Please answer the following questions when you create a knife recommendation post. The more information we have the better we can guide you the perfect knife .
1)Pro or home cook?
2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)
3) What size knife do you want?
4)How much do you want to spend?
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
6)Do you prefer Western or Japanese handle?
7)What are your main knife/knives now?
8)Are your knife skills excellent, good, fair?
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
10)Do you know how to sharpen?
Please also add any additional pertinent information that can help everyone with suggestions.
We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
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