I am relatively new to nice kitchen knives.
I got this from family who came back from Japan and it is fantastic. Stainless 240mm Masamoto Gyuto. I recently got a basic stone to sharpen it and did an alright job but scratched it up a little.
What is your knife? Do you prefer Japanese or Western style? Anyone else have a Masamoto? How often do you sharpen your knife?
Other urls found in this thread:
youtube.com
youtube.com
twitter.com
...
is patina a meme?
G l o b a l b o y s
I don't really like western style knives as I find them heavy and unwieldy but I keep a cheap victorinox on hand for lobster
I only now realise this since using a gyuto.
I love western knives too, but mine just feels so light and easy to use.
Finally became a cook in a restaurant and am thinking in investing in some knives because the ones provided to use can't cut through a fucking apple. What are some decent lower priced options for a decent set of knives?
>western ... heavy and unwieldy
My older Sabs are lighter than my FKMs/ Tojiro, so that's not universally true.
Depending on your budget, either a Victorinox or an FKM. Whatever you spend, budget at least as much money for sharpening stones and a steel. No sense buying a knife you can't maintain.
Buy one good chef knife and one small paring knife to start.
Kai, Yaxell, Global and Mac are all perfect lower end professional knife brands that make tools that will last you a life time.
Mac Mighty is the best all round cheaper chefs knife.
>did an alright job but scratched it up a little
This is very self contradicting.
A good knife is a tool, not a fetish. You can spend several fortunes on knifes, or you can get the cheapest thing that still passes as kitchen knife and use it until it fails. Chances are you'll spend less on knifes all your life than one hipster does on one purchase.
Get a blade 1-1.5 times the length of your hand. Full tang. The blade has to extend over the grip so you can chop and slice on a board without getting your fingers on the handle in the way. Just like your pic. Carbon steel holds an edge better but takes a lot more care because it will rust. Chromium steel is usually used and works fine.
I go to a knife store and get the cheapest they have that suits my criteria. I handle it before I buy, some are just wrong in your hand.
There are different edges available, but unless you do your own grinding, don't worry about that. Get your knifes sharpened every few decades (household) or months (restaurant) by an experienced professional. You can just mail them in. For daily maintenance all you need is a steel to correct the burr. Carbon steel also needs to be oiled.
I can vouch for the quality of Solingen steel (Güde, Nesmuk, Gehring, Burgvogel). They usually have budget options available.
Thanks heaps for the detailed reply user.
I didnt really mind about scratching it up because I did a good job with sharpening it, even though it was my first time. Also i view it as my first knife and a tool that I can learn with.
Regarding sharpening, I have heard that it isn't wise to use a steel on japenese knives because of the thin edge or blade or something, so the 1000 grit waterstone should be good to sharpen whenever I feel that the knife isn't ideally sharp? I use it pretty much every day, and have been taking care of it well.
Thanks again user, it's appreciated to get advice from someone with experience.