bikerector
Knifemaker / Craftsman / Service Provider
- Joined
- Nov 16, 2016
- Messages
- 6,786
I'm upgrading my kitchen tools, including my knives, and after a smaller sized chef knife, gyoto, kiritsuke or similar most use knife with a strong preference towards a carbon steel blade, either fully carbon steel or something layered. Looks matter but used is perfectly fine.
I'm not opposed to a different style in the smaller size range either as I'm in a bit of an exploration mode at the moment trying different styles, particularly Japanese styled kitchen knives.
So, the main preferences are:
Carbon steel
6-7" blade
I recently picked up a petty and paring knives so I'm set on the small, thin end of things. I have an 8" chef that works well enough, probably has a little more rock than I'm used to but I'm getting used to it. I have a nakiri I'm very happy with and that was probably my 1st high performing kitchen knife. The main draw for the slightly smaller main blade is that I have a small prep area and the 8" can feel crowded at times.
I need the best thing out there but I do need to get better than what I had been using so I can start craping back minutes each day to spend on other things and I don't want to sacrifice good meals for the family. I prep mostly veggies, chicken, and various fruits with beef and pork occasionally. My wife tells me I need to start doing more fish for me and the kids... she dislikes fish but doesn't want us going without since fish is a good good protein. I haven't made fish in several years so I'll have to practice up.
I have some folders and many outdoors oriented fixed blades to offer. Fixed blades will mostly be used and some are handmade but I still have some production.
If I don't find anything here, I'll probably just go find something new this weekend.
I'm not opposed to a different style in the smaller size range either as I'm in a bit of an exploration mode at the moment trying different styles, particularly Japanese styled kitchen knives.
So, the main preferences are:
Carbon steel
6-7" blade
I recently picked up a petty and paring knives so I'm set on the small, thin end of things. I have an 8" chef that works well enough, probably has a little more rock than I'm used to but I'm getting used to it. I have a nakiri I'm very happy with and that was probably my 1st high performing kitchen knife. The main draw for the slightly smaller main blade is that I have a small prep area and the 8" can feel crowded at times.
I need the best thing out there but I do need to get better than what I had been using so I can start craping back minutes each day to spend on other things and I don't want to sacrifice good meals for the family. I prep mostly veggies, chicken, and various fruits with beef and pork occasionally. My wife tells me I need to start doing more fish for me and the kids... she dislikes fish but doesn't want us going without since fish is a good good protein. I haven't made fish in several years so I'll have to practice up.
I have some folders and many outdoors oriented fixed blades to offer. Fixed blades will mostly be used and some are handmade but I still have some production.
If I don't find anything here, I'll probably just go find something new this weekend.
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