The "Which Knife Should I Buy?" Questionnaire - v2
Please refer to the Kitchen Knife Knowledge subforum and the Kitchen Knife Glossary thread (LINK) for general information, including the knife types and other terminology used in this questionnaire.
LOCATION
What country are you in?
Finland
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa handle would be my preference, but yo handle is ok too.
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
Yes or semi or stainless cladded carbon.
What is your absolute maximum budget for your knife?
250$
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Pro
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.)
I'm looking for an all round performer. No bones thou.
What knife, if any, are you replacing?
Mac pro 240 chef knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
Chopping and rocking
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.)
Better steel, better edge retention.
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)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wooden
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
What i'm specifically looking for is close to my Mac knife, but with better steel and preferably octagonal wa handle. I love Macs geometry, grind, distal taper, feel, f&f, balance etc. Just not the steel, which is just ok. I have few other knives in W1, B2, Vg10 and Hap40. All of which are superior over Mac steel.
Four of the most important things would be looong flat spot (and I'm talking about 70% of the blade length), a rockin tip, quality steel and not too heavy. A Konosuke HD2 funayuki 240 gyuto would probably be first on my list, but there's such an over flow of those things everywhere so who would want one?
It seems most brands prefer to make these long swooping continues geometries which just don't suit my cutting styles.
I'm very interested to see what choises are out there!
Please refer to the Kitchen Knife Knowledge subforum and the Kitchen Knife Glossary thread (LINK) for general information, including the knife types and other terminology used in this questionnaire.
LOCATION
What country are you in?
Finland
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa handle would be my preference, but yo handle is ok too.
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
Yes or semi or stainless cladded carbon.
What is your absolute maximum budget for your knife?
250$
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Pro
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.)
I'm looking for an all round performer. No bones thou.
What knife, if any, are you replacing?
Mac pro 240 chef knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
Chopping and rocking
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.)
Better steel, better edge retention.
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)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wooden
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
What i'm specifically looking for is close to my Mac knife, but with better steel and preferably octagonal wa handle. I love Macs geometry, grind, distal taper, feel, f&f, balance etc. Just not the steel, which is just ok. I have few other knives in W1, B2, Vg10 and Hap40. All of which are superior over Mac steel.
Four of the most important things would be looong flat spot (and I'm talking about 70% of the blade length), a rockin tip, quality steel and not too heavy. A Konosuke HD2 funayuki 240 gyuto would probably be first on my list, but there's such an over flow of those things everywhere so who would want one?
It seems most brands prefer to make these long swooping continues geometries which just don't suit my cutting styles.
I'm very interested to see what choises are out there!
