Here's how I would revise it (please take this as constructive criticism, I mean no offense and don't want to see this go siedways). Take what you will, leave what you won't.
A couple of overall notes on my revision:
1) I tried to reduce the number parenthetical lists.
2) I removed the questions on styles and cutting board. I don't think that matters to which knife to buy, just if the noob needs to watch some youtube
3) I removed the section on listing desired improvement. Just about everyone wants just about everything. sharp as a light saber, dishwasher safe and slick as teflon. I replaced that with a question to rank the importance of such things.
4) I heavily modified the "knife maintenance" section; take it, modify it or leave it.
5) I dropped the "Country of origin" question just because I've never noticed anyone who cares. Anyway, if someone from Italy demands an Italian-made knife, what are we going to recommend?
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Please refer to the Kitchen Knife Knowledge sub forum (LINK) and the Kitchen Knife Glossary thread (LINK) for general information, including types of knives and knife terminology, used in this questionnaire.
Theres no need to elaborate or explain your answer to a yes or no question. Lets begin!
LOCATION
What country are you in?
KNIFE TYPE
* What type of knife do you want to buy (8" Chef's knife, 3" paring knife, etc...)?
* Blade thickness (thick, medium, thin)?
* Are you right or left handed?
*Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese (wa) handle?
*Do you require a stainless knife?
*What is your total budget?
KNIFE USE
* Where do you primarily intend to use this knife? At home or a professional environment?
* How many hours per day and days per week will you use this knife?
* What are the main tasks for this knife (chopping vegetables, slicing fish, splitting lobsters, all of the above, etc...)?
* What improvements do you want from your current knife?
* Rank the following:
Aesthetics
Comfort
Sharpness
Food release
Edge Retention
Ease of maintenance
* What aesthetic requirements do you have, if any? (i.e. hand-made, rustic/hammered finish, damasucs or single steel, mirror finish, exotic handle etc...)
KNIFE MAINTENANCE
* What level of effort are you willing put into maintaining your new knife (Select which of the following most closely describes you 0-5)?
(0) No effort. I'll never sharpen it. My cutting board is my countertop. I leave it on the counter until I'm ready to start the dishwasher which might be a day or more. I'll store it in the dishwasher until the next time I need it.
(1) Minimal effort. I'll occasionally hit it with a sharpening steel or use my electric can-opener's built-in sharpener. I own and use at least one steel, glass, stone or ceramic cutting board. I'll hand wash it after dinner. I'll store it in a drawer with my other knives.
(2) Low effort. I'll steel or strop it occasionally and mail it out for professional sharpening every few months. I'll use it on a designer bamboo or acacia wood cutting board. I'll hand wash and dry it immediately after I'm done for the day. I'll store it in a block, on a mag strip or in a knife roll.
(3) Intermediate effort. I'll strop the knife daily or every few days and sharpen it myself every week or every few weeks (depending on how heavily I use it). I use a wood, plastic or rubber cutting board. I'll rinse and dry the knife whenever I put it down for more than a moment, wash and dry when I'm completely done. I'll store it in a block, on a mag strip or in a knife roll.
(4) Large effort. I'll strop it often during use and sharpen it daily. I use an end-grain wood cutting board when possible, plastic or rubber when I'm worried about sanitation. I'll wipe it down between each cut and hand-wash and oil the blade and handle at the end of each day. I'll store it in a block, on a mag strip or in a knife roll.
(5) Extreme effort. On the rare occasion that it is used, I will wash, dry and strop it before and after each cut. I will only use end-grain cutting boards and I make sure that they use only the most knife-friendly woods and glues. Once I am done using it, it will be carefully polished before being returned to its rightful place; a custom case where supplicants can provide burnt offerings. I won't post a picture because that would steal its soul.
*Do you currently have the knowledge and equipment necessary to maintain your knife as above? If not, what do you need (cutting board, storage block, sharpening stones, training materials)? We will split your budget appropriately.
SPECIAL REQUESTS
Other information you'd like to provide?
