I need a new knife. I have not bought one in several weeks, and have the itch.
What is the single most used/useful knife in your home kitchen?
If you were to replace it, what commercially available knife would you choose. Please be specific as to make, model, options, etc.
What type of knife(s) do you think you want? Undecided.
Why is it being purchased? What, if anything, are you replacing?
What do you like and dislike about these qualities of your knives already?
Aesthetics- less important than function
Edge Quality/Retention- important, but I will maintain it
Ease of Use- yes
What grip do you use? I don't know.
What kind of cutting motion do you use? different ones for different foods. Probably slicing most often.
Where do you store them? original boxes.
Have you ever oiled a handle? no, but I always oil blades on carbon steel after use.
What kind of cutting board(s) do you use? Boardsmith walnut.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? various waterstones and leather strop.
Have they ever been sharpened? often. I like sharpening.
What is your budget? flexible
What do you cook and how often? wide variety of foods daily.
Special requests(Country of origin/type of wood/etc)? no