I'm not sure If this is where I should be posting this..
What type of knife(s) do you think you want?
I'm just starting to get into Carbon Steel Blades. I like the look of Kiritsuke knives.
Why is it being purchased? What, if anything, are you replacing? Continuing to develop my knives
What do you like and dislike about these qualities of your knives already?
Aesthetics- Can go either way
Edge Quality/Retention- Would like harder blades-Carbon Steel
Ease of Use- I'm very comfortable with my knives, though want something sharper
Comfort- I have some tendinitis problems, Lighter/sharper is better
What grip do you use? Western, I love the grip on my gratoned santoku
What kind of cutting motion do you use? generally tend to push cut or rock depending on what i'm cutting, chop.
Where do you store them? Knife roll, Purchasing a larger case
Have you ever oiled a handle? no
What kind of cutting board(s) do you use? The crappy plastic ones you see in most kitchens
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? I have a diamond steel and ceramic rod.
Have they ever been sharpened? Just bought some glass stones
What is your budget? probly $250 cnd plus shipping
What do you cook and how often? I cook 5-7 days a week. I cook with a large variety of products, I work in a hotel with several outlets.
Special requests(Country of origin/type of wood/etc)? Canada or Japan for country of origin, I like sabatier as well.