boomchakabowwow
Senior Member
- Joined
- Feb 1, 2013
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I’ve been almost exclusively using a cleaver these days. But a few days ago I was chopping mutant large Napa cabbage and wanted a longer blade. I pulled out my first ever knife purchase. A Wusthof Classic 10”. It’s friggen sharp. I was maybe 20-22 years old when I bought it. I remember it costing more than I should have spent. The logo has long been scrubbed from the blade. it’s rough.
For years it was the only knife I had. One knife. I think I might have had a cheapo hunting knife as a paring substitute. muscle memory came back pretty quick and I did the meal with my OG knife. It was fairly rewarding and I added a mental note to try to use it more. I just like heavier blades. I never surgically cut delicate veggies. I just cut and mince my way. Fall season I do lots of root veg and squash. A heavier blade is the right move for me. A recent thread where a shopper is looking for a Japanese “workhouse”; reading his description. It reads like my OG.
I know this forum favors Japanese stuff heavily. It’s the “kitchen knife forum” but it feels like the “Japanese kitchen knife forum“. most days. I’m the odd duck. I only own two Japanese blades. I want more someday. One day.
but that original knife of mine kinda started it all for me. Started me not being a knife guy, but a home-cook guy. I always liked the cooking more than the gear I think.
The OG
For years it was the only knife I had. One knife. I think I might have had a cheapo hunting knife as a paring substitute. muscle memory came back pretty quick and I did the meal with my OG knife. It was fairly rewarding and I added a mental note to try to use it more. I just like heavier blades. I never surgically cut delicate veggies. I just cut and mince my way. Fall season I do lots of root veg and squash. A heavier blade is the right move for me. A recent thread where a shopper is looking for a Japanese “workhouse”; reading his description. It reads like my OG.
I know this forum favors Japanese stuff heavily. It’s the “kitchen knife forum” but it feels like the “Japanese kitchen knife forum“. most days. I’m the odd duck. I only own two Japanese blades
. I want more someday. One day. but that original knife of mine kinda started it all for me. Started me not being a knife guy, but a home-cook guy. I always liked the cooking more than the gear I think.
The OG
