Hi, I am planning my first proper knife purchase, and would like some advice on knife and sharpening choices.
i'm planning on purchasing a 240mm gyuto, and sharpening equipment necessary to maintain it.
Currently, I'm using a Victorinox fibrox 8-inch chef knife. While the knife works pretty well for me, there are several things about it that I really don't care for. For one, I'm not a fan of the profile, the angled handle and all that belly means that I'm pumping (to borrow the phrase from BDL) the handle more than I'd like to. Also, whenever I cut something "juicy" with it, such as barlett pear or potato, the food sticks to the blade like there's no tomorrow.
I use a pinch grip, and the cutting motion I uses are chop, push cutting, and draw.
The knife will only be used on vegetables and raw proteins, which I think qualifies me for a laser. My only reservation about laser is sticking, as I understand thinner knives tend to stick more than thicker knives, since there's just not as much thickness for it to convex.
For steel, I would like it to be stainless, or at least semi-stainless. I don't think I'm ready for carbon yet.
I understand the necessity of sharpening, as all knives will get dull eventually. For now, I don't want to get too much into sharpening, and would like to stay with a guided system. Namely the minosharp 3 and edge pro.
Budget is $200-300 for knife and sharpening. Which bring me to my next question: For $300, is it better to spend ~$100 on sharpening (i.e. minosharp 3) and $200 on knife, or to spend ~$200 on sharpening (i.e. edge pro) and $100 on knife?
In summary, I'm looking for a 240mm gyuto that:
-with a flater profile
-release food well
-in stainless or semi-stainless steel and
-a sharpening system without too much of a learning curve
Edited by 1buttercream - 2/1/13 at 10:13pm