Funkola
Member
- Joined
- Mar 9, 2014
- Messages
- 12
- Reaction score
- 0
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Nakiri
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Doesn't matter
What length of knife (blade) are you interested in (in inches or millimeters)?
165mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$300
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
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.)
Vegetables only
What knife, if any, are you replacing?
None
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
No
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. Chop. Rock. Slice.
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.)
I want good edge retention and one that will not stain food.
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)?
Something that looks rustic...not futuristic.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Doesn't 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)?
I don't want the food to be stained.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I want good edge retention. Don't wanna sharpen this thing once a week. Maybe once every 4 or so months. Plan on using the knife at least two to three times a week.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood
Do you sharpen your own knives? (Yes or no.)
Not yet.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
I've been researching and watching videos.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes. 1000 and 8000 grit would be sufficient I suppose?
SPECIAL REQUESTS/COMMENTS
I'm coming from a Wusthof Classic, Global and Shun Classic Chef's knives. I just realized that at least 90% of my cutting is done on vegetables so I'd like to have a knife that was specifically designed for that, and I want the best in my price range. If I like the Nakiri I probably will upgrade to a Gyuto.
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Nakiri
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Doesn't matter
What length of knife (blade) are you interested in (in inches or millimeters)?
165mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$300
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
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.)
Vegetables only
What knife, if any, are you replacing?
None
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
No
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. Chop. Rock. Slice.
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.)
I want good edge retention and one that will not stain food.
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)?
Something that looks rustic...not futuristic.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Doesn't 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)?
I don't want the food to be stained.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I want good edge retention. Don't wanna sharpen this thing once a week. Maybe once every 4 or so months. Plan on using the knife at least two to three times a week.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood
Do you sharpen your own knives? (Yes or no.)
Not yet.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
I've been researching and watching videos.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes. 1000 and 8000 grit would be sufficient I suppose?
SPECIAL REQUESTS/COMMENTS
I'm coming from a Wusthof Classic, Global and Shun Classic Chef's knives. I just realized that at least 90% of my cutting is done on vegetables so I'd like to have a knife that was specifically designed for that, and I want the best in my price range. If I like the Nakiri I probably will upgrade to a Gyuto.