Shopping for xmas presents

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Hey!
Tis the season to be recieving and giving.
This time its recieving for me.

Im looking for a few knifes. I am a home cook, but i think i want to get a little more serious about it. I have 2 nice sharpening stones a chosera 800 and 3000. I also have a piece of bassalt wood and some stropping compound. I currently have a kai wasabi chef knife and a vic paring knife. I have very soft plastic cutting boards. Not a whole lot of room in the kitchen for a butchers block board, but in the future hopefully at a new house there will be! I am not an expert sharpener yet, i am more of a beginner. I can get the knives about a 5 maybe a 6 out of 10 on a sharpness scale. Until i can get better im fine with sending them off to be sharpened. I usually use the knifes for cutting veggies, boneless meat, and fruit.

Im looking for a nice set of steak knives probably 4.
A chef knife
A utility knife
A pairing knife
A bread knife

I guess i could be convinced to get something else, maybe a slicer..but not sure if i NEED that right now.
All together i have around $600 to spend all together on everything.
Im not aure if im ready for the amount of work it takes to care for a carbon knife, but i could be convinced.

Thanks for all the help!
 
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The Kai Wasabi are probably the worst blades to start with. Very abrasion resistant due to huge carbides who hinder in getting a fine edge.

Sharpening is about raising a burr, chasing it, and getting rid of it. Don't try with a Wasabi. It's by far the easiest and most obvious with a simple carbon steel.

Get at least ONE basic carbon steel blade instead to learn. No set. In Europe I would suggest a simple Robert Herder or a K-Sabatier. From Americans I understand that Old Hickory offers the same kind of simple carbons.
A few Japanese have better steel, and sharpen almost as easily: Misono Swedish Carbon, Masahiro Virgin Carbon.
I think there is a sight where i can order a k sabatier. And im not planning on buying a set. Im looking ti get all of these seperately.
 
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Are you in Europe or America?
Usa, but cant you buy sab's from thebestthings?

Im not too worried about getting a k specifically, I have heard about that website. But dont know many speckfkcs about the different types of sabs.
 
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Besides recommending a sab, anything else? Should I just go for A paring, and chef's knife from there? You mentioned in your post that I should get ONE of them. Also, are all of the ones on that website carbon or just the ones that are labeled authentic carbon?
 
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any brands that you recommend for the stainless 6" , and stainless for citrus, and when you say a carbon for learning do you mean to get an extra carbon to learn starting out? Also are the grinds on those knives that you linked really nice? Or will I have to set the grind myself?

Also what type of stainless steel should I be looking for. There are so many kinds, which are going to last a lifetime etc etc.

Also my budget is around $600

Also I just realized is it okay to sharpen a CS knife on a splashstone like the choseras?

You also mentioned that the Japanese versions have better steel what do you mean by that? And what kind of impact will that have on the knifes??
 
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What I described, one carbon chef's, one stainless petty, a peeler, is a minimum. I wouldn't buy an expensive blade if your only learning sharpening. Better wait a bit and explore your preferences. K-Sabatier come with great grinding and poor final sharpening. Very common. Good for your sharpening.
Or have a Misono Swedish Carbon gyuto and ask Korin for an initial stone sharpening. So you get an example of a correctly sharpened edge which will make maintaining much easier.
A petty -- the 6" blade -- gets a lot of abuse, has a lot of board contact with a small contact area, will often been sharpened. No eternal life here.
Don't pay too much, it will replaced within a few years.
You may sharpen carbon steel with any stone. The Choseras are anyway amongst the best synthetic stones, and an excellent choice.
What do you mean by great grinding and poor final sharpening. Do you mean they are thin and in the right shape but the actual edge isn't sharp?
I also have been doing a lot of reading and a lot of people talk about how misono's reptutation is bad fit and finish. Will that impact me at all as a beginner sharpener?
 
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K-Sabs have a great grinding of the faces. The final edge is generally poor, just as with most factory edges. They all need a bit of work -- or love, if you prefer.

Never found anyone complaining about Misono's Fit&Finish. It is an example of a very high, consistent level through all their series and an excellent quality control. Are you sure you aren't referring to Masamoto, well-known for its inconsistency??
I probably am, sorry!!
So here is what I'm considering atm.
Chef--9in sab from the website you linked. OR the 270mm misono from korin with an intial sharpening.
Petty-- I'm thinking the misono 440 150mm
Carbon Peeler--Thinking one of the Sab's because I haven't really found anything else besides that. What is the difference between the types of peelers/ paring knifes? Should I try both the straight and curved ones?
Citrus knife-- I have no clue for this one, but somehow I would like the handle to be different so that people know to use this one for citrus items.

Any recommendations for a santoku ? My wife enjoys using them, She would most definitely prefer a stainless steel. I would maintain it.

Also, I understand that this is all intro/beginning level. And will work for however long I choose. But what would you recommend for being like a end game knife? Also what would you recommend getting for being a more rugged/workhorse knife if I were to cook anything with bones and things along those lines, or cutting pineapple etc.
 
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If the Misono is a bit middle of the road, what is a knife you could recommend that is solidly middle of the road, and possibly middle high as well to compare. What is the difference between 440 and ux-10, besides the price... Not sure if I can find the Robert Herder stuff here. Anything comparable for the US? Also, do you have any recommendations for steak knives? Or bread knives?

I found the Old Hickory line, they sell some stuff on amazon and various other websites. Do you think they are good knifes? Their paring knife is about $10. And Slicer is about $10 as well. Thoughts?
 
