hi there forum, i recently found this great resource after stumbling across some youtube videos of salty doing his thing and was seriously impressed. since then, i've read quite a bit on here and decided i would enter this world by exploring traditional japanese knife design/use. any help selecting a great set would be much appreciated.
What type of knife(s) do you think you want?
- Japanese 3 set: Yanagi, Usuba, Deba
Why is it being purchased? What, if anything, are you replacing?
- I need some good knives, am fascinated with traditional japanese knife making, and think getting a solid foundation in them will make a great base for future insanity. They are replacing the worst possible knives ever known to man (broken plastic, electrical-taped, serrated, etc.).
What do you like and dislike about these qualities of your knives already?
- They're more akin to pre-historic man's cutting tools (probably worse), so don't think it's worth discussing too much.
What grip do you use?
- Pinch
What kind of cutting motion do you use?
- Saw, heh, no seriously, push-cuts and slices. Never owned anything that could chop.
Where do you store them?
- Kitchen drawer.
Have you ever oiled a handle?
- No.
What kind of cutting board(s) do you use?
- Whatever wood/plastic ones I have around. Will be upgrading these as well.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
- Nothing. Will be getting a nice block.
Have they ever been sharpened?
- No.
What is your budget?
- 1k
What do you cook and how often?
- Everything, all types of meat and vegetables. Everyday at least 1 meal.
Special requests(Country of origin/type of wood/etc)?
- Japanese 3 set for learning the ropes, am aware of the single bevel, and not afraid to dive in. I found this 3 set from Korin: http://korin.com/Yasukiko-Three-Piece-Set-Yanagi-Usuba-Deba?sc=27&category=280117, but really don't know what's good or not. What do you think?
What type of knife(s) do you think you want?
- Japanese 3 set: Yanagi, Usuba, Deba
Why is it being purchased? What, if anything, are you replacing?
- I need some good knives, am fascinated with traditional japanese knife making, and think getting a solid foundation in them will make a great base for future insanity. They are replacing the worst possible knives ever known to man (broken plastic, electrical-taped, serrated, etc.).
What do you like and dislike about these qualities of your knives already?
- They're more akin to pre-historic man's cutting tools (probably worse), so don't think it's worth discussing too much.
What grip do you use?
- Pinch
What kind of cutting motion do you use?
- Saw, heh, no seriously, push-cuts and slices. Never owned anything that could chop.
Where do you store them?
- Kitchen drawer.
Have you ever oiled a handle?
- No.
What kind of cutting board(s) do you use?
- Whatever wood/plastic ones I have around. Will be upgrading these as well.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
- Nothing. Will be getting a nice block.
Have they ever been sharpened?
- No.
What is your budget?
- 1k
What do you cook and how often?
- Everything, all types of meat and vegetables. Everyday at least 1 meal.
Special requests(Country of origin/type of wood/etc)?
- Japanese 3 set for learning the ropes, am aware of the single bevel, and not afraid to dive in. I found this 3 set from Korin: http://korin.com/Yasukiko-Three-Piece-Set-Yanagi-Usuba-Deba?sc=27&category=280117, but really don't know what's good or not. What do you think?