OK here's the deal. I have no knives period. im living with roomies and they have a couple serrated knives that look like tomato knives or carving knives that i use and they are really bad, i always find myself wanting my moms chef knife back home. I've always liked food and now i want to be able to make my own delicious meals and work on Improving my skills. i read a few forums and think i know what i want in a knife for my beginning skill level and price range. I would like to get something to cover my bases, the Knife, honing rod, and sharpening method.
- Victoriox Forschner Fibrox 10" chefs knife
- Messermeister 12-Inch Ceramic Rod Knife Sharpener
- Knife gaurd (I wont buy a block yet until i get an additional knife to start expanding my set)
- Going to have it sent for sharpening when needed.
My reasons, I'm a beginner and have heard this is good knife for the money, i want to have a decent knife i can learn with which includes honing and sharpening which i have no prior knowledge or skill until i read these forums. I don't want to mess up a high end knife because of lack of practice. This rod is about 25 dollars all though the Diamond Machining Technology CS2 12-Inch Ceramic Steel is 5 dollars more, I don't know the differences between rod quality but would just like something that wont damage the blade. I am also going to want to learn how sharpen on my own eventually but that will be later. ill have it sent out until i have money for that equipment. If it makes any difference, i live in California in the central valley, Ill be ordering this online as i cant find it in any store in my area, sur la table, bed bath beyond, department stores and retail stores. This will cost me about 60 dollars and I'm comfortable with that but willing to spend another 15-20 bucks if reasoning is good enough. i will be only using it mostly just to cook dinner, chop dice veggies and meat and break down chicken now and then, cooking seems to be my job around the apartment. I will also be looking for other knives, utility or paring knives but ill ask that in another thread. any input on my choices would be greatly appreciated. Thnx