chanloklun
Member
I’m Larry and I live in the San Francisco area. I was a software engineer and now retired.
I have never cooked for 3 days in a row before Covid but since the pandemic I’ve been cooking almost daily.
I had a Chinese cleaver that I bought when I started working but I rarely use it because I rarely cooked at that time. Also, it was too heavy.
Then about 20 years ago, I bought my first decent knife at William Sonoma. It was a Zwilling Pro S 6-inch chef knife. I abused it quite a bit.
Around 7-8 years ago, I decided to get a Boos Block wooden board from Amazon, and along with that I bought a Zwilling 4-Star knife set from Zwilling online.
It’s not until the beginning of this year, 2024, that I started looking into Japanese kitchen knives. I guess this idea came after YouTube recommended me some videos about Shun and Miyabi. I already forgot exactly what happened. I was so used to German style knives that I was afraid it’d be a bad fit. I was also wary of chipping even though I’m a push/pull cutter (I am very clumsy when it comes to rock chop). So, when I visited my parents in Toronto this February, I went to Knifewear to give it a try. I fell in love Japanese knives because they felt so comfortable in my hands. I bought a Haruyuki santoku as my first Japanese knife.
To be honest, I was a bit underwhelmed by its cutting performance. It was no better than my Zwilling 4 Star. I do like the light weight and the feeling in my hands though. It was also a big surprise that I enjoy the shorter blade as the Zwilling 8 inch chef knife had been my go-to.
Not satisfied with the cutting performance of my newly bought knife, I’ve been doing a lot of research on Japanese knives in the past 4 months. I also bought a few Japanese chef knives along the way. I was pleasantly surprised to discover that my favorite knives may be nakiri (I’m not a veggie though). Recently, I have an urge to pick up my nakiri whenever I cook
.
By the way, I’ve been learning Japanese for 14 years. That helped me a lot when I was doing my knife research because I’m not limited to only English contents.
My next step is to learn how to sharpen. I plan to sign up for sharpening classes this summer.
I have never cooked for 3 days in a row before Covid but since the pandemic I’ve been cooking almost daily.
I had a Chinese cleaver that I bought when I started working but I rarely use it because I rarely cooked at that time. Also, it was too heavy.
Then about 20 years ago, I bought my first decent knife at William Sonoma. It was a Zwilling Pro S 6-inch chef knife. I abused it quite a bit.
Around 7-8 years ago, I decided to get a Boos Block wooden board from Amazon, and along with that I bought a Zwilling 4-Star knife set from Zwilling online.
It’s not until the beginning of this year, 2024, that I started looking into Japanese kitchen knives. I guess this idea came after YouTube recommended me some videos about Shun and Miyabi. I already forgot exactly what happened. I was so used to German style knives that I was afraid it’d be a bad fit. I was also wary of chipping even though I’m a push/pull cutter (I am very clumsy when it comes to rock chop). So, when I visited my parents in Toronto this February, I went to Knifewear to give it a try. I fell in love Japanese knives because they felt so comfortable in my hands. I bought a Haruyuki santoku as my first Japanese knife.
To be honest, I was a bit underwhelmed by its cutting performance. It was no better than my Zwilling 4 Star. I do like the light weight and the feeling in my hands though. It was also a big surprise that I enjoy the shorter blade as the Zwilling 8 inch chef knife had been my go-to.
Not satisfied with the cutting performance of my newly bought knife, I’ve been doing a lot of research on Japanese knives in the past 4 months. I also bought a few Japanese chef knives along the way. I was pleasantly surprised to discover that my favorite knives may be nakiri (I’m not a veggie though). Recently, I have an urge to pick up my nakiri whenever I cook
.By the way, I’ve been learning Japanese for 14 years. That helped me a lot when I was doing my knife research because I’m not limited to only English contents.
My next step is to learn how to sharpen. I plan to sign up for sharpening classes this summer.
