Stephen_Volker
Member
- Joined
- Sep 4, 2015
- Messages
- 14
- Reaction score
- 0
Hello everyone,
I am looking for some knives and finally am in a place where I can afford them. I am looking for a good Gyuko, Petty, and Bread Knife. My preference is probably to buy used as my experience is that I can get much more bang for the buck and if people take care of a knife, it should last a VERY long time. The issue is that there is so much to see and I don't really know where to start. (materials, etc.) I have one knife with a D shaped handle and much prefer it to the western style handles. I am open to trying new style handles.
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)?
Chef's knife, paring knife, bread knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
240? 150? haven't got a clue for bread knife. I need to try more.
Do you require a stainless knife? (Yes or no)
I would prefer it not to rust but I will care for it as if it were my child so that probably is not the most important part.
What is your absolute maximum budget for your knife?
I would like to spend less than 600 for the three knives together. Maybe I can get used knives form someone?
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.)
Slicing/mincing vegetables, slicing meats, cutting down poultry, filleting fish, trimming meats, cutting crusty bread, slicing fruits
What knife, if any, are you replacing? None
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.)
Slice, Rock
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 want knives sharp enough for me to maintain proper technique and will last me a lifetime. I am going to practice sharpening my other knives before I sharpen the knives I would buy here. Having them ready to upon arrival would be ideal. I would like the knives to be damascus based on aesthetics but it is not a must. A nice handle is important to me but I have yet to use a true Japanese knife with a wood or bone handle. I don't think I have one to try around where I live. (Atlanta, GA area) If they are pretty that is a huge plus that my wife will appreciate.
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)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
I believe I will be going for a maple cutting board, currently I have a crappy mysterious wood one.
Do you sharpen your own knives? (Yes or no.)
Not yet, this will change and I am very excited to practice on my not future knives. Kind of terrified about ruining them.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Absolutely!
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
I am looking for some knives and finally am in a place where I can afford them. I am looking for a good Gyuko, Petty, and Bread Knife. My preference is probably to buy used as my experience is that I can get much more bang for the buck and if people take care of a knife, it should last a VERY long time. The issue is that there is so much to see and I don't really know where to start. (materials, etc.) I have one knife with a D shaped handle and much prefer it to the western style handles. I am open to trying new style handles.
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)?
Chef's knife, paring knife, bread knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
240? 150? haven't got a clue for bread knife. I need to try more.
Do you require a stainless knife? (Yes or no)
I would prefer it not to rust but I will care for it as if it were my child so that probably is not the most important part.
What is your absolute maximum budget for your knife?
I would like to spend less than 600 for the three knives together. Maybe I can get used knives form someone?
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.)
Slicing/mincing vegetables, slicing meats, cutting down poultry, filleting fish, trimming meats, cutting crusty bread, slicing fruits
What knife, if any, are you replacing? None
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.)
Slice, Rock
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 want knives sharp enough for me to maintain proper technique and will last me a lifetime. I am going to practice sharpening my other knives before I sharpen the knives I would buy here. Having them ready to upon arrival would be ideal. I would like the knives to be damascus based on aesthetics but it is not a must. A nice handle is important to me but I have yet to use a true Japanese knife with a wood or bone handle. I don't think I have one to try around where I live. (Atlanta, GA area) If they are pretty that is a huge plus that my wife will appreciate.
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)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
I believe I will be going for a maple cutting board, currently I have a crappy mysterious wood one.
Do you sharpen your own knives? (Yes or no.)
Not yet, this will change and I am very excited to practice on my not future knives. Kind of terrified about ruining them.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Absolutely!
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes