Hi guys,
As I will be moving out within a few months, I will need get myself a set of knives.
For as long as I've been into cooking, for about a year or two, I've been using Zwelling 4-star series knives.
As I don't quite have the resources to buy myself a full set of high-ranged knives and don't want to at the moment as I will be sharing the kitchen with housemates.
So for now, I am looking for a pairing and a 200mm chef's knife/gyotu which can take a beating, while being able to get a decent edge, and a chef's knife which I will only use myself.
The price of the first two knives, which will be in the kitchen, may be up to about 80 euro's for both, which is about 100 usd a the moment.
These will be the knives on which I will first practise sharpening.
For the third one, I have filled in the quiestionnaire:
LOCATION
What country are you in?
Netherlands
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
chef's knife
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Not sure, have never used a Japanese handle. Only Zwilling, Global, and supermarket knives.
What length of knife (blade) are you interested in (in inches or millimeters)?
200-220mm
Do you require a stainless knife? (Yes or no)
Not really, what would you recommend?
What is your absolute maximum budget for your knife?
200 euro's, preferably around 175
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
kitchen at home
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.)
multi-purpose, some meat slicing as well as chopping/slicing veggies and herbs
What knife, if any, are you replacing?
None, starting from scratch.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip
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.)
Rocking and forward slicing
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.)
Not as heavy as the Zwiling's I've used so far, like the weight of the Global G2 18cm santoku. Curved edge.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Love the damascus pattern.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
balanced knife, expect it to be
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Right out of the box, multifunctional knife
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I don't mind sharpening monthly
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
bamboo/wood
Do you sharpen your own knives? (Yes or no.)
yes, but with honing steel only, sharpening stones are high on the wishlist.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
yes
Looking forward to your advices!
thanks in advance
As I will be moving out within a few months, I will need get myself a set of knives.
For as long as I've been into cooking, for about a year or two, I've been using Zwelling 4-star series knives.
As I don't quite have the resources to buy myself a full set of high-ranged knives and don't want to at the moment as I will be sharing the kitchen with housemates.
So for now, I am looking for a pairing and a 200mm chef's knife/gyotu which can take a beating, while being able to get a decent edge, and a chef's knife which I will only use myself.
The price of the first two knives, which will be in the kitchen, may be up to about 80 euro's for both, which is about 100 usd a the moment.
These will be the knives on which I will first practise sharpening.
For the third one, I have filled in the quiestionnaire:
LOCATION
What country are you in?
Netherlands
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
chef's knife
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Not sure, have never used a Japanese handle. Only Zwilling, Global, and supermarket knives.
What length of knife (blade) are you interested in (in inches or millimeters)?
200-220mm
Do you require a stainless knife? (Yes or no)
Not really, what would you recommend?
What is your absolute maximum budget for your knife?
200 euro's, preferably around 175
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
kitchen at home
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.)
multi-purpose, some meat slicing as well as chopping/slicing veggies and herbs
What knife, if any, are you replacing?
None, starting from scratch.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip
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.)
Rocking and forward slicing
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.)
Not as heavy as the Zwiling's I've used so far, like the weight of the Global G2 18cm santoku. Curved edge.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Love the damascus pattern.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
balanced knife, expect it to be
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Right out of the box, multifunctional knife
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I don't mind sharpening monthly
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
bamboo/wood
Do you sharpen your own knives? (Yes or no.)
yes, but with honing steel only, sharpening stones are high on the wishlist.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
yes
Looking forward to your advices!
thanks in advance
