ceryni
New Member
- Joined
- Jul 18, 2014
- Messages
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Hi everyone, I found that questionnaire thing, I just filled it in for you all so you don't have to ask questions too much. 
UK
After kind of a slicer, something for general work but on a smaller board, around 150-180mm
Right handed
Japanese knife
150-180 ish
Stainless is preferred but not vital
Max is £100 roughly, I can push it but cheap as possible with still being decent
Use at home
Slicing and prepping veg and also meat, on a smaller board, sometimes butterflying, spatting a chicken, scoring pork skin for crackling etc.
I choke up on the grip 90% of the time, so a combination of 30% hammer and 70% pinch.
With this particular knife, I would be using a combination of almost self-taught knife cutting techniques, I tried to copy from TV chefs. I have had no tutoring. It will either be held free hand with no board contact when prepping meat, or a kind of a push cut. Hard to explain. Im a newbie after all.
Current knife has poor edge retention, feels cheap, is cheap, slightly wrong shape, but almost there.
Finish doesnt matter, but I do really like all the japanese knives
Comfortable as possible I guess?
Definitely want better food release, want to be able to use it out of the box, I like wedging tbh.
I use a wood board
I sharpen my own knives with stones, wet and dry ones. I am looking for a bench steel
Current knife I want to replace:
Knives I also own:
UK
After kind of a slicer, something for general work but on a smaller board, around 150-180mm
Right handed
Japanese knife
150-180 ish
Stainless is preferred but not vital
Max is £100 roughly, I can push it but cheap as possible with still being decent
Use at home
Slicing and prepping veg and also meat, on a smaller board, sometimes butterflying, spatting a chicken, scoring pork skin for crackling etc.
I choke up on the grip 90% of the time, so a combination of 30% hammer and 70% pinch.
With this particular knife, I would be using a combination of almost self-taught knife cutting techniques, I tried to copy from TV chefs. I have had no tutoring. It will either be held free hand with no board contact when prepping meat, or a kind of a push cut. Hard to explain. Im a newbie after all.
Current knife has poor edge retention, feels cheap, is cheap, slightly wrong shape, but almost there.
Finish doesnt matter, but I do really like all the japanese knives
Comfortable as possible I guess?
Definitely want better food release, want to be able to use it out of the box, I like wedging tbh.
I use a wood board
I sharpen my own knives with stones, wet and dry ones. I am looking for a bench steel
Current knife I want to replace:
Knives I also own:
