Originally Posted by
wharvey
Do you anticipate your mother is going to be willing to do the proper ongoing maintenance? The answer can change the recommendation.
She will be fine with periodic maintenance, but in all likelihood she will not sharpen knives on a very frequent or ongoing basis. Knives requiring a moderate amount of maintenance would be best. I know that knives like Wusthofs will not work well if not kept sharp.
Are there any particular knives that require a moderate/medium level of maintenance? I will give her an electronic sharpener and/or appropriate whetstones as well.
Originally Posted by
Jay K
Despite your moniker, I assume your mother is not Japanese and does not use traditional Japanese knives like a deba-bocho, nakiri, sashimi knife, etc. I ask because they are very different from Japanese knives made for the Western market - namely single bevels on many knives and metal content/non-stainless. If you're looking at Western style knives made by Japanese, Global and Shun have some nice knives.
You are correct, she is American and I am looking for western knives. I will look at Shun as well.