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post #1 of 15
Thread Starter 

I just wanted to post a thank you to everyone that contributes to this forum.  I'm a relatively new home cook although I just turned 60.  During a recent dinner party my 10 year old Henkel's professional 8:chef's night disappeared, probably accidentally tossed during the clean-up.  I had a common set and it's served me well but I'm ready for some new knives.  A few years back I bought an 8: Shun Santoku which I loved.  Now, I need a new knife as I just can't have a single chef's knife can I?

 

I spent a few days reading the reviews here and checking out some of the vendor sites I saw referenced.  I looked at waterstone sharpening videos after following discussions on different options and techniques.  I think I learned more about knives in the last week than I ever thought I'd know.

 

Yesterday, after dropping a couple of new items onto my Amazon wish list, I received a Shapton Kuromaku #5000 Ceramic stone as a father's day gift.  I just checked the tracking and my new Hiromoto AUS-10 Stainless Steel Gyuto 240mm is sitting in a Los Angeles customs warehouse and I'm hoping it arrives at my doorstep over the weekend.  Guess I have to by the #1000 stone myself.:lol:

 

Anyway, I'll continue lurking here, I'm not sure I have the skills or knowledge to contribute much yet, but enjoy everything I've read and appreciate the information you're all so willing to share.  Thanks to everyone.

 

MG

post #2 of 15
Thanks a lot for your kind words. I'm pretty sure you will be amazed by the Hiromoto. As it is very thin, I would rather suggest a relatively conservative edge on it. These knives are strongly asymmetric. I suggest you a convexed right bevel ending at 10 to 15 degree, and a straight left bevel of 15 to 20 degree.
post #3 of 15
Thread Starter 

Thanks Benuser.  I'm really looking forward to working with a more professional level knife and hope to not chop anything off in the process. I understand about the asymmetric bevel but will have to research the convex and how to accomplish that.  I bought the knife from Koki at JCK.  Would the knife not come properly beveled? 

 

MG

post #4 of 15
My Hiromoto NS-10 came with a 10 degree edge on both sides, just to ease sharpening by the customer or the retailer. Mine was obviously meant for the Japanese market, where the end user is supposed to put its own edge on it, or the retailer for him.
As the edge is very thin out of the box -- far too thin for any practical use in fact -- it will only require a few strokes.
I should add that others have reported about a far more realistic edge out of the box, about 15/20 degree right/left.
post #5 of 15
Thread Starter 

Thanks again Ben, I'll try to judge the edge when I get it and see if I can figure out what to do with it from there.  Might just take it to my friendly neighborhood sushi chef for a sharpening and shaping lesson.

post #6 of 15

Us Knife Knuts have to stick together - it is an obsession on one hand and a sport on the other.  :thumb:

post #7 of 15
Thread Starter 

I'm beginning to realize that.  One of these days I'm going to find an inexpensive hobby. :beer:

post #8 of 15

"Inexpensive" and "Hobby" in the same sentence??  I'm impressed . . . :crazy:

post #9 of 15
Thread Starter 

Dont' be, I've yet to accomplish it. LOL  So far there's wine collecting, photography, shooting and I just bought a motorcycle.   If I could only stay inside and cook.  At least I'd be drinking some of the 1k bottles of wine I have. 

post #10 of 15
Welcome! We'll help you spend money...
post #11 of 15

1K bottles, now I'm impressed, I haven't yet been able to bring myself to break 2 bills here.  I recently found out pricey bottles of whisky are a revelation.

 

I got over the bike thing, and racing, while still relatively young.  Have fun, and ride safe by staying alert and always dressing for the occasion was always my advice.

 

The local dirt track just started holding sanctioned races, but I'm doing a good job of resisting the temptation.

 

 

Rick

post #12 of 15
Thread Starter 

I've been a scotch drinker but some of the batch bourbons are really good.  Also craft brewing, my neighbor and son-in-law brew and I'm getting quite the education.  Bike is a cruiser, weekend jaunts in the country for me only and yep, properly geared up.  It was either this or a convertible. LOL

 

And Million, I'm looking forward to my new knives and then will see what else I need to "invest" in to make my cooking experience the joy I know it can become.  I'd love to find a class somewhere and have thought about some of those week long trainings at CIA in Napa but man they are expensive.  But then I'll also have to get one of those leather wraps to carry my gear in. :smiles:

 

MG

post #13 of 15

I just missed out on four classes with a classically trained French Chef.  Not enough people signed up and he cancelled.  What miffed me was all four classes would have only cost me $3.

post #14 of 15
Hi, I'm new to this, but i come to love cooking at home and have expanded my style of cooking and trying new things. I looking forward and considering going to school in chalmette,La. For cooking. I'm a little worried though that I may fail and let my self and my daughter down.

Any advice that helps keep you motivated??
post #15 of 15
Thread Starter 

Since I come to this only as a home hobby, motivation isn't an issue for me.  I guess the best thing is to study, practice and believe in yourself. If you love what you're doing, you can't help but find success. 

 

MG

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