bogeybrown
Member
- Joined
- May 7, 2015
- Messages
- 21
- 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)?
GYOTO, PETTY, BUNKA, AND PROBABLY A NAKIRI AND/OR USUBA
Are you right or left handed?
RIGHT
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
HYBRID? I continue to be drawn to the bolstered japanese styles like Miyabi or Kanetsugu
What length of knife (blade) are you interested in (in inches or millimeters)?
250mm or so on the Gyoto, 150ish on the petty, 180ish on the bunka
Do you require a stainless knife? (Yes or no)
YES, or very close to it
What is your absolute maximum budget for your knife?
We'll call it $1000 max for the 4 knives, allowing for more money on some of the knives and saving a bit where I can on others where appropriate. I can blow that budget if need be however.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Serious home use and some occasional pro use as I decide how far back into the industry I feel like getting
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.)
Primarily breaking down veg, and teaching knife skills. I have my old battle blades for abusive work on proteins but will likely use the new blades for breaking down meats (with and without bones) as well
What knife, if any, are you replacing?
Looking to hand my old workhorse Henckels off to my girlfriend for her to learn with and treat myself to some new steel. I have the 10" and 8" chefs, 7" Santoku, 6" utility, boning knife, 4" paring, kudamono, and bread knife. All of them are partial-tang (either 4 or 5 star from the 90's era before they changed the blade geometry)
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip for everything but breaking down proteins where I tend to use a finger-point or variation thereof
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.)
primarily push cutting unless the task calls for something different
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.)
big issue I'm trying to improve on is wedging from the fat german blades
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 find myself geeking over the Damascas and hammered finishes, partly just for looks and the hammered to help with stiction
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
My current lineup tends to be a bit blade-heavy, which I'm used to, but I adjust well to new blades. If anything heavier tends to be a bit better than lighter for me
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)?
Looking for stupid sharp out of the box with good retention. I like to spend more time using knives rather than coaxing them to work. Minimal wedging with good release and no reactivity are important
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As long as I can get away with between sharpenings
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
I have a Boos Block kitchen island that I periodically use a softer synthetic board on top of for heavy work
Do you sharpen your own knives? (Yes or no.)
Not currently (honing steel only)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
If I truly learned to do them right and could be confident that I was doing more good than harm
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I'd be interested in purchasing products once I felt I was competent in their use
SPECIAL REQUESTS/COMMENTS
I was in the industry for years and treat my knives like tools. I've always respected them and never abused them, but as much I try I just can't baby them.
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)?
GYOTO, PETTY, BUNKA, AND PROBABLY A NAKIRI AND/OR USUBA
Are you right or left handed?
RIGHT
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
HYBRID? I continue to be drawn to the bolstered japanese styles like Miyabi or Kanetsugu
What length of knife (blade) are you interested in (in inches or millimeters)?
250mm or so on the Gyoto, 150ish on the petty, 180ish on the bunka
Do you require a stainless knife? (Yes or no)
YES, or very close to it
What is your absolute maximum budget for your knife?
We'll call it $1000 max for the 4 knives, allowing for more money on some of the knives and saving a bit where I can on others where appropriate. I can blow that budget if need be however.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Serious home use and some occasional pro use as I decide how far back into the industry I feel like getting
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.)
Primarily breaking down veg, and teaching knife skills. I have my old battle blades for abusive work on proteins but will likely use the new blades for breaking down meats (with and without bones) as well
What knife, if any, are you replacing?
Looking to hand my old workhorse Henckels off to my girlfriend for her to learn with and treat myself to some new steel. I have the 10" and 8" chefs, 7" Santoku, 6" utility, boning knife, 4" paring, kudamono, and bread knife. All of them are partial-tang (either 4 or 5 star from the 90's era before they changed the blade geometry)
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip for everything but breaking down proteins where I tend to use a finger-point or variation thereof
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.)
primarily push cutting unless the task calls for something different
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.)
big issue I'm trying to improve on is wedging from the fat german blades
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 find myself geeking over the Damascas and hammered finishes, partly just for looks and the hammered to help with stiction
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
My current lineup tends to be a bit blade-heavy, which I'm used to, but I adjust well to new blades. If anything heavier tends to be a bit better than lighter for me
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)?
Looking for stupid sharp out of the box with good retention. I like to spend more time using knives rather than coaxing them to work. Minimal wedging with good release and no reactivity are important
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As long as I can get away with between sharpenings
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
I have a Boos Block kitchen island that I periodically use a softer synthetic board on top of for heavy work
Do you sharpen your own knives? (Yes or no.)
Not currently (honing steel only)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
If I truly learned to do them right and could be confident that I was doing more good than harm
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I'd be interested in purchasing products once I felt I was competent in their use
SPECIAL REQUESTS/COMMENTS
I was in the industry for years and treat my knives like tools. I've always respected them and never abused them, but as much I try I just can't baby them.
