Hello friends. I am looking to purchase a new knife. I start by the questions:
What country are you in? Canada
What type of knife are you interested in?
utility knife or petty or boning knife.
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
no strong preference.
What length of knife (blade) are you interested in (in inches or millimeters)?
6 inches would be ideal
Do you require a stainless knife? (Yes or no)
Yes, I have a carbon blade that discolored in no time despite my care.
What is your absolute maximum budget for your knife?
$200 including shipping taxes etc.
Do you primarily intend to use this knife at home or a professional environment?
home use, but I do cook a lot of food at a time.
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
breaking and unboning chicken, trimming meat, any job requiring a pointy edge. my only other real knife is a nakiri with no pointy edge.
What knife, if any, are you replacing?
currently I do not own any knives to let me do this. I buy everything precut from the store.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
pull cut mainly
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
I want knife that is pointy and rather narrow (not tall) in contrast to my nakiri, so I can do precise cutting of meat and unboning chicken.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Do you use a bamboo, wood, rubber, or synthetic cutting board? Yes, plastic board
Do you sharpen your own knives? Yes
If not, are you interested in learning how to sharpen your knives? Yes
Are you interested in purchasing sharpening products for your knives? Maybe, I already have 1k, 4k, 8k and jnat stones
Thank you for your help. I really need a pointy knife