Help getting out of the rabbit hole

7
10
Joined Apr 15, 2017
For the past 4 days I have been reading many of the posts on this forum and others about chef's knives, western vs. Japanese, different types of steel, sharpening stones and more. At this point I am too far down the rabbit hole to see the light of day.

I am looking for a decent chef's knife/gyuto (I am leaning towards Japanese) as well as a whetstone setup, somewhere in the $200-250US range for knife and stones. I will be learning to sharpen but will start my learning curve with my older cheap knives(unless that is a bad idea??)

Please correct me if I'm way off but here are my thoughts after the past few days:

240mm or 270mm gyuto knives to consider:

Fujiwara FKM stainless

Fujiwara FKH carbon

Gesshin stainless

Kohetsu blue #2

Tojiro Dp

Tanaka Kurouchi

Yahiko VG-10

Stones to consider:

imanishi two sided 1k/6k

5 piece CKtG 3 stone kit - http://www.chefknivestogo.com/3pcstoneset.html

King combo stone 800/6k

Any thoughts on used knives or where one might look for them?

Sorry for yet another "what knife/stone post" but a lot of the ones I have read seem to be over a year old, and I found myself wondering if things have changed.

any help is greatly appreciated

-Will
 
1,061
43
Joined Aug 6, 2015
http://www.toolsfromjapan.com/store...ucts_id=2055:4375f568822d20fed1c38c4cf8fd67e3

Select the individual stones option and add the half cut 320 grit. Runs about $105 with shipping. Might take a few weeks from the seller though. 

Diamond flattening plate http://www.toolsfromjapan.com/store/index.php?main_page=product_info&products_id=852 Around $50 shipped.

Deburr with wine cork, fold a damp towel for a stone base, and get a loupe from Amazon or elsewhere for like 5 or 10 bucks 

Mostly respecting the budget cutoff, with 3 individual stones and a flattening plate plus knife, I'd pick from Tojiro DP, Fujiwara, or Kanetsugu Pro-M. There's also this one at MTC Kitchen with free shipping and a current 20% off code that caught my eye recently...no experience with it though 

https://www.mtckitchen.com/haku-inox-gyuto-knife-240mm-9-4/

Stainless or carbon is your choice, though soft iron clad carbon is the biggest jump in blade maintenance.

I started sharpening with crappy cheapies too and from the experience, I would say that merits having a coarse stone right off the bat. You'll put a dip in a medium grit stone learning how to make good progress on those.

Shouldn't need to go below a medium grit stone for a while if you are talking just with respect to maintaining the new purchase though

I'd guess probably 1/3-1/2 of this whole subforum is 'what knife' threads, including the recent few pages as well

Used knives - There's a Buy/Sell/Trade forum on KKF 

I just saw your location. You'd do well to go pay a visit to Japanese Knife Imports and discuss your needs and see some really cool stuff in person.
 
1,061
43
Joined Aug 6, 2015
Jon's great at knocking some sense and realism into those falling down the rabbit hole - trying to find a match for interest, skill,usage, and commitment. I got suuuper taken in by all the blingy Damascus cladded knives and then got some sense talked into me and went cold turkey off buying those until I had the skills and materials to keep up that type of finish. 
 

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