-
It was only when I got a decent knife sharpener that I started using the Japanese knives I had been given. Once that happened it opened the floodgates and the decent knives are no longer in boxes in a drawer but on a knife stand on the worktop.
I really love the satisfaction of using the nicer blades but also have a tap next to wear I do food prep and a dry microfibre cloth. So now I have a good routine of rinse and wipe down the blade before I put it down. Of course I occasionally forget but generally the routine happens, the knives stay sharp and are in decent nick.
If I am preparing meat on a bone or chopping nuts I will still use a standard western stainless steel blade. I have stopped trying to rock chop with Japanese blades as I did slightly damage the edge of one but so far touch wood I haven’t shipped or snapped a carbon steel knife.
You are reading a single comment by @dancing james and its replies.
Click here to read the full conversation.
dancing james
I'm quite geeky about cooking stuff, and few years back (after reading this thread), convinced myself that what I really wanted was a hand made Japanese knife - bought as a present to myself a Ryky Tran Gyuto - clad carbon steel, trad Japanese handle. It was discounted as the handle had a slight scratch on it (but still twice the price of any other knife I've bought).
https://burrfectionstore.com/en-gb/collections/ryky-tran
anyway - i hardly ever use it. It sits in a drawer and every now and then I prep some veg with it, wipe it down and put it away again. I just can't get used to it as an everyday knife.
So I'd be tempted by the Wustoff / Henckells / Zwilling route - a couple of these are what I use every day.