ShadowyFox
Active Member
- Joined
- Dec 2, 2014
- Messages
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So I'm absolutely adoring my Tojiro DP. Great, great knives. I dealt with skinning fish, doing a fine dice of mushrooms and garlic, took down some large greens, and got myself some lemons all prepped. That being said, I have some work that still needs to be done, and I've realized that I am very leery of putting my gyuto too near food with bones (like whole chickens or steaks with bones or the eventual forequarters of cow and beef I intend to work on in the coming years with my dad), so I'm wanting to get maybe one or two blades to get the job done.
So here's the questionnaire:
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)? Boning knife and maybe a deba
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I've never tried a Japanese handle.
What length of knife (blade) are you interested in (in inches or millimeters)? I'm working with a 210 gyuto, so I know I'm comfortable with knives that size or so. I've not tried out larger ones, but am willing to give them a shot. I just have small hands with long fingers.
Do you require a stainless knife? Not completely stain free but not something that will pit, stain, and rust within seconds of use.
What is your absolute maximum budget for your knife? Per knife, I really don't want to go past $200. I might go to $250 if there really was a must buy that someone could convince me that going over budget would be worth it.
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.)? Cutting down poultry and beef, breaking poultry bones.
What knife, if any, are you replacing? Not replacing
Do you have a particular grip that you primarily use? Pinch grip
What cutting motions do you primarily use? I try to stay away from chop and walking the knife. The others are pretty common, although I'm working my hardest to keep to push cut, draw, and slice
What improvements do you want from your current knife? Not replacing, so I'd like something that holds a good edge, doesn't stain horribly, and is comfortable to hold.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? For me, it's wood or a synthetic if need be.
Do you sharpen your own knives? I have not been taught yet.
If not, are you interested in learning how to sharpen your knives? Yeah, I really would
Are you interested in purchasing sharpening products for your knives? I am, so if you suggest something, make sure that it's ok for these suggestions and my DP knives I already have.
SPECIAL REQUESTS/COMMENTS
So here's the questionnaire:
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)? Boning knife and maybe a deba
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I've never tried a Japanese handle.
What length of knife (blade) are you interested in (in inches or millimeters)? I'm working with a 210 gyuto, so I know I'm comfortable with knives that size or so. I've not tried out larger ones, but am willing to give them a shot. I just have small hands with long fingers.
Do you require a stainless knife? Not completely stain free but not something that will pit, stain, and rust within seconds of use.
What is your absolute maximum budget for your knife? Per knife, I really don't want to go past $200. I might go to $250 if there really was a must buy that someone could convince me that going over budget would be worth it.
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.)? Cutting down poultry and beef, breaking poultry bones.
What knife, if any, are you replacing? Not replacing
Do you have a particular grip that you primarily use? Pinch grip
What cutting motions do you primarily use? I try to stay away from chop and walking the knife. The others are pretty common, although I'm working my hardest to keep to push cut, draw, and slice
What improvements do you want from your current knife? Not replacing, so I'd like something that holds a good edge, doesn't stain horribly, and is comfortable to hold.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? For me, it's wood or a synthetic if need be.
Do you sharpen your own knives? I have not been taught yet.
If not, are you interested in learning how to sharpen your knives? Yeah, I really would
Are you interested in purchasing sharpening products for your knives? I am, so if you suggest something, make sure that it's ok for these suggestions and my DP knives I already have.
SPECIAL REQUESTS/COMMENTS
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