Hello lovely people - I will immediately apologise for starting yet ANOTHER thread on 'tell me what knives to get'.
Now that that's out of the way, I will admit to only a passing knowledge of the knife world, gleaned from reading forums, reviews, buying guides, etc. I am currently working full-time as a pastry cook in a fine dining establishment, and spend about 10 hours a week in the kitchen at home baking or cooking something. I'd like to make a purchase of several decent blades, and the accompanying maintenance equipment involved. My brother does quite a bit of woodworking, and has offered to help guide me through learning basic sharpening skills, so I'd like to start in on that as well.
I learned on dull steak knives that are STILL in the kitchen drawers at home; so my knife skills are basic, and I am unsure what techniques I actually follow - I have smaller hands. I have used Global, Wusthof, Forschner-Victorinox, Henckels, Shun and MAC's before (I am sorry, I do not know the lines for any of the specific knives I used). I don't really like the handles on Global or Shun, but apart from that I don't have a preference for different producers. I really, really don't care about what the knife looks like, or buying from the same company - just that it does what I need it to.
Am Looking For:
-serrated slicer - bread knife (10-14")
-whetstone or diamondstone set (possibly and angle guide as well)
Will Be Used:
-at work (herbs, fruit, veg, pastry and doughs - both baked and raw, cakes)
-at home (same again, I think)
-nill to 500 for all miscellaneous bits, unless I can be convinced more will make the difference
My first plan was to just get a basic set of stamped blades from Victorinox, but I'd like to get knives that will last me through long-term, and I'm not sure these are it. I'm open to suggestions!
And I thank you for all and any help in advance, I really appreciate you taking the time to respond.