I'm still in the market for a new knife, based on an earlier post, here are my current ideas below. I do plan to call Jon at some point when work slows down for me (I always plan on it being next week, but next week never comes)...
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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)?
*Gyuto or Slicing Cleaver
Are you right or left handed?
*Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
*Wa-Handles Only
What length of knife (blade) are you interested in (in inches or millimeters)?
*240-270mm (gyuto) or 200-230mm (cleaver)
Do you require a stainless knife? (Yes or no)
*No, but would like a great Semi-Stainless in case wife uses, but she could care for a good patinaed carbon if it's amazing.
What is your absolute maximum budget for your knife?
*$500 but would have to be pretty amazing
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.)
*Everything except bones & frozen meat. Slicing boneless meat I use a Yanagiba if it's more than a tiny piece.
What knife, if any, are you replacing?
* Actually replacing my long lost Hiromoto AS 270mm I got rid of a while back, Carter filled the bill pretty well, especially since my wife likes that length better than the 270mm
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
* Not much into pinch grip anymore, but maybe this was because the Carter was pretty short at 180mm
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.)
* Push cut mostly, sometimes slicing
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.)
* Would love something that is amazing...
Cutting feel, sharpening feel, ease of cutting....
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)?
* I love the look of the Heiji...
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
* Not really sure I care a whole lot about this, but of course nicer F&F is always better...I usually just don't want to pay for it and would rather put the money into the steel and heat treat.
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)?
* Good at push cutting and nice food release would be great. I can touch up pretty regularly, but if major sharpening is required weekly I usually get lazy.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
* Forever? But really, as long as it's not weekly with light home use and sharpens easily I should be fine.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
* End Grain Maple (boardsmith)
Do you sharpen your own knives? (Yes or no.)
* Yes, many stones, but rarely get them all out for a session unless it's been several months. I try to touch up 1-2 times per month my set. Most stones end up being used for razors.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
* A bit...but probably will buy more stones after I acquire a nicer Yanagiba
SPECIAL REQUESTS/COMMENTS
* I love the Heiji look, and lots of people seem to like it
* Takeda AS cleaver has always looked pretty awesome....not being willing to put up the cash in the past I tried out a AEB-L cleaver from the HE WHO SHALL NOT BE NAMED site...they compared it to the CCK, but when getting the knife it's thickness (behind edge) was like comparing the thickness of a hair to the thickness of my table. At least he took it back promptly, sad part is I waiting for months.
* Overall, because the Carter must go back now and may come back a different knife, I'd really like to purchase something available today.
Also, big thanks to everyone for their PMs offering to buy, was great to know the option was there. Glad no one at the house tossed the knife. But I'll be sending it back.
________________
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)?
*Gyuto or Slicing Cleaver
Are you right or left handed?
*Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
*Wa-Handles Only
What length of knife (blade) are you interested in (in inches or millimeters)?
*240-270mm (gyuto) or 200-230mm (cleaver)
Do you require a stainless knife? (Yes or no)
*No, but would like a great Semi-Stainless in case wife uses, but she could care for a good patinaed carbon if it's amazing.
What is your absolute maximum budget for your knife?
*$500 but would have to be pretty amazing
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.)
*Everything except bones & frozen meat. Slicing boneless meat I use a Yanagiba if it's more than a tiny piece.
What knife, if any, are you replacing?
* Actually replacing my long lost Hiromoto AS 270mm I got rid of a while back, Carter filled the bill pretty well, especially since my wife likes that length better than the 270mm
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
* Not much into pinch grip anymore, but maybe this was because the Carter was pretty short at 180mm
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.)
* Push cut mostly, sometimes slicing
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.)
* Would love something that is amazing...
Cutting feel, sharpening feel, ease of cutting....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)?
* I love the look of the Heiji...
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
* Not really sure I care a whole lot about this, but of course nicer F&F is always better...I usually just don't want to pay for it and would rather put the money into the steel and heat treat.
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)?
* Good at push cutting and nice food release would be great. I can touch up pretty regularly, but if major sharpening is required weekly I usually get lazy.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
* Forever? But really, as long as it's not weekly with light home use and sharpens easily I should be fine.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
* End Grain Maple (boardsmith)
Do you sharpen your own knives? (Yes or no.)
* Yes, many stones, but rarely get them all out for a session unless it's been several months. I try to touch up 1-2 times per month my set. Most stones end up being used for razors.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
* A bit...but probably will buy more stones after I acquire a nicer Yanagiba
SPECIAL REQUESTS/COMMENTS
* I love the Heiji look, and lots of people seem to like it
* Takeda AS cleaver has always looked pretty awesome....not being willing to put up the cash in the past I tried out a AEB-L cleaver from the HE WHO SHALL NOT BE NAMED site...they compared it to the CCK, but when getting the knife it's thickness (behind edge) was like comparing the thickness of a hair to the thickness of my table. At least he took it back promptly, sad part is I waiting for months.
* Overall, because the Carter must go back now and may come back a different knife, I'd really like to purchase something available today.
Also, big thanks to everyone for their PMs offering to buy, was great to know the option was there. Glad no one at the house tossed the knife. But I'll be sending it back.
