Brian Heligman
New Member
Hey everyone! I just finished my PhD in metallurgy/battery science. For my research, I worked on laminated metal composite materials and used them to make high-energy batteries. I love cooking, and specifically want a Damascus steel chef knife to celebrate (a laminated metal composite). Not super knowledgeable about the high end of kitchen knives, so would love some feed back.
LOCATION
What country are you in?
United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
I'd like a beautiful but practically useable chef knife. Aesthetics are clearly important but I would like to use this for more than just show.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I currently have used a Misono UX10 for my entire cooking career and have enjoyed it. I've not used awestern Japanese handle, but I am open to it as well.
What length of knife (blade) are you interested in (in inches or millimeters)?
I really have only used this one knife for years, it's 7 inches and seems like a reasonable size.
Do you require a stainless knife? (Yes or no)
Feels like stainless would be better? I would hate to see this thing accidentally rust, and I know that can happen.
What is your absolute maximum budget for your knife?
$500-600 seems like a reasonable budget.
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.)
Dice onions. Break down chicken by cutting through joints, not breaking bones. Chiffonade herbs. Cut raw fish. Pretty general purpose cooking stuff, I branch out across a range of cuisines.
What knife, if any, are you replacing?
Misono UX10.
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.)
I use a rock and push cut the most I think? Occasionally chop, occasional walk, occasional slice. I'm not 100% sure on this, but having played with my knife a bit I seem to use a mixture of everything.
I am willing to work on my technique a bit with the UX10 before really using this new knife.
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'm not really sure other than aesthetics. This Misono UX10 is the only knife I really used for the last 5 years. I'd occasionally use a random Victorinox chef knife my roommate had and didn't have a huge problem with that either.
Damascus is a must.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Large teak edge grain cutting board
Do you sharpen your own knives? (Yes or no.)
Yes. I am still learning, but I have a few whetstones and have sharpened my knives 4-5 times over the last 2-3 years. I am not perfect, but no longer scratch the blade, and would probably be really careful with this thing at the start.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I want to buy that Bob Kramer sharpening set. It just seems like a kinda beautiful object to be honest.
SPECIAL REQUESTS/COMMENTS
I am interested in learning to make some nigiri at some point in my life, as that seems kinda fun. Other than that I just love to pick and cook random projects, and would like a reasonably robust beautiful knife to do it with and remind me of the PhD experience. I can answer any more questions, and really appreciate you guys taking the time to help me on this. Thanks!
LOCATION
What country are you in?
United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
I'd like a beautiful but practically useable chef knife. Aesthetics are clearly important but I would like to use this for more than just show.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I currently have used a Misono UX10 for my entire cooking career and have enjoyed it. I've not used a
What length of knife (blade) are you interested in (in inches or millimeters)?
I really have only used this one knife for years, it's 7 inches and seems like a reasonable size.
Do you require a stainless knife? (Yes or no)
Feels like stainless would be better? I would hate to see this thing accidentally rust, and I know that can happen.
What is your absolute maximum budget for your knife?
$500-600 seems like a reasonable budget.
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.)
Dice onions. Break down chicken by cutting through joints, not breaking bones. Chiffonade herbs. Cut raw fish. Pretty general purpose cooking stuff, I branch out across a range of cuisines.
What knife, if any, are you replacing?
Misono UX10.
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.)
I use a rock and push cut the most I think? Occasionally chop, occasional walk, occasional slice. I'm not 100% sure on this, but having played with my knife a bit I seem to use a mixture of everything.
I am willing to work on my technique a bit with the UX10 before really using this new knife.
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'm not really sure other than aesthetics. This Misono UX10 is the only knife I really used for the last 5 years. I'd occasionally use a random Victorinox chef knife my roommate had and didn't have a huge problem with that either.
Damascus is a must.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Large teak edge grain cutting board
Do you sharpen your own knives? (Yes or no.)
Yes. I am still learning, but I have a few whetstones and have sharpened my knives 4-5 times over the last 2-3 years. I am not perfect, but no longer scratch the blade, and would probably be really careful with this thing at the start.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I want to buy that Bob Kramer sharpening set. It just seems like a kinda beautiful object to be honest.
SPECIAL REQUESTS/COMMENTS
I am interested in learning to make some nigiri at some point in my life, as that seems kinda fun. Other than that I just love to pick and cook random projects, and would like a reasonably robust beautiful knife to do it with and remind me of the PhD experience. I can answer any more questions, and really appreciate you guys taking the time to help me on this. Thanks!
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