LOCATION
What country are you in?
USA - Maryland
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Primarily interested in chef's knife recommendations, but I'm also looking for other general use kitchen knives (see comments below)
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Probably Western due to familiarity
What length of knife (blade) are you interested in (in inches or millimeters)?
Looking for a recommendation on this too - from what I've read, 210mm or 240mm? My hands aren't teeny, but they aren't large man hands either - average-sized woman hands?
Do you require a stainless knife? (Yes or no)
Yes please
What is your absolute maximum budget for your knife?
$150-ish max for the chef's knife (see comments below)
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.)
Slicing/chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, trimming meats... debating buying an inexpensive cleaver for heavier applications?
What knife, if any, are you replacing?
None - I've only really worked with an old Martha Stewart battleax of a chef's knife before
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Not currently
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.)
Haven't developed much in the way of knife skills or commonly used motions yet
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'm looking for a baby's-first-chef's-knife, where 'baby' will be learning knife skills, sharpening, general maintenance, etc. all at once
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)?
Don't really care
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Anything would be better than dear old Martha
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)?
A forgiving blade - I need to learn how to sharpen, learn general knife skills, etc.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I'll take what I can get
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, though recommendations on a nice large cutting board are welcome
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.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes - beginner-friendly recommendations welcome
SPECIAL REQUESTS/COMMENTS
Alright! So here's the low-down - I've always loved food, cooking, etc. I'm good at following recipes, becoming better at wingin' it, and generally looking to amass both tools and skills to make the whole food prep experience that much more awesome.
I'll be moving out of my current residence soon and I've volunteered to provide the bulk of the kitchen supplies for the new (shared) home. TJ Maxx, Marshalls, Ross's, and Home Goods have become my second home in sniffing out bargains on good cookware. I've amassed an excellent selection of general items and now I'm turning my attention towards knives. Here's what I'm looking for:
1. Knives for the household
I'm the most food-enthused among us, hence my volunteering to provide a well-appointed kitchen. I need a bread knife, a paring knife or two, and a chef's knife for the masses (there's three others). They need to be reasonably priced and durable. I'm looking for function over aesthetics and budget over style. I've been told to check out Victorinox Forschner knives for clearance online - thoughts?
2. Chef's knife for ME
I want to be selfish and have a nice knife all to myself. Since I am a beginner and need to work on all knife-related skills, I need a chef's knife that will forgive me while I learn to slice, chop, sharpen, etc.
3. Sharpening Tools
Good deal on a ceramic honing steel? Beginner-friendly and reasonably priced sharpening stones? I'd welcome input.
Thanks for your help! I've generally found that it's smarter (and way more fun) to consult with people passionate about a subject before dropping a wad of cash.
What country are you in?
USA - Maryland
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Primarily interested in chef's knife recommendations, but I'm also looking for other general use kitchen knives (see comments below)
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Probably Western due to familiarity
What length of knife (blade) are you interested in (in inches or millimeters)?
Looking for a recommendation on this too - from what I've read, 210mm or 240mm? My hands aren't teeny, but they aren't large man hands either - average-sized woman hands?
Do you require a stainless knife? (Yes or no)
Yes please
What is your absolute maximum budget for your knife?
$150-ish max for the chef's knife (see comments below)
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.)
Slicing/chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, trimming meats... debating buying an inexpensive cleaver for heavier applications?
What knife, if any, are you replacing?
None - I've only really worked with an old Martha Stewart battleax of a chef's knife before
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Not currently
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.)
Haven't developed much in the way of knife skills or commonly used motions yet
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'm looking for a baby's-first-chef's-knife, where 'baby' will be learning knife skills, sharpening, general maintenance, etc. all at once
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)?
Don't really care
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Anything would be better than dear old Martha
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)?
A forgiving blade - I need to learn how to sharpen, learn general knife skills, etc.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I'll take what I can get
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, though recommendations on a nice large cutting board are welcome
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.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes - beginner-friendly recommendations welcome
SPECIAL REQUESTS/COMMENTS
Alright! So here's the low-down - I've always loved food, cooking, etc. I'm good at following recipes, becoming better at wingin' it, and generally looking to amass both tools and skills to make the whole food prep experience that much more awesome.
I'll be moving out of my current residence soon and I've volunteered to provide the bulk of the kitchen supplies for the new (shared) home. TJ Maxx, Marshalls, Ross's, and Home Goods have become my second home in sniffing out bargains on good cookware. I've amassed an excellent selection of general items and now I'm turning my attention towards knives. Here's what I'm looking for:
1. Knives for the household
I'm the most food-enthused among us, hence my volunteering to provide a well-appointed kitchen. I need a bread knife, a paring knife or two, and a chef's knife for the masses (there's three others). They need to be reasonably priced and durable. I'm looking for function over aesthetics and budget over style. I've been told to check out Victorinox Forschner knives for clearance online - thoughts?
2. Chef's knife for ME
I want to be selfish and have a nice knife all to myself. Since I am a beginner and need to work on all knife-related skills, I need a chef's knife that will forgive me while I learn to slice, chop, sharpen, etc.
3. Sharpening Tools
Good deal on a ceramic honing steel? Beginner-friendly and reasonably priced sharpening stones? I'd welcome input.
Thanks for your help! I've generally found that it's smarter (and way more fun) to consult with people passionate about a subject before dropping a wad of cash.