Hello everyone, names Matt been an Army cook for 6 years going for 20. I'm about to start culinary school and I'm getting involved into The Military Culinary Arts Competitive Training Event.
Thanks in advance for helping a newbie out. Feel free to persuade me I have an open mind.
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, paring knife, fillet/boning knife.
Are you right or left handed?
Right handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
Chef 10 in, paring 4in, fillet 7in
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
$500 for all three.
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.) pretty much everything.
What knife, if any, are you replacing?
Zwilling henckels 4 star.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) hammer grip mostly aswell as 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.) rocking and push cut
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.
Lighter, improved balance, better food release, Damascus,
Easy to sharpen, 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.)
Synthetic
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.)
No
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
Thanks in advance for helping a newbie out. Feel free to persuade me I have an open mind.
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, paring knife, fillet/boning knife.
Are you right or left handed?
Right handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
Chef 10 in, paring 4in, fillet 7in
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
$500 for all three.
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.) pretty much everything.
What knife, if any, are you replacing?
Zwilling henckels 4 star.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) hammer grip mostly aswell as 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.) rocking and push cut
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.
Lighter, improved balance, better food release, Damascus,
Easy to sharpen, 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.)
Synthetic
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.)
No
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
