Dear all,
Interested in acquiring a deba, and looking at some offerings on ebay around US$75 mark. Any advice, experiences, pros, cons, would be appreciated.
I'm answering the famous questionnaire below:
LOCATION: Australia
KNIFE TYPE: 8" to 9" Gyuto and 6" or 7" Deba
Are you right or left handed? Yes. I mean, right ;-)
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? both are fine. I'm comfortable with Wusthof classic handles, but have recently started using a Shun, and happy with that too.
What length of knife (blade) are you interested in (in inches or millimeters)? 8" to 9" for a gyuto, 6" to 7" inches for a deba.
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? $150 for gyuto, $100 for deba.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
General purpose, including fish and chicken.
What knife, if any, are you replacing?
: A Wusthof 8" chef's knife. Also have an 8" Shun. May keep that, or give it away.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch but recently
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Most frequently push chopping, occasionally slicing fish and chicken.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I prefer heavier knives. I cook at home on a small scale, so prolonged use is not an issue.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
I'm leaning towards a high carbon steel. Happy to look after the knives, and am able to sharpen them on stones as and when needed. Reprofiled old German knife to a smaller angle, and preferred how it worked as long as it stayed sharp.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Yes
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes - eventually. Already have a couple of fine grit stones.
SPECIAL REQUESTS/COMMENTS
Considering the sub $75 debas in the following (and similar) ebay searches. Any experiences, anything here I should stay away from etc? Same people also offer gyutos.
http://www.ebay.com.au/sch/m.html?_...3.TR0.TRC0.Xdeba&_nkw=deba&_sacat=0&_from=R40
http://www.ebay.com.au/sch/m.html?_...3.TR0.TRC0.Xdeba&_nkw=deba&_sacat=0&_from=R40
http://www.ebay.com.au/sch/m.html?_...3.TR0.TRC0.Xdeba&_nkw=deba&_sacat=0&_from=R40
Aesthetics are not paramount, but some of these Japanese knives are gorgeous. I especially like the clad carbon steel knives that show patina on the edge, but not on elsewhere etc. I find cheaper Japanese handles comfortable, but ugly. Would like advice on upgrading to an octagonal handle at some point.
Interested in acquiring a deba, and looking at some offerings on ebay around US$75 mark. Any advice, experiences, pros, cons, would be appreciated.
I'm answering the famous questionnaire below:
LOCATION: Australia
KNIFE TYPE: 8" to 9" Gyuto and 6" or 7" Deba
Are you right or left handed? Yes. I mean, right ;-)
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? both are fine. I'm comfortable with Wusthof classic handles, but have recently started using a Shun, and happy with that too.
What length of knife (blade) are you interested in (in inches or millimeters)? 8" to 9" for a gyuto, 6" to 7" inches for a deba.
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? $150 for gyuto, $100 for deba.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
General purpose, including fish and chicken.
What knife, if any, are you replacing?
: A Wusthof 8" chef's knife. Also have an 8" Shun. May keep that, or give it away.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch but recently
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Most frequently push chopping, occasionally slicing fish and chicken.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I prefer heavier knives. I cook at home on a small scale, so prolonged use is not an issue.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
I'm leaning towards a high carbon steel. Happy to look after the knives, and am able to sharpen them on stones as and when needed. Reprofiled old German knife to a smaller angle, and preferred how it worked as long as it stayed sharp.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Yes
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes - eventually. Already have a couple of fine grit stones.
SPECIAL REQUESTS/COMMENTS
Considering the sub $75 debas in the following (and similar) ebay searches. Any experiences, anything here I should stay away from etc? Same people also offer gyutos.
http://www.ebay.com.au/sch/m.html?_...3.TR0.TRC0.Xdeba&_nkw=deba&_sacat=0&_from=R40
http://www.ebay.com.au/sch/m.html?_...3.TR0.TRC0.Xdeba&_nkw=deba&_sacat=0&_from=R40
http://www.ebay.com.au/sch/m.html?_...3.TR0.TRC0.Xdeba&_nkw=deba&_sacat=0&_from=R40
Aesthetics are not paramount, but some of these Japanese knives are gorgeous. I especially like the clad carbon steel knives that show patina on the edge, but not on elsewhere etc. I find cheaper Japanese handles comfortable, but ugly. Would like advice on upgrading to an octagonal handle at some point.
