Hi Everyone,
I've been using the Misen 8 inch chef's knife since they first launched with the kickstarter and it served my well enough. I appreciated the ergonomics, edge retention and just overall feel compared to the J.A Henckels I had been using previously. So much so that I purchased the Misen 2.0 a couple of years later which I never quite took to in the same way.
I want to upgrade from the Misen and was looking for some advice on where I should go from here. I'm tempted by the 8 inch Zwilling Kramer as I see it's on sale now but I'm concerned about the upkeep of Carbon Steel to prevent rusting. I'm sure my wife will grab it one day and forget to dry it in time or even put it in the sink! I'm also not sure if the shape of the knife will work for me but then again you can't know until you try it. I've also been thinking of heading over to Korin in NYC to take a look at their Gyuto selection. I'm comfortable with spending around $300. I've never used a Japanese handle so I think I'd like to stick with western handles for a Gyuto.
I like the idea of Carbon Steel but I'm just not sure if the upkeep is worth it for me. I would say the most important aspects I'm looking for would overall ergonomics and how it feels as well as edge retention as I don't sharpen myself. I'd like to be able to go longer periods without having to get them sharpened.
I use a pinch grip and ultimately I would like to rely on this knife, for the most part for almost everything I can throw at it. Chopping, slicing and dicing vegetables, breaking down poultry, slicing meats etc. I use a combination of rocking but also push and pull.
Any suggestions would be greatly appreciated.
Thanks
I've been using the Misen 8 inch chef's knife since they first launched with the kickstarter and it served my well enough. I appreciated the ergonomics, edge retention and just overall feel compared to the J.A Henckels I had been using previously. So much so that I purchased the Misen 2.0 a couple of years later which I never quite took to in the same way.
I want to upgrade from the Misen and was looking for some advice on where I should go from here. I'm tempted by the 8 inch Zwilling Kramer as I see it's on sale now but I'm concerned about the upkeep of Carbon Steel to prevent rusting. I'm sure my wife will grab it one day and forget to dry it in time or even put it in the sink! I'm also not sure if the shape of the knife will work for me but then again you can't know until you try it. I've also been thinking of heading over to Korin in NYC to take a look at their Gyuto selection. I'm comfortable with spending around $300. I've never used a Japanese handle so I think I'd like to stick with western handles for a Gyuto.
I like the idea of Carbon Steel but I'm just not sure if the upkeep is worth it for me. I would say the most important aspects I'm looking for would overall ergonomics and how it feels as well as edge retention as I don't sharpen myself. I'd like to be able to go longer periods without having to get them sharpened.
I use a pinch grip and ultimately I would like to rely on this knife, for the most part for almost everything I can throw at it. Chopping, slicing and dicing vegetables, breaking down poultry, slicing meats etc. I use a combination of rocking but also push and pull.
Any suggestions would be greatly appreciated.
Thanks