Chylo
New Member
- Joined
- May 27, 2014
- Messages
- 1
- Reaction score
- 0
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)?
Gyutou
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No preference.
What length of knife (blade) are you interested in (in inches or millimeters)?
Debating between 210 and 240mm since my cutting boards are on the smaller side.
Do you require a stainless knife? (Yes or no)
Yes, stainless would be preferred.
What is your absolute maximum budget for your knife?
$100 USD
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, chopping, mincing vegetables, and slicing, trimming meats.
What knife, if any, are you replacing?
For the most part, I've been using a Taiwanese nakiri passed down by my mother, a Victorinox Santoku, and a Chinese cleaver.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch 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.)
Push cut, chop, slice, rock.
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.)
Can't say much about improvements, but something cost effective would be great.
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)?
Honestly, it doesn't matter at this point.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
Something somewhat forgiving in that I can learn to sharpen and maintain it well.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As long as it can while I learn to sharpen my older knives.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, wood.
Do you sharpen your own knives? (Yes or no.)
No.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Definitely.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes.
SPECIAL REQUESTS/COMMENTS
I guess from my searches on this forum, the recommendations would be along the lines of the Tojiro DP, Fujiwara FKM, and Artifex. At this point I may be leaning towards a 240mm Fujiwara.
Any other recommendations such as a whetstone would be greatly appreciated.
Thanks for taking the time to read this.
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)?
Gyutou
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No preference.
What length of knife (blade) are you interested in (in inches or millimeters)?
Debating between 210 and 240mm since my cutting boards are on the smaller side.
Do you require a stainless knife? (Yes or no)
Yes, stainless would be preferred.
What is your absolute maximum budget for your knife?
$100 USD
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, chopping, mincing vegetables, and slicing, trimming meats.
What knife, if any, are you replacing?
For the most part, I've been using a Taiwanese nakiri passed down by my mother, a Victorinox Santoku, and a Chinese cleaver.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch 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.)
Push cut, chop, slice, rock.
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.)
Can't say much about improvements, but something cost effective would be great.
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)?
Honestly, it doesn't matter at this point.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
Something somewhat forgiving in that I can learn to sharpen and maintain it well.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As long as it can while I learn to sharpen my older knives.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, wood.
Do you sharpen your own knives? (Yes or no.)
No.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Definitely.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes.
SPECIAL REQUESTS/COMMENTS
I guess from my searches on this forum, the recommendations would be along the lines of the Tojiro DP, Fujiwara FKM, and Artifex. At this point I may be leaning towards a 240mm Fujiwara.
Any other recommendations such as a whetstone would be greatly appreciated.
Thanks for taking the time to read this.