- 6
- 10
- Joined Jun 8, 2017
Ok, I've owned my first few sets of German and Japanese knives and I think I have a good handle of the features I'm looking for:
Price: not too worried about this, I'm willing to make the investment
Profile: I prefer straighter edge profile, like the traditional french knives
Steel: I prioritize sharpness and holding an edge over strength...I'll most likely have them professionally sharpened 1-2 a year
Thickness: I don't like overly thin or overly hefty knives...I guess I'm looking for something down the middle
Use: 75% of the time I'm using my knives to cut fruits and vegetables, 25% meat and that's typically cooked
Brand: I want quality not the latest fad or marketing trend...I'd prefer a company that's been making knives for generations
Handle: I prefer Japanese style handles, I hold my knife more like a scalpel than a meat cleaver
Knives: I'm looking for a paring knife, short and long utility knives, not sure I want a chef's knife as I rarely pull mine out of the drawer
I'd appreciate any advise you can offer.
thanks,
Joe
Price: not too worried about this, I'm willing to make the investment
Profile: I prefer straighter edge profile, like the traditional french knives
Steel: I prioritize sharpness and holding an edge over strength...I'll most likely have them professionally sharpened 1-2 a year
Thickness: I don't like overly thin or overly hefty knives...I guess I'm looking for something down the middle
Use: 75% of the time I'm using my knives to cut fruits and vegetables, 25% meat and that's typically cooked
Brand: I want quality not the latest fad or marketing trend...I'd prefer a company that's been making knives for generations
Handle: I prefer Japanese style handles, I hold my knife more like a scalpel than a meat cleaver
Knives: I'm looking for a paring knife, short and long utility knives, not sure I want a chef's knife as I rarely pull mine out of the drawer
I'd appreciate any advise you can offer.
thanks,
Joe