FoundOmega
New Member
- Joined
- Oct 16, 2016
- Messages
- 1
- 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)?
Utility Knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Lean Western, not opposed to Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
~6"
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?
Home
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.)
Primarily slicing fruits/vegetables.
What knife, if any, are you replacing?
Not replacing. Looking for something to work in between an 8" Kikuichi Warikomi Gold Gyuto and a 3.5" Shun Reserve Paring Knife.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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.)
Drawing > Slicing > Walking
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.)
Sharpness is #1
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)?
Irrelevant
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Heavier
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)?
Food release, smoother slicing
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Looking to have it professionally sharpened every 6 months to a year, additional honing at home as necessary
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood, end grain. Willing to purchase other cutting boards.
Do you sharpen your own knives? (Yes or no.)
No.
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.)
No.
SPECIAL REQUESTS/COMMENTS
Willing to pamper my knife like a dog/baby. Unfamiliar with a lot of things, so I'm more in the camp of "I want the best I can get in my price range and I will learn how to care for/use it from there."
Thanks for your help.
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)?
Utility Knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Lean Western, not opposed to Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
~6"
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?
Home
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.)
Primarily slicing fruits/vegetables.
What knife, if any, are you replacing?
Not replacing. Looking for something to work in between an 8" Kikuichi Warikomi Gold Gyuto and a 3.5" Shun Reserve Paring Knife.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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.)
Drawing > Slicing > Walking
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.)
Sharpness is #1
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)?
Irrelevant
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Heavier
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)?
Food release, smoother slicing
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Looking to have it professionally sharpened every 6 months to a year, additional honing at home as necessary
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood, end grain. Willing to purchase other cutting boards.
Do you sharpen your own knives? (Yes or no.)
No.
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.)
No.
SPECIAL REQUESTS/COMMENTS
Willing to pamper my knife like a dog/baby. Unfamiliar with a lot of things, so I'm more in the camp of "I want the best I can get in my price range and I will learn how to care for/use it from there."
Thanks for your help.