I was hoping you could point me in the right direction. In all honesty I'm not a knife enthusiast and may never be, but here is your chance to interest me. I am currently looking for a decent knife that will last me a long while. I enjoy tooling around in the kitchen and on occasion something edible appears on the table. Anyways, I filled out the survey. Thanks for your help.
sWhat type of knife(s) do you think you want? I want a standard chefs knife, a Gyuoto I believe from what I have gleaned from the site. Somthing in probably in the 210 mm range.
Why is it being purchased? What, if anything, are you replacing? I would like to have a good knife that can hold an edge and be sharpened. Since I believe having a good knife makes food preparation safer and more enjoyable. My current knife is a cheap $20 santoku style knife.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Well I do like things that look nice, and my current knife just looks cheap, as well as it is showing rust stains. ( partially my fault.)
Edge Quality/Retention- My current knife can even really be sharpened.
Ease of Use- I would prefer a more defined point on my knife I find the santoku a bit annoying when trying to do more detailed work.
Comfort- I have long fingers so I tend to rest the my index finger on top of the blade but a slightly larger handle would be nice for me.
What grip do you use? I put my index finger on the the blade and support the handle with my other fingers
What kind of cutting motion do you use? I guess I tend to rock somewhat on the tip of the blade because of the santoku shape I currently use. (probably incorrect any tips would be appreciated)
Where do you store them? I store mine lying flat on the counter as i have limited space and no children.
Have you ever oiled a handle? No
What kind of cutting board(s) do you use? The nylon/plasticky kind. I could be convinced to change though if it would be better for the knife.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? I currently use nothing, i have used a pull through type device, I would possibly take up sharpening but would also consider having my knives professionally sharpened.
Have they ever been sharpened? No
What is your budget? $100 - $200 I could be flexible. I would prefer to be nearer the mid to lower half of that budget but you can try and convince me
What do you cook and how often? I cook with a lot of fresh veggies (acidic ones) and meat 3/4 times a week.
Special requests(Country of origin/type of wood/etc)? No preference.
Thanks for your help!