hi,
New to the forum and looking for recommendations for knives. I currently have a few knives (most of which were given as presents), but the workhorse of the kitchen right now is an older iteration of
this. I got them as a Black Friday deal in college, and they've been with me for almost a decade now.
I want to upgrade my knives and I've done some research, but am not very knowledgeable about Japanese knives, and to be honest, the amount of manufacturers/styles is somewhat daunting to me. My in laws have older Wusthof knives that seem to be working for them, so I was researching along those lines (as they also gave me a couple Wusthof Classic knives). I've looked at Wusthof, Henckles and Shun. All of the knives I'm looking for are available in the Wusthof Ikon Classic line.
Knives I have
-Ginsu Chikara 12-piece set
-Cutco chef's knife and serrated utility (gift)
-Wusthof Classic 10" Super Slicer and 3-1/2" paring (gift)
LOCATION
-USA
KNIFE TYPE
-For sure: 8" Chef, paring, 7" santoku (or nakiri), bread knife
-Maybe: utility knife (plain and serrated), cleaver, steak knives (down the line)
Are you right or left handed?
-Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-I've dealt with both, so convince me
What length of knife (blade) are you interested in (in inches or millimeters)?
-8" chef, 7" santoku/nikiri, 3-5" paring, 8-10" bread knife
Do you require a stainless knife? (Yes or no)
-Not necessary, but if it's an option, I'd rather have it
What is your absolute maximum budget for your knife?
-I was looking at Wusthof Ikon pricing, so around $150-200 for most knives, $60-100 for paring. Max per knife would be $300
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
-I'm a home cook.
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, slicing/cutting/trimming meat. I don't foresee a lot of fish work or breaking down larger cuts of meat
What knife, if any, are you replacing?
-Knives I have
-Ginsu Chikara 12-piece set
-Cutco chef's knife and serrated utility (gift)
-Wusthof Classic 10" Super Slicer and 3-1/2" paring (gift)
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
-The Ginsu knives have a wa handle, but the Wusthof knives have a western handle. As for grip, it's 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, and slice
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.)
-I want nicer knives in general; I've been wary of harder steel knives because of chipping.
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)?
-If it looks better, I won't complain.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-This is something I feel like I have to experience for myself, but I'm keeping an open mind.
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)?
-I'm trying to stay away from full bolsters (which is why I was leaning towards the Classic Ikon). I want these knives to last a while.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-I hone regularly, but it would be better to not have to sharpen that often.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
-Wood and plastic; currently have an Acacia board, but also looking for recommendations on this front.
Do you sharpen your own knives? (Yes or no.)
-I have a manual sharpener, but I've never had nice enough knives to sharpen via stone or send in.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
-In the future, but not now.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-In the future, but not now.
SPECIAL REQUESTS/COMMENTS
-This may not be possible, but if I'd prefer to get all my knives with the same aesthetic/style.