Ge0rge3boy
Member
I am relatively new to all this but I have had my eyes opened by this great forum. I have been using cheap/blunt knifes my whole life and now it's time to upgrade!
Location? UK
What type of knife(s) do you think you want?
- Chef's knife
What handed are you?
- Left
Are you interested in a Western handle?
- Probably Western but I am only guessing looking at comfort wise from seeing pictures
What length of knife (blade) are you interested in (in inches or millimeters)?
- 8 Inches
Do you require a stainless knife? (Yes or no)
- No
What is your absolute maximum budget for your knife?
- £100
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.)
- Slicing vegetables, chopping vegetables, mincing vegetables, slicing meats
What knife, if any, are you replacing?
- An old £10 knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
- It seems the pinch grip and also the pointed finger grip
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.)
- It seems like slice
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.)
- I would say more durable and sharper
- Aesthetics: I like the look and shape of Japanese style knifes more than Western
- Comfort: I would like a relatively light knife as I have small hands and one that is better for chopping at the front of of the knife (unsure if rounded would be better, as I have never used)
- Ease of use: Ideally use straight out of the box as I am very knew to knife sharpening and have only recently purchased and steel rod (willing to learn other techniques)
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, only within the last week (steel rod)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
- Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
- Yes
SPECIAL REQUESTS/COMMENTS
I have quite small hands and wrists for my size 5 feet 10, so a big heavy knife probably would not be suitable. I am mainly interested in having a knife that will last a very long time, that can be maintained to be very sharp.
Location? UK
What type of knife(s) do you think you want?
- Chef's knife
What handed are you?
- Left
Are you interested in a Western handle?
- Probably Western but I am only guessing looking at comfort wise from seeing pictures
What length of knife (blade) are you interested in (in inches or millimeters)?
- 8 Inches
Do you require a stainless knife? (Yes or no)
- No
What is your absolute maximum budget for your knife?
- £100
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.)
- Slicing vegetables, chopping vegetables, mincing vegetables, slicing meats
What knife, if any, are you replacing?
- An old £10 knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
- It seems the pinch grip and also the pointed finger grip
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.)
- It seems like slice
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.)
- I would say more durable and sharper
- Aesthetics: I like the look and shape of Japanese style knifes more than Western
- Comfort: I would like a relatively light knife as I have small hands and one that is better for chopping at the front of of the knife (unsure if rounded would be better, as I have never used)
- Ease of use: Ideally use straight out of the box as I am very knew to knife sharpening and have only recently purchased and steel rod (willing to learn other techniques)
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, only within the last week (steel rod)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
- Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
- Yes
SPECIAL REQUESTS/COMMENTS
I have quite small hands and wrists for my size 5 feet 10, so a big heavy knife probably would not be suitable. I am mainly interested in having a knife that will last a very long time, that can be maintained to be very sharp.
