Quote:
Originally Posted by Caged Great
Find knives with good balance, usually German ones are the best.
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Agree with the first part of your comment. Balance is a great factor when looking for knives, and speaking from a professional stand point, being a Chef and using knives on a daily basis, Japanese knives are much better in both balance and overall performance. The steel is much stronger and depending on specific knives, much lighter than the typical German steel, which is heavier and looses an edge much quicker.
To the original poster: if you have the money to spend on good Japanese knives from knifewear, I would highly recommend it, specially if you will continue to bring them in to have them sharpened at knifewear. My advice would be that a) for the love of God stop using your granite top as a cutting board...horrible for keeping an edge on your knife...and b) really consider what you're gonna be using your knives for the most before spending that kind of money.
For all the apprentices that have taught throughout the years my advice has always been to learn how to use a knife properly before spending that kind of money on an expensive knife. Great knives require a lot of care and skill to use. Keep in mind that you should have a knife for your typical "offroading" type of use like chopping herbs, and a good Japanese blade for your more skilled cuts. You wouldn't take your ferrari "offroading" right?
And finally, if you're going to make the commitment to purchase a knife like this, please, make the commitment to always have it sharpened properly, and that is by stone. Never for the love of dear baby Jesus have one of these blades sharpened by a machine, it will ruin the overall integrity of your edge. Knifewear offers sharpening classes, as well as a sharpening service.
I mentioned earlier to consider what the knife would be used for mostly...cutting vegetables, meat, fish? Knives are designed for specific purposes, but if you're getting this for some typical uses...cutting vegetables, (boneless) meats, I would suggest getting a 180mm Santoku. This blade is designed a little more like a "Chef" knife meaning that it can be used in a more varied way.
The Haruyuki Tsuchime line they have at Knifewear offer great value in design, balance, quality and price.
http://shop.knifewear.com/japanese-c...uyuki-tsuchime
Go into knifewear, the staff is great and will let you sample using the knive's to see what feels good in your hand. Ultimately, from someone who uses a variety of knives on a daily basis, the most important factor to consider is how a knife feels in your hand.
I know the post is quite lengthy but I hope the information is usable to you and anyone looking to get themselves into some really great quality knives.
