- Joined
- Jun 13, 2013
- Messages
- 1,796
- Reaction score
- 23
Tax return coming soon, so...
LOCATION
USA
KNIFE TYPE
Sujihiki
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese wa
What length of knife (blade) are you interested in (in inches or millimeters)?
270mm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
Say $200
KNIFE USE
Home use
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 roasts, portioning steaks, cubing meat, usual tasks where extra length is nice for less sawing.
What knife, if any, are you replacing?
Used to have a carbon fujiwara that I liked, but dont like western handles as much nor did I like the reactivity and extra care needed when I want to plate and eat
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch mostly
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.)
Again, mostly just slicing for slicing and portioning proteins.
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)?
Stainless preferred so I can not worry about reactivity when I'm being rushed or lazy.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
No real preference.
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)?
Again, slicing motion for smooth cuts. Ootb edge not deal breaker.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not such an issue.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End block walnut Boardsmith.
Do you sharpen your own knives? (Yes or no.)
Yes
Thanks!
LOCATION
USA
KNIFE TYPE
Sujihiki
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese wa
What length of knife (blade) are you interested in (in inches or millimeters)?
270mm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
Say $200
KNIFE USE
Home use
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 roasts, portioning steaks, cubing meat, usual tasks where extra length is nice for less sawing.
What knife, if any, are you replacing?
Used to have a carbon fujiwara that I liked, but dont like western handles as much nor did I like the reactivity and extra care needed when I want to plate and eat
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch mostly
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.)
Again, mostly just slicing for slicing and portioning proteins.
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)?
Stainless preferred so I can not worry about reactivity when I'm being rushed or lazy.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
No real preference.
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)?
Again, slicing motion for smooth cuts. Ootb edge not deal breaker.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not such an issue.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End block walnut Boardsmith.
Do you sharpen your own knives? (Yes or no.)
Yes
Thanks!
