I have narrowed down what I wanted and what knives interested me but for the sake of clarity I will answer this questionaire...
LOCATION
What country are you in? Egypt/Lebanon
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's, paring, bread and maybe petty...
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
210mm for chef's, 80mm for paring, 300mm for bread and 120mm for petty
Do you require a stainless knife? (Yes or no)
doesn't matter
What is your absolute maximum budget for your knife?
looking to spend around $500 for all
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
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 veggies, chopping veggies, trimming meats, mincing veggies - regular home stuff, nothing huge..
What knife, if any, are you replacing?
none - cheap supermarket ones
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Hammer 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 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.)
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)?
scratch and stain resistance
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
light weight, nice handle
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)?
necessary - out of box usage
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
as long as possible
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
wood or synthetic cutting board
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.)
yes i am
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
yes i'd like to purchase a whetstone
SPECIAL REQUESTS/COMMENTS
