Hi. I'm a novice home cook who has started to enjoy cooking more and more as I've done all the cooking for our household for the last year and a half - pregnancy and having a new baby hasn't agreed with my wife's energy level, so I just took it over - one less thing for her to worry about. As it turns out, it's a lot of fun, and you can go pretty deep down the rabbit hole. I've gotten a smoker and an immersion circulator, and have been enjoying trying out new techniques.
Then I realized my knives are OK at best, and I use my chef's knife every single day, more than any other tool in the kitchen. Then I realize that on top of my knives sucking, not only are they not very sharp, but there are little nicks in the blade. So I'm in process of selecting my first good knife and sharpening set (210mm gyuto) and as it turns out I am very lucky to be so close to Epicurian Edge, which is less than 10 minutes down the road.
I went there today and got to touch/feel a few of the knives I have been reading about on forums (I am a bit of a nerd, and as tempted as I was to go buy a Shun, I had to indulge my nerdery and now I'm going to end up spending well more than what I thought was an expensive knife) There were two I liked the best
http://www.epicedge.com/shopexd.asp?id=85485
http://www.epicedge.com/shopexd.asp?id=696
As I understand, these are very similar knives. I've liked everything I have read about the Bu-Rei-Zen, but that Damascus blade just looks really good. Both feel great in my hand - as it turns out I prefer a Western style handle, though that's probably because it's what I'm accustomed to.
If any of you are feeling generous with your time, there are a couple recommendations I could use:
1. A good video on knife technique. I am capable of cutting things, but I know nothing about how to do it right, which makes me think I'm doing it wrong.
2. A good video on knife sharpening technique. I've got a couple Henckles knives I don't want to put out to pasture, and I'd like to be able to sharpen up my steak knives in addition to maintaining the blade I'm about to buy
3. Any recommendations I don't know enough to ask about just yet
Thanks!
Then I realized my knives are OK at best, and I use my chef's knife every single day, more than any other tool in the kitchen. Then I realize that on top of my knives sucking, not only are they not very sharp, but there are little nicks in the blade. So I'm in process of selecting my first good knife and sharpening set (210mm gyuto) and as it turns out I am very lucky to be so close to Epicurian Edge, which is less than 10 minutes down the road.
I went there today and got to touch/feel a few of the knives I have been reading about on forums (I am a bit of a nerd, and as tempted as I was to go buy a Shun, I had to indulge my nerdery and now I'm going to end up spending well more than what I thought was an expensive knife) There were two I liked the best
http://www.epicedge.com/shopexd.asp?id=85485
http://www.epicedge.com/shopexd.asp?id=696
As I understand, these are very similar knives. I've liked everything I have read about the Bu-Rei-Zen, but that Damascus blade just looks really good. Both feel great in my hand - as it turns out I prefer a Western style handle, though that's probably because it's what I'm accustomed to.
If any of you are feeling generous with your time, there are a couple recommendations I could use:
1. A good video on knife technique. I am capable of cutting things, but I know nothing about how to do it right, which makes me think I'm doing it wrong.
2. A good video on knife sharpening technique. I've got a couple Henckles knives I don't want to put out to pasture, and I'd like to be able to sharpen up my steak knives in addition to maintaining the blade I'm about to buy
3. Any recommendations I don't know enough to ask about just yet
Thanks!