Husband can sharpen and does a great job on the knives we have but they lose an edge so quickly! I'm a little overwhelmed with all the choices so looking for some recommendations
I like the look of more rustic knives, but I'll probably end up with a few, so a functional workhorse is my first choice.
1)Pro or home cook?
A good home cook, I've been cooking daily for 20 years
I cook mostly asian and Indian food, so lots of produce,
Hard squashes too (kobocha, delicata etc) but I can use my hand me down knives on these if they will mess up my new knife.
2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)
Gyuto and a petty
3) What size knife do you want?
210 or 240 for the gyuto leaning more towards the 240
no preference on the petty
4)How much do you want to spend?
$150- $300 for the gyuto up to $100 petty
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
Don't know
6)Do you prefer Western or Japanese handle?
I've only used western handles but I think I would enjoy a Japanese handle
7)What are your main knife/knives now?
I use a wood handled 10" chef knife from a 1970's box set, marked only with a small "japan" and something called an avantgarde pro german steel chef knife 7" (my husband bought for me early in our marriage when we were super broke)
I reach for the the wood handled more often.
A paring knife from the same wood set
8)Are your knife skills excellent, good, fair?
Good
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
I'm a rocker and I pinch grip, I push/pull but I'm often working with dull knives
10)Do you know how to sharpen?
Yes (husband can)
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