All I've got. Just need a petty.

[jman8310]

My selected tools. A Dao Vua tall gyuto, and a Crude (from Etsy) Chinese veggie cleaver. Both forged from leaf spring steel, both oiled after each use. Looking for a 6" petty, preferably stainless with a wood handle and can hold an edge, but not quite as reactive as these two.

 

[HumbleHomeCook]

https://www.kitchenknifeforums.com/threads/new-knife-questionnaire.63548/

 

[jman8310]

https://www.kitchenknifeforums.com/threads/new-knife-questionnaire.63548/

USA, and I'm interested in grabbing a decent petty. Not sure if I want to keep having to oil my knives. Might switch to an affordable brand like Mercer or Victorinox. And sell off my high-carbon, raw steel knives.

 

[deltaplex]

You shouldn't have to keep oiling them once you have a patina pretty well set, just have to not let moisture sit on the steel for a while. Once that patina is stable you can cut, wash, dry and not have much to worry about.

 

[Qapla']

For the petty knife, what do you think of this? Not a wooden handle, but it'll fit the rest of what you seek quite well.
https://miuraknives.com/japanese-kn...1314-japanese-knife-zanmai.html#/40-size-15cm
Another possibility, with a pakkawood handle:
https://www.cutleryandmore.com/mac-professional/utility-knife-p18057
I don't know where in TX you are from (I think Houston has a lot of humidity?), so atmospheric humidity could be a factor regarding your blade-oiling problems. If rust-resistance is truly an issue but you like the carbon-steel edges, you might instead consider upgrading past your current knives to a stainless-clad carbon-steel gyuto.

Maybe something like this might be a possible replacement for the gyuto?
https://www.chefknivestogo.com/minamoto1.html (It's at Chef Knives to Go.)

 

[jman8310]

For the petty knife, what do you think of this? Not a wooden handle, but it'll fit the rest of what you seek quite well.
https://miuraknives.com/japanese-kn...1314-japanese-knife-zanmai.html#/40-size-15cm
Another possibility, with a pakkawood handle:
https://www.cutleryandmore.com/mac-professional/utility-knife-p18057
I don't know where in TX you are from (I think Houston has a lot of humidity?), so atmospheric humidity could be a factor regarding your blade-oiling problems. If rust-resistance is truly an issue but you like the carbon-steel edges, you might instead consider upgrading past your current knives to a stainless-clad carbon-steel gyuto.

Maybe something like this might be a possible replacement for the gyuto?
https://www.**************.com/minamoto1.html (It's at Chef Knives to Go.)

I like all of those. I think it's because my knife bar is behind my coffee pot. Might grab a roll bag.

 

[jman8310]

I like all of those. I think it's because my knife bar is behind my coffee pot. Might grab a roll bag.

I'm in Abilene, by the way. Not known for humidity.

 

[chiffonodd]

You can get a takamura 150 petty in vg10 (stainless alloy) and black pakkawood handle from KKF vendor @TokushuKnife for the excellent price of $99. Use code KKF15 at checkout and get the even better price of $84.15. For comparison's sake, I've seen this same knife listed elsewhere for $110, $115, even $130+, so this is a screamin deal on a very nimble petty that's great for soft product like shallot, strawberry, zucchini, stone fruit, etc.

https://tokushuknife.com/products/takamura-vg10-150mm-petty-western-handle-black

 

[Gshep91]

You can get a takamura 150 petty in vg10 (stainless alloy) and black pakkawood handle from KKF vendor @TokushuKnife for the excellent price of $99. Use code KKF15 at checkout and get the even better price of $84.15. For comparison's sake, I've seen this same knife listed elsewhere for $110, $115, even $130+, so this is a screamin deal on a very nimble petty that's great for soft product like shallot, strawberry, zucchini, stone fruit, etc.

https://tokushuknife.com/products/takamura-vg10-150mm-petty-western-handle-black

This would be my recommendation as well. Great little knife in a low maintenance steel

 

[jman8310]

Could being so close to the coffee pot have something to do with rusting in a week?

 

[Benuser]

For the petty knife, what do you think of this? Not a wooden handle, but it'll fit the rest of what you seek quite well.

https://miuraknives.com/japanese-kn...1314-japanese-knife-zanmai.html#/40-size-15cm
Another possibility, with a pakkawood handle:
https://www.cutleryandmore.com/mac-professional/utility-knife-p18057

I don't know where in TX you are from (I think Houston has a lot of humidity?), so atmospheric humidity could be a factor regarding your blade-oiling problems. If rust-resistance is truly an issue but you like the carbon-steel edges, you might instead consider upgrading past your current knives to a higher-quality stainless-clad carbon-steel gyuto.

Would forcing a patina be a solution?

 

[HumbleHomeCook]

Could being so close to the coffee pot have something to do with rusting in a week?View attachment 270097

I wouldn't think so. That's pretty far away and the steam will rise locally to the pot.

For context, my carbon/iron clad knives live above a stove with no hood. They see all the moisture right up to and including boiling pots of water and they do just fine.

I'd focus on mid-use rinsing after acidic ingredients and routine wiping while working. Then be sure they are completely dry before stowing.

Are you seeing actual rust?

 

[jman8310]

I wouldn't think so. That's pretty far away and the steam will rise locally to the pot.

For context, my carbon/iron clad knives live above a stove with no hood. They see all the moisture right up to and including boiling pots of water and they do just fine.

I'd focus on mid-use rinsing after acidic ingredients and routine wiping while working. Then be sure they are completely dry before stowing.

Are you seeing actual rust?

Red stuff that required vinegar to scrape off with a brillo pad.

 

[Gshep91]

Might be worth forcing a patina to help stabilize the reactivity

Red stuff that required vinegar to scrape off with a brillo pad.

 

[Jovidah]

Or..just go stainless. There's an overabundance of great stainless knives on the market. It's not like you have to choose between just Victorinox and carbons.

 

[jman8310]

Might be worth forcing a patina to help stabilize the reactivity

On it

 

[Blademaster]

Tojiro Basic VG10 petty knife 135mm.

 

[Benuser]

Red stuff that required vinegar to scrape off with a brillo pad.

Stabilising may be achieved by using short contact with phosphoric acid and smoothing with a simple towel. Rinse abundantly the hottest water, finally use dish soap to neutralise. Active rust will turn into a stable, black patina. Patina is a further oxidation of common rust.

 

[jman8310]

Found these nifty knife holders on Amazon. They come in a pair, for around $12 or so.

 

[jman8310]

Went ahead and stained/sealed the handle on the cleaver.