SolidSnake03
Senior Member
- Joined
- May 17, 2014
- Messages
- 1,796
- Reaction score
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Hey Everyone!
I made a thread a few weeks back and have since made some changes to my budget and what I'm looking for so figured a new thread would be in order.
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)?
Gyuto
Are you right or left handed?
LEFT
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No preference, I think the Japanese look cool but never used before, no issues with Western's in the past
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
Kinda, I don't like the look of a Patina but I'm ok with knives that have just a carbon edge/would form just a small edge patina
What is your absolute maximum budget for your knife?
$100 (potentially I could do like $110 or something if it really is a great knife but want to stick to $100)
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 Veggies, slicing meats, trimming meat, fruit, nuts etc... Basically everything EXCEPT chopping through bones,
What knife, if any, are you replacing?
Global G-2 Chef's 8in
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.)
Push Cut, Slice, Chop, although I pretty much do them all....
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.)
Not a fan of the all stainless handle on the Global, want something larger and sharper, Global sometimes seems to get a bit stuck in some foods
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)?
Not super concerned with aesthetics, granted something that looks pretty would be a bonus but not needed necessarily
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Don't want something with sharp edges or irritating spots, want to avoid any blisters etc..
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)?
Ideally something that is fairly easy to care for and use, I'm kinda new to this, hopefully low wedging, better food release and easy to sharpen
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not sure how long to expect, decent length but this isn't the most important factor, would rather have something that was easier to sharpen for a newbie
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.)
Yes (I will be learning to)
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 (already have a base and a King Combo 1000/6000 stone
SPECIAL REQUESTS/COMMENTS
Basically, I'm looking for something that would be a great first knife for someone fairly new to this. I ideally would like a better intro to japanese knives than the Global I have which I think isn't overly great.
I made a thread a few weeks back and have since made some changes to my budget and what I'm looking for so figured a new thread would be in order.
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)?
Gyuto
Are you right or left handed?
LEFT
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No preference, I think the Japanese look cool but never used before, no issues with Western's in the past
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
Kinda, I don't like the look of a Patina but I'm ok with knives that have just a carbon edge/would form just a small edge patina
What is your absolute maximum budget for your knife?
$100 (potentially I could do like $110 or something if it really is a great knife but want to stick to $100)
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 Veggies, slicing meats, trimming meat, fruit, nuts etc... Basically everything EXCEPT chopping through bones,
What knife, if any, are you replacing?
Global G-2 Chef's 8in
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.)
Push Cut, Slice, Chop, although I pretty much do them all....
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.)
Not a fan of the all stainless handle on the Global, want something larger and sharper, Global sometimes seems to get a bit stuck in some foods
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)?
Not super concerned with aesthetics, granted something that looks pretty would be a bonus but not needed necessarily
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Don't want something with sharp edges or irritating spots, want to avoid any blisters etc..
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)?
Ideally something that is fairly easy to care for and use, I'm kinda new to this, hopefully low wedging, better food release and easy to sharpen
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not sure how long to expect, decent length but this isn't the most important factor, would rather have something that was easier to sharpen for a newbie
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.)
Yes (I will be learning to)
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 (already have a base and a King Combo 1000/6000 stone
SPECIAL REQUESTS/COMMENTS
Basically, I'm looking for something that would be a great first knife for someone fairly new to this. I ideally would like a better intro to japanese knives than the Global I have which I think isn't overly great.
