Thank you for your answers.
Concerning the teak cutting board, this
thread is interesting. I could do the same as the OP if the change allows for greater sustainability.
I don't think that having a cheap knife would be good, because I want to have a knife that lasts several years. I would like to be able to change it because I want to and not because it is unusable. Also, I think I would be much less careful. I can train very well on knives I already have.
I would take a gyuto for push-cut and the nakiri for chop.
In addition, I would like to have two to avoid bacterial contamination.
@rmrf : between steels there can be big differences (e.g. martensite vs ferrite + perlite). Between steels for knives, the difference in theory is much smaller, but I don't know if in practice there are differences. What I mean concretely is that I don't want to get a bread knife after several years because the elasticity of the steel was not good.
I found this in my research :
View attachment 109197
Of course factors other than the type of steel can influence the final characteristics, but do you generally agree?
So a carbon knife coated with stainless steel seems to be a good option.
Now the negative point is stains and rust. What care should be taken?
For example,
@Benuser offers me JCK Natures Deep Impact Series Gyuto. I find it pretty and the comments are excellent. Some people talk about a bit of rust and stains. Probably because they didn't take enough care of it.
In the end, what does the patina look like?