G'day from Cackalacky

[SwordoftheMorning]

Howdy,

I've been trolling the boards for the past couple weeks while going through the knife-buying process for the first time. Have always cooked a good bit at home, but for the past year have been a line cook in a great restaurant. Finally decided to upgrade from the Miyabi I was gifted for Christmas and bought a 240 mm Takeda gyuto and 190 mm Mioroshi Deba impulsively on a hot drop last week. The difference is unreal and I'm excited to continue my adventure with blades.

Looking forward to interacting and exchanging with everyone. Looking to add a shorter knife to the collection next for veggies, perhaps a nakiri or petty knife of some sort. If anyone has any input on that, I'm all ears.

Cheers!

 

[daveb]

Welcome

 

[Benuser]

Welcome aboard! Frankly, I would take a bit of time to find out what your preferences are, and getting to know your new knives, perhaps after are few fine-tunings, both with sharpening and cutting technique. One by one is much more fun.

 

[HumbleHomeCook]

Welcome.

A good start is to copy this:
https://www.kitchenknifeforums.com/threads/new-knife-questionnaire.63548/
Then start a new thread in the Kitchen Knife sub-forum with it all filled out. The folks always love helping people spend their money on a new knife.

 

[wasacook]

Welcome!

Well if you bought a 240 mm Takeda gyuto early on you got a good head on your shoulders. It might not be the best on line but it will be great at home or on prep! If you get a chance the Shibata SG2 Ko-bunkas are great line knives!