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Thread: Wich knife should I buy, questionnaire?

  1. #1

    Join Date
    Nov 2016
    Posts
    5

    Wich knife should I buy, questionnaire?

    Where I can find that or how should I proceed?


  2. #2
    Senior Member
    Join Date
    Oct 2016
    Location
    Southern NSW Australia
    Posts
    1,945
    Hi Raul,

    It's available here: http://www.kitchenknifeforums.com/sh...estionnaire-v2

    And this is what it looks like:

    The "Which Knife Should I Buy?" Questionnaire - v2
    Please refer to the Kitchen Knife Knowledge subforum and the Kitchen Knife Glossary thread (LINK) for general information, including the knife types and other terminology used in this questionnaire.




    LOCATION
    What country are you in?



    KNIFE TYPE
    What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?

    Are you right or left handed?

    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?

    What length of knife (blade) are you interested in (in inches or millimeters)?

    Do you require a stainless knife? (Yes or no)

    What is your absolute maximum budget for your knife?



    KNIFE USE
    Do you primarily intend to use this knife at home or a professional environment?

    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.)

    What knife, if any, are you replacing?

    Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)

    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.)

    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 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.)

    Do you sharpen your own knives? (Yes or no.)

    If not, are you interested in learning how to sharpen your knives? (Yes or no.)

    Are you interested in purchasing sharpening products for your knives? (Yes or no.)



    SPECIAL REQUESTS/COMMENTS
    Looking for a signature that won't land me in trouble

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