I have an 8" chefs knife that I got from… You know what, I don’t remember where. Doesn’t matter.

I want some new knives. Mainly a chefs knife, around 8" I guess? Good for slicing bigger cuts of meat and chopping veggi s like carrots, potatoes, broccoli, etc. Also a small knife that makes it easy to cut smaller cuts of meat meat. Is that a paring knife? Is there a 3 or 4" chefs knife? Also, suggestions on a sharpener? I have one of those cheapo pull through ones now. Does OK, but I’m. Sure it could be better

  • DominusOfMegadeusEnglish
    1•20 hours ago

    Can you expand a bit on the meat cutting you are describing? Also, what’s your budget?

  • Chef_BoyargeeEnglish
    3•8 months ago

    A restaurant supply store can help with basic chef’s knives and paring knives. If you’re ready to “upgrade”, then there’s plenty of online shops or even the higher end cooking shops like Williams Sonoma and such. Best advice I can give would be to find the grip that best works for your hand/grip and then branch out into whatever metals you want. Some people love the big German style handles, I love a French handle (Sabatier), others love their Japanese style handles.

    Sharpening is a whole other can of worms. I personally opted for Japanese ceramic whetstones and a ceramic sharpening “steel”.

    If you look up Vincent from Korin knives on YouTube, that can be a good place to start finding sharpening information.