I am thinking about getting my Work Wife an upgraded knife for Christmas. Looking for ideas. Filled out the stock form.
What type of knife(s) do you think you want?
Why is it being purchased? What, if anything, are you replacing?
What do you like and dislike about these qualities of your knives already?
I think she has an 8" Mercer Genesis chef knife from her school kit. It could be 10" though, I'll have to check. She takes excellent care of her knives but she does not sharpen them herself. A friend of hers does the sharpening for her on a belt. Can't give more detail than that but given that we live in the sticks it's probably the same belt he uses on tools in the shed. I don't see her learning to sharpen or doing any of her own sharpening, ever. It's a nicer knife than one might immediately think. Has served her well and she likes it.
What grip do you use?
Primarily pinch grip, some hammer grip depending on the occasion.
What kind of cutting motion do you use?
I'd say most of what she does is either rock-chop or push cut.
Where do you store them?
Knife kit bag.
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Nothing. Once in a blue moon a butchers steel.
Have they ever been sharpened?
Yes, see above.
What is your budget?
Hmmmm... Let's say $200.
What do you cook and how often?
5-6 days a week at a golf course grill. Primary knife tasks are vegetable prep followed by some protein slicing, mainly chicken breasts.
Special requests(Country of origin/type of wood/etc)?
Open minded at this point.