or Connect
New Posts  All Forums:Forum Nav:

What knifes for amateur?

post #1 of 15
Thread Starter 
Hi
Am have 21 year Old and i'm amateur in Cook. I dont know what knife should be my next. Now i have a global G-2 its chef knife, and now i thinking to buy next one but i dont know what Type should it be. I thinking about santoku but i dont know it will be good for me. If any one can Say what Type of knife i should buy i will be glad. Its not must be from Global but plz Type only knife with near price to it.

Sorry for my bad English ;P
post #2 of 15

A santoukou may be too similar to your existing chef knife.  Suggest you think about the following: paring knife, bread knife, boning knife, carving knife with carving fork, and a longer chef knife before a santoukou

post #3 of 15
I can agree with Brian. A good santoku would be far too similar. Global's G-2 is an excellent gyuto when properly thinned and sharpened, a bit short to my taste though. I would like to know what the OP likes and dislikes about it.
post #4 of 15
Thread Starter 
Yes my g-2 is very sharp im sharpening it on water Stones whit grad 1000 and finish with 3000. Idk what is OP wink.gif

Ok i know what knife but now wonna know from what company. Because global i think is made from soft metal and it dull fast.
post #5 of 15

A Paring knife would be your best bet after a good Chef's knife. I use my Chef's knife the most, and right behind it, I'm constantly picking up my Paring knife. For a great blade for a decent price, I'd suggest a Wusthof Paring Knife. I use the Wusthof Classic 3.5" for $40, or you can go with the Wusthof Grand Prix 3.5" for $23. It's definitely the next piece you should add.

 

http://www.amazon.com/Wusthof-Classic-2-Inch-Paring-Knife/dp/B00005MEGH/ref=sr_1_1?ie=UTF8&qid=1406727228&sr=8-1&keywords=wusthof+paring

 

As for your "soft metal G-2", for a better knife, I'd suggest the Victorinox Fibrox 8" Chef's knife, $40. Holds a edge well, and the occasional running on a steel and it slices like new. 

 

http://www.amazon.com/Victorinox-Fibrox-8-Inch-40520-5-2063-20/dp/B000638D32/ref=sr_1_1?ie=UTF8&qid=1406727465&sr=8-1&keywords=victorinox+chef%27s+knife

 

If you're using your knife enough that you have to sharpen it often, buy a better knife. And as soon as you have these two knives, buy yourself a Honing Steel. Wusthof makes an excellent one. 

 

Oh, "OP" means Original Poster.

 

-Bayou

post #6 of 15
I wouldn't suggest a Victorinox if one is looking for a harder steel and better edge retention than the Global provides. Better have a look at the usual suspects with JCK, japanesechefsknife.com, as Misono, Hiromoto and Kagayaki.
I would consider a Hiromoto AS 240 gyuto and a Misono 440 petty.
And steeling a G-2 isn't a good idea neither: just asking for a wire edge. Better use stropping on your 3k stone for maintenance.
post #7 of 15
Looks like I have a bit to learn as well. Thank you.
post #8 of 15
Thread Starter 
Okey thanks but Benuser i can sharp that knife on water Stone or it be hard?

Idk but for me fast chop onion with that g-2 is hard maybe i dont Learn use it enough or it to long ;P and i search knife for fast job like that.

And Yes my Stone need to be stropped but 1000 grad. And here is next question. How i can easy stropped it in home?
post #9 of 15

I think you don't understand benutser good; Instead of steeling your knife You can touch up your knife with the 3000 stone and your knife will be sharp again

post #10 of 15
The knives I mentioned can be sharpened on waterstones. The 1000 and 3000 stones you have will do the job.
Your G-2 has probably got thick, very thick behind the edge. When new they already are, but if they haven't ever been thinned it just becomes worse. Good thinning is done by sharpening at the lowest angle and abrading steel behind the edge. Jon Broida has a good video about it.
The stropping on the finest stone is a form of maintenance of the knife, an alternative to steeling or using a ceramic rod. Perform a few very light edge trailing strokes.
post #11 of 15
Thread Starter 
I sharp knife with 15 deegre angle. But i ask about stroping my water Stone Because i do a Little chips on the side;)
post #12 of 15
You may flatten your stone with coarse sandpaper, if that is what you meant.
post #13 of 15
To explain what happens if you never thin your knive.

sharpen4.jpg
post #14 of 15
Thread Starter 
Quote:
Originally Posted by Benuser View Post

To explain what happens if you never thin your knive.

sharpen4.jpg


I know that and i think something like on that picture can be do with only sharper like this:
http://www.amazon.com/gp/aw/d/B001CQTLJM/ref=mp_s_a_1_1?qid=1406748458&sr=8-1

With water Stones you always get a good cutting EDGE. Im right?


And what Type of knife is the Best to fast chop something or slide carrot or cucumber? And what size should it be?
post #15 of 15
You can thin with any not too fine stone. I've used a Chosera 800 (JIS grit 1200) for thinning my G-2. A coarser one is preferable, though.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knife Reviews