I like cooking, I like knives and sharpening, and since I only have dull SS knives in the kitchen (that I can't get sharp for the love of me..maybe 1000 grit isn't coarse enough?..or maybe I just have to work on my technique a bit more ;D) I decided to finally get myself a carbon steel knife.
Here's the questionnaire:
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LOCATION
EU – it's important for me to buy from a site that ships from EU countries to avoid the custom fees and import taxes. I would appreciate any recommendations on reputable EU sellers
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's knife
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I prefer Japanese handles
What length of knife (blade) are you interested in (in inches or millimeters)?
I'm really not sure about the size, nore how to decide on it? The knife I'm using now is a bit less than 180 mm. Open to suggestions
Do you require a stainless knife? (Yes or no):
Don't want another ss blade. I don't mind if ss is used as the outer layers of the blade (hope this made sense)
What is your absolute maximum budget for your knife?
120 EUR
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Slicing/chopping/mincing vegetables and slicing meats
What knife, if any, are you replacing?
Plain ss kitchen knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Push-cut, chop, rock, slice, walking.. Is chopping a no-no with carbon steel blades?
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Easier to sharpen, I just want a sharp blade
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
I don't really care for the aesthetics.... although I do prefer wooden handles, and I don't mind special finishes although they certainly aren't a must
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I guess it would be nice if the knife is well balanced, has a wooden handle
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Since I do a lot of vegetable preparation, it would be nice if the knife had better food release
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Doesn't matter, I enjoy sharpening
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes
Do you sharpen your own knives? (Yes or no.) Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, I'm deciding on a coarser stone. Currently I have a 1000/3000 combo stone
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Now since this would be my first non-SS knife and it would probably take getting used to handling the knife (properly taking care of it, learning sharpening on it, I might chip the blade when using it, etc..) I am aiming for a not so expensive one.
And I would greatly appreciate you guys(as in guys and gals) helping me chose the right one.
I already did some search on the internet and found a knife I like (specs and visualy) – this one: https://www.knivesandtools.com/en/pt/-eden-kanso-aogami-santoku-18-cm.htm
What do you guys think about it? Appropriate for a beginner? As far as I've researched blue steel might be better for me, as a beginner, since it's a bit less brittle and more rust proof?
Any and all advice appreciated!
Thanks!
Here's the questionnaire:
-----------------------------
LOCATION
EU – it's important for me to buy from a site that ships from EU countries to avoid the custom fees and import taxes. I would appreciate any recommendations on reputable EU sellers
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's knife
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I prefer Japanese handles
What length of knife (blade) are you interested in (in inches or millimeters)?
I'm really not sure about the size, nore how to decide on it? The knife I'm using now is a bit less than 180 mm. Open to suggestions
Do you require a stainless knife? (Yes or no):
Don't want another ss blade. I don't mind if ss is used as the outer layers of the blade (hope this made sense)
What is your absolute maximum budget for your knife?
120 EUR
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Slicing/chopping/mincing vegetables and slicing meats
What knife, if any, are you replacing?
Plain ss kitchen knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Push-cut, chop, rock, slice, walking.. Is chopping a no-no with carbon steel blades?
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Easier to sharpen, I just want a sharp blade
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
I don't really care for the aesthetics.... although I do prefer wooden handles, and I don't mind special finishes although they certainly aren't a must
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I guess it would be nice if the knife is well balanced, has a wooden handle
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Since I do a lot of vegetable preparation, it would be nice if the knife had better food release
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Doesn't matter, I enjoy sharpening
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes
Do you sharpen your own knives? (Yes or no.) Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, I'm deciding on a coarser stone. Currently I have a 1000/3000 combo stone
---------------------------------
Now since this would be my first non-SS knife and it would probably take getting used to handling the knife (properly taking care of it, learning sharpening on it, I might chip the blade when using it, etc..) I am aiming for a not so expensive one.
And I would greatly appreciate you guys(as in guys and gals) helping me chose the right one.
I already did some search on the internet and found a knife I like (specs and visualy) – this one: https://www.knivesandtools.com/en/pt/-eden-kanso-aogami-santoku-18-cm.htm
What do you guys think about it? Appropriate for a beginner? As far as I've researched blue steel might be better for me, as a beginner, since it's a bit less brittle and more rust proof?
Any and all advice appreciated!
Thanks!
