So I'm looking for two knives one to practice with and one to mark the start of my apprenticeship and transfer over to when I'm a bit more experienced. I'm also looking for some stones to learn to sharpen with.
Country: Australia
Type: gyuto chef knives 8" I feel would be suitable since that's what I feel comfortable with.
Right handed
Handle: because I'm still so knew either is fine with me. I think what ever I pick will end up being my preference in the future though.
Stainless steel: I don't really know why I would I am very clean and have to clean my blade every time I finish cutting one thing to prevent cross contamination incase of allegies at work.
Budget: first knife wouldn't want to go over $100 for 2nd knife (good one) up to $300
Stone up to $200 but I don't know much about them so all stone info would be helpful even out of budget ones.
Knife use: pro kitchen, home and chef school.
I'll be using it for just about everything you could think of but I plan on getting a kit for anything it can't do or has trouble doing.
Cutting style and grips: these are things I will end up learning at school but at this current time I just cut things carefully and try to make them look as neat and nice as possible, I do use the pinch grip a little bit but because I use so many different knives my grips tend to very to adapted to the knife.
I use kitchen knives at one of my jobs and borrow knives at the other one, these include (excuse the spelling and vagueness on some) Swiss classic victornox, furi chef knife (I hate this one because my knuckles always hit the chopping board or brush it when I'm using it), some 10" chef knife that feels far too heavy and I feel is too thick, global g2 (I don't mind these but the handle feels slightly odd when I'm using it which irritates me a little bit), lots of paring knives and bread knives etc but I don't think they are relevant if they are just ask and I'll try list them.
I want something that is sharp looks nice (I like the look of layered damacaus or however it's spelt) edge retention would be a +, something that's comfortable for me (I have pretty big hands) something that's not too heavy I have to use it for hours on end.
Sharpening I've covered already.
Can't wait for feedback thanks!
Country: Australia
Type: gyuto chef knives 8" I feel would be suitable since that's what I feel comfortable with.
Right handed
Handle: because I'm still so knew either is fine with me. I think what ever I pick will end up being my preference in the future though.
Stainless steel: I don't really know why I would I am very clean and have to clean my blade every time I finish cutting one thing to prevent cross contamination incase of allegies at work.
Budget: first knife wouldn't want to go over $100 for 2nd knife (good one) up to $300
Stone up to $200 but I don't know much about them so all stone info would be helpful even out of budget ones.
Knife use: pro kitchen, home and chef school.
I'll be using it for just about everything you could think of but I plan on getting a kit for anything it can't do or has trouble doing.
Cutting style and grips: these are things I will end up learning at school but at this current time I just cut things carefully and try to make them look as neat and nice as possible, I do use the pinch grip a little bit but because I use so many different knives my grips tend to very to adapted to the knife.
I use kitchen knives at one of my jobs and borrow knives at the other one, these include (excuse the spelling and vagueness on some) Swiss classic victornox, furi chef knife (I hate this one because my knuckles always hit the chopping board or brush it when I'm using it), some 10" chef knife that feels far too heavy and I feel is too thick, global g2 (I don't mind these but the handle feels slightly odd when I'm using it which irritates me a little bit), lots of paring knives and bread knives etc but I don't think they are relevant if they are just ask and I'll try list them.
I want something that is sharp looks nice (I like the look of layered damacaus or however it's spelt) edge retention would be a +, something that's comfortable for me (I have pretty big hands) something that's not too heavy I have to use it for hours on end.
Sharpening I've covered already.
Can't wait for feedback thanks!