dragonlord
Well-Known Member
- Joined
- Feb 23, 2012
- Messages
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What type of knife(s) do you think you want?
I've been browsing this and other knife forums for a couple of days and I've narrowed it down to these 3
http://www.akro.co.uk/kai_shun_chefs_knife_25cm.php
http://www.amazon.co.uk/dp/B000VRXU0Y/?tag=skimlinks_replacement-20
http://www.japaneseknifecompany.com...TEEL/SUISIN/GYUTO240MM/tabid/290/Default.aspx
Why is it being purchased? What, if anything, are you replacing?
As I'm getting better at working in the kitchen my current £20 knife is showing it's limitations
What do you like and dislike about these qualities of your knives already?
Edge Quality/Retention-
Blunts far, far to quickly (after a punnet of mushrooms)
What grip do you use?
Still developing my grip
What kind of cutting motion do you use?
still developing
Where do you store them?
currently in a drawer, but will be buying a magnetic wall mount.
Have you ever oiled a handle?
nope, but will if necessary
What kind of cutting board(s) do you use?
wooden or plastic
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Mino sharp and steel atm
Have they ever been sharpened?
yes
What is your budget?
£100-200
What do you cook and how often?
anything we decide to eat for dinner, and pretty much once a day every day.
Which of the knives above do you recommend (or any others), and which suppliers would you recommend for them?
I've been browsing this and other knife forums for a couple of days and I've narrowed it down to these 3
http://www.akro.co.uk/kai_shun_chefs_knife_25cm.php
http://www.amazon.co.uk/dp/B000VRXU0Y/?tag=skimlinks_replacement-20
http://www.japaneseknifecompany.com...TEEL/SUISIN/GYUTO240MM/tabid/290/Default.aspx
Why is it being purchased? What, if anything, are you replacing?
As I'm getting better at working in the kitchen my current £20 knife is showing it's limitations
What do you like and dislike about these qualities of your knives already?
Edge Quality/Retention-
Blunts far, far to quickly (after a punnet of mushrooms)
What grip do you use?
Still developing my grip
What kind of cutting motion do you use?
still developing
Where do you store them?
currently in a drawer, but will be buying a magnetic wall mount.
Have you ever oiled a handle?
nope, but will if necessary
What kind of cutting board(s) do you use?
wooden or plastic
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Mino sharp and steel atm
Have they ever been sharpened?
yes
What is your budget?
£100-200
What do you cook and how often?
anything we decide to eat for dinner, and pretty much once a day every day.
Which of the knives above do you recommend (or any others), and which suppliers would you recommend for them?
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