Hi Guys, My name'a Jake. I'm a 25 year old engineer in the Royal Air Force. I'm due out soon and have been working evening and weekends in a kitchen to get some experience as I would like to become a chef when I leave the military!
I am looking at purchasing a knife up to a max of £150. The head chef and sous chef there both use Global and swear by them but I'm not convinced. Don't get me wrong they're good but I'm not sold on one myself. I have been using the 17cm Santoku (my favourite), the 20cm chefs, and the 23cm slicer. I find the handles hurt after prepping for anything longer than 30 minutes and I find I bottom out on the board (my hand is hitting the board before the knife has made a full stroke) which I find extremely annoying and a waste of time.
I believe my knife skills are acceptable (I keep up with the other chefs), I can sharpen blades, I have a average size hands, I like the handles and weight of German knives but the sharpness of the Japanese variants although I know that sharpness is down to me and how I maintain my knife.
Here's the problem though. I live on an island called Benbecula in The Outer Hebrides in the UK (google it!) I have no possible way of getting to or trying various brands and types. I am looking for some advice on specific brands and types of knives that sound like they would suit what I am looking for. This will be my first knife which I hope to will be my best pal for many years to come.
At the moment I'm just after a good all rounder which will get me through most of the normal routine tasks of a Commis chef and at home. I was originally swung towards a bog standard 20cm chefs knife but I do feel comfortable with something bigger - 23cm. I really do apologise for bothering you guys but I've been researching for weeks now and have got absolutely nowhere! The hardest problem I've found is finding a supplier that provides to the UK!!!