GriffinChef
Member
- Joined
- May 8, 2013
- Messages
- 19
- Reaction score
- 0
What type of knife(s) do you think you want?
I'm looking to buy several knives to expand and/or replace some knives in my kit. I'm leaning toward Masamoto (KS and KK series) as the company seems to find a nice balance between affordability and quality. Also quite happy to take on the extra "loving" required for carbon steel.
In particular I was looking at
a 240mm Gyuto for general use (herbs, large dice and other misc jobs)
a 270mm Sujihiki or Yanagiba for meat/fish slicing (raw, cured and cooked) suitable for cutting cured meats <1mm
a ???mm (Kama?)Usuba for detailed cuts, brunoise, julienne or any slicing usually done with a mandoline
a 120mm-ish Petty for trimming meats, boning out chickens/fish etc and various paring type jobs.
Why is it being purchased? What, if anything, are you replacing?
Will be replacing an Icel 240mm Chefs knife, a Victorinox boning knife, a Mundial 240mm slicer and a Victorinox 200mm Chefs knife, Icel Chinese Cooks knife, Victorinox Santoku.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Not really much of a consideration
Edge Quality/Retention- except for the Mundial all knives do not really get or maintain much of an edge
Ease of Use- Blades do not maintain a very sharp edge and I am constantly required to "touch up" with a diamond steel during the course of a shift.
Comfort- Due to long time use all of these knives aren't uncomfortable.
What grip do you use?
Primarily Pinch.
What kind of cutting motion do you use?
Depending on job to be done I pretty much use every motion.
Where do you store them?
In a Knife Case.
Have you ever oiled a handle?
Not yet.
What kind of cutting board(s) do you use?
Wood at home, Microban Plastic at work
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
I have been using a diamond steel between sharpening on an oilstone, but i'm looking to change.
Have they ever been sharpened?
Every two-ish weeks
What is your budget?
Less than $1500, preferably closer to $1200
What do you cook and how often?
I cook everyday at home or work, using a whole range of cuisines and ingredients.
Special requests(Country of origin/type of wood/etc)?
Preferably Japanese, nothing too flashy.
Thanks for any help that anyone might give, I have been changing my mind on these for the last couple of weeks and it's driving me crazy. I really need a set of knives that will last me a very long time, be completely trustworthy, and stay razor sharp. I will also be getting a couple of waterstones to replace my current stone I was thinking of the #1000/#4000 combo and #6000 polishing.
I'm looking to buy several knives to expand and/or replace some knives in my kit. I'm leaning toward Masamoto (KS and KK series) as the company seems to find a nice balance between affordability and quality. Also quite happy to take on the extra "loving" required for carbon steel.
In particular I was looking at
a 240mm Gyuto for general use (herbs, large dice and other misc jobs)
a 270mm Sujihiki or Yanagiba for meat/fish slicing (raw, cured and cooked) suitable for cutting cured meats <1mm
a ???mm (Kama?)Usuba for detailed cuts, brunoise, julienne or any slicing usually done with a mandoline
a 120mm-ish Petty for trimming meats, boning out chickens/fish etc and various paring type jobs.
Why is it being purchased? What, if anything, are you replacing?
Will be replacing an Icel 240mm Chefs knife, a Victorinox boning knife, a Mundial 240mm slicer and a Victorinox 200mm Chefs knife, Icel Chinese Cooks knife, Victorinox Santoku.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Not really much of a consideration
Edge Quality/Retention- except for the Mundial all knives do not really get or maintain much of an edge
Ease of Use- Blades do not maintain a very sharp edge and I am constantly required to "touch up" with a diamond steel during the course of a shift.
Comfort- Due to long time use all of these knives aren't uncomfortable.
What grip do you use?
Primarily Pinch.
What kind of cutting motion do you use?
Depending on job to be done I pretty much use every motion.
Where do you store them?
In a Knife Case.
Have you ever oiled a handle?
Not yet.
What kind of cutting board(s) do you use?
Wood at home, Microban Plastic at work
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
I have been using a diamond steel between sharpening on an oilstone, but i'm looking to change.
Have they ever been sharpened?
Every two-ish weeks
What is your budget?
Less than $1500, preferably closer to $1200
What do you cook and how often?
I cook everyday at home or work, using a whole range of cuisines and ingredients.
Special requests(Country of origin/type of wood/etc)?
Preferably Japanese, nothing too flashy.
Thanks for any help that anyone might give, I have been changing my mind on these for the last couple of weeks and it's driving me crazy. I really need a set of knives that will last me a very long time, be completely trustworthy, and stay razor sharp. I will also be getting a couple of waterstones to replace my current stone I was thinking of the #1000/#4000 combo and #6000 polishing.