 category.
So basically I'm looking for a thin 270 wa guyto, that can hold up in a pro kitchen, probably stainless or semi-stainless, and I eventually want to sharpen it myself after lots of practice on my cheaper knives...