thank you all for the info on my prior post. As was recommended I am attaching the questionnaire. thank you in advance
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)?
for sure a Chef and paring and possibly a bread or cleaver
Are you right or left handed?
right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I have never used a Japanese handle but they intrigue me
What length of knife (blade) are you interested in (in inches or millimeters)?
chef 210 or 240 and paring 90. bread/cleaver no idea
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
300-350
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.)
Lots of fruits, veggies, slicing/trimming meats. Lots of harder rind veggies esp. squash (butternut, spaghetti etc..)
What knife, if any, are you replacing?
a Sabatier block set if that counts
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Hammer and Pinch but mostly hammer
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.)
slice, chop and walk although I know i have to stop that one
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.)
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)?
I really like the Damascus style but not a deal breaker
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
lighter than the Sabatier I have would be nice
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)?
if it could help with practice/improving my push cutting that would be nice
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
as long as possible
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
mostly bamboo but I do use plastic for chicken
Do you sharpen your own knives? (Yes or no.)
just a honing rod at this point
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
absolutely
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, thinking about the King 1000/6000 unless you all educate me on something better.
SPECIAL REQUESTS/COMMENTS
So far the knives I have been looking at the most have been the Ashi, Tojiro damascus, Suisin, Kikuichi and Togiharu (really liking a 3 piece combo but not sure they are good for a first "real" knife set) thank you in advance!
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)?
for sure a Chef and paring and possibly a bread or cleaver
Are you right or left handed?
right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I have never used a Japanese handle but they intrigue me
What length of knife (blade) are you interested in (in inches or millimeters)?
chef 210 or 240 and paring 90. bread/cleaver no idea
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
300-350
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.)
Lots of fruits, veggies, slicing/trimming meats. Lots of harder rind veggies esp. squash (butternut, spaghetti etc..)
What knife, if any, are you replacing?
a Sabatier block set if that counts
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Hammer and Pinch but mostly hammer
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.)
slice, chop and walk although I know i have to stop that one
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.)
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)?
I really like the Damascus style but not a deal breaker
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
lighter than the Sabatier I have would be nice
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)?
if it could help with practice/improving my push cutting that would be nice
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
as long as possible
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
mostly bamboo but I do use plastic for chicken
Do you sharpen your own knives? (Yes or no.)
just a honing rod at this point
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
absolutely
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, thinking about the King 1000/6000 unless you all educate me on something better.
SPECIAL REQUESTS/COMMENTS
So far the knives I have been looking at the most have been the Ashi, Tojiro damascus, Suisin, Kikuichi and Togiharu (really liking a 3 piece combo but not sure they are good for a first "real" knife set) thank you in advance!
