RubbishCook
Well-Known Member
- Joined
- Mar 6, 2016
- Messages
- 124
- Reaction score
- 36
Hello all,
I am looking for my first chef's knife. I have a couple of smaller Shuns and Global knifes but I am getting tired of trying to cut meat with them. I need something bigger and safer. What do you guys recommend. I really like something handmade and high quality with a good fit and finish.
Thank you in advance!
LOCATION
USA
KNIFE TYPE
What type of knife are you interested in)?
Chefs knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I am comfortable with both
What length of knife (blade) are you interested in (in inches or millimeters)?
210-240mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$350 (would like to be under $300)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Cutting slicing trimming meat, chopping vegetables.
What knife, if any, are you replacing?
Dont have a proper chefs knife
Do you have a particular grip that you primarily use? (Please click on this*LINK*for the common types of grips.)
Hammer
What cutting motions do you primarily use? (Please click on this*LINK*for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Rocking, Draw, Push-cut
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
I would like a simple but attractive knife, something that I can sharpen (learn to sharpen myself). No Damascus type blades please.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Something well balanced with a good fit and finish. I think I prefer medium to light weight knife.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Very easy to use. I do not have much experience. Something that will be safe for a beginner
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
The more edge retention the better. I can have the knife professionally sharpened if necessary.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
I use wood and plastic cutting boards
Do you sharpen your own knives? (Yes or no.)
I do not but I would consider trying. There is a knife shop (Town Cutler) that teaches sharpening near my house
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
I am interested in learning
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I dont mind buying sharpening products
SPECIAL REQUESTS/COMMENTS
I was originally looking at Hattori FH and Blazen knives and then I started looking at carbon steel because they supposedly are the easiest to sharpen and have the best edge retention...which to me sounds like it may be worth the extra effort if I can more easily keep the knife sharp/safe.
I am looking for my first chef's knife. I have a couple of smaller Shuns and Global knifes but I am getting tired of trying to cut meat with them. I need something bigger and safer. What do you guys recommend. I really like something handmade and high quality with a good fit and finish.
Thank you in advance!
LOCATION
USA
KNIFE TYPE
What type of knife are you interested in)?
Chefs knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I am comfortable with both
What length of knife (blade) are you interested in (in inches or millimeters)?
210-240mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$350 (would like to be under $300)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Cutting slicing trimming meat, chopping vegetables.
What knife, if any, are you replacing?
Dont have a proper chefs knife
Do you have a particular grip that you primarily use? (Please click on this*LINK*for the common types of grips.)
Hammer
What cutting motions do you primarily use? (Please click on this*LINK*for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Rocking, Draw, Push-cut
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
I would like a simple but attractive knife, something that I can sharpen (learn to sharpen myself). No Damascus type blades please.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Something well balanced with a good fit and finish. I think I prefer medium to light weight knife.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Very easy to use. I do not have much experience. Something that will be safe for a beginner
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
The more edge retention the better. I can have the knife professionally sharpened if necessary.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
I use wood and plastic cutting boards
Do you sharpen your own knives? (Yes or no.)
I do not but I would consider trying. There is a knife shop (Town Cutler) that teaches sharpening near my house
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
I am interested in learning
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I dont mind buying sharpening products
SPECIAL REQUESTS/COMMENTS
I was originally looking at Hattori FH and Blazen knives and then I started looking at carbon steel because they supposedly are the easiest to sharpen and have the best edge retention...which to me sounds like it may be worth the extra effort if I can more easily keep the knife sharp/safe.