I have been cooking professionally for 8 years now and with quite an average kit (mainly due to lack of funds ) but I am now in a position to upgrade.
I have never used carbon knives before but would like to give them a go, However only the knives I don't use as often. So the cooks knife / petty must be stainless or clad. I don't like Damascus as I'm after performance not looks (although looks matter a little
Here is the list of knives im thinking of buying.
Ikanshi tadatuna inox 210mm wa gyuto (primary knife)
Hiromoto as 6" petty (Instead of boning / for small scale carving )
Missono Sweden steel 3" Parer
Mac superior bread knife 10.5"
K sab au carbon 10" cooks knife ( heavy duty backup)
Sab nongent 10" slicer (Large Carving)
Also I am keeping from my current kit a
Tojiro sha ra ku mono 8" flexi slicer for medium scale fish filleting.
Any thoughts on these choices?
Is the Hiromoto as petty good as a replacement for a boning knife, my concern is can the tip poke under sinew as easily as a Thiner boning knife? Also any thoughts on 5" or 6" ?
I have already ordered the 210mm gyuto as my mind is made up on this one, out of the lasers b.d.l recommends this is the only knife in stock that I can get delivered to Australia.
In terms of the size choice I feel I have more control and speed with the 8" gyuto and the 10" Sab can cope with anything larger.
My main question is about sharpening My current stones ( purchased when I had very little knowledge) are naniwa super stones
400 , 1000, 5000
Is the jump from 1 to 5 thousand a bad thing ? Would 3000 be better? I would like a razor polished edge on all knives except knives intended for carving / meat work where a more toothy edge is needed.
I do not currently have a strop but I feel purchasing one is nessesary for the japanese knives, what kind of strop / compound should I get? I have 0 knowledge of strops, actually i have never even seen one.
Will i need a different sharpening kit for the carbon sabs and are the sabs more suited to Steeling than stroping?
With my limited knowledge I'm assuming that the sabs would sharpen quicker on the stones due to softer steel and would need regular steeling due to the edge rolling over more frequently?
As a note I am very much a begginer to sharpening on waterstones.
That's about it, any input would be appreciated I am open to new ideas and suggestions.