jdjones
Member
I am getting the opportunity of a lifetime, in that I am going to be sous for an amazing chef who has been my mentor for the past two years, as she opens her new restaurant. That said, I feel it is time I finally take the leap and purchase my first true J-knife. I've been looking at various knives for months, but looking online only helps so much, and the nearest quality knife store is 5 hours away. Any help/advice/counsel from the community here is greatly appreciated.
LOCATION
What country are you in?
- United States
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/gyuto
Are you right or left handed?
- right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
- either is fine
What length of knife (blade) are you interested in (in inches or millimeters)?
- somewhere in the 240mm/9 range
Do you require a stainless knife? (Yes or no)
- no, although Im not opposed to stainless clad
What is your absolute maximum budget for your knife?
- $500
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
- professional
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.)
- general vegetable prep (slicing, dicing, mincing)
- herb prep
- slicing and trimming meat
What knife, if any, are you replacing?
- I am looking for my first true J-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.)
- rock, walk, push-cut
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)?
- not really any issues here
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
- I want this to be my go-to knife for prep and on the line, so lighter is probably better. My Middleton is fairly light, but all my others are heavy compared to other knives Ive handled.
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)?
- smoother rock chopping and walking motion would be nice. Im working on using the push-cut more, but old habits die hard.
- better food release is a plus, but not a deal breaker
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
- the longer, the better. I work 6 days a week, lunch and dinner shifts, so I am fairly hard on my knives; ideally, I want a knife I can hone at the end of each shift, and not have to take to stones but maybe once a month, if not longer.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
- wood and synthetic
Do you sharpen your own knives? (Yes or no.)
- I am teaching myself how to, but I still take mine to a pro just to be safe.
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.)
- I have a couple stones already, but down the line - yes.
SPECIAL REQUESTS/COMMENTS
Thanks in advance for any advice!
LOCATION
What country are you in?
- United States
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/gyuto
Are you right or left handed?
- right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
- either is fine
What length of knife (blade) are you interested in (in inches or millimeters)?
- somewhere in the 240mm/9 range
Do you require a stainless knife? (Yes or no)
- no, although Im not opposed to stainless clad
What is your absolute maximum budget for your knife?
- $500
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
- professional
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.)
- general vegetable prep (slicing, dicing, mincing)
- herb prep
- slicing and trimming meat
What knife, if any, are you replacing?
- I am looking for my first true J-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.)
- rock, walk, push-cut
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)?
- not really any issues here
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
- I want this to be my go-to knife for prep and on the line, so lighter is probably better. My Middleton is fairly light, but all my others are heavy compared to other knives Ive handled.
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)?
- smoother rock chopping and walking motion would be nice. Im working on using the push-cut more, but old habits die hard.
- better food release is a plus, but not a deal breaker
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
- the longer, the better. I work 6 days a week, lunch and dinner shifts, so I am fairly hard on my knives; ideally, I want a knife I can hone at the end of each shift, and not have to take to stones but maybe once a month, if not longer.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
- wood and synthetic
Do you sharpen your own knives? (Yes or no.)
- I am teaching myself how to, but I still take mine to a pro just to be safe.
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.)
- I have a couple stones already, but down the line - yes.
SPECIAL REQUESTS/COMMENTS
Thanks in advance for any advice!
