What type of knife(s) do you think you want?
I am looking to get a slicing/carving knife. My wife got me one as a present but she wasn't sure what to get. So I've been given the task of picking out what I want if I want to return the one she got.
She narrowed it down to 2 and picked this one. I guess it was on clearance at W&S for like $150
http://www.williams-sonoma.com/products/shun-kaji-hollow-ground-slicer-knife/?pkey=cknives-shun
That was was picked over this one which is available locally at retail price:
http://www.amazon.com/dp/B00005NANT/?tag=skimlinks_replacement-20
I have also been recommended by a friend to get a Victorinox 10-inch chef's knife. It's on amazon for $30.
What type of knife(s) do you think you want?
I am looking to get a knife for cutting up meats that are grilled or smoked. The meats are normally brisket, ribs, chicken, turkey, flank steak, beef roasts, pork loin, etc.
Why is it being purchased? What, if anything, are you replacing?
It is being purchased as a gift for me. We don't currently have a good knife for this. We got a block of knives as a wedding present. It's Cuisinart, it was like $150. I thought that was expensive. Boy have I learned that's not the case.
What do you like and dislike about these qualities of your knives already?
The block of knives we have are not very sharp anymore and we want something better.
What grip do you use?
Don't know. Just hold it and cut away
What kind of cutting motion do you use?
push pull slide back and forth. Depends on the meat. Not a chef :laugh:
Where do you store them?
Don't have a place in mind yet. Either in a sleeve in a drawer or maybe a magnet on the wall.
Have you ever oiled a handle?
nope. I will assume it's for a wooden handle though :cool2:
What kind of cutting board(s) do you use?
Nothing special. Plastic Target variety. Would take suggestions if it will mess up the knife.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Nothing as of now. I have been looking into this and the sharpening is what got me looking at different knives. I heard that the Shun should be sharpened with diamond plates and I found out they are pretty expensive. I would like to not spend another $100+ on sharpening stuff for one nice knife. Maybe this isn't true and you have better recommendations.
The same person that recommended the Victorinox also recommended getting a King brand combo stone 800/6000grit stone and a flattening stone.
I don't really know what I need. I think I would prefer a water stone over oil. Oil seems like it would be more messy to clean up.
It would also be great if I could use the same stuff to sharpen the cuisinart set too.
Have they ever been sharpened?
no. The cuisinart set has a honing rod.
What is your budget?
She already spent $150 on the knife that can be returned. Something in that area is ok, but I don't mind if it is cheaper.
Would it be better to have a 2 knifes one for carving and one for slicing?
What do you cook and how often?
We normally cook all meals at home. Nothing gourmet but we eat well. Lots of grilling. Chicken, beef, pork, fish. My wife likes veggies. I don't. She does chop up herbs a lot.
Special requests(Country of origin/type of wood/etc)?
none
Thanks in advance for any help you can give me!
-CY
I am looking to get a slicing/carving knife. My wife got me one as a present but she wasn't sure what to get. So I've been given the task of picking out what I want if I want to return the one she got.
She narrowed it down to 2 and picked this one. I guess it was on clearance at W&S for like $150
http://www.williams-sonoma.com/products/shun-kaji-hollow-ground-slicer-knife/?pkey=cknives-shun
That was was picked over this one which is available locally at retail price:
http://www.amazon.com/dp/B00005NANT/?tag=skimlinks_replacement-20
I have also been recommended by a friend to get a Victorinox 10-inch chef's knife. It's on amazon for $30.
What type of knife(s) do you think you want?
I am looking to get a knife for cutting up meats that are grilled or smoked. The meats are normally brisket, ribs, chicken, turkey, flank steak, beef roasts, pork loin, etc.
Why is it being purchased? What, if anything, are you replacing?
It is being purchased as a gift for me. We don't currently have a good knife for this. We got a block of knives as a wedding present. It's Cuisinart, it was like $150. I thought that was expensive. Boy have I learned that's not the case.
What do you like and dislike about these qualities of your knives already?
The block of knives we have are not very sharp anymore and we want something better.
What grip do you use?
Don't know. Just hold it and cut away
What kind of cutting motion do you use?
push pull slide back and forth. Depends on the meat. Not a chef :laugh:
Where do you store them?
Don't have a place in mind yet. Either in a sleeve in a drawer or maybe a magnet on the wall.
Have you ever oiled a handle?
nope. I will assume it's for a wooden handle though :cool2:
What kind of cutting board(s) do you use?
Nothing special. Plastic Target variety. Would take suggestions if it will mess up the knife.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Nothing as of now. I have been looking into this and the sharpening is what got me looking at different knives. I heard that the Shun should be sharpened with diamond plates and I found out they are pretty expensive. I would like to not spend another $100+ on sharpening stuff for one nice knife. Maybe this isn't true and you have better recommendations.
The same person that recommended the Victorinox also recommended getting a King brand combo stone 800/6000grit stone and a flattening stone.
I don't really know what I need. I think I would prefer a water stone over oil. Oil seems like it would be more messy to clean up.
It would also be great if I could use the same stuff to sharpen the cuisinart set too.
Have they ever been sharpened?
no. The cuisinart set has a honing rod.
What is your budget?
She already spent $150 on the knife that can be returned. Something in that area is ok, but I don't mind if it is cheaper.
Would it be better to have a 2 knifes one for carving and one for slicing?
What do you cook and how often?
We normally cook all meals at home. Nothing gourmet but we eat well. Lots of grilling. Chicken, beef, pork, fish. My wife likes veggies. I don't. She does chop up herbs a lot.
Special requests(Country of origin/type of wood/etc)?
none
Thanks in advance for any help you can give me!
-CY
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