New sticky for beginners. Hopefully this will cut down on repeat questions (such as mine!)

Discussion in 'Cooking Knife Reviews' started by goodell, Nov 30, 2012.

  1. goodell

    goodell

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    At home cook
     
    Last edited: Nov 30, 2012
  2. boar_d_laze

    boar_d_laze

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    This reflects my generic, beginner's advice, pretty much -- but a few qualifications: 

    First:   This is a list for people on a budget, who are looking to get into their "first, good, non-German knife," and "first good sharpening kit." It is not a list of all the good stuff, or even a list of stuff I'd recommend for people willing to spend more for a "really good knife," people who already know how to sharpen, and all sorts of other permutations. 

    Still, that particular group -- "first, good, non-German, chef's knife," + "first good sharpening kit" -- is one whose members come along very frequently.  So, yes, thank you.

    Second:   Just as much as the Artifex and Tojiro DP, the Fujiwara FKM belongs on the short list of sub $100, "first, good, non-German, chef's knife" knives; and for those who can go over $100 AND already sharpen, the Kagayaki CarboNext deserves serious consideration. 

    Third:   This list is very CKtG centric.  I'm a huge fan of CKtG, Mark, and Richmond knives (together and separately -- to the extent they are separable), but CKtG is not the only game in town. 

    Fourth: You need an adequate sized, good quality WOOD board.  Your board is as much a part of maintenance as sharpening or steeling; and as much a part of prep as pots and pans.

    Fifth and Most Important:  It's tempting to cut to the chase and identify specific hardware recommendations, but as long as the hardware is good enough to not be an obstacle, sharpening and knife skills are more important.  Emphasis on sharpening. 

    Getting back to hardware, the most important thing is to think about your particular needs and desires, think about things in a pragmatic way, cognizant that not only is there no one best choice for anyone, there's probably no single best choice for you.  The goal is having fun while cooking well. 

    BDL
     
    Last edited: Nov 30, 2012
  3. rdm magic

    rdm magic

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    BDL; write it up if you don't mind. I know you don't like pointing people to knives, but everyone here comes almost totally for YOUR advice, and recommendations. I know personally I'd have never gotten a nogent if not for you; I wouldn't even have considered it.

    It would save you time if nothing else, it must get very boring typing up 'get an artifex and the 5 piece sharpening set' for the millionth time ;)
     
  4. wubu

    wubu

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    Can't boil water
    Sharpening should be expanded to include those that are willing to learn to freehand (waterstones), to have guide (EP), and to resort to not learning (chef's choice/minosharp).
    Also should add Chad Ward's book and website, and post on BDL's site that has a discussion on carbon and stainless knives.
    Boards should include the standard disclaimer, "bamboo is not wood, don't use glass/metal, wood boards need tlc (need oiling from time to time)"
    Also the standard but not always common sense "dry after washing and NO dishwasher"
    I might just link to previous threads detailing some of CT users journey into their first j-knife (too lazy to dig it up on my mobile right now....maybe when I get to a desktop....)