Maarten Schild
Relaxxt
- Joined
- Sep 3, 2018
- Messages
- 4
- Reaction score
- 2
Hi everyone, I have been working as a cook for some years now. Had my thrusty Victorinox with me and managed to borrow other knifes if I required. Have some money saved and want to spent it on upgrading my kit.
LOCATION
The Netherlands
KNIFE TYPE
Chef’s knife, Thinking about 240mm for prep
Smaller/Petty knife for line
paring knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No preference, have only had western so far but willing to try
What length of knife (blade) are you interested in (in inches or millimeters)?
240 for chefs knife, no preference for others
Do you require a stainless knife? (Yes or no)
I think it is useful in professional kitchen, have read a few threads on this forum with people agreeing but willing to listen to input. I dont have much knowledge on knives
What is your absolute maximum budget for your knife?
~150,- to 200,- Euro
I think I want the petty/pairing as cheap as possible
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
During prep mostly vegetables, fruits and herbs. Very occasional fish filleting/ slicing meat and cheese
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Push-cut, Slice, Walk
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Edge retention
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Synthetic
Do you sharpen your own knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I currently own 1K/6K king stone, might be looking for a honing rod for use during the day. Might not be needed with a knife with better edge retention. Would like some input on this, since for most home users you can just take out your stones. Not the case at work, at least for me.
SPECIAL REQUESTS/COMMENTS
I am working in a restaurant here in the Netherlands. Currently I own a Victorinox Fibrox (8 inch I believe), it served me very well but I am looking for an upgrade as well as some additional knives. Main request for advice is on a chefs knife/ gyuto for prep. I mostly work with vegetables fruits and herbs, and occasionally some fish/met or cheese but never deboning or anything like that. I think I might like going to a slightly larger knife for this so thinking about a 240mm.
Furthermore, during service I dont have much space on the line and only use a small cutting board. I also only have to use my knife for small items and cutting open vacuum bags/ piping bags, nothing fancy, (if i did my mise right) so using my chefs knife has felt a bit unwieldy so I would like a smaller knife for that.
Finally, sometimes for fruits or smaller vegetables/finer work I have been able to borrow a pairing knife from my fellow cooks but would like to have one in my kit myself.
For the budget it is around 150-200 Euro total, most of it spent on the chefs knife since I will do 90% of my cutting with that.
Would love to get your input/advice! Thanks in advance!
LOCATION
The Netherlands
KNIFE TYPE
Chef’s knife, Thinking about 240mm for prep
Smaller/Petty knife for line
paring knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No preference, have only had western so far but willing to try
What length of knife (blade) are you interested in (in inches or millimeters)?
240 for chefs knife, no preference for others
Do you require a stainless knife? (Yes or no)
I think it is useful in professional kitchen, have read a few threads on this forum with people agreeing but willing to listen to input. I dont have much knowledge on knives
What is your absolute maximum budget for your knife?
~150,- to 200,- Euro
I think I want the petty/pairing as cheap as possible
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
During prep mostly vegetables, fruits and herbs. Very occasional fish filleting/ slicing meat and cheese
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Push-cut, Slice, Walk
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Edge retention
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Synthetic
Do you sharpen your own knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I currently own 1K/6K king stone, might be looking for a honing rod for use during the day. Might not be needed with a knife with better edge retention. Would like some input on this, since for most home users you can just take out your stones. Not the case at work, at least for me.
SPECIAL REQUESTS/COMMENTS
I am working in a restaurant here in the Netherlands. Currently I own a Victorinox Fibrox (8 inch I believe), it served me very well but I am looking for an upgrade as well as some additional knives. Main request for advice is on a chefs knife/ gyuto for prep. I mostly work with vegetables fruits and herbs, and occasionally some fish/met or cheese but never deboning or anything like that. I think I might like going to a slightly larger knife for this so thinking about a 240mm.
Furthermore, during service I dont have much space on the line and only use a small cutting board. I also only have to use my knife for small items and cutting open vacuum bags/ piping bags, nothing fancy, (if i did my mise right) so using my chefs knife has felt a bit unwieldy so I would like a smaller knife for that.
Finally, sometimes for fruits or smaller vegetables/finer work I have been able to borrow a pairing knife from my fellow cooks but would like to have one in my kit myself.
For the budget it is around 150-200 Euro total, most of it spent on the chefs knife since I will do 90% of my cutting with that.
Would love to get your input/advice! Thanks in advance!
. 
