lentesubigo
Assistant Cook
- Joined
- Mar 10, 2007
- Messages
- 9
About Me: I'm no Chef, I will only make a real meal about twice a week. I'm not looking to make cooking or knives a hobby. I don't really use many of the knives correctly. I'm not likely to spend time using a steel or sharpner. I would be better off with something I can have sharpened professionally once a year or so.
My Knife History: Two years ago I bough a set that I would call the best of the cheap crap. I also bought a Santoku from the Wusthof Classic line. Sadly when I moved the Santoku vanished (really odd, as it is the only thing I noticed missing.) The Wusthof Classic Santoku was the sharpest knife I ever used, it took a few uses and minor cuts to learn how to use. I have been suffering with my cheap knives for the last few months, and the last straw was when my carving knive wasn't sharp enough to carve a turkey properly.
My first instinct: Get Wusthof Santoku, Chef's, Carving, and possibly Steak knives now and pickup others I needed later.
Goals:
1. Good knives that will last the rest of my life. (I'm 25.)
2. Knives that hold a sharp (My definition of sharp is: How sharp the Wusthof Santoku was.) or very sharp edge for 1+ years between sharpenings without steel uses
3. To get the best bang for my buck. Money isn't a huge issue, but I like to make sure my money goes as far as it can. I'm not concerned with brand names or impressing anyone.
Questions:
1. Beyond the Santoku (7in), Chef's (8in), and Carving (9 or 10in) knives are they others I should get right away?
2. What brands/lines will fit my goals with my use and expectations?
3. What brands/lines would be the best bang for the buck with equal or near equal performance to the best brands/lines.
My Knife History: Two years ago I bough a set that I would call the best of the cheap crap. I also bought a Santoku from the Wusthof Classic line. Sadly when I moved the Santoku vanished (really odd, as it is the only thing I noticed missing.) The Wusthof Classic Santoku was the sharpest knife I ever used, it took a few uses and minor cuts to learn how to use. I have been suffering with my cheap knives for the last few months, and the last straw was when my carving knive wasn't sharp enough to carve a turkey properly.
My first instinct: Get Wusthof Santoku, Chef's, Carving, and possibly Steak knives now and pickup others I needed later.
Goals:
1. Good knives that will last the rest of my life. (I'm 25.)
2. Knives that hold a sharp (My definition of sharp is: How sharp the Wusthof Santoku was.) or very sharp edge for 1+ years between sharpenings without steel uses
3. To get the best bang for my buck. Money isn't a huge issue, but I like to make sure my money goes as far as it can. I'm not concerned with brand names or impressing anyone.
Questions:
1. Beyond the Santoku (7in), Chef's (8in), and Carving (9 or 10in) knives are they others I should get right away?
2. What brands/lines will fit my goals with my use and expectations?
3. What brands/lines would be the best bang for the buck with equal or near equal performance to the best brands/lines.