The best three knives for a paleo mama

Miura knives
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El Pescador said:
IF she's on the paleo diet she doesn't need a bread knife.
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Yeah, i must admit I had to google it to figure out what it was, and by then it was too late to edit.
But if it means no pizza AND no croissant, I can't even fathom it:pullhair:
 
Justin0505 said:
I'm going to back way up here and say start with just 1 new knife: the gyuto.
If you're starting relatively flesh and you're cooking for a growing family, then get something 240mm long.
To see what 1 good knife, some focus/ practice on technique, and of course dubstep will get you, just watch some of our own Theory's(pcckitchen) videos:
https://www.youtube.com/watch?v=vPiz6Aaa7Eg&feature=youtube_gdata_player
[video=youtube;vPiz6Aaa7Eg]https://www.youtube.com/watch?v=vPiz6Aaa7Eg&feature=youtube_gdata_player[/video]
Practice is a big part of it, but its as much about thinking and planning your work/cuts as anything.

Once you get used to it, the extra length will come in handy and will make it work well as a slicer. If you master your gyuto skills, you might not ever NEED a petty, paring, or slicer. And honestly for as little as a paring knife would get used in Paelo cooking (not much fruit), you can probably get by with what you have just fine. You money will get better value in a gyuto that you really love, a couple decent stones, and a nice big cutting board.

There are good stainless steels out there, but if you can discipline yourself to give it a little extra care (dont put it away wet), carbon steel will give you a better cost/performance ratio, will make learning to sharpen easier and, IMO fits with the whole paleo mentality and also your desire to look like a bada$$.

One feature that will help with comfort is a rounded spine and choil, with a couple clamps, sand paper, and elbow grease, you can do it yourself, but some knives come with the extra finishing work already done.

Anything that you get from Japaneseknifeimports.com, or korin will be excellent quality. Spend some time looking at pictures and then give them a call.

Lastly, as others have mentioned, the best way to get peak performance out of your new toy is to learn how to keep it sharp / make it sharp yourself. The factory edge will last for awhile, so use that time to learn /practice sharpening on the old Costcos.
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Classic. The Michael Rader 10" beast. Had a lot of fun with that knife.
 
It was a passaround. Had it for about 10 working days.
 
Lots of great info already in this thread just want to underline the concept of simplicity: I would suggest you get a gyuto (stainless for starting) of your preferred length and a small, solid petty (say 130mm) that will also work for boning. Then get a waterstone (more experienced users here will be able to suggest a good one) and practice, practice, practice. One of the most important things I learned in these forums is that what will give you the best satisfaction is using a SHARP knife and a very good and expensive knife that you can't mantain will not be as fun.You'll get there eventually.Hope this helps! :)
 
Alright you wonderful people, so after I get my knife...what is the best way to learn how to sharpen? My old Henkels look like a great place to start learning.... Videos? Tools? Should I start a new thread?

And I love the look of the recommended cutting boards! Thank you for your help! I shall go eat a hunk of dead animal in your honor!
 
If in Phoenix, you might check out Phoenix Knife house. They hand sharpen too. Might be the only local option vs. big box retailers and have some more unique things.
 
Do you have a knife store nearby where you can handle some knives? I know most folks here say get a 240, but I love my shorter knives. Cooking for 2 with very limited counter space, I mostly use my 180s while the 210 mainly gets used as a slicer. If I had more counter space, I might use the 210 more, but don't know that I'd need a 240. I like a shorter utility knife for a second knife--in the 135 range for a petty/utility. My paring knives don't get used as much, but my favorite parer is also short and stubby. If you can find a place where you can handle different knives, it's really helpful. Balance, weight, a differently shaped handle--all affect how the knife fits your hand and your style.

And if the knife you get turns out not to be the perfect one for you, it's not the end of the world. You can sell it and try another one.
 
Muppet said:
Alright you wonderful people, so after I get my knife...what is the best way to learn how to sharpen? My old Henkels look like a great place to start learning.... Videos? Tools? Should I start a new thread?

And I love the look of the recommended cutting boards! Thank you for your help! I shall go eat a hunk of dead animal in your honor!
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If you want to use an online resource, Jon (same guy from JKI) has as youtube channel that is awesome: http://www.youtube.com/playlist?list=PLEBF55079F53216AB&feature=plcp
If you prefer a dvd then this sites owner Dave has a sharpening dvd that also comes highly recommended: https://www.japaneseknifesharpeningstore.com/
Both sell very high quality stones as well.
Cheers!
 
+1!!

chinacats said:
If you want to use an online resource, Jon (same guy from JKI) has as youtube channel that is awesome: http://www.youtube.com/playlist?list=PLEBF55079F53216AB&feature=plcp
If you prefer a dvd then this sites owner Dave has a sharpening dvd that also comes highly recommended: https://www.japaneseknifesharpeningstore.com/
Both sell very high quality stones as well.
Cheers!
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Dave even has a "core" or started set of stone: pretty killer deal with all the guess work already taken out of it:
http://www.japaneseknifesharpeningstore.com/Dave-Martell-set-sharpening-stones-p/set1dmcore.htm

Jon's youtube videos will give you at least enough information to get started.

Once you get the hang of sharpening and get your old Henkels properly thinned behind the edge and sharp, it will be like a different knife. -Certainly better than when it was new. You could actually get the stones and start sharpening while you are still deciding on your new knife / waiting for it to arrive.
 
Maybe I missed it, but which knife/knives did you decide to get?
 
