Hello everyone! I'm looking to buy a new knife and was hoping to get some advice from knowledgeable folks!
What type of knife(s) do you think you want?
Basically an all-purpose one for mincing, slicing things like onions, garlic, vegetables, seafood, and meat (pork shoulder, etc. no carving or any butchering).
Why is it being purchased? What, if anything, are you replacing?
I'm replacing an extremely cheap knife that is too dull and hard to use
What do you like and dislike about these qualities of your knives already?
Aesthetics- Don't mind the looks (it can be ugly), as long as it's good.
Edge Quality/Retention- The knife I have is really dull
Ease of Use/Comfort- The grip is not very nice, I have a small hand and the handle just doesn't fit well
What grip do you use?
What kind of cutting motion do you use?
Where do you store them?
Drawer. I know this is wrong if anyone has suggestions for this, I'd love to hear it as well!
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. If possible, I'd like something that can be maintained as easy as possible. I wouldn't mind honing from time to time but I'd rather not have to sharpen them myself. Again, if you have suggestions regarding this, I'd like to hear about it as well!
Have they ever been sharpened?
What is your budget?
About $100 for the knife. A little over is ok.
What do you cook and how often?
A mix of stuff but mostly Asian food. A lot of stir fries. Cook almost everyday (Yes, it took me this long to realize I need a better knife).
Special requests(Country of origin/type of wood/etc)?
Thanks! I understand that this might be a bit vague, I'm not very knowledgeable when it comes to knives. If you have any questions or clarifications needed, please ask.