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)?: Currently I am looking at any and all different kinds. Definitely a chef's knife and santoku to start. Since I prep a lot of vegetables, perhaps a nakiri as well. In short, I am looking for pretty much everything, but definitely starting with a chef and santoku.
Are you right or left handed?: Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?: Forgive my ignorance, but I'm mot sure I really know the difference- are Japanese handles more rounded? This seems to be the only difference in handles I notice when browsing. If so, then I suppose I am not fussy.
What length of knife (blade) are you interested in (in inches or millimeters)?: Standard chef's- 8 inches, santoku- 7 inches, anything else... well, it depends on the knife I guess.
Do you require a stainless knife? (Yes or no): Require? No... preferred? Yes.
What is your absolute maximum budget for your knife?: I don't currently have a lot of money to spare, so absolute maximum is about $40 for the right knife, but I'd really like to not go above $30. The $100+ knives will have to wait for some other time.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?: Professional
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.): Everything- except we don't deal with anything on the bone or filleting. But everything else- yes.
What knife, if any, are you replacing?: Not replacing- simply looking to build up my first kit.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.): I switch between pinch and pointing, depending on the task.
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.)' I use all interchangeably, but top three are probably push, slice and chop.
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.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?: Aesthetics aren't so important, though a full-tang/riveted blade is preferred, and something that won't stain or rust.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?: Comfort is important with the amount of food preparation I have to do (anywhere from 300-1,000 students daily). I want a lighter knife, but not something "cheap". A heavier knife would seem to me to be more durable, but again, with all the prep, I also don't want to tire myself out after just a few minutes of use.
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)?: Perhaps most important for me is better food release. Nothing is more of a pain in the rear than having to hand-cut 50lbs of potato wedges and having to stop and wipe the wedges from my blade every time I make a cut.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?: The longer the better, but I don't mind having to pull out a whetstone every day if I have to.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.): Synthetic (plastic)
Do you sharpen your own knives? (Yes or no.): Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.): ----
Are you interested in purchasing sharpening products for your knives? (Yes or no.): I have a Wustof 4-stage sharpener, great for quick sharpening jobs. But I am currently looking into getting myself a whetstone for a better, sharper edge, and more control over sharpening in general.
SPECIAL REQUESTS/COMMENTS
Bevel- The main difference I notice between western and Japanese knives is the bevel. Many Japanese knives are single bevel. In my research, it is suggested single bevel knives provide a cleaner, more precise cut than double bevel, and are generally sharper. But my only experience is with double bevel knives. Which do you suggest/prefer? Or is it just a matter of preference?
I currently have 6 of my own knives, but they aren't the greatest and would like to upgrade to something better. I have a chef and santoku I bought from Wal*Mart- about $12 each, so nothing fancy; a couple of cheap Japanese knives- a nakiri and banno (the banno I figured would be perfect for all the chicken slicing I do)- but the handles are made of unfinished wood which was not mentioned anywhere in the product description or reviews. So I worry about the handle collecting odors and worse, bacteria. Plus I can't soak it down completely when washing, as I worry the wood will eventually rot. I also own a couple of Kai Wasabi knives, a chef's and santoku which I read nothing but glowing reviews for and am hoping they'll be a decent replacement for my cheap Wal*Mart buy. But I'm stuck on single bevel vs. double bevel... I like the precision of single bevel, but it's hard to find a quick knife sharpener for single bevel, Asian-style blades that allows you to control which side to sharpen. So if a knife gets dull in the middle of service- I'd have to set up a whetstone, which is just not an option.
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)?: Currently I am looking at any and all different kinds. Definitely a chef's knife and santoku to start. Since I prep a lot of vegetables, perhaps a nakiri as well. In short, I am looking for pretty much everything, but definitely starting with a chef and santoku.
Are you right or left handed?: Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?: Forgive my ignorance, but I'm mot sure I really know the difference- are Japanese handles more rounded? This seems to be the only difference in handles I notice when browsing. If so, then I suppose I am not fussy.
What length of knife (blade) are you interested in (in inches or millimeters)?: Standard chef's- 8 inches, santoku- 7 inches, anything else... well, it depends on the knife I guess.
Do you require a stainless knife? (Yes or no): Require? No... preferred? Yes.
What is your absolute maximum budget for your knife?: I don't currently have a lot of money to spare, so absolute maximum is about $40 for the right knife, but I'd really like to not go above $30. The $100+ knives will have to wait for some other time.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?: Professional
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.): Everything- except we don't deal with anything on the bone or filleting. But everything else- yes.
What knife, if any, are you replacing?: Not replacing- simply looking to build up my first kit.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.): I switch between pinch and pointing, depending on the task.
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.)' I use all interchangeably, but top three are probably push, slice and chop.
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.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?: Aesthetics aren't so important, though a full-tang/riveted blade is preferred, and something that won't stain or rust.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?: Comfort is important with the amount of food preparation I have to do (anywhere from 300-1,000 students daily). I want a lighter knife, but not something "cheap". A heavier knife would seem to me to be more durable, but again, with all the prep, I also don't want to tire myself out after just a few minutes of use.
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)?: Perhaps most important for me is better food release. Nothing is more of a pain in the rear than having to hand-cut 50lbs of potato wedges and having to stop and wipe the wedges from my blade every time I make a cut.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?: The longer the better, but I don't mind having to pull out a whetstone every day if I have to.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.): Synthetic (plastic)
Do you sharpen your own knives? (Yes or no.): Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.): ----
Are you interested in purchasing sharpening products for your knives? (Yes or no.): I have a Wustof 4-stage sharpener, great for quick sharpening jobs. But I am currently looking into getting myself a whetstone for a better, sharper edge, and more control over sharpening in general.
SPECIAL REQUESTS/COMMENTS
Bevel- The main difference I notice between western and Japanese knives is the bevel. Many Japanese knives are single bevel. In my research, it is suggested single bevel knives provide a cleaner, more precise cut than double bevel, and are generally sharper. But my only experience is with double bevel knives. Which do you suggest/prefer? Or is it just a matter of preference?
I currently have 6 of my own knives, but they aren't the greatest and would like to upgrade to something better. I have a chef and santoku I bought from Wal*Mart- about $12 each, so nothing fancy; a couple of cheap Japanese knives- a nakiri and banno (the banno I figured would be perfect for all the chicken slicing I do)- but the handles are made of unfinished wood which was not mentioned anywhere in the product description or reviews. So I worry about the handle collecting odors and worse, bacteria. Plus I can't soak it down completely when washing, as I worry the wood will eventually rot. I also own a couple of Kai Wasabi knives, a chef's and santoku which I read nothing but glowing reviews for and am hoping they'll be a decent replacement for my cheap Wal*Mart buy. But I'm stuck on single bevel vs. double bevel... I like the precision of single bevel, but it's hard to find a quick knife sharpener for single bevel, Asian-style blades that allows you to control which side to sharpen. So if a knife gets dull in the middle of service- I'd have to set up a whetstone, which is just not an option.