Eamon Burke
Banned
- Joined
- Mar 5, 2011
- Messages
- 4,931
- Reaction score
- 13
Proxy buying for a friend. He's a chef/caterer.
What type of knife(s) do you think you want? Gyuto, 240
Why is it being purchased? What, if anything, are you replacing? A 10" henckels four star. Its a christmas gift.
What do you like and dislike about these qualities of your knives already?
Aesthetics- unimportant, but he wants something"japanese looking"
Edge Quality/Retention-takes inevitable abuse well, but its still a henckels.
Ease of Use- stainless its a big plus, doesnt like the profile..wants flatter.
Comfort- rubber handy is comfy, the bolster and spine cut into his hand...big issue for him.
What grip do you use? Pinch
What kind of cutting motion do you use? Mostly rocking, but some push cutting
Where do you store them? Blade safe, knife roll.
Have you ever oiled a handle? No. minimal maintenance.
What kind of cutting board(s) do you use?
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Aggressive steeling, perhaps needing instruction.
Have they ever been sharpened? I might keep up with them for him on occasion. He doesnt sharpen.
What is your budget? $300, maybe leave room for an idahone rod, of courses less its beyer
What do you cook and how often? American cafeteria/catering stuff.
Special requests(Country of origin/type of wood/etc)? Japanese looking, western handle, maybe big handle, he is huge...like the guy in scott's pic. A saya might be cool.
What type of knife(s) do you think you want? Gyuto, 240
Why is it being purchased? What, if anything, are you replacing? A 10" henckels four star. Its a christmas gift.
What do you like and dislike about these qualities of your knives already?
Aesthetics- unimportant, but he wants something"japanese looking"
Edge Quality/Retention-takes inevitable abuse well, but its still a henckels.
Ease of Use- stainless its a big plus, doesnt like the profile..wants flatter.
Comfort- rubber handy is comfy, the bolster and spine cut into his hand...big issue for him.
What grip do you use? Pinch
What kind of cutting motion do you use? Mostly rocking, but some push cutting
Where do you store them? Blade safe, knife roll.
Have you ever oiled a handle? No. minimal maintenance.
What kind of cutting board(s) do you use?
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Aggressive steeling, perhaps needing instruction.
Have they ever been sharpened? I might keep up with them for him on occasion. He doesnt sharpen.
What is your budget? $300, maybe leave room for an idahone rod, of courses less its beyer
What do you cook and how often? American cafeteria/catering stuff.
Special requests(Country of origin/type of wood/etc)? Japanese looking, western handle, maybe big handle, he is huge...like the guy in scott's pic. A saya might be cool.