jdsmith561
Member
- Joined
- Apr 18, 2015
- Messages
- 16
- Reaction score
- 0
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)?
Nakiri
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
165mm-180mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$300
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional environment
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 and chopping veggies
What knife, if any, are you replacing?
Tijiro stainless wa-nakiri 165mm
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.)
Slice and 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.)
A blade that dosent chip easily
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)?
Dosent matter,
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Lighter knife, well balanced
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)?
All of the above
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Realistically, Idk. I like to keep my knife sharp. If I have to sharpen it a time or two a day, that's okay
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Synthetic
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.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
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)?
Nakiri
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
165mm-180mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$300
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional environment
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 and chopping veggies
What knife, if any, are you replacing?
Tijiro stainless wa-nakiri 165mm
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.)
Slice and 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.)
A blade that dosent chip easily
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)?
Dosent matter,
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Lighter knife, well balanced
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)?
All of the above
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Realistically, Idk. I like to keep my knife sharp. If I have to sharpen it a time or two a day, that's okay
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Synthetic
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.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
