DSChief
Well-Known Member
filled out std. survey form
What type of knife(s) do you think you want?
Just some basics
Gyuto @ 8
Deba 4 to 6 inch
Usuba also about 8 inch
Why is it being purchased? What, if anything, are you replacing?
Upgrade from cheap stamped metal
What do you like and dislike about these qualities of your knives already?
Aesthetics-
Edge Quality/Retention-
What grip do you use?
Modified pinch { 3 fingers on handle, thumb & first on metal }t
What kind of cutting motion do you use?
Mostly short pull strokes
Where do you store them?
Wooden blocks or plastic sleeves
Have you ever oiled a handle?
About once a yr.
What kind of cutting board(s) do you use?
Nylon that go in the DW
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Norton multi stone tray followed by butchers steel
Have they ever been sharpened?
Never professionaly
What is your budget?
Under 1200.00 if possible
What do you cook and how often?
most stove top stuff, Hot & Fast Stir fry style front loaded with prep work
A couple questions up front
1. would like a consensus top 3 brands/makers
2. have already bought the 2 cd set on sharpening, but since my fine motor skills will likely do more harm than good.
would a mechanical assist like the Edge Pro II or the wicked sharp system be worthwhile. or are they an Abomination
to be shunned.
What type of knife(s) do you think you want?
Just some basics
Gyuto @ 8
Deba 4 to 6 inch
Usuba also about 8 inch
Why is it being purchased? What, if anything, are you replacing?
Upgrade from cheap stamped metal
What do you like and dislike about these qualities of your knives already?
Aesthetics-
Edge Quality/Retention-
What grip do you use?
Modified pinch { 3 fingers on handle, thumb & first on metal }t
What kind of cutting motion do you use?
Mostly short pull strokes
Where do you store them?
Wooden blocks or plastic sleeves
Have you ever oiled a handle?
About once a yr.
What kind of cutting board(s) do you use?
Nylon that go in the DW
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Norton multi stone tray followed by butchers steel
Have they ever been sharpened?
Never professionaly
What is your budget?
Under 1200.00 if possible
What do you cook and how often?
most stove top stuff, Hot & Fast Stir fry style front loaded with prep work
A couple questions up front
1. would like a consensus top 3 brands/makers
2. have already bought the 2 cd set on sharpening, but since my fine motor skills will likely do more harm than good.
would a mechanical assist like the Edge Pro II or the wicked sharp system be worthwhile. or are they an Abomination
to be shunned.