jamaster14
Well-Known Member
- Joined
- Sep 28, 2012
- Messages
- 212
- Reaction score
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So i cook a ton at home. I'm a minimalist in that i refuse to have anything in my kitchen that doesnt need to be there. if something else can do its job, i get rid of it... the flipside to that is that everything i have must be of high quality and function well....
I've had several knives the past 8 or so years sicne ive started cooking, but none have really been up to my expectations. I've had henckles pro S, twin, and twin cermax. all somewhat upsettting. i've had a few wusthoffs which also where not nearly up to the task. I just need something sharper, something i can rely on. So im hoping you guys could point me in the right direction....
What type of knife(s) do you think you want?
8" or 10" chef knife
Why is it being purchased? What, if anything, are you replacing?
currently using a 10" henckles twin cermax... its just not getting the job done for me.
What do you like and dislike about these qualities of your knives already?
Aesthetics- I do like the look of the cermax handle
Edge Quality/Retention-its decent, but far from what i hoped
Ease of Use-its light
Comfort-i like the balance and how it feels
What grip do you use?
no idea
What kind of cutting motion do you use?
slicing?
Where do you store them?
on a mounted wall magnet
Have you ever oiled a handle?
No
What kind of cutting board(s) do you use?
Wood only
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing
Honing rod
Have they ever been sharpened?
Yes
What is your budget?
i'd spend 600-1000 if it meant getting what i want and being blown away, but ideally more in the 300-500 range
What do you cook and how often?
I cook every day. its a passion. mostly mediterean cuisine
thansk for any help!!!
I've had several knives the past 8 or so years sicne ive started cooking, but none have really been up to my expectations. I've had henckles pro S, twin, and twin cermax. all somewhat upsettting. i've had a few wusthoffs which also where not nearly up to the task. I just need something sharper, something i can rely on. So im hoping you guys could point me in the right direction....
What type of knife(s) do you think you want?
8" or 10" chef knife
Why is it being purchased? What, if anything, are you replacing?
currently using a 10" henckles twin cermax... its just not getting the job done for me.
What do you like and dislike about these qualities of your knives already?
Aesthetics- I do like the look of the cermax handle
Edge Quality/Retention-its decent, but far from what i hoped
Ease of Use-its light
Comfort-i like the balance and how it feels
What grip do you use?
no idea
What kind of cutting motion do you use?
slicing?
Where do you store them?
on a mounted wall magnet
Have you ever oiled a handle?
No
What kind of cutting board(s) do you use?
Wood only
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing
Honing rod
Have they ever been sharpened?
Yes
What is your budget?
i'd spend 600-1000 if it meant getting what i want and being blown away, but ideally more in the 300-500 range
What do you cook and how often?
I cook every day. its a passion. mostly mediterean cuisine
thansk for any help!!!