iocariel
Member
LOCATION
What country are you in?
US - Texas
KNIFE TYPE
What type of knife are you interested in (e.g., chef's knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's knife
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Probably Western, but I'm flexible here
What length of knife (blade) are you interested in (in inches or millimeters)?
240-250
Do you require a stainless knife? (Yes or no)
Yes
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?
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.)
Slice/chop/mince veg, slicing boneless meats, cutting meat off bone, trimming off fat
What knife, if any, are you replacing?
Currently have a 210mm MAC MTH-80 which will probably still be my daily driver, this new knife is for when I have larger amounts of veg, big things to cut up, or roping my husband into helping with prep
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.)
Chop, rocking chop, push cut
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.)
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)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
What I want out of this knife: I don't know for sure if 240mm is the right length or if we'd rather have 270mm, but I think working my way up is the right way to go, and I'd have to buy a new cutting board to properly handle the 270mm. I'm torn between getting a $100 Tojiro DP to see how I feel about the size, or if I want to get a higher-quality knife (that I could gift my mom for Christmas if it's not the perfect one for me) that will equal or better my MAC's performance.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes - have wood and plastic
Do you sharpen your own knives? (Yes or no.)
No...(Well, not yet, but my Shapton 1000 is on its way and my cheap dull knives are going to give me some good practice.)
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.)
My Shapton 1000 is on its way, and I've got dull cheap knives to practice on before I take it to the good knives. Open to hearing about anything else I might benefit from owning in this area.
What country are you in?
US - Texas
KNIFE TYPE
What type of knife are you interested in (e.g., chef's knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's knife
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Probably Western, but I'm flexible here
What length of knife (blade) are you interested in (in inches or millimeters)?
240-250
Do you require a stainless knife? (Yes or no)
Yes
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?
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.)
Slice/chop/mince veg, slicing boneless meats, cutting meat off bone, trimming off fat
What knife, if any, are you replacing?
Currently have a 210mm MAC MTH-80 which will probably still be my daily driver, this new knife is for when I have larger amounts of veg, big things to cut up, or roping my husband into helping with prep
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.)
Chop, rocking chop, push cut
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.)
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)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
What I want out of this knife: I don't know for sure if 240mm is the right length or if we'd rather have 270mm, but I think working my way up is the right way to go, and I'd have to buy a new cutting board to properly handle the 270mm. I'm torn between getting a $100 Tojiro DP to see how I feel about the size, or if I want to get a higher-quality knife (that I could gift my mom for Christmas if it's not the perfect one for me) that will equal or better my MAC's performance.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes - have wood and plastic
Do you sharpen your own knives? (Yes or no.)
No...(Well, not yet, but my Shapton 1000 is on its way and my cheap dull knives are going to give me some good practice.)
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.)
My Shapton 1000 is on its way, and I've got dull cheap knives to practice on before I take it to the good knives. Open to hearing about anything else I might benefit from owning in this area.
