Hi, I'm thinking of getting my mate his first proper chef's knife and was wondering what I should be looking at.
I filled up the fields to the best of my ability. Hopefully it makes some sense!
What type of knife(s) do you think you want?
Why is it being purchased? What, if anything, are you replacing?
As a gift.
What do you like and dislike about these qualities of your knives already?
Aesthetics- My friend likes things simple.
Ease of Use-
What grip do you use?
What kind of cutting motion do you use?
Where do you store them?
In a drawer generally.
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
Bamboo at the moment I think.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Have they ever been sharpened?
What is your budget?
Approximately 200 - 300; and perhaps it may include a sharpening tool, might need advice on that too if possible!
What do you cook and how often?
Special requests(Country of origin/type of wood/etc)?
His preference is for a Japanese knife as far as I know.
Many thanks in advance!