I recently joined Kitchen Knife Forums primarily to research and learn about knives to piece together my own knife set. I was thinking if I do my research I can piece together a quality set that will last me the rest of my life. After reading previous threads and posts though, I'm confident I'll now be hooked on purchasing and modifying knives for the rest of my life.
As far as what I have so far, I recently purchased a vintage F. Dick 8" Cleaver and an old MAC Original Series 9" Carving Knife, both from eBay.
I'm seeking advice on a Gyuto right now. I was originally set on getting a vintage sabatier (TI or K) but this forum has convinced me to go Japanese.
Here is my filled out form:
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
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
What length of knife (blade) are you interested in (in inches or millimeters)?
Do you require a stainless knife? (Yes or no)
What is your absolute maximum budget for your knife?
- $150 if brand new
Do 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.)? (Please identify as many tasks as you would like.)
- Slicing, chopping, mincing vegetables. Trimming and portioning meat. Cutting through/breaking down melons and squash.
What knife, if any, are you replacing?
- Wusthof Gourmet 8" Chef Knife
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.)
- Rock, Walk, Chop
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.)
- Thinner blade, more comfortable handle and spine, less of a belly.
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)?
- Blade finish doesn't matter as long as the knife performs well. Handle doesn't matter as long as it's comfortable and sturdy. I do like the idea of a carbon steel knife as opposed to a stainless steel knife though.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
- Good balance, rounded spine preferred.
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)?
- Less wedging, smoother rock chopping.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
- As long as possible? 3-6 months?
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Do you sharpen your own knives? (Yes or no.)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
- Yes, I'm sure there is more to learn than what I already know.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
- Yes, I'm currently using a cheap diamond sharpening block from Harbor Freight (200, 300, 400 and 600 grit), a fine stone (don't know the grit), and a leather strop made from an old leather belt/strap glued to a piece of wood.