Hi all. New member here, I'm a home cook and I've been wanting for a while to take I guess the next step up from my Wusthof Classic. Looking for something that will perform better but also honestly just look and feel cooler and more special even when I'm using it as an everyday knife. Because my sharpening skills are just barely more than non-existent I'm trying to cap my budget at $300 or less. Had been figuring on getting a Kramer Zwilling just because it was the thing I was aware of, plus of course some of them look cool as hell. But with that budget, and not having had a carbon steel before, I'd likely just get the plain stainless, which seems... fine? But just that.
Looking for reviews of it I found this board and others and have been checking out that whole world of sub-$300 knives out there and now I think the Kramer's the wrong choice but honestly don't know, and if it is I don't know what to choose beyond that, so looking for some help.
Filled out the questionnaire below too but some of the issue at this point is I don't think I know what I want.
I think I want a Western knife because I primarily rock chop, because I think I like heavier knives (did a knife skills class years ago where they gave us 10" Wusthofs and talked about how useful the weight was and I did like the weight that time but maybe I just liked the class), and because I think I want a Western handle -- but I'm not sure I've ever tried a good lighter knife or another kind of handle (unless the handle on the Dexter Russell chinese vegetable cleaver isn't western? I have that and love it, handle's not the best part of it but that knife is what it is) so I don't really know. Maybe I should be thinking about Japanese instead? I think I want to stick with stainless because all the descriptions of how people treat carbon steel scare me/make me think I'd do a bad job with it. But then that's also how people talk about cast-iron pans and I've found the reality is I do a decent job of caring for them and that's good enough, and maybe I should think of carbon steel the same way? (Or just start out with a patina?)
Really appreciate any suggestions. Seems like there's a ton of options and I'm really open to anything. If there's a knife you know of that seems to fit the bill of what I'm looking for and has a look/feel that would make you excited about picking it up every day, I'd be interested in hearing what/why. Thanks so much.
LOCATION
US
KNIFE TYPE
What type of knife are you interested in? Chef's
Are you right or left handed? Right
Are you interested in a Western or Japanese handle? Think Western but maybe I should be branching out?
What length of knife (blade) are you interested in (in inches or millimeters)? 8 inch range
Do you require a stainless knife? Definitely prefer it but maybe I'm wrong?
What is your absolute maximum budget for your knife? $300
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? Everyday use -- slicing/chopping/mincing veg, slicing meats.
What knife, if any, are you replacing? Wusthof Classic
Do you have a particular grip that you primarily use? Pinch
What cutting motions do you primarily use? Rock, push cut, walk
What improvements do you want from your current knife? Better/more refined performance and aesthetics overall
Better aesthetics? Open to lots of kinds of looks, really less interested in some specific feature than in a knife that is just striking/unique and makes you stop and appreciate it every time you pick it up. I do like the profile of the Kramers, and there are a lot of the smaller makers out there doing some knives I've thought looked great -- Phillips Forged, Jamison Chopp, Florentine, Hyde Handmade, Feder. Basically I tend to like the knives that are striking while still being a little understated; damascus isn't typically my first choice though some is great.
Comfort? Not sure of anything in particular, just want something that will feel really comfortable as an everyday knife. I find the Wusthof pretty comfortable; the Dexter-Russell starts out comfortable but gets less so in a pinch grip after doing a lot of cutting with it.
Ease of Use? Think my priority is a great rock chopper/push cutter that's sharp out of the box and relatively easy to maintain.
Edge Retention? Good edge retention definitely a big plus
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Yes
Do you sharpen your own knives? Well, I try. Have a DMT stone but just got it recently/not great with it and probably don't use it as often as I should.
If not, are you interested in learning how to sharpen your knives? Yes
Are you interested in purchasing sharpening products for your knives? No
SPECIAL REQUESTS/COMMENTS
It seems like $300 or less is probably too low a budget for a chef's knife from the small shops doing handmade stuff but if anyone has recommendations for one that does fit the bill and doesn't have a super long waiting list, I'd love to be able to support a smaller place.
Looking for reviews of it I found this board and others and have been checking out that whole world of sub-$300 knives out there and now I think the Kramer's the wrong choice but honestly don't know, and if it is I don't know what to choose beyond that, so looking for some help.
Filled out the questionnaire below too but some of the issue at this point is I don't think I know what I want.
I think I want a Western knife because I primarily rock chop, because I think I like heavier knives (did a knife skills class years ago where they gave us 10" Wusthofs and talked about how useful the weight was and I did like the weight that time but maybe I just liked the class), and because I think I want a Western handle -- but I'm not sure I've ever tried a good lighter knife or another kind of handle (unless the handle on the Dexter Russell chinese vegetable cleaver isn't western? I have that and love it, handle's not the best part of it but that knife is what it is) so I don't really know. Maybe I should be thinking about Japanese instead? I think I want to stick with stainless because all the descriptions of how people treat carbon steel scare me/make me think I'd do a bad job with it. But then that's also how people talk about cast-iron pans and I've found the reality is I do a decent job of caring for them and that's good enough, and maybe I should think of carbon steel the same way? (Or just start out with a patina?)
Really appreciate any suggestions. Seems like there's a ton of options and I'm really open to anything. If there's a knife you know of that seems to fit the bill of what I'm looking for and has a look/feel that would make you excited about picking it up every day, I'd be interested in hearing what/why. Thanks so much.
LOCATION
US
KNIFE TYPE
What type of knife are you interested in? Chef's
Are you right or left handed? Right
Are you interested in a Western or Japanese handle? Think Western but maybe I should be branching out?
What length of knife (blade) are you interested in (in inches or millimeters)? 8 inch range
Do you require a stainless knife? Definitely prefer it but maybe I'm wrong?
What is your absolute maximum budget for your knife? $300
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? Everyday use -- slicing/chopping/mincing veg, slicing meats.
What knife, if any, are you replacing? Wusthof Classic
Do you have a particular grip that you primarily use? Pinch
What cutting motions do you primarily use? Rock, push cut, walk
What improvements do you want from your current knife? Better/more refined performance and aesthetics overall
Better aesthetics? Open to lots of kinds of looks, really less interested in some specific feature than in a knife that is just striking/unique and makes you stop and appreciate it every time you pick it up. I do like the profile of the Kramers, and there are a lot of the smaller makers out there doing some knives I've thought looked great -- Phillips Forged, Jamison Chopp, Florentine, Hyde Handmade, Feder. Basically I tend to like the knives that are striking while still being a little understated; damascus isn't typically my first choice though some is great.
Comfort? Not sure of anything in particular, just want something that will feel really comfortable as an everyday knife. I find the Wusthof pretty comfortable; the Dexter-Russell starts out comfortable but gets less so in a pinch grip after doing a lot of cutting with it.
Ease of Use? Think my priority is a great rock chopper/push cutter that's sharp out of the box and relatively easy to maintain.
Edge Retention? Good edge retention definitely a big plus
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Yes
Do you sharpen your own knives? Well, I try. Have a DMT stone but just got it recently/not great with it and probably don't use it as often as I should.
If not, are you interested in learning how to sharpen your knives? Yes
Are you interested in purchasing sharpening products for your knives? No
SPECIAL REQUESTS/COMMENTS
It seems like $300 or less is probably too low a budget for a chef's knife from the small shops doing handmade stuff but if anyone has recommendations for one that does fit the bill and doesn't have a super long waiting list, I'd love to be able to support a smaller place.