Rob_Sutherland
Active Member
- Joined
- Jun 10, 2017
- Messages
- 38
- Reaction score
- 0
Yet another "Help me buy another knife!"
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)?
-Chefs Knife/Gyuto
Are you right or left handed?
-Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Prefer Western
What length of knife (blade) are you interested in (in inches or millimeters)?
-230-270
Do you require a stainless knife? (Yes or no)
-Not necessary
What is your absolute maximum budget for your knife?
-$350ish. Happy to go down, could go up a little for something really special.
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 (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.)
-Slicing boneless protein and softer veg, chiffonade etc.
What knife, if any, are you replacing?
-Augmenting as opposed to replacing
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
-Pinch for softer, hammer for harder and finger for drawing (which I do a lot of)
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.)
-Push cut
-Drawing (I grew up using petties for most things)
-Rocking (grew up using german chefs knives and still pull out the Henkels for tough foods, food with bones etc.)
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.)
-Use Sabatiers for rougher things and everyday and the Henkels when I should probably use a cleaver. Im looking for a long edge retention, super sharp chefs knife to pull out when Im doing things that wont harm it and make my life easier and more enjoyable.
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)?
-This knife can be more delicate and so can be prettier. I like Damascus but worry about food release which bugs the hell out of me.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-I prefer a farther back balance point. When I pinch I dont do it two inches up the blade. Id like a lighter knife as most of my others are heavier.
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)?
-Good food release, less reactive, little wedging.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-Longer is very preferable.
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.)
-No but they will go to a high quality sharpener as needed.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
-Yes but my wife would kill me for becoming obsessed about something else, so no.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-See above.
SPECIAL REQUESTS/COMMENTS
Looking for my Special chefs knife that makes me go ahh.. when I use it on things that arent going to chip it. Ill be the only user, dont mind carbon steel.
Thanks!
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)?
-Chefs Knife/Gyuto
Are you right or left handed?
-Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Prefer Western
What length of knife (blade) are you interested in (in inches or millimeters)?
-230-270
Do you require a stainless knife? (Yes or no)
-Not necessary
What is your absolute maximum budget for your knife?
-$350ish. Happy to go down, could go up a little for something really special.
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 (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.)
-Slicing boneless protein and softer veg, chiffonade etc.
What knife, if any, are you replacing?
-Augmenting as opposed to replacing
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
-Pinch for softer, hammer for harder and finger for drawing (which I do a lot of)
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.)
-Push cut
-Drawing (I grew up using petties for most things)
-Rocking (grew up using german chefs knives and still pull out the Henkels for tough foods, food with bones etc.)
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.)
-Use Sabatiers for rougher things and everyday and the Henkels when I should probably use a cleaver. Im looking for a long edge retention, super sharp chefs knife to pull out when Im doing things that wont harm it and make my life easier and more enjoyable.
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)?
-This knife can be more delicate and so can be prettier. I like Damascus but worry about food release which bugs the hell out of me.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-I prefer a farther back balance point. When I pinch I dont do it two inches up the blade. Id like a lighter knife as most of my others are heavier.
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)?
-Good food release, less reactive, little wedging.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-Longer is very preferable.
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.)
-No but they will go to a high quality sharpener as needed.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
-Yes but my wife would kill me for becoming obsessed about something else, so no.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-See above.
SPECIAL REQUESTS/COMMENTS
Looking for my Special chefs knife that makes me go ahh.. when I use it on things that arent going to chip it. Ill be the only user, dont mind carbon steel.
Thanks!
