catastrope
Member
- Joined
- Nov 27, 2016
- Messages
- 7
- Reaction score
- 0
What country are you in?
US (friend of mine will bring them from US for me, but has 2 weeks so I have to decide rather quickly)
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 seems like the knife I want as a chef's knife.
Are you right or left handed?
Right handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Both would be fine. Haven't tried Japanese handle yet but they look better to me and I'm eager to learn.
What length of knife (blade) are you interested in (in inches or millimeters)?
I've used 220m for two years now, and it feels alright. It can be longer, but I might not as comfortable with a shorter knife. I can adapt if necessary.
Do you require a stainless knife? (Yes or no)
Yes, would be ideal.
What is your absolute maximum budget for your knife?
300$-320$ would be the absolute maximum.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home, forever.
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, dicing, chopping vegetables, slicing meat and just general kitchen tasks I guess? Nothing specific like filleting or carving.
What knife, if any, are you replacing?
I've used Victorinox chef's knife and also Wusthof chef's knife for a while now (these two were gifts, so I didn't pick them). They were getting the job done more or less, but now I want more.
Do you have a particular grip that you primarily use?
Definitely adaptable.
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.)
Also adaptable.
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.)
Sharper, slightly more balanced knife with a better grip. I know this is quite broad to describe, but not really sure what else to say. Again, this is my first time.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
I have both wood and synthetic cutting boards.
Do you sharpen your own knives? (Yes or no.)
I don't, but I will.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
YES definitely. I'm going to take very good care of my knife.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, definitely will.
SPECIAL REQUESTS/COMMENTS
Years of using only "ok" knifes and testing a bunch of good quality knives in a friend's house finally pushed me to make the decision of buying a good quality knife I'm comfortable with. I live in Turkey and shipping combined with custom's fee have always been a problem even if I wanted to purchase a good quality knife before, but my friend is currently in US and he said he can bring me one. So, here is my chance!
I've been reading online for the past three days, and realized I know so very little about picking a good knife that's worth my money. Seriously, I thought I knew a thing or two, but never would've guessed how detailed this whole thing was.
So, I decided to use the "ask for advice" route and here I am.
Cooking has been a long time hobby of mine, and I'm definitely looking forward to add "sharpening and taking care of knives" to my arsenal. I'm an eager learner, but I just need someone to show me the way.