LOCATION
What country are you in? england
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
chefs,petty,slicer
Are you right or left handed?
right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
western more so than j
What length of knife (blade) are you interested in (in inches or millimeters)?
for chefs knife 200-250mm
Do you require a stainless knife? (Yes or no)
idealy yes
What is your absolute maximum budget for your knife?
£300
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.)
sliceing,chopping,mincing,slicing meat some poultry work
What knife, if any, are you replacing?
x50 steel knifes
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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.)
chopping and rocking
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.)
take a good sharp edge that will also stand up and hold its edge in medium to heavy use
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 to fussed,do like damascus though,handle ideally not wood as easyier to keep clean in kitchen
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
like a lightish knife .with a good balance were handle meets blade
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)?
like my chef knife to be a good push cutting knife ,fairly easy to sharpen but not to bothered if it takes a little time
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
would like as good as possable edge retention but somthing that im not having to hone all the time like with my currant knifes
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
synthetic
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.)
i already do .i have a edge pro system for working old knifes back for genral use for the guys in the kitchen that work for me
and 1000 3000 and 8000 grit wet stones, leather strope for my own knifes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
