nball
New Member
- Joined
- Jun 28, 2014
- Messages
- 4
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Pretty serious home cook with zero pro experience here. My family and I love to eat well, preferably locally raised and home made. The term makes me wince but I guess we're foodies. Food preparation and dining is the center of our home so we spend quite a lot of time with knives. (Anywhere other than here that could sound super weird.) When I met my wife she had a Global, which I had never heard of. I'd always used cheap knives sharpened with a bench grinder ala. a chisel. Once my eyes were opened I slowly built up a very basic assortment of Victorinox knives with a Miyabi chef's knife as the main tool. We used to live near Perfect Edge in San Mateo, CA and they really helped me keep our knives healthy in spite of my gross failures in spatchcocking and otherwise. That poor Miyabi has gotten corrected far too many times. The Global has fared better but that one's hers.
Now I'm realizing the Miyabi isn't quite long enough and doesn't have enough belly. The weight is fine but it seems like an unnecessary compromise. I like the Wusthoff Ikon and Messermeister feel but I'm not looking for an expensive broadsword just yet. I'm ready to send brutal work to a slightly less expensive German blade and move up to a larger, lighter, and sharper knife than the Miyabi. Probably some sort of SS Gyuto 270mm I think.
Before I get that far I think I need to correct my home sharpening situation. We relocated to Nebraska so the reliance on Perfect Edge isn't nearly as cool. I went from a rotary grinder to the Chefs Choice 120 but I'm not prepared to run the Miyabi or the Global through it. I think my next step will be a Lanski or similar until I finally try wet stones.
Our cutting boards are one big end grain and a pile of poly. Nothing too special to report there.
Anyhoo, I'm happy to have found this community and look forward to learning more on this journey.
Big love,
nball
Now I'm realizing the Miyabi isn't quite long enough and doesn't have enough belly. The weight is fine but it seems like an unnecessary compromise. I like the Wusthoff Ikon and Messermeister feel but I'm not looking for an expensive broadsword just yet. I'm ready to send brutal work to a slightly less expensive German blade and move up to a larger, lighter, and sharper knife than the Miyabi. Probably some sort of SS Gyuto 270mm I think.
Before I get that far I think I need to correct my home sharpening situation. We relocated to Nebraska so the reliance on Perfect Edge isn't nearly as cool. I went from a rotary grinder to the Chefs Choice 120 but I'm not prepared to run the Miyabi or the Global through it. I think my next step will be a Lanski or similar until I finally try wet stones.
Our cutting boards are one big end grain and a pile of poly. Nothing too special to report there.
Anyhoo, I'm happy to have found this community and look forward to learning more on this journey.
Big love,
nball