What type of knife(s) do you think you want?
Something to break down chickens (and occasionally other poultry and maybe other cuts of meat). I'd like something that is good for separating meat from bone, cutting apart at joints, etc. I cut thru bones pretty frequently (back, ribs, soetimes across the breastbone), but am thinking I'd prbly be better off using shears or a heavier knife for those tasks. Thinking Honesuki, but interested in suggestions.
Why is it being purchased? What, if anything, are you replacing?
Mostly to try something new, see if it works better than what I'm using. Currently using some combination of an old Dexter 10" carbon scimitar, flexible stainless 6" boning knife (forschner or the like), scissors, forschner paring knife.
What do you like and dislike about these qualities of your knives already?
Aesthetics- not too important for this
Edge Quality/Retention- the scimitar holds a decent edge quite well. Booning knife is not so bad but challenging for me to sharpen well b/c of the shape.
Ease of Use- I would like something with a shorter blade than the scimitar
What grip do you use?
For this task, a little bit of everything.
What kind of cutting motion do you use?
anything that works
Where do you store them?
wooden slotted rack inside a drawer
Have you ever oiled a handle?
no, but have no problem with something that requires this kind of maintenance
What kind of cutting board(s) do you use?
currently bamboo, end grain walnut should be here soon
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
honing steel, water stones
Have they ever been sharpened?
just getting started with sharpening, the scimitar is up next.
What is your budget?
thinking about $200 or less, but could go higher for something I really like
What do you cook and how often?
All kinds of stuff, probably 5-6 dinners and a couple breakfasts/lunches per week.
Special requests(Country of origin/type of wood/etc)?