StonedEdge
Banned
- Joined
- Feb 8, 2017
- Messages
- 1,356
- Reaction score
- 8
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)?
-Gyuto
Are you right or left handed?
-Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Basic Wa handle
What length of knife (blade) are you interested in (in inches or millimeters)?
-210ish
Do you require a stainless knife? (Yes or no)
-Stainless clad or stainless. Love high carbon but this knife will be shared with the significant other who doesn't quite have the discipline to look after a carbon blade.
What is your absolute maximum budget for your knife?
-+/- $200USD...+/-$275CAD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
-Home use. Every. Day.
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.)
-Veggie destroying machine, portioning boneless proteins, typical chef knife work
What knife, if any, are you replacing?
Global G2 gyuto
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
-I use variations of a pinch grip depending on the task at hand...I do "choke up" on my knives a bit.
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.)
-I almost always use push cutting up-and-down chopping motions. Extremely little rocking (herbs usually).
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.)
-Looking for: better edge retention, easier deburring, thinner behind the edge, hate the global handle, much prefer octagonal or D shaped wa.
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 picky ok aesthetics, don't care for Damascus or sand blasted patterns or anything flashy. Need a humble working knife.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-I prefer gyutos on the lighter side of things, never tried a laser but open to that option
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)?
-Im a competent sharpener, I always put my own edge on my knives, but over the Global I'd love less wedging in hard items.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-Not used in a pro environment so edge retention realistically will be decent as it won't go through cases of potatoes or onions on a daily basis. Right now my Global stays useable for almost a month before requiring the stones.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
-Mainky soft 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.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-Always, but that's for a different thread.
SPECIAL REQUESTS/COMMENTS
$200usd is the absolute max I can go. Used is also an open option for me.
Thanks in advance!
-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)?
-Gyuto
Are you right or left handed?
-Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Basic Wa handle
What length of knife (blade) are you interested in (in inches or millimeters)?
-210ish
Do you require a stainless knife? (Yes or no)
-Stainless clad or stainless. Love high carbon but this knife will be shared with the significant other who doesn't quite have the discipline to look after a carbon blade.
What is your absolute maximum budget for your knife?
-+/- $200USD...+/-$275CAD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
-Home use. Every. Day.
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.)
-Veggie destroying machine, portioning boneless proteins, typical chef knife work
What knife, if any, are you replacing?
Global G2 gyuto
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
-I use variations of a pinch grip depending on the task at hand...I do "choke up" on my knives a bit.
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.)
-I almost always use push cutting up-and-down chopping motions. Extremely little rocking (herbs usually).
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.)
-Looking for: better edge retention, easier deburring, thinner behind the edge, hate the global handle, much prefer octagonal or D shaped wa.
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 picky ok aesthetics, don't care for Damascus or sand blasted patterns or anything flashy. Need a humble working knife.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-I prefer gyutos on the lighter side of things, never tried a laser but open to that option
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)?
-Im a competent sharpener, I always put my own edge on my knives, but over the Global I'd love less wedging in hard items.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-Not used in a pro environment so edge retention realistically will be decent as it won't go through cases of potatoes or onions on a daily basis. Right now my Global stays useable for almost a month before requiring the stones.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
-Mainky soft 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.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-Always, but that's for a different thread.
SPECIAL REQUESTS/COMMENTS
$200usd is the absolute max I can go. Used is also an open option for me.
Thanks in advance!