Upgrading Knives - Reality Check

Discussion in 'Cooking Knife Reviews' started by dagda, Dec 12, 2012.

  1. dagda


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    At home cook
    My wife is going to buy me knives for Christmas, so I'm looking to upgrade my chef and paring knife. I do almost all the cooking for my 9 person family. My existing chef knife is a 20 year old 8.5" Dexter Russell and my paring knife is cheap Chicago Cutlery knife.

    I'm thinking about upgrading to a 240mm Artifex and a 3.25" Forschner Rosewood paring knife.

    I'm currently in the process of retraining myself to use a pinch grip. I don't think I have a preference on handle, but my current method of cutting tends to be a rocking from the tip of the knife style.

    I've been using a 12x16 plastic cutting board, but am looking to upgrade to either a 12x16 or 12x18 end grain cutting board. I prefer the look of the 12x16 board, but wonder if either of them will be sufficient for the 240mm knife.

    I'm currently sharpening with 320 grit DMT diamond sharpener, followed by a fine grit Norton, and use a steel rod.

    I'm not really interested in sharpening, so I'm considering the Global MinoSharp Plus 3 Sharpener. I'm willing to change the angles on the paring knife to match the MinoSharp. I thought I'd touch up with the 12" Idahone rod.

    I'm wondering if the two knives I've chosen are reasonable choices given my skill level, sharpening preference, and needs. Also, will the MinoSharp be sufficient to keep the Artifex sharp or do I need to consider water stones?
  2. wubu


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    Can't boil water
    Sound about right, Artifex plus a cheap paring you can abuse. The minosharp should be sufficient.

    As for the steel, you could keep your old one if it's the smooth type but not the grooved type. But the idahone rod is nice too.