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First good chefs knife?

post #1 of 4
Thread Starter 
I'm looking to buy my first good quality knife. This knife will be for at home only. I'm thinking 200mm-210mm unless there's a reason other than preference to consider something else. I'd prefer not to spend more than $300. If I can get two knives, a petty as the second, for close that price I will do that as long as I don't have to sacrifice on quality. I love sharpening and I'm eager to learn more and willing to spend ~$100 on a stone + steel at the moment. Japanese is what I'm leaning toward and I love the look of the hammered Damascus (unless there's a practical reason to avoid it). I haven't used many different knives but I think I'd like at least a little heft to the knife, nothing too light.

Any thoughts or suggestions?
Edited by Scaplen14 - 9/26/12 at 12:54pm
post #2 of 4

As for the 'steel' and stones, you're probably best off getting a Idahone ceramic rod, and the 5 piece set from chefknivestogo.

For the knife, I have a carbonext in the 210mm and I really like it, but I will say that I wish I'd gotten a 240mm, for you to consider. Another option is the Richmond Artifex, which I personally would love to order right now to fill my wish for a 240mm, but the pure cost of postage to England puts me off.

post #3 of 4

For sharpening, a single waterstone that is 1000/8000 or 1000/6000 will be fine.  Lie-nielsen carries a Norton for $65 (their shipping is expensive though).  If you plan on dropping your knife or cutting into chicken bones, you should get a lower grit stone for grinding  -- ~200-500.  Using super 77 spray to glue a sheet of 120-180 sandpaper to a flat surface will also serve as a grinder.  Or a real bench grinder.


There are a bunch of good chef's knives around the $140 - 160 price point.  Korin's Masamoto VG knife is pretty good.  People argue on and on about different steels and such.  Blade geometry and handle ergonomics are more important (I think) than steel type, especially when you're picking among a small set of $150 Japanese chef knives that are all made out of similar steels.  If you have to sharpen more, then just do it.

post #4 of 4
Thread Starter 
Thanks for the replies. Another quick question, are there any brands on JCK that I should avoid?
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