Nihilio
Active Member
- Joined
- Apr 27, 2014
- Messages
- 33
- Reaction score
- 0
I have been researching quite a bit the last few weeks about those since a colleague lent me his and it was a joy to work with. Nothing fancy, simple stainless, but the handle and blade geometry were just...**** dammit, I want one! And since, to my dismay, I cannot simply walk into E. Dehillerin and try them:
Here's your questionnaire:
What country are you in?
Germany, EU
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 Knife, paring knife.
Are you right or left handed?
right-handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
The classic sabatier-handle and blade plox.
What length of knife (blade) are you interested in (in inches or millimeters)?
23-26cm...9-11 inches I guess.
Do you require a stainless knife? (Yes or no)
I guess yes, there's work to be done and a boss to shout at me if I stop for proper care every time I change work material.
What is your absolute maximum budget for your knife?
120
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
professional.
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.)
The finer uses for a chef's knife, I'd go easy on it and use my sturdier ones for the rough parts. Nothing that'd damage a finer blade in this case.
What knife, if any, are you replacing?
none really...just want a new plaything.
Do you have a particular grip that you primarily use?
Pinch or finger point, depends on what I'm doing really.
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 --> rocking
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.)
All those you mention really, except maybe edge retention. I'd actually prefer something that goes out of shape but can be rectified with a steel to good sharpness to something that requires more involved maintenance (water stone and whatnot).
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Synthetic :/
Do you sharpen your own knives? (Yes or no.)
So far no, though I'd be willing to learn.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
This should not be an immediate neccessity following the purchase, but yes.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Long-term maybe, but not now.
SPECIAL REQUESTS/COMMENTS
So...Wikipediaturned up the usual candidates: Thiers-Issard Elephant, Sabatier Aîné & Perrier, Mexeur, Diamant...I'm missing Déglon there, for those were what I borrowed from my colleague. I have no idea how to rank these quality-wise. I absolutely loved the round bolster, he had a paring knife that looked like this and was just amazing...told me any french kitchen supply store sold these for under 10...******* perfect, but german stores don't carry them that readily. Found them online, question would be whether I accompany the order by a Déglon 25cm chef's knife or whether there are better options.
Here's your questionnaire:
What country are you in?
Germany, EU
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 Knife, paring knife.
Are you right or left handed?
right-handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
The classic sabatier-handle and blade plox.
What length of knife (blade) are you interested in (in inches or millimeters)?
23-26cm...9-11 inches I guess.
Do you require a stainless knife? (Yes or no)
I guess yes, there's work to be done and a boss to shout at me if I stop for proper care every time I change work material.
What is your absolute maximum budget for your knife?
120
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
professional.
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.)
The finer uses for a chef's knife, I'd go easy on it and use my sturdier ones for the rough parts. Nothing that'd damage a finer blade in this case.
What knife, if any, are you replacing?
none really...just want a new plaything.
Do you have a particular grip that you primarily use?
Pinch or finger point, depends on what I'm doing really.
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 --> rocking
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.)
All those you mention really, except maybe edge retention. I'd actually prefer something that goes out of shape but can be rectified with a steel to good sharpness to something that requires more involved maintenance (water stone and whatnot).
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Synthetic :/
Do you sharpen your own knives? (Yes or no.)
So far no, though I'd be willing to learn.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
This should not be an immediate neccessity following the purchase, but yes.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Long-term maybe, but not now.
SPECIAL REQUESTS/COMMENTS
So...Wikipediaturned up the usual candidates: Thiers-Issard Elephant, Sabatier Aîné & Perrier, Mexeur, Diamant...I'm missing Déglon there, for those were what I borrowed from my colleague. I have no idea how to rank these quality-wise. I absolutely loved the round bolster, he had a paring knife that looked like this and was just amazing...told me any french kitchen supply store sold these for under 10...******* perfect, but german stores don't carry them that readily. Found them online, question would be whether I accompany the order by a Déglon 25cm chef's knife or whether there are better options.