SurlyBastage
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- Aug 4, 2017
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Newbie here trying to wrap my head around everything... and failing.
Oh no I've read too much
I haven't read enough.
I plan to get a good board, get some sharpening stones , and then after getting comfortable sharpening and taking a knife skills class, get a gyuto.
I hope to be content with just one gyuto (I hear you snickering) so would like something nicer than entry level.
For everything, I want to find a good value/quality point. I know that means different things to different people and I don't yet know what it means to me regarding knives, boards, and stones but the following might help.
For cars, my value point is a 2-3 year old Toyota Camry. There are other cars that accelerate faster, have more room, are less expensive, get better gas mileage etc. but the Camry does many things well for a relatively reasonable price and is one of the more reliable cars out there (no, I don't sell cars or work for Toyota) .
LOCATION
I live in Zambia but will be moving to the US (Charlotte, NC) soon.
KNIFE
240mm wa-Gyuto
Left handed
METAL
Most likely stainless but have not ruled out semi-stainless or stainless clad carbon.
I doubt carbon is for me but am open to be convinced otherwise.
I would like something that is not so brittle that it shouldn't be in the hands of a newbie.
BUDGET
I have not yet set a budget. I would rather you let me know where the "Camry" price point is and see if I need to drop down a little or even what a few more sheckles will get me.
KNIFE USE
Home cooking - cutting fruit, slicing/mincing/chopping vegetables and trimming /cutting meat.
I currently have stainless Chicago Cutlery 8" Chef knife.
Pinch grip
I push cut primarily but will be taking a knife skills class.
AESTHETICS
I can't tell much by the pictures I see on my phone but I doubt I would like Damascus, kurouchi, or hammered finishes. Seeing them in person or on a bigger screen might change my mind.
I prefer dark handles but will not cross good knives off my list due to handle color.
[ COMFORT/B]
I have not yet handled a wa-gyuto( I hope to before buying) so I am open to recommendations for handle shape and whether a rounded spine /Choi is the way to go.
For weight, again I don't have a good reference. I would guess something in the middle is best for a newbie but am open to suggestions.
EASE OF USE
I would like something with good food release.
EDGE
It doesn't have to be the sharpest, longest lasting, or easiest to sharpen.
I would like something that is good to very good for sharpness and edge holding while still being easy enough for a newbie to sharpen well.
KNIFE MAINTENANCE
Board
I am thinking about getting two end grain blocks. An ~ 12x18x2 incher for raw meats and an ~ 16x22x2 incher for the rest but will consider rubber or synthetic recommendations.
I like the Boardsmith walnut and maple or their maple but am interested in hearing about other well-made boards?
If I drop the smaller board for something non-wood, is Hi-Soft the way to go?
If so, where is a good place to buy one?
Sharpening
I haven't sharpened before but plan to learn and practice before buying the gyuto.
Is my current knife good to practice on?
If not is there a good cheap boning, carving, or other style knife I could get for practice that would also be useful to have?
Note, I plan to get a nice stainless pretty somewhere down the road.
For some "Camry" type stones, I prefer to buy from JKI since I plan to learn from Jon's videos.
How does this set up look /any other suggestions?
Gesshin 400/2000/6000 stone set
JKI Holder and tray
Anything else?
SPECIAL REQUESTS/COMMENTS
My current knife is 50mm tall at the heel and I doubt I would like anything much shorter, though I will consider it as long as I can find something similar to feel before buying.
I would prefer to know the artisan(s) and the type of steel(s) but pricing could convince me to let those thoughts go.
I am not yet sure of the timeframe for purchasing everything so please don't refrain from a suggestion just because it is not currently available.
Oh no I've typed too much...
Please and thank you.
Oh no I've read too much
I haven't read enough.
I plan to get a good board, get some sharpening stones , and then after getting comfortable sharpening and taking a knife skills class, get a gyuto.
I hope to be content with just one gyuto (I hear you snickering) so would like something nicer than entry level.
For everything, I want to find a good value/quality point. I know that means different things to different people and I don't yet know what it means to me regarding knives, boards, and stones but the following might help.
For cars, my value point is a 2-3 year old Toyota Camry. There are other cars that accelerate faster, have more room, are less expensive, get better gas mileage etc. but the Camry does many things well for a relatively reasonable price and is one of the more reliable cars out there (no, I don't sell cars or work for Toyota) .
LOCATION
I live in Zambia but will be moving to the US (Charlotte, NC) soon.
KNIFE
240mm wa-Gyuto
Left handed
METAL
Most likely stainless but have not ruled out semi-stainless or stainless clad carbon.
I doubt carbon is for me but am open to be convinced otherwise.
I would like something that is not so brittle that it shouldn't be in the hands of a newbie.
BUDGET
I have not yet set a budget. I would rather you let me know where the "Camry" price point is and see if I need to drop down a little or even what a few more sheckles will get me.
KNIFE USE
Home cooking - cutting fruit, slicing/mincing/chopping vegetables and trimming /cutting meat.
I currently have stainless Chicago Cutlery 8" Chef knife.
Pinch grip
I push cut primarily but will be taking a knife skills class.
AESTHETICS
I can't tell much by the pictures I see on my phone but I doubt I would like Damascus, kurouchi, or hammered finishes. Seeing them in person or on a bigger screen might change my mind.
I prefer dark handles but will not cross good knives off my list due to handle color.
[ COMFORT/B]
I have not yet handled a wa-gyuto( I hope to before buying) so I am open to recommendations for handle shape and whether a rounded spine /Choi is the way to go.
For weight, again I don't have a good reference. I would guess something in the middle is best for a newbie but am open to suggestions.
EASE OF USE
I would like something with good food release.
EDGE
It doesn't have to be the sharpest, longest lasting, or easiest to sharpen.
I would like something that is good to very good for sharpness and edge holding while still being easy enough for a newbie to sharpen well.
KNIFE MAINTENANCE
Board
I am thinking about getting two end grain blocks. An ~ 12x18x2 incher for raw meats and an ~ 16x22x2 incher for the rest but will consider rubber or synthetic recommendations.
I like the Boardsmith walnut and maple or their maple but am interested in hearing about other well-made boards?
If I drop the smaller board for something non-wood, is Hi-Soft the way to go?
If so, where is a good place to buy one?
Sharpening
I haven't sharpened before but plan to learn and practice before buying the gyuto.
Is my current knife good to practice on?
If not is there a good cheap boning, carving, or other style knife I could get for practice that would also be useful to have?
Note, I plan to get a nice stainless pretty somewhere down the road.
For some "Camry" type stones, I prefer to buy from JKI since I plan to learn from Jon's videos.
How does this set up look /any other suggestions?
Gesshin 400/2000/6000 stone set
JKI Holder and tray
Anything else?
SPECIAL REQUESTS/COMMENTS
My current knife is 50mm tall at the heel and I doubt I would like anything much shorter, though I will consider it as long as I can find something similar to feel before buying.
I would prefer to know the artisan(s) and the type of steel(s) but pricing could convince me to let those thoughts go.
I am not yet sure of the timeframe for purchasing everything so please don't refrain from a suggestion just because it is not currently available.
Oh no I've typed too much...
Please and thank you.