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
Are you right or left handed?
Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Doesn't matter
What length of knife (blade) are you interested in (in inches or millimeters)?
8"-9" would be best, can do longer though
Do you require a stainless knife? (Yes or no)
I'd prefer it. I can handle maintenance but sometimes I just like to rinse, dry, and put away when I'm done cooking.
What is your absolute maximum budget for your knife?
$350 US
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home, but I cook a lot
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.)
I will be doing everything. Lots of vegetable prep, all kinds of meats as well. It doesn't need to be able to hack through chicken bones-I have a couple of older, sturdier western-style knives I can butcher with.
What knife, if any, are you replacing?
A 6" Wustof chef's knife
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, rock, 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.)
Looking for a sharper, faster knife that doesn't wedge as much.
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)?
Would prefer wood handle with Damascus finish just from aesthetic preference. But whatever fits into my budget.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I'd like it to be comfortable and a bit lighter and better balanced. I tend to grip a little too firmly so when cutting for long periods my hand gets tired.
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)?
I'd like something that's great out of the box. I don't plan on getting sharpening stones or learning to use them right away, and I was going to take them to be sharpened at my local knife specialist. I am ready to learn about proper care and maintenance but don't want to spend huge amounts of time on it. I love cooking but I also work a lot and have a busy social life. Sometimes I need to cook and be done with it!
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Would like the edge to last as long as possible
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, beyond a honing steel
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes! But I'm intimidated
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, eventually
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
Are you right or left handed?
Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Doesn't matter
What length of knife (blade) are you interested in (in inches or millimeters)?
8"-9" would be best, can do longer though
Do you require a stainless knife? (Yes or no)
I'd prefer it. I can handle maintenance but sometimes I just like to rinse, dry, and put away when I'm done cooking.
What is your absolute maximum budget for your knife?
$350 US
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home, but I cook a lot
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.)
I will be doing everything. Lots of vegetable prep, all kinds of meats as well. It doesn't need to be able to hack through chicken bones-I have a couple of older, sturdier western-style knives I can butcher with.
What knife, if any, are you replacing?
A 6" Wustof chef's knife
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, rock, 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.)
Looking for a sharper, faster knife that doesn't wedge as much.
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)?
Would prefer wood handle with Damascus finish just from aesthetic preference. But whatever fits into my budget.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I'd like it to be comfortable and a bit lighter and better balanced. I tend to grip a little too firmly so when cutting for long periods my hand gets tired.
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)?
I'd like something that's great out of the box. I don't plan on getting sharpening stones or learning to use them right away, and I was going to take them to be sharpened at my local knife specialist. I am ready to learn about proper care and maintenance but don't want to spend huge amounts of time on it. I love cooking but I also work a lot and have a busy social life. Sometimes I need to cook and be done with it!
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Would like the edge to last as long as possible
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, beyond a honing steel
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes! But I'm intimidated
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, eventually
