So I started to sharpen my own knives a few months ago (still trying to get better on the stones). I think I'm doing a decent job as I can get my Wustof Chef knife to easily go through a tomato, which it used not to do however when making the initial vertical cuts to dice onions I get some resistance, and I get a similar feel when cutting potatoes or the likes. I think I might just be getting some wedging. This plus I've finally got a bigger cutting board has me thinking it's time to move up to a 240mm gyuto. I'm not sure if I want a "laser" or if just a "normal" gyuto will feel like one to me after what I've been using. If it makes any difference I'm sharpening on a 1000/5000K combo stone and the cutting board is 16x22
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Guyto
Are you right or left handed?
Left but the wife is right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Don't Care
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
Yes possibly semi. I'll treat it well but the wife might not hopefully the larger size will keep her from using it.
What is your absolute maximum budget for your knife?
$350
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Veggies, Potatoes, raw proteins no bones
What knife, if any, are you replacing?
I currently use two knives mainly that I've had since right out of college. An 8 inch Wustof Culinar Chef's Knife and a Viking (forget who actually makes it) Santuko
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Usually push or pull though when mincing or cutting herbs rocking (I can move away from that)
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Looking for a rounded spine, I should probably take some sand paper to my current knives but after current knives dig into index finger. I've got no problem with weight/size (> 6ft) however I've got small hands for a guy or large for a woman.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Would like easy sharpening and good edge retention and less wedging than current knives
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood
Do you sharpen your own knives? (Yes or no.)
Yes. On stones
Thanks for the Help
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Guyto
Are you right or left handed?
Left but the wife is right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Don't Care
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
Yes possibly semi. I'll treat it well but the wife might not hopefully the larger size will keep her from using it.
What is your absolute maximum budget for your knife?
$350
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Veggies, Potatoes, raw proteins no bones
What knife, if any, are you replacing?
I currently use two knives mainly that I've had since right out of college. An 8 inch Wustof Culinar Chef's Knife and a Viking (forget who actually makes it) Santuko
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Usually push or pull though when mincing or cutting herbs rocking (I can move away from that)
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Looking for a rounded spine, I should probably take some sand paper to my current knives but after current knives dig into index finger. I've got no problem with weight/size (> 6ft) however I've got small hands for a guy or large for a woman.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Would like easy sharpening and good edge retention and less wedging than current knives
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood
Do you sharpen your own knives? (Yes or no.)
Yes. On stones
Thanks for the Help