killerfrenzi
Active Member
- Joined
- Jul 23, 2017
- Messages
- 34
- Reaction score
- 0
LOCATION
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)? Gyuto, and regular chef knives
Are you right or left handed? right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Either
What length of knife (blade) are you interested in (in inches or millimeters)? 8"
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? $40
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home, first decent knife but I live with roommates
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, chopping, mincing veggies, meats, trimming meats
What knife, if any, are you replacing? Kiwi knives
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch
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.) push-cutting since I have Kiwi santokus, but I'm open to any
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.) I just need a good all-rounder
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)? n/a
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? C
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)? sharp out of box, good learning knife
Edge Retention (i.e., length of time you want the edge to last without sharpening)? at least 1 month
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) plastic and wood
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.) yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.) not yet
SPECIAL REQUESTS/COMMENTS
I was looking into getting a decent knife since I want to focus a bit on cooking. I live with 2 roommates, and I'm a little afraid they'll mess up my knife. So I'm setting my budget to $40 since the knife I was looking towards was the Wusthof Pro 8" Chef knife ($30) and I wanted to shop around before getting it. I'm really interested Gyutos but I'm not sure what's a comparable gyuto (in terms of quality) to the Wusthof. Budget is pretty strict or else I'd be getting a Tojiro Gyuto if it weren't that I had roommates.
I'm also planning to get learn knife maintenance (ie. honing and sharpening) along the line.
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)? Gyuto, and regular chef knives
Are you right or left handed? right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Either
What length of knife (blade) are you interested in (in inches or millimeters)? 8"
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? $40
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home, first decent knife but I live with roommates
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, chopping, mincing veggies, meats, trimming meats
What knife, if any, are you replacing? Kiwi knives
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch
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.) push-cutting since I have Kiwi santokus, but I'm open to any
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.) I just need a good all-rounder
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)? n/a
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? C
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)? sharp out of box, good learning knife
Edge Retention (i.e., length of time you want the edge to last without sharpening)? at least 1 month
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) plastic and wood
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.) yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.) not yet
SPECIAL REQUESTS/COMMENTS
I was looking into getting a decent knife since I want to focus a bit on cooking. I live with 2 roommates, and I'm a little afraid they'll mess up my knife. So I'm setting my budget to $40 since the knife I was looking towards was the Wusthof Pro 8" Chef knife ($30) and I wanted to shop around before getting it. I'm really interested Gyutos but I'm not sure what's a comparable gyuto (in terms of quality) to the Wusthof. Budget is pretty strict or else I'd be getting a Tojiro Gyuto if it weren't that I had roommates.
I'm also planning to get learn knife maintenance (ie. honing and sharpening) along the line.