talldrinkofwater
Member
- Joined
- Aug 7, 2017
- Messages
- 21
- Reaction score
- 14
(Questions pertain to a gift knife for my fiancée; further notes at the bottom of the post.)
LOCATION
U.S.
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's knife.
Are you right or left handed?
Right.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Undecided. Was originally leaning towards Western but would consider Japanese.
What length of knife (blade) are you interested in (in inches or millimeters)?
180mm or so; not substantially longer.
Do you require a stainless knife? (Yes or no)
No, but carbon monosteel probably isn't a good idea.
What is your absolute maximum budget for your knife?
US$250, but would prefer something <US$175.
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.)
Primary: slicing vegetables, chopping vegetables, mincing vegetables, slicing meats. Secondary: filleting fish, trimming meats.
What knife, if any, are you replacing?
Shun TDM0727 Premier Santoku Knife, 5-1/2-Inch
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Hammer; finger point. Working on pinch
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.)
Chap, walk, slice, mostly...
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.)
More of a narrow tip and slightly more heft than the santoku.
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)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood, Boos edge grain most of the time. Occasional synthetic dishwasher-safe board for wet, raw proteins.
Do you sharpen your own knives? (Yes or no.)
She does not. I'm learning.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
She isn't, beyond honing.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Not that I don't already own.
SPECIAL REQUESTS/COMMENTS
My girlfriend/fiancée is petite (5'0" / < 153cm) with correspondingly small but athletic hands. Of my current knives, she only really feels comfortable with my paring knives and the Shun santoku I mention above; my >8-inch blades and especially my 240 are unusable. The handle size of the santoku is nearly ideal for her, but I wish she could experience just a little more heft/sturdiness (it's really lightweight) and have a gyuko-style tip to work with. I have a 180mm petty that's probably nearly ideal from a handle and length perspective, but isn't close to the right profile to enable chopping, etc.
She's starting to cook more, mostly using my previously-purchased kitchen items, and I'd finally like her to have something she feels is truly hers.
Care for high-carbon monosteel is too much to ask of her, but daily maintenance of an exposed cutting edge is probably okay and might contribute to the ownership mentality. Otherwise stainless is good.
A pretty handle would be nice Pink/coral, blue, etc. Or at least a nicely-lacquered wood handle that isn't just a simple wood tone and isn't black or "industrial"!
Bonus if the maker is able/willing to engrave or stamp her name in some fashion...
LOCATION
U.S.
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's knife.
Are you right or left handed?
Right.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Undecided. Was originally leaning towards Western but would consider Japanese.
What length of knife (blade) are you interested in (in inches or millimeters)?
180mm or so; not substantially longer.
Do you require a stainless knife? (Yes or no)
No, but carbon monosteel probably isn't a good idea.
What is your absolute maximum budget for your knife?
US$250, but would prefer something <US$175.
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.)
Primary: slicing vegetables, chopping vegetables, mincing vegetables, slicing meats. Secondary: filleting fish, trimming meats.
What knife, if any, are you replacing?
Shun TDM0727 Premier Santoku Knife, 5-1/2-Inch
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Hammer; finger point. Working on pinch
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.)
Chap, walk, slice, mostly...
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.)
More of a narrow tip and slightly more heft than the santoku.
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)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood, Boos edge grain most of the time. Occasional synthetic dishwasher-safe board for wet, raw proteins.
Do you sharpen your own knives? (Yes or no.)
She does not. I'm learning.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
She isn't, beyond honing.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Not that I don't already own.
SPECIAL REQUESTS/COMMENTS
My girlfriend/fiancée is petite (5'0" / < 153cm) with correspondingly small but athletic hands. Of my current knives, she only really feels comfortable with my paring knives and the Shun santoku I mention above; my >8-inch blades and especially my 240 are unusable. The handle size of the santoku is nearly ideal for her, but I wish she could experience just a little more heft/sturdiness (it's really lightweight) and have a gyuko-style tip to work with. I have a 180mm petty that's probably nearly ideal from a handle and length perspective, but isn't close to the right profile to enable chopping, etc.
She's starting to cook more, mostly using my previously-purchased kitchen items, and I'd finally like her to have something she feels is truly hers.
Care for high-carbon monosteel is too much to ask of her, but daily maintenance of an exposed cutting edge is probably okay and might contribute to the ownership mentality. Otherwise stainless is good.
A pretty handle would be nice
Pink/coral, blue, etc. Or at least a nicely-lacquered wood handle that isn't just a simple wood tone and isn't black or "industrial"!Bonus if the maker is able/willing to engrave or stamp her name in some fashion...
