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post #1 of 3
Thread Starter 

I've been browsing these forums for a while now, most the cooking knives subforum. I notice often (and am guilty myself) that the main theme of knives are 'what knife should I get..?'

There is pretty standard advice given, and the person leaves again. I think it would be a good idea to just summarize a stickied thread with all the info in of the best knives at price points, and for specific people, best stones etc. I'm sure that either someone could go through a few threads and compose this, or perhaps if you asked BDL to compose an article on it he would oblige. I'm sure it would save him lots of time answering the same questions.

If it goes ahead, IMO there should be a few questions answered,

The cheapest, acceptable knife for home use/pro use

The best bang/buck knife

Knives/brands to stay away from, with reasons

Stones to get, reasons not to get others

Basic instructions on sharpening, steeling/honing etc

post #2 of 3

+1 to this.  I am one of those beginners who just made a thread (knife is coming in tomorrow!), and think a general post would help a lot.  Hopefully this will help me contribute to pay back a bit for the info I got.

 

If some of you more experienced guys can just post/link to the info, I can format everything and get it all purdy lookin.  A small blurb about metal types, handles, form factors, and a FAQ would probably be good as well.  Again, I'm not experienced so I'll just give an example of some things I would've wanted combined with the little information I do know.  I figure we can have one post for information and a FAQ, and one for recommended first time purchases.

 

 

Best lower budget/beginner supplies (for home use):

 

 

Necessary Items:

 

Chef's Knife/Gyuto: (Price is for sizes ranging from 210mm/8" to 270mm/10.5".If you're not sure of what size to get, get a 240mm.  It's pretty standard, and while it seems big to some, almost all older members here recommend it.

 

Richmond Artifex: $70-$90

http://www.chefknivestogo.com/riar.html

 

Tojiro DP: $70-$130

http://www.chefknivestogo.com/tojirodpseries.html

 

 

Stones:

 

Imanishi Combo Stone (1k/6k): Lowest budget, good for beginner/home use.  $55 

http://www.chefknivestogo.com/imtwosi1kst.html

 

5 Piece Sharpening Set: Middle budget, highly recommended for beginner/home use.  $140

http://www.chefknivestogo.com/3pcstoneset.html

 

Naniwa 1k and 3k:  In between the two sets above.  $76 

http://www.chefknivestogo.com/na10grsust1c.html and http://www.chefknivestogo.com/superstone2.html

 

 

Honing Rod:

 

Idahone 12": Just get it. $30 

http://www.chefknivestogo.com/sharpeningrod.html

 

 

Optional Items:

 

Flattening Plate:

 

Diamond Stone Flattening Plate:  Highly recommended, low cost plate.  Drywall screen attached to a piece of glass is an alternative, but wears out quickly.  $25  

http://www.chefknivestogo.com/140grdistflp.html

post #3 of 3
Quote:
Originally Posted by rdm magic View Post

I've been browsing these forums for a while now, most the cooking knives subforum. I notice often (and am guilty myself) that the main theme of knives are 'what knife should I get..?'

There is pretty standard advice given, and the person leaves again. I think it would be a good idea to just summarize a stickied thread with all the info in of the best knives at price points, and for specific people, best stones etc. I'm sure that either someone could go through a few threads and compose this, or perhaps if you asked BDL to compose an article on it he would oblige. I'm sure it would save him lots of time answering the same questions.

If it goes ahead, IMO there should be a few questions answered,

The cheapest, acceptable knife for home use/pro use

The best bang/buck knife

Knives/brands to stay away from, with reasons

Stones to get, reasons not to get others

Basic instructions on sharpening, steeling/honing etc


Reposted thread in the knife forum:

http://www.cheftalk.com/t/72997/new-sticky-for-beginners-hopefully-this-will-cut-down-on-repeat-questions-such-as-mine

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