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Currently I utilize relatively low end knives at home while cooking. At work I use a variety of knives the only one I own is a paring knife (zwilling twin four star 4"). We cut massive amounts of citrus, think 500 pieces of fruit daily. More occasionally I end up prepping large items like watermelons or difficult items like sugacane. In addition to the paring knife I use a cheap Victorinox channel knife for some of my garnish work. Most often for all the Citrus prep I end up using a large bread knife that the restaurant owns. My normal method involves taking all the ends off and standing it in an end, then sawing through roughly 80% of the fruit and twisting the knife to split the fruit in half so it is still stuck together by a hairs width of skin, that allows for a single shallow cut down the middle of the fruit do that it will fit in glasses, finally I line all the fruit up and cut 3-4 at a time into slices. Unfortunately the bread knife is the only thing I have long enough for this process that is hugely time-saving. But I expect there are more appropriate knives for the job.
After a little bit of reading I think I am looking for a five and a half to seven inch santoku, and a full size chef knife for the larger items and enmass citrus preparation. Potentially also another pairing knife that matches.
Outside of the Citrus preparation before my shift most of the cutting is done in front of guests. That leads me to be looking for knives that are good on show. Since some of the ships were nice enough to let me handle their Japanese knives, I think I am looking for a Wa handle. From a show perspective, I also have a soft spot for the Damascus style Steel. My craft encourages me to showboat for tips any way I can though it really isn't my style.
I noticed on other threads, you often ask about sharpening and previous knife experience. I also do work on fishing boats in off season and end up doing thousands upon thousands of filets. So my sharpening experience is limited to low end filet knives and utility kniveso. My utility knives are relatively soft H1 "steel" to avoid rust, but have to be constantly sharpened. The only sharpener I own is a spyderco sharpmaker which uses triangular ceramic rods, and a steel honing rod.
I am looking for recommendations on knives that will last indefinitely and the equipment needed to maintain them. My budget budget is let's say 400-600 US. I'm excited to see what suggestions you may have as I am finding the shopping process quite overwhelming.
Thanks
After a little bit of reading I think I am looking for a five and a half to seven inch santoku, and a full size chef knife for the larger items and enmass citrus preparation. Potentially also another pairing knife that matches.
Outside of the Citrus preparation before my shift most of the cutting is done in front of guests. That leads me to be looking for knives that are good on show. Since some of the ships were nice enough to let me handle their Japanese knives, I think I am looking for a Wa handle. From a show perspective, I also have a soft spot for the Damascus style Steel. My craft encourages me to showboat for tips any way I can though it really isn't my style.
I noticed on other threads, you often ask about sharpening and previous knife experience. I also do work on fishing boats in off season and end up doing thousands upon thousands of filets. So my sharpening experience is limited to low end filet knives and utility kniveso. My utility knives are relatively soft H1 "steel" to avoid rust, but have to be constantly sharpened. The only sharpener I own is a spyderco sharpmaker which uses triangular ceramic rods, and a steel honing rod.
I am looking for recommendations on knives that will last indefinitely and the equipment needed to maintain them. My budget budget is let's say 400-600 US. I'm excited to see what suggestions you may have as I am finding the shopping process quite overwhelming.
Thanks
