Hey guys i'm looking for a new knife. I've always had a fascination with knives but never had the money to really go out and get a good a proper one. I'm sick of using bad knives. I will fill out the questionnaire and hopefully you guys can direct me in the right direction.
What type of knife(s) do you think you want?
-240 or 270mm Gyuto
Why is it being purchased? What, if anything, are you replacing?
-Want a good knife to use in the kitchen, just want to replace the current knife (not sure what it is)
What do you like and dislike about these qualities of your knives already?
Edge Quality/Retention- Not good
Ease of Use- dislike not easy to use
Comfort- Not very good balance
What grip do you use?
-Don't know if it has a particular name? i'm holding the top of the blade, if that makes sense?
What kind of cutting motion do you use?
-forward and downward pushing motion, really smooth not slamming the knife down.
Where do you store them?
-in draw in a padded box
Have you ever oiled a handle?
-never had a need too
What kind of cutting board(s) do you use?
-kiri wood cutting boards
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
-honing rod, Willing to send knifes of to be sharpened.
Have they ever been sharpened?
What is your budget?
What do you cook and how often?
-I cook alot of chicken breast, salmon and fish. Plus a large amount of veggie. I cook every night and i cook for the next day. Each night i'm making 4 meals (dinner and 3 for the next day)
Special requests(Country of origin/type of wood/etc)?
-I like the Japanese style of knife and i prefer the darker colored woods
I want a knife that performs well and holds a great edge. If it isn't the prettiest thing out there i wont mind for now (need the money)
Willing to send the knifes to get sharpened and if anyone knows of someone good in Melbourne Victoria let me know!