Ok, trying to follow the directions for clues on what type of knife to get. Here goes
What type of knife(s) do you think you want?
Chef's knife 7-8 inches. I have a 6 inch that I like because it's light but I don't think it's big enough. I don't really want anything larger than the 8" one I have either. I especially like that the 6" one is very thin, because it's stamped. It's a cheap chicago cutlery one, but I keep it sharp and it is light. The 8" is a shun.
Why is it being purchased? What, if anything, are you replacing?
looking for a thinner knife than my shun. Not replacing anything.
What do you like and dislike about these qualities of your knives already?
Aesthetics-I like the damascus blade on my shun, I really like the handles and bolster on the sabatier olive handle paring knives I have.
Edge Quality/Retention-I like the edge on my thinner knives, that might just seem sharper because they're newer and thinner.
Ease of Use-
What grip do you use?Pinch
What kind of cutting motion do you use?Usually rocking
Where do you store them?magnetic holder
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?
Have they ever been sharpened?
What is your budget?
350$ but it better be a pretty special knife for that
What do you cook and how often?
I cook daily, lots of different things from BBq to Asian
Special requests(Country of origin/type of wood/etc)?
I like japanese blades, not sure about keeping up the different style of sharpening. Would love a wood with some character. I think I'd prefer a western style handle. I like the Kramer knives at slt and the miyabi series seem good in the store. I think I could do better for the prices though.