TEWNCfarms
Senior Member
- Joined
- Apr 12, 2018
- Messages
- 488
- Reaction score
- 4
LOCATION
What country are you in?
USA
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 or Kiritsuke
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
180-210mm
Do you require a stainless knife? (Yes or no)
Sadly for this knife, Yes
What is your absolute maximum budget for your knife?
$160 but preferably between $70-100, or at most $100-130. $160 if for something that is unbelievable that I have to buy because it won't be there in a few months.
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.)
Everything really, it's going to be general work horse for the Line at the restaurant I work. Hence why I Need stainless, because I won't be able to spend time maintaining it and preventing rust.
What knife, if any, are you replacing?
a Cheap Sekizo Santoku 180mm
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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.)
All of them; Push-Cut, Rock , Slice, Draw, Chop, and Walk.
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 edge retention, a stronger steel, better holding and looking, just an all around better knife.
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)?
Any uniqueness is preferred, I would prefer damascus and an exoctic wood, but At Least a wooden handle.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Heavier knife and 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)?
Better food release, maybe, and the rest regardless of what it is i'm sure will be better!
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
At least a few days of continual 10+ hours of use each day.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
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.)
I'm always learning more
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes actually have a natural stone on the way as we speak.
SPECIAL REQUESTS/COMMENTS
What country are you in?
USA
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 or Kiritsuke
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
180-210mm
Do you require a stainless knife? (Yes or no)
Sadly for this knife, Yes
What is your absolute maximum budget for your knife?
$160 but preferably between $70-100, or at most $100-130. $160 if for something that is unbelievable that I have to buy because it won't be there in a few months.
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.)
Everything really, it's going to be general work horse for the Line at the restaurant I work. Hence why I Need stainless, because I won't be able to spend time maintaining it and preventing rust.
What knife, if any, are you replacing?
a Cheap Sekizo Santoku 180mm
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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.)
All of them; Push-Cut, Rock , Slice, Draw, Chop, and Walk.
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 edge retention, a stronger steel, better holding and looking, just an all around better knife.
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)?
Any uniqueness is preferred, I would prefer damascus and an exoctic wood, but At Least a wooden handle.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Heavier knife and 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)?
Better food release, maybe, and the rest regardless of what it is i'm sure will be better!
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
At least a few days of continual 10+ hours of use each day.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
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.)
I'm always learning more
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes actually have a natural stone on the way as we speak.
SPECIAL REQUESTS/COMMENTS
! I think i'll have to pass on that, I Hate Shuns! and by the time I buy a shun at W&S i'd could have Actually gotten a Good knife.
hehehe
