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.
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
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.
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
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?
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