Hi I'm new to the world of knife making but am a seasoned chef. I'm not satisfied with off the rack knives and I need something that is a beast in the kitchen that makes the 12 hours of prep work a breeze without having to sharpen my knife after each task. I have done abit of research and this is what I think I am looking for,
KNIFE TYPE
8" Chef knife and 3" paring knife, western handle, in cpm154 stainless steel.
KNIFE USE
Professional kitchen use for multitasking food prep chopping slicing etc. I use a pinch grip with mostly push cut for veg, pull cut for meats and chopping for smaller stuff. This knife should be well balanced, extremely sharp and hold its edge longer than my current F. Dick knife that was given to me as a present. I hope sharpening not more than once a week isn't too much to ask for?
It should be minimal and practical in aesthetics but not compromise in quality in any way. I life it to have a certain heft without feeling heavy in other words it should be balanced and feel solid, streamlined and firm in the hand.
KNIFE MAINTENANCE
I do sharpen my knives once a week on my day off but I can't afford to sharpen 10 knives hence I need two knives that can remain sharp all week doing every task.
SPECIAL REQUESTS/COMMENTS
while I have picked 154cm for its intrinsic characteristics, (hardness, toughness while sacrificing abit on stain resistance and ease of sharpening ) I would thus need a smith who can work this steel well, is familiar with chef knive designs and preferably does his own heat treatment to bring out the best in the knife.
Lastly the pair should come in a leather pouch sheath for mobility in the kitchens.
I hope I haven't been too demanding in my attempt to be detailed as I can. Pleased to have some recommendations! Any advice on my specs are also greatly appreciated!
KNIFE TYPE
8" Chef knife and 3" paring knife, western handle, in cpm154 stainless steel.
KNIFE USE
Professional kitchen use for multitasking food prep chopping slicing etc. I use a pinch grip with mostly push cut for veg, pull cut for meats and chopping for smaller stuff. This knife should be well balanced, extremely sharp and hold its edge longer than my current F. Dick knife that was given to me as a present. I hope sharpening not more than once a week isn't too much to ask for?
It should be minimal and practical in aesthetics but not compromise in quality in any way. I life it to have a certain heft without feeling heavy in other words it should be balanced and feel solid, streamlined and firm in the hand.
KNIFE MAINTENANCE
I do sharpen my knives once a week on my day off but I can't afford to sharpen 10 knives hence I need two knives that can remain sharp all week doing every task.
SPECIAL REQUESTS/COMMENTS
while I have picked 154cm for its intrinsic characteristics, (hardness, toughness while sacrificing abit on stain resistance and ease of sharpening ) I would thus need a smith who can work this steel well, is familiar with chef knive designs and preferably does his own heat treatment to bring out the best in the knife.
Lastly the pair should come in a leather pouch sheath for mobility in the kitchens.
I hope I haven't been too demanding in my attempt to be detailed as I can. Pleased to have some recommendations! Any advice on my specs are also greatly appreciated!
