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Hey thanks, those look interesting. I think I'm going to end up going with either something like the Saji that Delat pointed out or the Florentine, those are the two that have spoken to me most so far; I think I'm leaning Florentine of the two. But either way I have gotten the message from...

Ahh, that makes a lot of sense, thank you.

Both, I guess? Feels like it's the fastest/easiest way to just knock out a bunch of prep when I need to get dinner on the table. I do plenty of push cutting, and I'll try to do some pull cutting (thanks for the video @rickbern) but it just doesn't seem like something I'll be good at, at least...

Thanks for this. I was the one who mentioned Florentine -- any idea from seeing it how it would be as a rock chopper? It's obviously higher quality but something about the look of the heel reminds me of my first knife, a generally bad Santoku from Zwilling, that was like nails on a chalkboard...

Yeah, this is super helpful, thank you -- and those are some amazing looking knives.

No, no, absolutely appreciate the correction, thank you. I honestly thought "whet" was connected to, well, "wet," so good to know. Picked up the DMT idea from Dave Arnold, who's mentioned on his podcast that's what he uses for his knives, with the idea being what I mentioned, that he's more...

I've got an 8 inch fine/extra fine. I know I should go for the full whetstone thing but I also want to be realistic with myself about how often I'm likely to do that, argument I've heard is that DMT can get you to good enough especially doing it more often than you'd do whetstones and, well, I...

Oh wow, will definitely check out MTC, thank you both. Feel like I must have been inside at some point only because, looking at their website, I can't imagine a situation in which I'd walk past and see it and not go in. Rick, that's a good idea, definitely not a crazy one. But let's be honest...

Ha, I bet. Though if you really want to watch me squirm, offer more options in my thread/increase my paralysis by analysis. (I'm in Brooklyn too if you know of makers or stores I should be checking out here beyond Korin and Cut Brooklyn.)

Hey, thanks for the reply. They all look nice (though couldn't open the first link of that second batch), I like the profiles on them. But I think they look a little too much like the Wusthofs and to me at least don't have that sort of striking make me say "oh ****"/make my heart go pitter...

Hi all. New member here, I'm a home cook and I've been wanting for a while to take I guess the next step up from my Wusthof Classic. Looking for something that will perform better but also honestly just look and feel cooler and more special even when I'm using it as an everyday knife. Because my...

Thanks!

Hi all -- home cook here, been thinking about upgrading from my trusty old Wusthof Classic and found these forums. Figure I'll drop my questions about what to get and my paralysis from all the options/answer the questionnaire in the general board once I'm able to do so, if that's the best way to...