mans727
Member
Hi all,
I caught the culinary bug during the pandemic. Being all cooped up, I decided to do a lot more cooking. Started taking some online courses, and it appears it's time to buy my first high end chef's knife. I'm only a home cook but typically whip up something at least once per day. I'm not strictly a vegetarian, but that's probably 75% of what I make. I'm allergic to poultry, so I would only be trimming beef or slicing fish occasionally otherwise. I'd prefer to have a combination of the sharpest and lowest maintenance blade possible. I've never used a whetstone before although I'd be open to learning. I started researching all the options, and the rabbithole appears to go pretty deep. I realize I'm in way over my head and could really use the collective wisdom of the board. Please lend me your expertise! Thank you
LOCATION
What country are you in?
USA near Chicago
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chef's Knife: Gyuto
Are you right or left handed?
Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese preferred but can be persuaded
What length of knife (blade) are you interested in (in inches or millimeters)?
8 in or 210 mm
Do you require a stainless knife? (Yes or no) No, but lowest maintenance possible preferred
What is your absolute maximum budget for your knife? No max, but would like to keep it to around $500. Am open to being convinced otherwise.
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.)
All the above for vegetables. Very little meat trimming.
What knife, if any, are you replacing?
Adding to not replacing. Have a basic Wüsthof set and some ceramics.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Hammer
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.)
Forward/backward slice, chop
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.)
Best combo of sharpness and low maintenance
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)?
No specific aesthetic, but I can appreciate an artistic touch. Stain resistance a plus.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Prefer lighter, do not like very short handles
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)?
The easier, the better.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As long as possible.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood. Boos.
Do you sharpen your own knives? (Yes or no.)
No
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Sure
Are you interested in purchasing sharpening products for your knives?
Would prefer not to but am open to doing so.
I caught the culinary bug during the pandemic. Being all cooped up, I decided to do a lot more cooking. Started taking some online courses, and it appears it's time to buy my first high end chef's knife. I'm only a home cook but typically whip up something at least once per day. I'm not strictly a vegetarian, but that's probably 75% of what I make. I'm allergic to poultry, so I would only be trimming beef or slicing fish occasionally otherwise. I'd prefer to have a combination of the sharpest and lowest maintenance blade possible. I've never used a whetstone before although I'd be open to learning. I started researching all the options, and the rabbithole appears to go pretty deep. I realize I'm in way over my head and could really use the collective wisdom of the board. Please lend me your expertise! Thank you
LOCATION
What country are you in?
USA near Chicago
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chef's Knife: Gyuto
Are you right or left handed?
Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese preferred but can be persuaded
What length of knife (blade) are you interested in (in inches or millimeters)?
8 in or 210 mm
Do you require a stainless knife? (Yes or no) No, but lowest maintenance possible preferred
What is your absolute maximum budget for your knife? No max, but would like to keep it to around $500. Am open to being convinced otherwise.
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.)
All the above for vegetables. Very little meat trimming.
What knife, if any, are you replacing?
Adding to not replacing. Have a basic Wüsthof set and some ceramics.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Hammer
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.)
Forward/backward slice, chop
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.)
Best combo of sharpness and low maintenance
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)?
No specific aesthetic, but I can appreciate an artistic touch. Stain resistance a plus.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Prefer lighter, do not like very short handles
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)?
The easier, the better.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As long as possible.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood. Boos.
Do you sharpen your own knives? (Yes or no.)
No
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Sure
Are you interested in purchasing sharpening products for your knives?
Would prefer not to but am open to doing so.
