[pepfire]

Hello everyone!

Newly enroll here but was lurking around for some times now. I did found lot of interesting threads about knifes and stones, etc.

I figured it was time to jump in and ask few questions.

First about myself. I'm right handed, with a tad above basic cooking skills. I cook a lot at home and eager to improve my knowledge.

I currently own a 7 pcs henkels set and a wusthof classic 8'' chef and 3'' paring knife.

I have a no name honing steel and a diamond coated wusthof oval rod as well.

I use mostly my bambo and small plastic board for cutting.

im looking to build my knife set so it will last for ever (well maybe not). But you guys get the picture. So I was thinking a 240 - 270 guy to something that takes a great edge and retains it. ( looking for stones also, will get back on this later). I'm really open mind for your suggestions. Just not a big fan of Japanese handle. $250 was my budget for a gyuto.

Sabatier 4*, K Sabatier, jck aogami super steel, fujiwara fkm and fkh. These were the knives I was considering.

Looking also for a great honing rod, ceramic maybe?

And for stones, I looked at the cerax 1k/6k combo with a flattening stone. Should I add another stone?

All your inputs are more than welcome.

 

[mike9]

Welcome aboard - My first investment would be an end grain cutting board.  Catskill Craftsman is a good brand I have one and it won't break the bank - cheap in fact in the big picture.  I would start there and then see where your budget stands.  I bought my 2" x 18" x 24" for around $50 shipped on a sale.  Good maple board I have no complaints at all. 

 

[pepfire]

Thanks Mike!

Will sure grab one of those end grain board. It sure fits my budget. Now looking to spend around $350 for a gyuto and petty.

 

[foody518]

Hi pepfire, welcome to Cheftalk!

-Is stainless a requirement?

- How often do you use a 3-6 inch knife currently (and for what tasks)?

1/6k plus flattening solution is absolutely fine to start out with for your new knife. If you will be sharpening your existing knives though that have seen diamond steels and prolonged use, those will really want for a coarser stone (~400-500 range) to get some fresh metal exposed so you can sharpen to a clean edge apex.

 

[pepfire]

It doesn't have to be a stainless steel. I'm open to what's best for me. A fine edge and retention of it is what i'm after. 

For 3''-6'', I mostly use it for mincing garlic and smaller veggies. Also for when I need a thin blade.

As for the stones, I will find a coarser one like you suggest for my existing cutlery.

 

[foody518]

Seems like the JCK Deep Impact Aogami Super would be a good fit for your preferences - western handle, high hardness AS steel for edge retention. Stainless clad for some ease of maintenance. I believe @Benuser has owned one of these knives. Contact Koki and see when this might restock/if it's actually in stock.

You can do light edge trailing strokes on your 6k stone as an alternative to using a honing rod.

Go as big as your counter/kitchen space will allow for the cutting board I've also purchased from Top Chop Butcher Block and 227wood (ebay seller) and have received great boards from both.

 

[pepfire]

Anyone knows about https://greatfrenchknives.com?

Is it a thrusted seller of TI?

 

[foody518]

Haven't had experience with the site. But unless TI has stepped up the stainless steel that they use, I don't know if these are really competitive with other options in the price range
Check out thebestthings or KSabatier outlet if you really want to get Sabatier

 

[pepfire]

Thx!

Will sure do!