Another New Guy Question and Answer Session.

Discussion in 'Cooking Knife Reviews' started by pugsbrew, Aug 10, 2012.

  1. pugsbrew


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    At home cook
    I did post this same question and answer session on another forum, so if you are on both, be patient.

    1.  OK, I have searched to the end of the internet in my quest for new knives, and all roads lead back to this, and another, forum.  I have spent months reading through various threads, reviews, and anything else I could find, just to be as confused as when I started.  I’ve visited various stores in Germany because I thought I would go that route, but I decided to go another route.  Finally, I just said enough is enough, and came up with my list.  Oh, and a friend of mine is in the same boat and he’s waiting for me to complete the research journey.

    I’m not a chef, just a beat around the kitchen person.  I also process my own deer, so maybe there can be a few suggestions there.  I’m tired of my worthless selection of knives, so that’s what started my journey.  Feel free to dissuade me from any of my decisions/choices.  

    I do plan on sharpening my own knives with and Edge Pro system.  I just don’t have the time or patience to free hand it.  Please fire away and I’m open to all suggestions.

    Here’s what I came up with.  I will probably not buy everything right off, but sometimes I just can’t wait.

    MAC Pro  9.5” Chef

    MAC Pro 3.25” Pairing

    MAC Pro 6” Utility

    MAC Pro 6” Boning

    I understand that the Tojiros are entry level knives, but I probably won’t use these particular knives as much.

    Tojiro DP 240mm sujihiki

    Tojiro DP  Bread ITK

    Tojiro DP 210mm western deba

    2.  I will be corresponding with Chef Knives To Go, and searching this forum,  about the Edge Pro sharpening system.  Any comments?

    3.  Also, how do you store your knives?  I don’t want them just banging around in a drawer and I’m not too crazy about a big block sitting on the counter.

    4.  Steak knives.  I want a nice set that will stand up to banging around on a plate.  Obviously money is an issue, but something unique, like this

    5.  If someone wanted to buy Henckles, which series would one buy.  I have looked at the Twin Cermax and the Miyabi 7000MC.  Love the feel of both, but not willing to put that kind of cash in to them.

    Sorry for all the questions, but I’m sure I will come up with more.
  2. mike9


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    Former Chef
    Talking with Mark is a good start, but there is nothing wrong with Tojiro knives.  I have two and they perform perfectly.  I also have a Shirogami Petty on the way.  I wouldn't confuse "introduction to" with "entry level" - they are a great bang for the buck knives.
  3. boar_d_laze


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    Cook At Home
    The MAC Pro 9.5" chef's and 6" utility are great knives.  I wouldn't bother with the parer or the boning knife.  Once you get used to using the utility as a petty, you'll find that you mostly use a parer for cutting string and opening packages; and that a European style boning knife is redundant. 

    For most people, there's no reason to buy a more expensive than Forschner.  And, when it comes to boning and other specialty meat knives you really can't do better than Forschner.  Personally, I prefer the Rosewood handles to the Fibrox.

    Tojiro bread is supposedly a very good knife.  So is the MAC 10.5" bread.  The Forschner 10.25" bread costs a lot less, and is almost as good.  Buy by looks and price. 

    If a suji is important to you I'd bump the length to 270mm.  You might want to think taking a step up in quality as well.     

    You don't need or want a western deba.  I know the idea makes sense when you read about it, but a western deban is a HUGE waste of money and stupid heavy and stupid awkward.  There's zero advantage to the better quality steel alloys you get in Japanese knives, because the abuse the edge takes means it needs constant maintenance anyway.  In fact, softer alloys are actually easier to maintain because they're so tough they don't chip easily and you can do nearly all your maintenance with a rod hone (aka a "steel").

    If you have an old German use that -- or see if you can't find one at a flea market.  Otherwise, use a regular weight Forschner chef's or butcher's; or if you're really, really, really cheap, an "Old Hickory," or a machete from a surplus store.

    Some of our knives are in sayas, we keep those loose in a drawer of our utility cart.  The remainder are in an in-drawer knife holder.   I used to keep my most frequently used knives in a block, but many of my present faves are too large for the block.  Or to put it more accurately, my wife won the battle of tcohtchkes vs tools on the counter.