I hope you can help me choose two knives for my needs. English is not my first language, so i hope you'll forgive me if my post is a little bit unclear. :) I need to decide rather quickly, as i have to make the purchase in a couple of days.
In the past week i learned a lot about knives (from zero knowledge), but the more i learn, the harder is for me to make a decision. And i could say it's getting a bit confusing... I'm a food lover, but only recently i've decided to cook my own food at home and try to get better at it (as i found out, i happen to like it).
I don't eat meat (only eggs and dairy, but not much), so my dishes are mainly vegetarian. I'm looking for two good knives, that should last me a lifetime, for cutting vegetables and fruits. I've decided i need a pairing knife and a vegetable knife (nakiri?). After reading about the differences between western and eastern cutlery, i think japanese knives are better suited to me, as they are lighter and sharper (and could help my light carpal tunnel syndrome in my right wrist). As i've said, in the past days i did a little research, but it got a bit confusing, as i dug deeper: different metals used, different manufacturing processes, different sharpening and honing techniques for each type of knife, etc. I don't want to turn this into a knife hobby and i also don't want to spend a lot of money on a knife (no more than 100 usd on each), especially on sharpening tools, as i've seen most of them are more expensive than the knives themselves.
So, for my two knives, i have a couple of ones that i think are suitable for me: Tojiro DP Nakiri, MAC Nakiri, both for chopping vegetables (from small to large, including big fruits like pineapples). For paring knifes, i found this one: "Wusthof Classic 3.5" Micro-Serrated Paring Knife". I know it has a western, german, blade, but i like it because half of the blade is serrated, half is normal. The serrated blade could be helpful for pealing citrus fruits, like grapefruits; i don't know if a japanese smooth blade could work just as well on a grapefruit peel, without cutting too deep into the white under skin (supposedly it's very healthy, so i tend to keep it).
I'm open to other suggestions as well. Unfortunately, i can't find the Tojiro DP on stock in US stores...There's also the problem of sharpening these knives and what tools to buy for them (i have no idea). The cheaper, the better, but not at the risk of ruining my knives with them. And still don't know if i should steel (hone?) those nakiri knives, or just sharpen them on a wetstone. Or if there is an easier way...And then there's that german Wusthof paring knife, which has a different blade, and i think i need different tools for it. Maybe i should also go with a japanese paring knife, not to complicate things further and keep tools needed at minimum?
Edited by DanD3n - 2/29/12 at 11:20am