I should be getting my knives soon! I just got my board from the Boardsmith two days go. You can see it here http://www.kitchenknifeforums.com/showthread.php/12181-Just-Completed
It's the second board and beautiful.
I have the stone sharpening kit and DVD coming and as for knives, I spoke to John and got the Gesshin Uraku 150mm and 210mm

Now I just have to figure out how to keep my husband from using the Henkels on my new board!
http://www.japaneseknifeimports.com...u/gesshin-uraku-150mm-stainless-wa-petty.html
http://www.japaneseknifeimports.com...u/gesshin-uraku-210mm-stainless-wa-gyuto.html
 
My Henkels are just bad. I lost the honed so they are rolled. And my husband has put them in the dishwasher a few times without me knowing so they are pitted. And I don't want to tear up the new board. I do 110 percent of the cooking in the family
 
Muppet said:
I should be getting my knives soon! I just got my board from the Boardsmith two days go. You can see it here http://www.kitchenknifeforums.com/showthread.php/12181-Just-Completed
It's the second board and beautiful.
I have the stone sharpening kit and DVD coming and as for knives, I spoke to John and got the Gesshin Uraku 150mm and 210mm

Now I just have to figure out how to keep my husband from using the Henkels on my new board!
http://www.japaneseknifeimports.com...u/gesshin-uraku-150mm-stainless-wa-petty.html
http://www.japaneseknifeimports.com...u/gesshin-uraku-210mm-stainless-wa-gyuto.html
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You are starting out at great place with these knives/stones/board. People come here from all different walks, which makes this forum really awesome. I too am a home cook and much more competent in the kitchen after watching/studying Theory's and Salty's videos. Your Henckels are a great place to learn how to sharpen, it won't be exactly the same as your new knives, but you can learn the technique without damaging some nice cutlery.
 
That was what I was planning on doing! Use the Henkels to practice so I won't feel bad when I make my mistakes
 
A little off topic, but I have been on 100% Paleo second week (85% Paleo for couple of months before that). We have a Palleo challenge at the gym, and I aim at winning it. Eating 100% Paleo has been the easiest, and get 8+ hours of sleep per night, the hardest.

My go to knives to prepare my Paleo meals are 180mm chef and 225mm chef.



M
 
If I could I would get ten hours of sleep a night. But alas, two kids make that impossible. I find eating paleo really helps my kids though because they don't have processed carbs to fill up on. And it helps me. Along with knives, my other metal fun has been learning kettlebells
 
I have been 99.9% paleo for 3.5 months.....I have a Nakiri sitting on my boardsmith and have not really needed much else.
 
ChiliPepper said:
Lots of great info already in this thread just want to underline the concept of simplicity: I would suggest you get a gyuto (stainless for starting) of your preferred length and a small, solid petty (say 130mm) that will also work for boning. Then get a waterstone (more experienced users here will be able to suggest a good one) and practice, practice, practice. One of the most important things I learned in these forums is that what will give you the best satisfaction is using a SHARP knife and a very good and expensive knife that you can't mantain will not be as fun.You'll get there eventually.Hope this helps! :)
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+1 gyuto + petty. That is all you will need but I do think the petty is very handy for smaller/fine tasks where a gyuto can feel too cumbersome (e.g. splitting small cherry tomatoes). I have a 125mm petty and I use it a lot. I also highly recommend a 240mm gyuto, it may sound big now but will feel very normal very soon.
 
dannynyc said:
+1 gyuto + petty. That is all you will need but I do think the petty is very handy for smaller/fine tasks where a gyuto can feel too cumbersome (e.g. splitting small cherry tomatoes). I have a 125mm petty and I use it a lot. I also highly recommend a 240mm gyuto, it may sound big now but will feel very normal very soon.
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Since I started using 180mm chef, a petty became a redundant knife, as I can do everything a petty can do with 180mm. Thanks to Steve Cipcich for enlightening me. I didn't think much of that size back then.

I use 240-270mm for preparing larger meals where edge length required, but not that often. 180mm and 225mm are my go-to knives, and I cook every day, three meals a day.

M
 
Marko Tsourkan said:
Since I started using 180mm chef, a petty became a redundant knife, as I can do everything a petty can do with 180mm. Thanks to Steve Cipcich for enlightening me. I didn't think much of that size back then.

I use 240-270mm for preparing larger meals where edge length required, but not that often. 180mm and 225mm are my go-to knives, and I cook every day, three meals a day.

M
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I guess I'd concur if I was using a 180mm gyuto. I use a 240 or 270 more most tasks, hence the occasional need for a petty.
 
Well it has been seven years and I haven't been active here but you gave me great advice before and I was wondering if there are any updates as both my knives are now destroyed. (For the record, I was only responsible for one knife's destruction. My husband has just dropped chef knife the blade separated at the handle. So I am back looking for two new knives. Basically the same requirements as before. Just wondering if there is anything in the past seven years that has happened knife-wise that I should know about! And I did get my BoardSmith board and that is one thing that has not been destroyed yet. After seven years it is still gorgeous! Thank you everyone!
 
Is the knife really destroyed? Call @JBroida at Japanese knife imports and ask him if he can fix it. He’s rather helpful with that sort of thing.

If they’re really toast, replace them. Urakus are still a good choice.
 
Did you happen to keep the blades? The handles are replaceable.

If you're going replace them: what did you like and not like about each?
 
Dull_Apex said:
Did you happen to keep the blades? The handles are replaceable.

If you're going replace them: what did you like and not like about each?
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both blades are actually broken. dropped and points gone. I think maybe a bigger handle would be nice. and maybe something more of like paring knife size for the smaller one. And maybe more of a cleaver/chef's knife combo for the larger...
 
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