What type of knife(s) do you think you want? A japanese knife- looking at Kanetsune Hammered Damascus Santoku or JCK Inazuma Gyuto.
Why is it being purchased? What, if anything, are you replacing? It's a Christmas present for my husband, who loves to cook. I would like to start a collection of great knives for him, since we weren't able to afford it before this.
What do you like and dislike about these qualities of your knives already?
Aesthetics- plain, bulky
Edge Quality/Retention- not sharp
Ease of Use- bulky
Comfort- uncomfortable
What grip do you use? western handle
What kind of cutting motion do you use? Not quite sure, but my husband is quite fast with the knives we do have.
Where do you store them? Knife block
Have you ever oiled a handle? No
What kind of cutting board(s) do you use? wooden and plastic
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Use a honing rod.
Have they ever been sharpened? Yes, but this doesn't seem to make a difference.
What is your budget? $120-200
What do you cook and how often? Stir-frys, roasts, seafood recipes- at least 4 to five times a week.
Special requests(Country of origin/type of wood/etc)? Would like it to be japanese- he really likes the look of damascus steel.
Why is it being purchased? What, if anything, are you replacing? It's a Christmas present for my husband, who loves to cook. I would like to start a collection of great knives for him, since we weren't able to afford it before this.
What do you like and dislike about these qualities of your knives already?
Aesthetics- plain, bulky
Edge Quality/Retention- not sharp
Ease of Use- bulky
Comfort- uncomfortable
What grip do you use? western handle
What kind of cutting motion do you use? Not quite sure, but my husband is quite fast with the knives we do have.
Where do you store them? Knife block
Have you ever oiled a handle? No
What kind of cutting board(s) do you use? wooden and plastic
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Use a honing rod.
Have they ever been sharpened? Yes, but this doesn't seem to make a difference.
What is your budget? $120-200
What do you cook and how often? Stir-frys, roasts, seafood recipes- at least 4 to five times a week.
Special requests(Country of origin/type of wood/etc)? Would like it to be japanese- he really likes the look of damascus steel.
