tuliosperb
Member
- Joined
- Dec 25, 2014
- Messages
- 10
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First of all I'm sorry for my bad english. I'm brazilian and I'm in Florida. I wiil return to Brazil on 18th Januaey and want to bring a japanese knife with me. So please help me!!
LOCATION
What country are you in?
USA going to Brazil
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western
What length of knife (blade) are you interested in (in inches or millimeters)?
8 inch
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
US250
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.)
licing vegetables, chopping vegetables, mincing vegetables, slicing meats
What knife, if any, are you replacing?
Wusthof classic
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Hammer 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, Rock , Slice, Draw, 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.)
Improves everything! Particullary the edge and sharp
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)?
layered/Damascus or other pattern of steel (but it isn't so important)
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
heavier knife and better handle material
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)?
smoother rock chopping, push cutting, or slicing motion; better food release
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
1 month?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes (bamboo)
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.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes (wetstones?)
SPECIAL REQUESTS/COMMENTS
LOCATION
What country are you in?
USA going to Brazil
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western
What length of knife (blade) are you interested in (in inches or millimeters)?
8 inch
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
US250
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.)
licing vegetables, chopping vegetables, mincing vegetables, slicing meats
What knife, if any, are you replacing?
Wusthof classic
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Hammer 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, Rock , Slice, Draw, 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.)
Improves everything! Particullary the edge and sharp
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)?
layered/Damascus or other pattern of steel (but it isn't so important)
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
heavier knife and better handle material
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)?
smoother rock chopping, push cutting, or slicing motion; better food release
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
1 month?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes (bamboo)
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.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes (wetstones?)
SPECIAL REQUESTS/COMMENTS