Ilikesharpthings
New Member
- Joined
- Nov 29, 2014
- Messages
- 3
- Reaction score
- 0
Hello sharpness connoisseurs!
I'm a twenty year old guy that wants to buy a quality chef knife that will last me in the kitchen for a long time. I'm a big believer in go big or go home and even with a limited income I want to invest a decent amount of money into a kitchen knife. I want something that is 8"ish and is $150-200. I've done more than a few hours of research and from what I have gathered, on the cheaper end I would get the Fujiwara Fkm for under $100.
For a sharpening stone if I am going to get a stainless steel knife I'm really leaning towards this pretty cool deluxe DMT Diamond set that includes an angler so I can get precision sharpness on my blade.
If you know of any other knives that would be of better quality thats in my price range please feel free to share. I was also considering custom. Would that be better quality than getting a manufactured blade? If it would be some direction on that would be great. Thanks for the help!
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)?
Chef
Are you right or left handed?
Right
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)?
8"
Do you require a stainless knife? (Yes or no)
No Preference
What is your absolute maximum budget for your knife?
$200
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 meat, cutting veggies, mincing veggies, trimming meats, slicing poultry, slicing pork,
What knife, if any, are you replacing?
Cheap ten dollar knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
rock, draw,walk, chop,slice (pretty much all of them)
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.)
Sharp as **** accurate.
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)?
No preference
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Heavier
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)?
No preference
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
No preference
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
wood
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
I'm a twenty year old guy that wants to buy a quality chef knife that will last me in the kitchen for a long time. I'm a big believer in go big or go home and even with a limited income I want to invest a decent amount of money into a kitchen knife. I want something that is 8"ish and is $150-200. I've done more than a few hours of research and from what I have gathered, on the cheaper end I would get the Fujiwara Fkm for under $100.
For a sharpening stone if I am going to get a stainless steel knife I'm really leaning towards this pretty cool deluxe DMT Diamond set that includes an angler so I can get precision sharpness on my blade.
If you know of any other knives that would be of better quality thats in my price range please feel free to share. I was also considering custom. Would that be better quality than getting a manufactured blade? If it would be some direction on that would be great. Thanks for the help!
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)?
Chef
Are you right or left handed?
Right
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)?
8"
Do you require a stainless knife? (Yes or no)
No Preference
What is your absolute maximum budget for your knife?
$200
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 meat, cutting veggies, mincing veggies, trimming meats, slicing poultry, slicing pork,
What knife, if any, are you replacing?
Cheap ten dollar knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
rock, draw,walk, chop,slice (pretty much all of them)
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.)
Sharp as **** accurate.
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)?
No preference
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Heavier
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)?
No preference
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
No preference
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
wood
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS