LOCATION
USA
KNIFE TYPE
Boning knife for poultry. From what I've read, I'm leaning towards a honesuki.
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No preference
What length of knife (blade) are you interested in (in inches or millimeters)?
Approx 6"
Do you require a stainless knfe?
No
What is your absolute maximum budget for your knife?
Approx $200
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?
Breaking down poultry. A couple hundred birds a week.
Ideally, I'd like for this to double as a petty, with enough knuckle space for using it on a board.
What knife, if any, are you replacing?
Crummy Victorinox
Do you have a particular grip that you primarily use?
I hold the handle when breaking poultry.
Typically pinch grip for rocking chopping and push cutting if it's on a board.
What improvements do you want from your current knife?
I would like something that can break down several cases of chicken without having to stop to be honed throughout the process. Perhaps that's unreasonable.
Better aesthetics?
I'm a fan of the "blacksmith finish" but it's not a deal breaker
Comfort?
Enough knuckle space to be able to use this as a petty on the line.
Edge Retention?
This will be used 5 days a week at least. I'd like the edge to last for a few months.
Again, maybe that's unreasonable. I'm still learning about this stuff.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood and synthetic.
Do you sharpen your own knives?
No
If not, are you interested in learning how to sharpen your knives?
Very! It's one of the reasons I joined this forum.
Are you interested in purchasing sharpening products for your knives?
Yes, although it's not in the immediate budget.
SPECIAL REQUESTS/COMMENTS
Thank you for your time!
USA
KNIFE TYPE
Boning knife for poultry. From what I've read, I'm leaning towards a honesuki.
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No preference
What length of knife (blade) are you interested in (in inches or millimeters)?
Approx 6"
Do you require a stainless knfe?
No
What is your absolute maximum budget for your knife?
Approx $200
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?
Breaking down poultry. A couple hundred birds a week.
Ideally, I'd like for this to double as a petty, with enough knuckle space for using it on a board.
What knife, if any, are you replacing?
Crummy Victorinox
Do you have a particular grip that you primarily use?
I hold the handle when breaking poultry.
Typically pinch grip for rocking chopping and push cutting if it's on a board.
What improvements do you want from your current knife?
I would like something that can break down several cases of chicken without having to stop to be honed throughout the process. Perhaps that's unreasonable.
Better aesthetics?
I'm a fan of the "blacksmith finish" but it's not a deal breaker
Comfort?
Enough knuckle space to be able to use this as a petty on the line.
Edge Retention?
This will be used 5 days a week at least. I'd like the edge to last for a few months.
Again, maybe that's unreasonable. I'm still learning about this stuff.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood and synthetic.
Do you sharpen your own knives?
No
If not, are you interested in learning how to sharpen your knives?
Very! It's one of the reasons I joined this forum.
Are you interested in purchasing sharpening products for your knives?
Yes, although it's not in the immediate budget.
SPECIAL REQUESTS/COMMENTS
Thank you for your time!