A Zwilling block was what got me into good knives, I was so disappointed by it.
Based on the feedback. I shouldn't buy a set. So I am filling this questionnaire out.
LOCATION
What country are you in?
CANADA
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 KNIFE
BREAD KNIFE
PARING KNIFE
UTILITY KNIFE
SENTOKU KNIFE
Are you right or left handed? RIGHT
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
MORE MODERN, CLASSIC WUSTHOF FOR Example
What length of knife (blade) are you interested in (in inches or millimeters)?
NO CLUE
Do you require a stainless knife? (Yes or no)
YES
What is your absolute maximum budget for your knife?
200-300 CAD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
HOME USE
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.)
HOME COOK TYPE OF TASKS
What knife, if any, are you replacing?
VICTORIA KNOX UTILITY KNIFE AND SOME RANDOM NO NAME
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) 3 WHOLE ONE IDK TO BE HONEST
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.)
NO CLUE
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 CURT'S, SHARP, LONG LASTING
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)?
NO BATTERY, STEEL IS GOOD
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
NO PREFERENCE BUT NOT TOO LIGHT
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)?
HIGH EASE OF USE
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
LONG TIME
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
WOOD AND PLASTIC 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.)
YES
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
YES