Hello y'all. I've just come on board though I've been checking in to read from a while back. Great Forum, I've already learned so much from the wealth of experience and the generous spirit of sharing here. Thank you! Well, I'm from Melbourne, Down Under, been an enthusiastic cook for about 50 years, I enjoy using knives and my cutting skills are I'd say above average though no way even near the wizards I have seen on youtube. I don't own any Japanese carbon steel knife, my assortment includes German stainless steel (Wustof, Felix Solingen) and a clutch of Globals. I've used stones regularly from 15 years ago but my technique is basic at best, all taught by Dr Google. The first knife I've "sharpened" was a butter knife (yes, you read that right!), a stainless straight blade with a rounded tip and a pale yellow handle, Sheffield I think. Do excuse this, I was a kid and it was in the 50s. To use the terminology I recall that the edge retention was a bit less than impressive! I'm about to embark on my 66th solar orbit in a few days and I thought I'd give myself a birthday present of a Japanese CS gyuto. I've been edging compulsively towards this jumping off point and I think I'll take the leap. Looking at the prices of what I'm lusting for I'm aware this might well be my personal fiscal cliff that I'm about to jump off!
Anyway, I've searched and read old threads to avoid boring repetitions and to save everyone's time but I'd really appreciate it if I could get some help on a few issues that I don't understand or am confused about.
Kasumi/Kitaeji:
I have plain aesthetics and some of the kitaeji designs seem too florid for me. However, I've read that kitaeji is actually in the construction of the blade which makes it more resistant to bending compared to the plain kasumi finish and is therefore a 'stronger' blade. Can someone explain this? And, in real life applications with a gyuto does this really matter? Isn't the gyuto a strong enough blade anyway? Also, won't the patina that will eventually (and hopefully) build up negate any attractive quality in the kitaeji finish?
210/240 mm gyuto:
I cook vegetarian and seafood only, no meats. The chef knife I've been using for years is a ridiculously short 160mm. I'm well aware of its constraints and have been rather impatient with it for a long time. So I thought I'd go longer. From what I've read here 240mm seems to be the clear favourite. I've cut out cardboard templates for both 210 and 240 and handled it this way and that but ended up even more confused. Sometimes I thought the 210 would be more comfortable, the 240 being a bit unwieldy for my purpose; other times I thought perhaps this is because I've been suffering my present 160 and I should just re-train my cutting habits. I know this issue is like asking how long is a piece of string but may I ask to hear some subjective views from all you chefs, cooks and afficionados please?
Future posts won't be so long and meandering. Promise!
Anyway, I've searched and read old threads to avoid boring repetitions and to save everyone's time but I'd really appreciate it if I could get some help on a few issues that I don't understand or am confused about.
Kasumi/Kitaeji:
I have plain aesthetics and some of the kitaeji designs seem too florid for me. However, I've read that kitaeji is actually in the construction of the blade which makes it more resistant to bending compared to the plain kasumi finish and is therefore a 'stronger' blade. Can someone explain this? And, in real life applications with a gyuto does this really matter? Isn't the gyuto a strong enough blade anyway? Also, won't the patina that will eventually (and hopefully) build up negate any attractive quality in the kitaeji finish?
210/240 mm gyuto:
I cook vegetarian and seafood only, no meats. The chef knife I've been using for years is a ridiculously short 160mm. I'm well aware of its constraints and have been rather impatient with it for a long time. So I thought I'd go longer. From what I've read here 240mm seems to be the clear favourite. I've cut out cardboard templates for both 210 and 240 and handled it this way and that but ended up even more confused. Sometimes I thought the 210 would be more comfortable, the 240 being a bit unwieldy for my purpose; other times I thought perhaps this is because I've been suffering my present 160 and I should just re-train my cutting habits. I know this issue is like asking how long is a piece of string but may I ask to hear some subjective views from all you chefs, cooks and afficionados please?
Future posts won't be so long and meandering. Promise!