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Revisions to the "What Knife Should You Buy" Questions - Page 2
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Thread: Revisions to the "What Knife Should You Buy" Questions

  1. #11
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    a flowchart type of if then yes type of thing would work but that would take too long and too big a flowchart. lol.

  2. #12
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    wow lotta work yes, and thorough. (Ha that word looks wrong typed out ) But if someone is going to spend the time to ask for help picking out a knife I don't see them just throwing it in a 'drawer' amongst other metal scrapping utensils. Maybe a sticky on how to store long term and how to transport may be in order but, as I've seen there are people with scotch taped cardboard and also nicely made sayas for this... As far as oiling handles, I got hooked once I bought my first bottle of oil. It opened my eyes as to what the wood can do, from cheap to non. Hell, I oil my fish spat and that cost $20 and don't let it go through the dish anymore. ahhhh I'm corrupted..

  3. #13
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    But if someone is going to spend the time to ask for help picking out a knife I don't see them just throwing it in a 'drawer' amongst other metal scrapping utensils
    yes, but i doubt it'll be just that one person to use that knife in a home situation and that will lead to problems in the future. better to let them know now than let them find out for themselves, me thinks.

    =D

  4. #14
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    Not sure if it was here, or on the old forum. But, there was a gyuto review thread with good specs and small review on each. Lots of popular gyutos on it if I remember right, might be in need of a good updating. Would be a good thread to have kicking around for people, I have seen alot of Gesshin vs. Kono vs. Yusuke vs. Suisin vs. IT lately. Having weight/size comparisons available on one thread can be enough to help people make a decision easier. It would also be funny to see how the knives have changed, I recall it had knives like Aritsugu A type, Blazen, Hattori, Masamoto, Ikkanshi Tadatsuna, Mizuno. Would be a lot of work to compile all of that info though

  5. #15
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    The problem with the "What knife should you buy" questions: They assume a person has a working knowledge of high end knives. Also its hard to determine what information is trying to be gleaned from some of the questions.

    What type of knife(s) do you think you want?

    I'd think that most people who are new to this forum, have had a positive experience with their Global/Shun or another knife brand, and are wondering about the next step? How are they to know about a gyuto, sujihiki, deba, etc....

    Why is it being purchased? What, if anything, are you replacing?

    What do you like and dislike about these qualities of your knives already?
    Aesthetics-
    Edge Quality/Retention-
    Ease of Use-
    Comfort-

    Again an experienced user could say, edge retention, ease of sharpening. A new user wants to see and learn about what would be the next step.

    What grip do you use?

    How does grip, affect the selection of a knife, either wa or western handled?

    What kind of cutting motion do you use?

    Chopping versus Push Cutting. European style knife versus a Japanese style knife. Which type of knife fits your cutting style? The problem most people until they come to the forums don't know about push cutting.

    Where do you store them?

    How does this help make a selection?

    Have you ever oiled a handle?

    The question is trying to determine how much effort a person is willing to put into a knife's upkeep? It is an awkward and confusing question.

    What kind of cutting board(s) do you use?

    How is a cutting board a factor in choosing a knife?

    For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?

    Another awkward question.

    Have they ever been sharpened?

    The question should be followed up with what method was used to sharpen your knife?

    What is your budget?

    A new person may be wondering how much they have to spend to get a quality knife.

    What do you cook and how often?

    A better question would be what types of food to you like to cook? Do you have a favorite cuisine? How many people do you cook for on a regular basis. Do you cook for large groups? Are you a home cook? Do you cook in a restaurant?

    Special requests(Country of origin/type of wood/etc)?

    How does this question have any bearing on the selection of a knife?

    Types of metal is a good question for an experienced user. A new person might be surprised to learn that carbon is an option, since most knives in the kitchen are stainless.

    Maybe some new stickies to guide new users on topics they want to consider before buying a knife, with topics such as: Differences between German and Japanese knifes. Why kind of cook would appreciate a German knife or a Japanese knife? What is required to take care of a Japanese knife? What are the advantages/disadvantages of carbon and stainless steel? What to expect from a knife at the $100 - $200 level, the $300 - $400 level, $500 and up?

    Jay

  6. #16
    Senior Member Matus's Avatar
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    Jay, you do have a point. One one would need is a few separate info-threads/posts aimed at beginners that give the basic knowledge about knives in general. Question is - is there enough interest and who is willing to invest the time and effort AND how it should be implemented in the forum such that it does not get overlooked 90% of the time.

  7. #17
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    in the interest of helping out folks who find it very intimidating to go to knife forums with little to no knowledge about knives and such.... it would be a great help for them....

  8. #18
    The What Knife Should I Buy questionnaire is pretty solid, but definitely geared towards a more knowledgeable crowd.
    There is room for paring it down the number of questions, sectioning it off into critical need-to-knows (set the bevel), and refining questions (polish your edge). Fewer questions, and making it obvious which ones need to be answered makes the questionnaire easier to answer.

    As Matus pointed out, a great way to inform more prospective knife buyers before they ask the question is to include links to more information within the questionnaire itself. There is a lot of good information scattered throughout this forum but new people aren't going to find it unless they know the terms to search for. Outside of this forum, it's a messy world of misconceptions. I think it'd be great to have one-stop-shop threads for Knife Types, Steel Types, Edge Maintenance, and Wood Maintenance referenced within WKSIB. Each main thread could have an expert curator with threads about the theory, and practical applications.

    This is by no means comprehensive, but based on what I've seen in a lot of these threads, the mandatory questions might be:
    • Budget
    • Left/Right Handed
    • Application: home/pro environment? what food is being cut?


    Refining questions would be stuff like:
    • What do you already have?
    • Handle preference
    • Steel preference
    • Sharpening practice
    • Etc.


    Any questions that require elaboration can have a link to the Kitchen Knife Knowledge thread pertaining to the topic. A new knife knut would then have no excuse. If an expert knut wants the forum's opinion on what knife to buy next, that person already knows what context to provide.

  9. #19
    If someone is willing to redo the questionnaire (maybe a tweaked version?) then I'll get it posted.

    Also, if anyone wants to tackle something like a knife list with attributes. etc then I'll post that too, probably in the Kitchen Knowledge section though.

  10. #20
    Quote Originally Posted by Dave Martell View Post
    If someone is willing to redo the questionnaire (maybe a tweaked version?) then I'll get it posted.

    Also, if anyone wants to tackle something like a knife list with attributes. etc then I'll post that too, probably in the Kitchen Knowledge section though.

    Since I started this thread, I'll do the revised questionnaire. I'll post a revised one here for review.
    Michael
    "Don't you know who he is?"

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