hey guys I want a work horse veg knife and I already have a ton of gyutos so I am looking into getting a nakiri or a cleaver. what do you guys prefer more and what is going to cut better in general. and what brand can you recommend. anyway ill fill out a quiz.
LOCATION
What country are you in? australia
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
cleaver or nakiri
Are you right or left handed? right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? either or it does not bother me
What length of knife (blade) are you interested in (in inches or millimeters)? im not really sure how big I should get and what the best or most versatile size is.
Do you require a stainless knife? (Yes or no) no id rather carbon for ease of sharpening and I love caring for my knives like they are my babys.
What is your absolute maximum budget for your knife? hmm maybe id go up to 500ish but if I can get it around 300-400 id be more content
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? pro environment. I work my knives hard but also sharpen often sometimes 3+ times per week.
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.)all vegetable mis enplace
What knife, if any, are you replacing? nothing just want something different to a gyuto
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) pinch grip
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.) push cut, chopping, mincing , rock chop, slicing
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.) thinness behind the edge, food release, keenness of edge and not to heavy I like a workhorse but I don't like a workout.
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)? just plain carbon is fine for me
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?lighter knife but still a bit off a workhorse not neccesarily a laser. I don't mind if the knife doesent come 100% perfect in terms of FF I can spent time making it comfortable
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)?I don't mind if it is amazing out of the box or amazing with a bit off work.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? atleast 2 16 hour shifts
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) wood( boardsmith) at home and poly boards at work
Do you sharpen your own knives? (Yes or no.) yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
thanks guys
LOCATION
What country are you in? australia
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
cleaver or nakiri
Are you right or left handed? right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? either or it does not bother me
What length of knife (blade) are you interested in (in inches or millimeters)? im not really sure how big I should get and what the best or most versatile size is.
Do you require a stainless knife? (Yes or no) no id rather carbon for ease of sharpening and I love caring for my knives like they are my babys.
What is your absolute maximum budget for your knife? hmm maybe id go up to 500ish but if I can get it around 300-400 id be more content
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? pro environment. I work my knives hard but also sharpen often sometimes 3+ times per week.
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.)all vegetable mis enplace
What knife, if any, are you replacing? nothing just want something different to a gyuto
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) pinch grip
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.) push cut, chopping, mincing , rock chop, slicing
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.) thinness behind the edge, food release, keenness of edge and not to heavy I like a workhorse but I don't like a workout.
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)? just plain carbon is fine for me
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?lighter knife but still a bit off a workhorse not neccesarily a laser. I don't mind if the knife doesent come 100% perfect in terms of FF I can spent time making it comfortable
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)?I don't mind if it is amazing out of the box or amazing with a bit off work.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? atleast 2 16 hour shifts
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) wood( boardsmith) at home and poly boards at work
Do you sharpen your own knives? (Yes or no.) yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
thanks guys
