jeremy_winn
Member
- Joined
- Mar 21, 2014
- Messages
- 22
- Reaction score
- 0
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 Knife/Cleaver
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)? 210 mm for the gyuto, and no preference on the cleaver
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? 300
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Professional.
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.) Veggies, Meat, and Fish
What knife, if any, are you replacing? Old chef knife
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.) Ideally, I would like something where I can use for daily knife work, but also to break down a fish, and not worry about the bones. Same goes for chopping nuts, etc. I'm a little new to this world so I am still learning on what to think about when considering a knife, and how blades react.
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 can sharpen a knife to the best of my ability. Ideally, I would like one that isn't too hard to work with because I only have two stones.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? I try to sharpen my knives once a week.
KNIFE MAINTENANCE
Do you sharpen your own knives? (Yes or no.) Yes
SPECIAL REQUESTS/COMMENTS:
So, I have a pretty minimal knife kit. One chef knife, and one utility knife that is a Carter (muteki series). I love the carter. It is easy to sharpen, and it is a just a good knife. I would love to replace my gyuto, and to add on with a cleaver. I don't break down a lot of proteins, and fish. But I am coming up to a point where i think I will be doing it more, and more so I would like to not keep asking my sous chef if i can use his knife. Any and all help is really appreciative. Thanks KKF.
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 Knife/Cleaver
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)? 210 mm for the gyuto, and no preference on the cleaver
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? 300
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Professional.
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.) Veggies, Meat, and Fish
What knife, if any, are you replacing? Old chef knife
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.) Ideally, I would like something where I can use for daily knife work, but also to break down a fish, and not worry about the bones. Same goes for chopping nuts, etc. I'm a little new to this world so I am still learning on what to think about when considering a knife, and how blades react.
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 can sharpen a knife to the best of my ability. Ideally, I would like one that isn't too hard to work with because I only have two stones.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? I try to sharpen my knives once a week.
KNIFE MAINTENANCE
Do you sharpen your own knives? (Yes or no.) Yes
SPECIAL REQUESTS/COMMENTS:
So, I have a pretty minimal knife kit. One chef knife, and one utility knife that is a Carter (muteki series). I love the carter. It is easy to sharpen, and it is a just a good knife. I would love to replace my gyuto, and to add on with a cleaver. I don't break down a lot of proteins, and fish. But I am coming up to a point where i think I will be doing it more, and more so I would like to not keep asking my sous chef if i can use his knife. Any and all help is really appreciative. Thanks KKF.
