LOCATION
UK
KNIFE TYPE
Chef/Santoku
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)?
Nothing too unwieldy - probably 9 max.
Do you require a stainless knife? (Yes or no)
Not sure, whatever is typical!
What is your absolute maximum budget for your knife?
$150 / £100
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 veg / root veg / slicing meat I typically dont buy meat on the bone.
What knife, if any, are you replacing?
Replacing a very old Sabatier.
Do you have a particular grip that you primarily use?
Bit of a mix between pinch & hammer
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.)
Typically use the slice as the majority of the time I use a serrated knife for veg (hence the need for a new knife!) but want to learn the rocking motion.
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.)
Something that can cut meat and veg with ease and looks good when using it!
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)?
I dont have any particular preference but I do love the Damascus look. Wooden handle preferred to metal / plastic.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Nothing out of the ordinary
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)?
Ability to use out of the box. I am totally new to honing / sharpening.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Preferably a while.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood I can change if required.
Do you sharpen your own knives? (Yes or no.)
No
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Maybe, depends on time investment
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
See above
UK
KNIFE TYPE
Chef/Santoku
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)?
Nothing too unwieldy - probably 9 max.
Do you require a stainless knife? (Yes or no)
Not sure, whatever is typical!
What is your absolute maximum budget for your knife?
$150 / £100
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 veg / root veg / slicing meat I typically dont buy meat on the bone.
What knife, if any, are you replacing?
Replacing a very old Sabatier.
Do you have a particular grip that you primarily use?
Bit of a mix between pinch & hammer
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.)
Typically use the slice as the majority of the time I use a serrated knife for veg (hence the need for a new knife!) but want to learn the rocking motion.
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.)
Something that can cut meat and veg with ease and looks good when using it!
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)?
I dont have any particular preference but I do love the Damascus look. Wooden handle preferred to metal / plastic.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Nothing out of the ordinary
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)?
Ability to use out of the box. I am totally new to honing / sharpening.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Preferably a while.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood I can change if required.
Do you sharpen your own knives? (Yes or no.)
No
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Maybe, depends on time investment
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
See above