DeepCSweede
Senior Member
- Joined
- Dec 2, 2011
- Messages
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The boss man put me to the test to find his wife a set (which I swiftly shot down) of knives for Christmas. Right now I am thinking at a minimum a gyuto and a 150-160ish petty and probably a paring. Maybe even throw a Santoku in the mix too but doubt it. I haven't bought much stainless and would up my budget if it were for me, so trying to get a feel of that within his budget.
LOCATION
What country are you in?
US
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef
Petty
Paring
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Western
What length of knife (blade) are you interested in (in inches or millimeters)?
Chef 210mm
Petty 150-165
Paring 90-120
Do you require a stainless knife? (Yes or no) Yes
What is your absolute maximum budget for your knife? $500 for all 3 - Could potentially just do Chef and Petty also
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/chopping veg
Slicing meats
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Not sure - Will probably be doing some training with her. Guess right now would be hammer 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.) Push/pull
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 edge retention / sharpness - Replacing Chicago Cutlery
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)? Stainless and yo handle only requirement for care
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)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes
Do you sharpen your own knives? (Yes or no.) - Boss can sharpen or give them to me to do for them
If not, are you interested in learning how to sharpen your knives? (Yes or no.) I've got them covered
Are you interested in purchasing sharpening products for your knives? (Yes or no.) No
SPECIAL REQUESTS/COMMENTS
Some current thoughts are Tojiro DP VG10, Kramer Zwilling Meiji, Zwilling JAH Diplome or Masamoto VG Hyper Moly Stainless
I have the old carbon Zwilling Kramer in a 10" chef and a paring. That paring knife is one of my favorite knives. Other than that, I have 0 experience with any of these knives I have listed.
LOCATION
What country are you in?
US
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef
Petty
Paring
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Western
What length of knife (blade) are you interested in (in inches or millimeters)?
Chef 210mm
Petty 150-165
Paring 90-120
Do you require a stainless knife? (Yes or no) Yes
What is your absolute maximum budget for your knife? $500 for all 3 - Could potentially just do Chef and Petty also
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/chopping veg
Slicing meats
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Not sure - Will probably be doing some training with her. Guess right now would be hammer 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.) Push/pull
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 edge retention / sharpness - Replacing Chicago Cutlery
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)? Stainless and yo handle only requirement for care
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)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes
Do you sharpen your own knives? (Yes or no.) - Boss can sharpen or give them to me to do for them
If not, are you interested in learning how to sharpen your knives? (Yes or no.) I've got them covered
Are you interested in purchasing sharpening products for your knives? (Yes or no.) No
SPECIAL REQUESTS/COMMENTS
Some current thoughts are Tojiro DP VG10, Kramer Zwilling Meiji, Zwilling JAH Diplome or Masamoto VG Hyper Moly Stainless
I have the old carbon Zwilling Kramer in a 10" chef and a paring. That paring knife is one of my favorite knives. Other than that, I have 0 experience with any of these knives I have listed.