CaptainSteveRogers
Member
- Joined
- May 22, 2014
- Messages
- 6
- 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)?
Chef's knife
Are you right or left handed?
Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese, but willing to go Western if it's exclusive to the blade I want
What length of knife (blade) are you interested in (in inches or millimeters)?
210-270mm, or 8-10''
Do you require a stainless knife? (Yes or no)
I don't know. Not quite knowledgeable on this yet.
What is your absolute maximum budget for your knife?
$180 US
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, mincing fruits and veggies-I eat a lot of them. Not necessary for breaking bones but I'd like to use it for cutting down poultry and slicing and trimming other meat.
What knife, if any, are you replacing?
A 6'' Henckles Chef's Knife
Do you have a particular grip that you primarily use?
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.)
Push cut, slice, 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.)
Finish isn't necessary. Layered/Damascus is okay with me, some of the patterns I dislike though (Shun Soya). I like the Bamboo/bone/wood finished handles on a lot of Japanese knives.
I'd like it to be lighter and with great balance. I don't cut/prep lots of things, but I'm on the slower side so some nights I'm holding the knife for a long time.
I want to be able to use it right away, and I want it to do less wedging and have better food release. I work with lots of small chopped up herbs and vegetables.
I'd prefer as much edge retention as possible. I've never used a whetstone/strop/etc for knife maintenance or sharpening, and was planning on taking my knives to a professional once or twice a year for sharpening. I can go more often, and plan to learn on my own eventually.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
Do you sharpen your own knives? (Yes or no.)
No
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.)
Absolutely, but I may not be able to afford all the bells and whistles right away.
SPECIAL REQUESTS/COMMENTS
Let me know if I'm completely off base with what I'm looking at versus what I may actually need. I do not like the look of santokus, but if they are more appropriate to my needs I will try one out. I love the look of the traditional Japanese chopping/slicing kitchen knives, and have spent the most time looking at gyuto knives.
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)?
Chef's knife
Are you right or left handed?
Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese, but willing to go Western if it's exclusive to the blade I want
What length of knife (blade) are you interested in (in inches or millimeters)?
210-270mm, or 8-10''
Do you require a stainless knife? (Yes or no)
I don't know. Not quite knowledgeable on this yet.
What is your absolute maximum budget for your knife?
$180 US
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, mincing fruits and veggies-I eat a lot of them. Not necessary for breaking bones but I'd like to use it for cutting down poultry and slicing and trimming other meat.
What knife, if any, are you replacing?
A 6'' Henckles Chef's Knife
Do you have a particular grip that you primarily use?
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.)
Push cut, slice, 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.)
Finish isn't necessary. Layered/Damascus is okay with me, some of the patterns I dislike though (Shun Soya). I like the Bamboo/bone/wood finished handles on a lot of Japanese knives.
I'd like it to be lighter and with great balance. I don't cut/prep lots of things, but I'm on the slower side so some nights I'm holding the knife for a long time.
I want to be able to use it right away, and I want it to do less wedging and have better food release. I work with lots of small chopped up herbs and vegetables.
I'd prefer as much edge retention as possible. I've never used a whetstone/strop/etc for knife maintenance or sharpening, and was planning on taking my knives to a professional once or twice a year for sharpening. I can go more often, and plan to learn on my own eventually.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
Do you sharpen your own knives? (Yes or no.)
No
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.)
Absolutely, but I may not be able to afford all the bells and whistles right away.
SPECIAL REQUESTS/COMMENTS
Let me know if I'm completely off base with what I'm looking at versus what I may actually need. I do not like the look of santokus, but if they are more appropriate to my needs I will try one out. I love the look of the traditional Japanese chopping/slicing kitchen knives, and have spent the most time looking at gyuto knives.