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)?
A chef's knife
Are you right or left handed?
Right-handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I don't mind either, but I'm more accustomed to a Western handle
What length of knife (blade) are you interested in (in inches or millimeters)?
8 inch
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
200
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
At 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.)
Chopping, slicing, mincing vegetables, slicing and trimming meats, mostly poultry and fish. I would like something that can deal with some heavy work though.
What knife, if any, are you replacing?
Victorinox 8 inch chef's knife
Do you have a particular grip that you primarily use?
Pinch 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.)
rocking motion, slice, drawing motion, walking
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.)
A sharper edge,
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)?
Mostly a sharper edge (and ideally the ability to hold an edge longer) as well as being better suited for fine details. Nothing too maintenance-heavy. (min
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.)
I haven't yet
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
This would be first knife I would actually be purchasing, since the one I've been using until now (the Victorinox) is my roommate's (who inexplicably had one since he barely cooks). I was initially thinking about getting another Victorinox of my own, but since I've been cooking much more often and want to slowly build a kitchen of my own I figured it might be better to find something a little better that I can use as a general work horse while learning and refining my knife skills (my current knife just physically can't do some things I want to do). From some basic googling and recommendations I'm leaning to an 8 inch Wusthof classic chef's knife, but found this place and hoped to get some advice and recommendations (and I tried one out at a knife shop and was a little underwhelmed). Since I'm very new to using "nice" knives I'm a little worried about maintenance and misusing them, so I would prefer something a little more affordable and durable as my first knife. I've basically always used a Western-style knife so it is what I am accustomed to, but I really enjoyed the feel of my friend's Misono gyuto when he let me try it out and am open to all styles. I don't want to bore anyone with an essay so I"ll keep this brief, but if you need any more information please let me know! Thanks in advance!
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)?
A chef's knife
Are you right or left handed?
Right-handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I don't mind either, but I'm more accustomed to a Western handle
What length of knife (blade) are you interested in (in inches or millimeters)?
8 inch
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
200
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
At 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.)
Chopping, slicing, mincing vegetables, slicing and trimming meats, mostly poultry and fish. I would like something that can deal with some heavy work though.
What knife, if any, are you replacing?
Victorinox 8 inch chef's knife
Do you have a particular grip that you primarily use?
Pinch 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.)
rocking motion, slice, drawing motion, walking
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.)
A sharper edge,
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)?
Mostly a sharper edge (and ideally the ability to hold an edge longer) as well as being better suited for fine details. Nothing too maintenance-heavy. (min
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.)
I haven't yet
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
This would be first knife I would actually be purchasing, since the one I've been using until now (the Victorinox) is my roommate's (who inexplicably had one since he barely cooks). I was initially thinking about getting another Victorinox of my own, but since I've been cooking much more often and want to slowly build a kitchen of my own I figured it might be better to find something a little better that I can use as a general work horse while learning and refining my knife skills (my current knife just physically can't do some things I want to do). From some basic googling and recommendations I'm leaning to an 8 inch Wusthof classic chef's knife, but found this place and hoped to get some advice and recommendations (and I tried one out at a knife shop and was a little underwhelmed). Since I'm very new to using "nice" knives I'm a little worried about maintenance and misusing them, so I would prefer something a little more affordable and durable as my first knife. I've basically always used a Western-style knife so it is what I am accustomed to, but I really enjoyed the feel of my friend's Misono gyuto when he let me try it out and am open to all styles. I don't want to bore anyone with an essay so I"ll keep this brief, but if you need any more information please let me know! Thanks in advance!
