:newhere: Hello, I'm a Huge newbie when it comes to kitchen knives. I've recently taken up cooking as a hobby and wanted to upgrade from my cheap chef's knife. Once I started browsing all the options I pretty much became hooked on finding the perfect coolest knife. I know it's kind of silly to be spending $200 on a chef's knife as a beginner, but the more expensive ones are just so cool, as stupid as that sounds. Thanks in advance for the advice.
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
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either would be fine
What length of knife (blade) are you interested in (in inches or millimeters)?
Around 8in
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
200
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/chopping vegetables and trimming/slicing meats mostly.
What knife, if any, are you replacing?
A cheap victorinox
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.)
Push-cut but I'm still learning and am not very good at it.
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 it to be super sharp, that's most important to me. I also want to learn proper sharpening techniques so I'm looking for a high carbon-knife. I'm okay with a high-maintenance knife. It won't be used very often, maybe a couple times a week, so it's okay if it is a knife that dulls quickly.
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)?
The aesthetics of the blade are very important, up to a point, I don't want to sacrifice to much function for looks. I do want a layered knife. Look of the handle is not very important. I do have large hands though so not too small of a handle.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Heavier is preferred.
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)?
I would like it to be razor sharp right out of the box, no initial sharpening necessary. I don't have any experience sharpening, but I do want to learn, so nothing too difficult in that regard please.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
It won't be used much, so edge retention isn't much of a factor.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Bamboo
Do you sharpen your own knives? (Yes or no.)
I want to learn to use a wet stone.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Very interested.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes.
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
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either would be fine
What length of knife (blade) are you interested in (in inches or millimeters)?
Around 8in
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
200
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/chopping vegetables and trimming/slicing meats mostly.
What knife, if any, are you replacing?
A cheap victorinox
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.)
Push-cut but I'm still learning and am not very good at it.
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 it to be super sharp, that's most important to me. I also want to learn proper sharpening techniques so I'm looking for a high carbon-knife. I'm okay with a high-maintenance knife. It won't be used very often, maybe a couple times a week, so it's okay if it is a knife that dulls quickly.
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)?
The aesthetics of the blade are very important, up to a point, I don't want to sacrifice to much function for looks. I do want a layered knife. Look of the handle is not very important. I do have large hands though so not too small of a handle.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Heavier is preferred.
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)?
I would like it to be razor sharp right out of the box, no initial sharpening necessary. I don't have any experience sharpening, but I do want to learn, so nothing too difficult in that regard please.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
It won't be used much, so edge retention isn't much of a factor.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Bamboo
Do you sharpen your own knives? (Yes or no.)
I want to learn to use a wet stone.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Very interested.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes.