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BladeMama

KKF Supporting Member
Joined
Nov 9, 2023
Messages
8
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Location
Dallas
Howdy!

I’m Kayla from Texas. I am upping my cooking game and find that the right tools are much more satisfying to cook with than the cliche “glass of wine” that so many people talk about.

I inherited a set of “coveted” Wustofs, upgraded to a Myabi chef knife, and began consider that there may be better options out there than William Sonoma’s finest.

I love onions, veggies, beef cuts, and of course weeknight chicken go-to meals. Can’t wait to learn more about knives, see how people are using them to make wonderfully tasty meals, and grow my comfort zone.
 
Welcome.

Once you get into a couple (dozen?) knives that are sharp, and thin behind the edge, you'll be cutting up onions just for fun.....
 
Hi Kayla,

William Sonoma's finest are not a bad place to start--though I find affordable Shun Kaji, Fuji, Hikari, and Wusthof Classic Ikons elsewhere as often as not. Enthusiasts here reveal alternative experiences and kitchen knives that occasionally are even affordable for a home cook like me.
 
daveb said:
Welcome.

Once you get into a couple (dozen?) knives that are sharp, and thin behind the edge, you'll be cutting up onions just for fun.....
Click to expand...
That is the goal! Something like this, but hopefully a better pinch grip.
 

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drrayeye said:
Hi Kayla,

William Sonoma's finest are not a bad place to start--though I find affordable Shun Kaji, Fuji, Hikari, and Wusthof Classic Ikons elsewhere as often as not. Enthusiasts here reveal alternative experiences and kitchen knives that occasionally are even affordable for a home cook like me.
Click to expand...
Very true! Just hoping I can get a little bit better bang for my buck. Honestly, I was afraid of the Miyabi birchwood. After spending so much $$$ on it + being my first Japanese knife, I was afraid to sharpen it and mess it up.

Until it finally underwent a terrible, tragic accident at the hands of an unnamed family member. ¯\_(ツ)_/¯
I decided maybe I don’t need an intricate Rose Damascus pattern on my next knife, but it did show me that Wustoff is not the end all be all of the kitchen!
 
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