LOCATION
USA
KNIFE TYPE
I need 2, a pairing and a chefs knife/gyuto.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Interested in either, never owned a Japanese handle however.
What length of knife (blade) are you interested in (in inches or millimeters)?
8-10" Chefs, 3-4" pairing. I'm a bit flexible here.
Do you require a stainless knife? (Yes or no)
Preferably yes, unless there's a good reason not to get one.
What is your absolute maximum budget for your knife?
$80 for the two
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.)
Mostly veggies, not so much anything hard like bones. Rather average use and nothing specific. If there is anything that can be damaging, I'll use my $8 supermarket knife since that is practically disposable.
What knife, if any, are you replacing?
Richmond Artifex (was lost when moving), never had a decent pairing knife.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch for the chefs/gyuto.
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.)
I think mostly 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.)
I need something general purpose, I really do not have any cutlery at all right now except an $8 chefs knife from the supermarket after recently moving.
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)?
Whatever suits the budget
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I am unsure here, a bit of a noobie looking to get something better.
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)?
The easier the better, although I know not to throw anything into the dishwasher.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Good retention is preferable.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
No, I have a plastic board for now.
Do you sharpen your own knives? (Yes or no.)
Yes, I have a sharpening stone, although I am an amateur.
SPECIAL REQUESTS/COMMENTS
I have a low budget, so I understand I cannot make too many demands, I have $80 so hopefully I can get something half way decent.
USA
KNIFE TYPE
I need 2, a pairing and a chefs knife/gyuto.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Interested in either, never owned a Japanese handle however.
What length of knife (blade) are you interested in (in inches or millimeters)?
8-10" Chefs, 3-4" pairing. I'm a bit flexible here.
Do you require a stainless knife? (Yes or no)
Preferably yes, unless there's a good reason not to get one.
What is your absolute maximum budget for your knife?
$80 for the two
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.)
Mostly veggies, not so much anything hard like bones. Rather average use and nothing specific. If there is anything that can be damaging, I'll use my $8 supermarket knife since that is practically disposable.
What knife, if any, are you replacing?
Richmond Artifex (was lost when moving), never had a decent pairing knife.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch for the chefs/gyuto.
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.)
I think mostly 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.)
I need something general purpose, I really do not have any cutlery at all right now except an $8 chefs knife from the supermarket after recently moving.
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)?
Whatever suits the budget
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I am unsure here, a bit of a noobie looking to get something better.
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)?
The easier the better, although I know not to throw anything into the dishwasher.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Good retention is preferable.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
No, I have a plastic board for now.
Do you sharpen your own knives? (Yes or no.)
Yes, I have a sharpening stone, although I am an amateur.
SPECIAL REQUESTS/COMMENTS
I have a low budget, so I understand I cannot make too many demands, I have $80 so hopefully I can get something half way decent.
