I am looking to improve the very poor kitchen knives that we have been using in our home kitchen for many years. I have always carried a quality knife and know the differnces between the many types of steels used on everyday carry knives. This knowledge does not seem to carry over to kitchen knives. Embarrasingly enough I dont even know the answers to many of these basic questions, So I am reaching out to this forum for help.
What type of knife(s) do you think you want? A good quality all around blade.
Why is it being purchased? What, if anything, are you replacing?
What do you like and dislike about these qualities of your knives already?
Aesthetics-
Edge Quality/Retention- This is the most important to me
Ease of Use-
Comfort-
What grip do you use? ??
What kind of cutting motion do you use? ??
Where do you store them? In a drawer
Have you ever oiled a handle? No but we would if it was needed.
What kind of cutting board(s) do you use? Synthetic and wood
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Pull through NEVER! Edge Pro Apex and a Strop with the green stuff.
Have they ever been sharpened? Yes
What is your budget? 150
What do you cook and how often? 6-7 times a week. Lots of protein with fresh vegetables.
Special requests(Country of origin/type of wood/etc)?
What type of knife(s) do you think you want? A good quality all around blade.
Why is it being purchased? What, if anything, are you replacing?
What do you like and dislike about these qualities of your knives already?
Aesthetics-
Edge Quality/Retention- This is the most important to me
Ease of Use-
Comfort-
What grip do you use? ??
What kind of cutting motion do you use? ??
Where do you store them? In a drawer
Have you ever oiled a handle? No but we would if it was needed.
What kind of cutting board(s) do you use? Synthetic and wood
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Pull through NEVER! Edge Pro Apex and a Strop with the green stuff.
Have they ever been sharpened? Yes
What is your budget? 150
What do you cook and how often? 6-7 times a week. Lots of protein with fresh vegetables.
Special requests(Country of origin/type of wood/etc)?