Yet another "Help me buy another knife!"
LOCATION
What country are you in?
-Australia
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
- Deba
Are you right or left handed?
-Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Prefer Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
-180mm
Do you require a stainless knife? (Yes or no)
-Not necessary
What is your absolute maximum budget for your knife?
-$400ish. 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.)
- Filleting Snapper fish
What knife, if any, are you replacing?
- Not 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.)
-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.)
Ease of Use -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.)
- In this instance for fish would use 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 when i have time
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-See above.
SPECIAL REQUESTS/COMMENTS
Want to purchase whole fish like Snapper and fillet myself. Do not want to use my Gyuto.
Looking for something interesting like an INOX, Molybdenum or even Blue Carbon steel (despite more maintenance)
Thanks!
LOCATION
What country are you in?
-Australia
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
- Deba
Are you right or left handed?
-Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Prefer Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
-180mm
Do you require a stainless knife? (Yes or no)
-Not necessary
What is your absolute maximum budget for your knife?
-$400ish. 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.)
- Filleting Snapper fish
What knife, if any, are you replacing?
- Not 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.)
-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.)
Ease of Use -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.)
- In this instance for fish would use 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 when i have time
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-See above.
SPECIAL REQUESTS/COMMENTS
Want to purchase whole fish like Snapper and fillet myself. Do not want to use my Gyuto.
Looking for something interesting like an INOX, Molybdenum or even Blue Carbon steel (despite more maintenance)
Thanks!
