LOCATIONWhat country are you in?
KNIFE TYPEWhat type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
I've read that I should look for a chef's knife and a paring knife starting out
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Not sure, open to advice
What length of knife (blade) are you interested in?
My existing dull as rocks family knives are 8 inches (chef's) and 3.5 inches (paring)
Do you require a stainless knife?
I clean my knives immediately after using, so stainless probably won't matter. Again, open to advice.
What is your absolute maximum budget for your knife?
$250 for chef's + paring
KNIFE USEDo you primarily intend to use this knife at home or a professional environment?
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.)?
Absolutely everything between the two. I currently have no knives.
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use?
Pinch is most comfortable, but I sometimes find myself using hammer because my family's knives are dull.
What cutting motions do you primarily use?
To be honest, I don't have any actual technique. I just do whatever cuts with my dull knives, but if I had to choose:
Rocking, Slice, Push Cut
I haven't developed a personal style yet, so this is not set in stone.
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)?
I like wooden handles, darker/black handle would match my decor.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I don't really know what I want here.
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)?
Again, no idea. I'll be learning how to sharpen, so maybe easier to sharpen?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Home use and I don't even use it every day, so probably not a concern.
KNIFE MAINTENANCEDo you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, wood (edge) and synthetic
Do you sharpen your own knives? (Yes or no.)
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.)
SPECIAL REQUESTS/COMMENTSI'd appreciate sharpening advice/resources as well. I'd like to learn freehand; I'm fairly steady and coordinated with my hands (ex-competitive gamer). Budget listed above did not include sharpening tools.
Did I miss anything?