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3 Posts
Hey everyone!
I am new to the forums here, I cook at home 3 to 4 times a day for 5 people. I am a home chef but I love to cook when I can. Up until now I have been using the pots and pans I have but no idea what brand they are and some Cut Co knives.
Well I want to up my game, I am taking some cooking classes to improve my skills, I am looking around at different magazine subscriptions and books to try to learn anything I can.
To specifics, I want a full set of new knives. I cut up a lot of vegetables, most don't give me much issue however cabbage, squash and such do give me alot of issue as it is hard to cut through initially. I have read that the Nakiri is the Japanese specifically made for this purpose. I do some cutting of proteins, from cutting a roast, chopping a chicken and even to full on processing of a freshly slaughtered cow, pig, game, whole chickens and fish.
I am trying to learn how to run my knives more like a professional chef would since you are able to cut evenly and very quickly so I wish to learn a better way. Thus I do push cut my vegetables and pull cut my fish.
Given my full time employment I am not terribly concerned about the cost of the knives. I was thinking the $200 knife prices don't bother me. I was looking at the Yoshihiro Nakiri but I don't understand the difference between the lines. To the rest, I see online that Wusthof Ikon is very popular. I also understand the Yaxell Dragon Fusion chef's knife is suppose to be good but I can't seem to find it for sale currently.
Please let me know if there is any other information that would be needed for appropriate recommendations to be given.
Please help guide me on high quality knife gear, what do you recommend and please don't say since it is for home use anything will do. Buy quality once, use it for a long time. Buy garbage, buy a whole ton rather often and spend way more in a short period of time.... :-(
I am new to the forums here, I cook at home 3 to 4 times a day for 5 people. I am a home chef but I love to cook when I can. Up until now I have been using the pots and pans I have but no idea what brand they are and some Cut Co knives.
Well I want to up my game, I am taking some cooking classes to improve my skills, I am looking around at different magazine subscriptions and books to try to learn anything I can.
To specifics, I want a full set of new knives. I cut up a lot of vegetables, most don't give me much issue however cabbage, squash and such do give me alot of issue as it is hard to cut through initially. I have read that the Nakiri is the Japanese specifically made for this purpose. I do some cutting of proteins, from cutting a roast, chopping a chicken and even to full on processing of a freshly slaughtered cow, pig, game, whole chickens and fish.
I am trying to learn how to run my knives more like a professional chef would since you are able to cut evenly and very quickly so I wish to learn a better way. Thus I do push cut my vegetables and pull cut my fish.
Given my full time employment I am not terribly concerned about the cost of the knives. I was thinking the $200 knife prices don't bother me. I was looking at the Yoshihiro Nakiri but I don't understand the difference between the lines. To the rest, I see online that Wusthof Ikon is very popular. I also understand the Yaxell Dragon Fusion chef's knife is suppose to be good but I can't seem to find it for sale currently.
Please let me know if there is any other information that would be needed for appropriate recommendations to be given.
Please help guide me on high quality knife gear, what do you recommend and please don't say since it is for home use anything will do. Buy quality once, use it for a long time. Buy garbage, buy a whole ton rather often and spend way more in a short period of time.... :-(