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Robert Herder has a store on Amazon. for steak knives, find a set that matches your tableware or theme. you can find nice sets of old stuff on eBay. go serrated, the blades are going to be used on china or glassware which will destroy a regular edge.
Old Hickory are basic carbon steel blades made in New York. a bit softer than Japanese knives, they can be quickly made razor sharp. I have several in the kitchen that were passed down from wife's grandmother. I use them on occasion to break down large cuts of meat, like a 10 pound pork butt. I have used their cleaver as my main kitchen knife.
Case makes decent kitchen knives, same outfit that makes the pocket knives.
for a bread knife, get a basic serrated on that has the right amount of flex for you.
on all knives for your kitchen, find something that fits your hand well and has balance that works for you.
check here http://stores.ebay.com/ralph1396?_rdc=1
 
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Going back, the problem with the sab is the full bolster, it's a pain as it had to be ground back to facilitate sharpening. Crazy that they still do that, this was originally just to facilitate 1800's die forging practices, then became a fashion, unfortunately.

Old Hickory's are made of fine steel, and I believe are significantly harder than the Misono carbon. But the edges are very thick, good for a butcher knife, not so great for a chefs, and will require more effort to sharpen.

Steel on the UX10 will have better edge retention, but be a little more effort to sharpen. The Misono carbon will be real easy to sharpen and touch up, certainly amongst the easiest to get real sharp.

There are quite a few knives in your price range, check out recent posts.

Ebay has a huge variety of inexpensive steak knives, just pick out something you like. There are some real fancy looking ones sporting big names and selling real cheap, just be aware these are going to be Chinese knockoffs.
 
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What would you say to getting both the sab and the misono? I get that the carbon is much easier to sharpen and touch up than the UX10, but what is the difference between the ux10, the Moly, and the 440 Moly? Also do you have any cutting board recommendations? Are specific woods better than others? End grain vs side grain? Or the Hi-Soft one that you mentioned?

Also any recommendations for a petty that has a more traditional Japanese WA, That means with the more octagonal handle of wood correct? Just want to get a feel for one of those if possible, so I know for the future if I like them or not. So it would be 150mm, stainless steel based off what we already discussed.
 
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For the first, why both? Maybe get the Masahiro carbon for lower cost, I'm surprised I didn't notice Benuser recommend it. Degrees of edge retention mainly on the stainless, highest, lowest, to middle as you present them.

Cutting board, I think it's a matter of kitchen decor to a good extent. The high soft is as good or maybe even better than premium end-grain (better than edge grain, but much more expensive for a good board that won't crack) type of board, easy to clean and maintain, but rather homely in comparison.

Avoid teak, acasia and especially bamboo as these have very abrasive properties. Stick to single-wood boards mostly, unless buying from top-makers like BoardSmith and Boos who match the woods properly. Oak, walnut, rock maple and cherry are the preferred woods, along with the Japanese Ho/Magnolia. If going edge-grain go for the softer woods, cherry and Ho, though the harder woods still make very good cutting surfaces compared to the hard plastics. And just about anybody can make a decent edge-grain board.

Neither myself, nor most home cooks I think, do all that much heavy chopping, so you really have to weigh the benefits of going end-grain, here it's the classy look in large part. That's enough that I would have gone for it, but it did not mesh with my SO's idea of decor, having a big block of wood sitting on her marble counter tops, just where most any home cook would want it. So I have a black plastic board that is thin and actually rather attractive, available at many department stores around here, and probably anywhere else in the States, I even saw the exact same pebble finish board in Europe, and on top of this I place a smaller wood board, edge grain cause it was free and like the plastic board already there when subject was being debated, being the original set up I had been using before upgrading knives, and both store very neatly atop the microwave, and maintenance is of course a breeze. There is a small high-soft board would fit nicely here, I was thinking of getting one to practice insane-chopping technique on.

BTW, just about any Japanese knife can do this with a decent sharpening, and you'll be able to get a carbon that slick before long.
 
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I'm honestly not sure, just to try different kinds i suppose. My issue isn't cost. I'm not worried about that at all. I think my reasoning behind it is that I want 1 more entry~medium knife (steel wise) and one more Medium~high end (steel wise). The beginner one to hone my technique for a while and then the high end one for a few months from know when I have an idea of what I am doing. Because I know, by that time I will be thinking of upgrading but not wanting to spend the money, where as right now there are people who love me who want to spend the money. Does that make sense?

Any advice on a wa handled knife to try out for the petty?
 
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Getting both a K-Sabatier and a Misono Swedish would make sense. I would suggest the 10"Sab and the 240mm Misono, as Japanese makers tend to make their 270 a bit heavy. It's all relative but the 240 gives a better idea of a Japanese chef's.

The Misono 440 is harder than the Moly and has the better edge retention. Both are finely grained and sharpen easily.
The UX-10 is very different. Coarsely grained, providing an aggressive edge. This 'bite' is what the general public percieves as sharpness, and it remains even after the first dulling. Sharpening is not that easy, it needs some practice to carefully abrade the burr.
Do either the 440 or the moly come in the wa handle?
 
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Or is therw a different carbon steel, besides the misono that I can try out with a wa style handle? Or would i be much better off going eith the misono and trying the wa with a petty?
 
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N
No, Misono make only Western knifes.

o
Any recomendations for a wa petty then? I was going to go with the 440, but really want to try out a wa handle to see if its something I like. Better to try now then buy an expensive knife in the future and dislike it...
 
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Also wouod it be a good idea to get a honing rod? If so, is the cntk black ceramic one the best available?
 
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Would it be worth getting something finer than the 3000 chosera? Or is it okay to use the green compound i got and the bassalt wood?
 
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