Hey guys, I'm looking to start my first knife set. I have been a long time lurker but a first time poster. I am overwhelmed by how in depth this hobby is (I have way too many already). I am a cooking enthusiast, primarily Western cooking but am by no means a professional. Any kind of help, input would be appreciated. Thanks in advance.
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's knife, utility knife, paring knife
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
It doesn’t matter. I’ve used both and am pretty comfortable with both
What length of knife (blade) are you interested in (in inches or millimeters)?
Chef’s knife- 210 or 240
Do you require a stainless knife? (Yes or no)
Would like stainless steel as I would like less maintenance. I probably won’t sharpen myself at first, as I know it takes skill and time.
What is your absolute maximum budget for your knife?
Looking for a total budget around 300-400
Do you primarily intend to use this knife at home or a professional environment?
Home, casual but frequent cooking
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.)
Slicing/chopping vegetables; slicing meat.
No breaking down poultry or fish filleting
What knife, if any, are you replacing?
My roommate had a set of Cutco
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?
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)?
A pretty durable knife, don’t really care about aesthetics too much but I guess I would prefer something that won’t require as much TLC
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Heavier knife, finish/handle material doesn’t really matter
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)?
As long as it’s relatively sharp, I can use it. I am not a professional chef but a cooking enthusiast.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Less maintenance, the better
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain wood and have synthetic as well
Do you sharpen your own knives? (Yes or no.) No
If not, are you interested in learning how to sharpen your knives? (Yes or no.) Not at the moment
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Not at the moment