What type of knife(s) do you think you want?
Chef's knife / Japanese knife (chef's knife shaped)
Why is it being purchased? What, if anything, are you replacing?
Needs a new knife to replace my current knife. I'm using a Hamilton Beach that I got from Costco from a set of knives. It's nothing fancy and it's getting dull.
What do you like and dislike about these qualities of your knives already?
Well since there's nothing to like about my current knives I'll just write about what I would like in my future knife.
Aesthetics- looking for a knife with burl wood (or any sort), flame maple, or steel handle.
Edge Quality/Retention- preferably does not dull fast, since it will take me a while to learn how to sharpen knives properly
Ease of Use- easier is always better
Comfort- more comfortable is always better?
What grip do you use?
Finger point
What kind of cutting motion do you use?
Mainly rocking, with walking throwing in for garlic and herbs now and then.
Where do you store them?
In my bedroom. I don't have any sheath or anything, so preferably the knife comes with a sheath.
Have you ever oiled a handle?
Nope, but I have oiled guitar fingerboards (I have 3 guitars and 2 basses)
What kind of cutting board(s) do you use?
I usually use laminate wood and I have tried synthetic boards but did not like them. Nonetheless, I am willing to change if necessary.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Have never maintained a knife, so I'm willing to learn.
Have they ever been sharpened?
Haven't sharpened a knife
What is your budget?
$200 - $300. The lower the better. I'm no professional chef, I just LOVE cooking, so just a good looking knife that does not get dull quickly will keep me satisfied.
What do you cook and how often?
Every weekend, and most week days. 1 - 2 meals each day.
Special requests(Country of origin/type of wood/etc)?
Like mentioned before, I'm no professional, so just a good looking knife that does not get dull quickly, and is not too expensive will keep me satisfied.
Chef's knife / Japanese knife (chef's knife shaped)
Why is it being purchased? What, if anything, are you replacing?
Needs a new knife to replace my current knife. I'm using a Hamilton Beach that I got from Costco from a set of knives. It's nothing fancy and it's getting dull.
What do you like and dislike about these qualities of your knives already?
Well since there's nothing to like about my current knives I'll just write about what I would like in my future knife.
Aesthetics- looking for a knife with burl wood (or any sort), flame maple, or steel handle.
Edge Quality/Retention- preferably does not dull fast, since it will take me a while to learn how to sharpen knives properly
Ease of Use- easier is always better
Comfort- more comfortable is always better?
What grip do you use?
Finger point
What kind of cutting motion do you use?
Mainly rocking, with walking throwing in for garlic and herbs now and then.
Where do you store them?
In my bedroom. I don't have any sheath or anything, so preferably the knife comes with a sheath.
Have you ever oiled a handle?
Nope, but I have oiled guitar fingerboards (I have 3 guitars and 2 basses)
What kind of cutting board(s) do you use?
I usually use laminate wood and I have tried synthetic boards but did not like them. Nonetheless, I am willing to change if necessary.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Have never maintained a knife, so I'm willing to learn.
Have they ever been sharpened?
Haven't sharpened a knife
What is your budget?
$200 - $300. The lower the better. I'm no professional chef, I just LOVE cooking, so just a good looking knife that does not get dull quickly will keep me satisfied.
What do you cook and how often?
Every weekend, and most week days. 1 - 2 meals each day.
Special requests(Country of origin/type of wood/etc)?
Like mentioned before, I'm no professional, so just a good looking knife that does not get dull quickly, and is not too expensive will keep me satisfied.