Whippy
New Member
- Joined
- Dec 28, 2016
- Messages
- 4
- Reaction score
- 0
LOCATION
What country are you in?
United States of America
KNIFE TYPE
What type of knife are you interested in? Chefs knife
Are you right or left handed? Right handed
Are you interested in a Western handle or Japanese handle? Western
What length of knife (blade) are you interested in (in inches or millimeters)? 8 inches
Do you require a stainless knife? (Yes or no) not required
What is your absolute maximum budget for your knife? $100 USD plus tax
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? mainly trimming raw meats and slicing cooked meats and cutting up cooked poultry, but also cutting and slicing vegetables cabbage and winter squashes come to mind!!
What knife, if any, are you replacing? farberware
Do you have a particular grip that you primarily use? Hammer grip currently, but think I will work on switching to pinch grip, as my current grip leaves the meaty part of my index finger raw and sore
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.) slice, draw, chop
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.) no serrations, decent metal, full tang blade is greatly desired
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)? Wood handle would be nice, but not necessary as long as it is strong. I prefer hard handles over the rubbery ones.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I would prefer some weight to the knife, and greatly appreciate a well-balanced knife. I would be willing to go with a lighter knife, though. As I mentioned before, my index finger often gets sore when cutting, so if a better handle could help alleviate that, Id be thankful.
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)? xxxxx
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Ill be willing to sharpen the knife two or 3 times per year if necessary, but intend on using a honing steel before most uses
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) yes, synthetic
Do you sharpen your own knives? (Yes or no.) yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.) n/a
Are you interested in purchasing sharpening products for your knives? (Yes or no.) yes, I want to purchase a honing steel and would also appreciate recommendations for one of these for around $20
SPECIAL REQUESTS/COMMENTS
I have had two knife handles break on me in the past, and it is a very frightening experience. For this reason, I am extremely leery of any knife that does not use full tang construction. I am no professional and do not need or desire the best of the best but want to find a nice entry-level knife that will last me for several years. I will probably supplement the chefs knife with a paring knife and a smaller 6 chefs knife (for use as a utility knife) down the road.
I may be willing to spend a couple hundred dollars USD for a small set if it included honing steel, a paring knife, and a smaller utility knife
What country are you in?
United States of America
KNIFE TYPE
What type of knife are you interested in? Chefs knife
Are you right or left handed? Right handed
Are you interested in a Western handle or Japanese handle? Western
What length of knife (blade) are you interested in (in inches or millimeters)? 8 inches
Do you require a stainless knife? (Yes or no) not required
What is your absolute maximum budget for your knife? $100 USD plus tax
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? mainly trimming raw meats and slicing cooked meats and cutting up cooked poultry, but also cutting and slicing vegetables cabbage and winter squashes come to mind!!
What knife, if any, are you replacing? farberware
Do you have a particular grip that you primarily use? Hammer grip currently, but think I will work on switching to pinch grip, as my current grip leaves the meaty part of my index finger raw and sore
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.) slice, draw, chop
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.) no serrations, decent metal, full tang blade is greatly desired
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)? Wood handle would be nice, but not necessary as long as it is strong. I prefer hard handles over the rubbery ones.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I would prefer some weight to the knife, and greatly appreciate a well-balanced knife. I would be willing to go with a lighter knife, though. As I mentioned before, my index finger often gets sore when cutting, so if a better handle could help alleviate that, Id be thankful.
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)? xxxxx
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Ill be willing to sharpen the knife two or 3 times per year if necessary, but intend on using a honing steel before most uses
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) yes, synthetic
Do you sharpen your own knives? (Yes or no.) yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.) n/a
Are you interested in purchasing sharpening products for your knives? (Yes or no.) yes, I want to purchase a honing steel and would also appreciate recommendations for one of these for around $20
SPECIAL REQUESTS/COMMENTS
I have had two knife handles break on me in the past, and it is a very frightening experience. For this reason, I am extremely leery of any knife that does not use full tang construction. I am no professional and do not need or desire the best of the best but want to find a nice entry-level knife that will last me for several years. I will probably supplement the chefs knife with a paring knife and a smaller 6 chefs knife (for use as a utility knife) down the road.
I may be willing to spend a couple hundred dollars USD for a small set if it included honing steel, a paring knife, and a smaller utility knife
I hope I don't "accidentally" find my way back into the shop today armed with a credit card :angel2:
