Derryn
Member
- Joined
- Oct 14, 2011
- Messages
- 12
- Reaction score
- 0
What type of knife(s) do you think you want?,
A laser gyuto that is easy to sharpen, not brittle, can take abuse in the workplace, balanced and preferably with a wide belly.
At least 240mmm
Why is it being purchased? What, if anything, are you replacing?
To replace my current knife, Kikuichi Warikomi Damascus Gyuto 240mm.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Likes: Damascus, Rustic
Edge Quality/Retention- Likes: Sharp/1 week
Ease of Use- Dislike: Light, unbalanced, blade heavy
Comfort- Dislike: Western handle feels flimsy
What grip do you use?
Pinch grip
What kind of cutting motion do you use?
Rock
Where do you store them?
Knife roll
Have you ever oiled a handle?
No
What kind of cutting board(s) do you use?
Plastic boards at workplace
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
At the moment just a 1k grit stone
Have they ever been sharpened?
Yes
What is your budget?
$400
What do you cook and how often?
French, every working day.
Special requests(Country of origin/type of wood/etc)?
Prefer Japanese knives.
I don't mind the type of wood, as long as it doesn't require excessive maintenance.
I find D handles uncomfortable.
Thanks
Derryn
A laser gyuto that is easy to sharpen, not brittle, can take abuse in the workplace, balanced and preferably with a wide belly.
At least 240mmm
Why is it being purchased? What, if anything, are you replacing?
To replace my current knife, Kikuichi Warikomi Damascus Gyuto 240mm.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Likes: Damascus, Rustic
Edge Quality/Retention- Likes: Sharp/1 week
Ease of Use- Dislike: Light, unbalanced, blade heavy
Comfort- Dislike: Western handle feels flimsy
What grip do you use?
Pinch grip
What kind of cutting motion do you use?
Rock
Where do you store them?
Knife roll
Have you ever oiled a handle?
No
What kind of cutting board(s) do you use?
Plastic boards at workplace
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
At the moment just a 1k grit stone
Have they ever been sharpened?
Yes
What is your budget?
$400
What do you cook and how often?
French, every working day.
Special requests(Country of origin/type of wood/etc)?
Prefer Japanese knives.
I don't mind the type of wood, as long as it doesn't require excessive maintenance.
I find D handles uncomfortable.
Thanks
Derryn