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What knifes for amateur?

1K views 8 replies 4 participants last post by  crazytouch 
#1 ·
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
 
#4 · (Edited)
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.


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.


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
 
#6 ·
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?
 
#9 ·
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