hihowareyou
Assistant Cook
- Joined
- Dec 6, 2009
- Messages
- 5
Ok I've been reading up on these forums and found a lot of useful information but perhaps I've read too much as I am even further from being able to make a decision than when I started!
About me:
Home cook, lots of preparing fruit/veg, meat for stirfrying, lamb/beef for roasts, etc and other general home cooking tasks.
I'd like to have the basic equipment for the above while also being covered (not necessarily with the perfect tool but something adequate) for most other situations that may arise.
Price isn't a large issue as someone has gifted us some money to purchase these with. Normally I would be budget conscious but I am happy to spend a bit more in order to have a set that 'lasts a lifetime'.
I'd like something that is relatively easy to maintain at home. I don't think I'm game to sharpen myself so the longer it will stay sharp between professional sharpening the better.
My questions are as follows:
Having read the above information, which knife styles would you recommend?
Should we stick to a single brand to start out or do some brands do particular styles better than others?
Which brands should I avoid?
I understand that 'knife fit' is important but for basic home use, should we go so far as to get separate chef's knives for my husband and I? We went out and and tried some out, I have really small hands though so all seemed kind of awkward though the Japanese brands a bit better but my husband has much larger hands and we did differ on what we found most comfortable.
I appreciate any help/advice you can offer.
About me:
Home cook, lots of preparing fruit/veg, meat for stirfrying, lamb/beef for roasts, etc and other general home cooking tasks.
I'd like to have the basic equipment for the above while also being covered (not necessarily with the perfect tool but something adequate) for most other situations that may arise.
Price isn't a large issue as someone has gifted us some money to purchase these with. Normally I would be budget conscious but I am happy to spend a bit more in order to have a set that 'lasts a lifetime'.
I'd like something that is relatively easy to maintain at home. I don't think I'm game to sharpen myself so the longer it will stay sharp between professional sharpening the better.
My questions are as follows:
Having read the above information, which knife styles would you recommend?
Should we stick to a single brand to start out or do some brands do particular styles better than others?
Which brands should I avoid?
I understand that 'knife fit' is important but for basic home use, should we go so far as to get separate chef's knives for my husband and I? We went out and and tried some out, I have really small hands though so all seemed kind of awkward though the Japanese brands a bit better but my husband has much larger hands and we did differ on what we found most comfortable.
I appreciate any help/advice you can offer.