So I posted a week ago about looking for a loaner and asking about 180mm vs 210mm petty size and Pensecola Tiger was willing to lend me his knife. Unfortunately I will have to do that at a later date now that my gf visited. I'm sure everyone has an idea of what the means 😳 anyway just wanted to give him a shoutout since I know I am new and not a known member yet, and he was still willing to lend me his knife to take for a test drive.
So enough of the soliloquy. The reason I am hear is to seek further advice so I figured by filling out the form for buying a knife and maybe get a few suggestions that I didn't get before. So without further ado....
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)?
Petty/slicer 180 to 210mm range for multipurpose use
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either although leaning towards wa-handle
What length of knife (blade) are you interested in (in inches or millimeters)?
180 to 210
Do you require a stainless knife? (Yes or no)
Prefer carbon
What is your absolute maximum budget for your knife?
200 preferably less walk looking at the Geshin ginga 210 so that would be the highest
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional
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.)
Multipurpose, I want a knife that is sharp enough to say mince a shallot or slice chives without damaging them but long enough to slice a terrine and down the road when I move up trim silver skin. Ect. Like Hiro Terada
What knife, if any, are you replacing?
New knife. I have western knives but I want something thinner
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip generally
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.)
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.)
Thinner, sharper lighter.... A j-knife 😉
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 important
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Rounded choil a plus and light
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
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
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yesv
So enough of the soliloquy. The reason I am hear is to seek further advice so I figured by filling out the form for buying a knife and maybe get a few suggestions that I didn't get before. So without further ado....
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)?
Petty/slicer 180 to 210mm range for multipurpose use
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either although leaning towards wa-handle
What length of knife (blade) are you interested in (in inches or millimeters)?
180 to 210
Do you require a stainless knife? (Yes or no)
Prefer carbon
What is your absolute maximum budget for your knife?
200 preferably less walk looking at the Geshin ginga 210 so that would be the highest
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional
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.)
Multipurpose, I want a knife that is sharp enough to say mince a shallot or slice chives without damaging them but long enough to slice a terrine and down the road when I move up trim silver skin. Ect. Like Hiro Terada
What knife, if any, are you replacing?
New knife. I have western knives but I want something thinner
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip generally
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.)
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.)
Thinner, sharper lighter.... A j-knife 😉
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 important
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Rounded choil a plus and light
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
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
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yesv
