LOCATION
What country are you in? United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
I'm interested in getting any knives deemed necessary to replace an old run-of-the mill knife set. We eat many different foods, but these would be for home use. Also maybe a few specialty knives for the "cool" collection factor.
Are you right or left handed? She is right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Open to both as my wife has worked in a Japanese kitchen, but spent most of her time cooking here in the US. It would be cooler I think if we favored the Japanese style.
What length of knife (blade) are you interested in (in inches or millimeters)?
Different lengths for different knives. She is around 5'6 and proportionate.
Do you require a stainless knife? (Yes or no)
Not if there are better options. I'm open to anything you might suggest.
What is your absolute maximum budget for your knife?
I am not opposed to spending in the neighborhood of $300 per knife depending on it's predicted amount of use. I don't know of any reason to upgrade to the $1000 per knife because they are slightly better.
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.) All of the above happen/may potentially happen in our house.
What knife, if any, are you replacing?
As much of a worn down set that I can. Eventually all of it.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
To my knowledge, she doesn't use a unique 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.)
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)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
All of the above or closest as possible. I want the best knife I can get in the price range.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Current one is wood, but open to replacing if the knife needs.
Do you sharpen your own knives? (Yes or no.)
She does, but not often enough due to the fact that she doesn't like them. She has a wetstone, but I'm not sure of her skill level.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
We would practice on the old knives before sharpening an expensive one.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS I was advised to do this questionnaire, though I think my answers about the knives I may purchase are too general. If there is a cool knife around my price range, please recommend it and tell me the pros and cons that you've found. If there is a knife outside of my price range listed, feel free to do the same as I might be interested(I'm not sure if the upgrade from the $300s to the $1000 knives are worth it).
Thanks for your time
What country are you in? United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
I'm interested in getting any knives deemed necessary to replace an old run-of-the mill knife set. We eat many different foods, but these would be for home use. Also maybe a few specialty knives for the "cool" collection factor.
Are you right or left handed? She is right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Open to both as my wife has worked in a Japanese kitchen, but spent most of her time cooking here in the US. It would be cooler I think if we favored the Japanese style.
What length of knife (blade) are you interested in (in inches or millimeters)?
Different lengths for different knives. She is around 5'6 and proportionate.
Do you require a stainless knife? (Yes or no)
Not if there are better options. I'm open to anything you might suggest.
What is your absolute maximum budget for your knife?
I am not opposed to spending in the neighborhood of $300 per knife depending on it's predicted amount of use. I don't know of any reason to upgrade to the $1000 per knife because they are slightly better.
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.) All of the above happen/may potentially happen in our house.
What knife, if any, are you replacing?
As much of a worn down set that I can. Eventually all of it.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
To my knowledge, she doesn't use a unique 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.)
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)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
All of the above or closest as possible. I want the best knife I can get in the price range.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Current one is wood, but open to replacing if the knife needs.
Do you sharpen your own knives? (Yes or no.)
She does, but not often enough due to the fact that she doesn't like them. She has a wetstone, but I'm not sure of her skill level.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
We would practice on the old knives before sharpening an expensive one.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS I was advised to do this questionnaire, though I think my answers about the knives I may purchase are too general. If there is a cool knife around my price range, please recommend it and tell me the pros and cons that you've found. If there is a knife outside of my price range listed, feel free to do the same as I might be interested(I'm not sure if the upgrade from the $300s to the $1000 knives are worth it).
Thanks for your time
