the_apprentice
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- Joined
- Mar 1, 2015
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Looking for recomendations for a new filleting knife to replace a ***"*** artifex that I'm not totally happy with. I'm not keen to go the deba/yanagi route at the moment because there isn't anyone to teach me to use one at work.
I'm a righty working cook in Australia and I'd be using it a couple of times a week for a variety of fish including flathead and large snapper.
I sharpen my own knives on waterstones (mostly kings).
Things I dislike about the artifex are that it's a fraction too flexible for my taste. I also find that because the blade is so narrow it can be a nuisance to sharpen, and then it seems to lose it's edge pretty quickly. This makes me think that I might prefer a flexy sujihiki
Doesn't have to be stainless but I would prefer a western handle. Length about 210 mm. Price limit is $300. What do you guys think?
I'm a righty working cook in Australia and I'd be using it a couple of times a week for a variety of fish including flathead and large snapper.
I sharpen my own knives on waterstones (mostly kings).
Things I dislike about the artifex are that it's a fraction too flexible for my taste. I also find that because the blade is so narrow it can be a nuisance to sharpen, and then it seems to lose it's edge pretty quickly. This makes me think that I might prefer a flexy sujihiki
Doesn't have to be stainless but I would prefer a western handle. Length about 210 mm. Price limit is $300. What do you guys think?