Well, the birthdays coming up tomorrow and I was thinking of getting myself another knife. I am not sure exactly what I want. I think I would stray away from gyutos because I already have a 180mm misono molybdenem and a 240mm ux10 gyuto. I decided to fill out the questionnaire to better aide anyone pointing out specific knives for me.
What type of knife(s) do you think you want?
cleaver, usuba, nakiri, kiritsuke
Why is it being purchased? What, if anything, are you replacing?
Birthday present to myself. Not replacing anything, expanding my knife collection hence not wanting another gyuto (at this time :biggrin
What do you like and dislike about these qualities of your knives already?
Aesthetics-
The ux10 isn't the prettiest thing, id rather my jknives to have Japanese kanji on then rather than big english writing.
Edge Quality/Retention-
It may be my sharpening right now but the edge retention isn't that great on my misonos
Ease of Use-
use or sharpening? For sharpening it might be better for something a little easier to sharpen (I'm still getting the hang of it) but for use, I'm good with everything I have, I have not used traditional single bevel jknives (but I'm really curious!!!)
Comfort-
So far Ive found my knives very comfortable, the bolster on the ux10 is a little big and squared off imo.
What grip do you use?
Pinch
What kind of cutting motion do you use?
Varies with the task. most commonly chopping, dragging it back towards me slightly (more comfortable for me rather than going forward)
Where do you store them?
Original box right now, still want to invest in a knife roll (if you have a recommendation for one id love to hear!)
Have you ever oiled a handle?
I didn't think you had to oil western handles?
What kind of cutting board(s) do you use?
:O hand me down non-end grain wood and plastics (please don't kill me!) I'm soon going to invest in a end grain boardsmith block!
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
I have a balsa strop, I would never use my rods on my jknives until I get ceramic or glass just for emergency touch ups
Have they ever been sharpened?
Aye! I'm hooked
What is your budget?
I'm looking sub $200 with SOME flex for a phenomenal value.
What do you cook and how often?
Proteins, veggies, I cook in streaks at home, and I use my knives at work a couple days a week.
Special requests(Country of origin/type of wood/etc)?
Japan preferably! I'm not sure what the look is called but I really like the rustic metal look before the bevel (http://www.japaneseknifeimports.com...-kikumori-165mm-white-2-kurouchi-nakiri.html#) kinda like that. Other than that I'm a open book! not too picky...hopefully haha.
I can't wait to hear what you guys have to say! I'm already getting excited :jumpy:
What type of knife(s) do you think you want?
cleaver, usuba, nakiri, kiritsuke
Why is it being purchased? What, if anything, are you replacing?
Birthday present to myself. Not replacing anything, expanding my knife collection hence not wanting another gyuto (at this time :biggrin
What do you like and dislike about these qualities of your knives already?
Aesthetics-
The ux10 isn't the prettiest thing, id rather my jknives to have Japanese kanji on then rather than big english writing.
Edge Quality/Retention-
It may be my sharpening right now but the edge retention isn't that great on my misonos
Ease of Use-
use or sharpening? For sharpening it might be better for something a little easier to sharpen (I'm still getting the hang of it) but for use, I'm good with everything I have, I have not used traditional single bevel jknives (but I'm really curious!!!)
Comfort-
So far Ive found my knives very comfortable, the bolster on the ux10 is a little big and squared off imo.
What grip do you use?
Pinch
What kind of cutting motion do you use?
Varies with the task. most commonly chopping, dragging it back towards me slightly (more comfortable for me rather than going forward)
Where do you store them?
Original box right now, still want to invest in a knife roll (if you have a recommendation for one id love to hear!)
Have you ever oiled a handle?
I didn't think you had to oil western handles?
What kind of cutting board(s) do you use?
:O hand me down non-end grain wood and plastics (please don't kill me!) I'm soon going to invest in a end grain boardsmith block!
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
I have a balsa strop, I would never use my rods on my jknives until I get ceramic or glass just for emergency touch ups
Have they ever been sharpened?
Aye! I'm hooked
What is your budget?
I'm looking sub $200 with SOME flex for a phenomenal value.
What do you cook and how often?
Proteins, veggies, I cook in streaks at home, and I use my knives at work a couple days a week.
Special requests(Country of origin/type of wood/etc)?
Japan preferably! I'm not sure what the look is called but I really like the rustic metal look before the bevel (http://www.japaneseknifeimports.com...-kikumori-165mm-white-2-kurouchi-nakiri.html#) kinda like that. Other than that I'm a open book! not too picky...hopefully haha.
I can't wait to hear what you guys have to say! I'm already getting excited :jumpy: