Hello altogether,
I came to real cooking beyond Maggi and Knorr bags about 20 years ago after a long stay in South Africa. My first proper knife after the IKEA knife block was then a KAI Shun Santoku including the electric knife grinder from KAI.
As cooking developed into my absolute relaxation meditation, the need for better knives grew. So at some point I got a Tadafusa Santoku, a Güde bread knife and recently a small Wüsthoff Petty. In addition, here lies an armada of cheap DICK boning knife, Solicut Nakiri, a ham knife and a Japanese sashimi knife of unknown origin, but super sharp and actually never in use.
Since I am a friend of simple working solutions with quick learnability, I also experimented with some sharpening techniques. In my fundus found then sometime the Spyderco Sharpmaker, an EP clone, Worksharp Ken Onion mini belt grinder and until recently also a bench stone from KAI. The latter, however, I have given away, because I have not warmed to the stones somehow so far. For quick honing, an IOXO 1000 ceramic sharpening rod is enough for me.
I cut everything that lands in my kitchen. Five years ago, I also cut the palm of my hand when I was too lazy to get the wire stripper for the new stove connection out of the study. Or even two years ago once the middle foot, because the new work surface was just too slippery and the knife had to follow the force of gravity. But as a rule, I try to stick to vegetables, fish and (animal) meat.
Since I'm currently tied to the couch, I've also had a good week of reading through the forum. As it looks, I need a new knive...and maybe but a few whetstones???
I came to real cooking beyond Maggi and Knorr bags about 20 years ago after a long stay in South Africa. My first proper knife after the IKEA knife block was then a KAI Shun Santoku including the electric knife grinder from KAI.
As cooking developed into my absolute relaxation meditation, the need for better knives grew. So at some point I got a Tadafusa Santoku, a Güde bread knife and recently a small Wüsthoff Petty. In addition, here lies an armada of cheap DICK boning knife, Solicut Nakiri, a ham knife and a Japanese sashimi knife of unknown origin, but super sharp and actually never in use.
Since I am a friend of simple working solutions with quick learnability, I also experimented with some sharpening techniques. In my fundus found then sometime the Spyderco Sharpmaker, an EP clone, Worksharp Ken Onion mini belt grinder and until recently also a bench stone from KAI. The latter, however, I have given away, because I have not warmed to the stones somehow so far. For quick honing, an IOXO 1000 ceramic sharpening rod is enough for me.
I cut everything that lands in my kitchen. Five years ago, I also cut the palm of my hand when I was too lazy to get the wire stripper for the new stove connection out of the study. Or even two years ago once the middle foot, because the new work surface was just too slippery and the knife had to follow the force of gravity. But as a rule, I try to stick to vegetables, fish and (animal) meat.
Since I'm currently tied to the couch, I've also had a good week of reading through the forum. As it looks, I need a new knive...and maybe but a few whetstones???
