What type of knife(s) do you think you want?
-a nice gyuto(210-240mm?) and paring knife(75-90mm? I'm not too sure on this size)
Why is it being purchased? What, if anything, are you replacing?
-for use in prepping at work and general use at home, mainly vegetables and various herb chopping. Vary rarely going to be used with meat.
-mainly replacing two old, worn down and beat up dexters and partially replacing a wusthof which I will continue to use
What do you like and dislike about these qualities of your knives already?
Aesthetics- not super important to me but would always be a nice bonus, I really like the look of the Miyabi Fusion 8-inch Chefs Knife or the shun premier
Edge Quality/Retention- pretty important as I have not learned to properly sharpen yet and would probably get them professionally sharpened until I do. The less I need to pay for that, the better
Ease of Use- would be nice but not too high on the list as long as its comfortable to use for extended periods of time
Comfort- also pretty important because at work I use a knife most of the time and it shouldn't be too uncomfortable to use on many, many pounds of potatoes
What grip do you use?
pinch grip probably 95% of the time and hammer the other 5
What kind of cutting motion do you use?
I really have come to like the rocking motion with the curved blade on western knives as well as the push cut.
Where do you store them?
I will be buying a sheath that will fit whichever knife I end up getting. any room for this in the budget at all?
Have you ever oiled a handle?
nope, but willing to learn!
What kind of cutting board(s) do you use?
I will also be buying one of these but currently have a small bamboo board and looking into end grain boards
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
I use an electric pull through sharpener at work for the dexters and the wusthof but will not be using that for these
Have they ever been sharpened?
many many times on the pull through
What is your budget?
400 usd, willing to spend most of the money on the gyuto. Maybe around 70 for the paring and 330 for the gyuto? or even 50 for the paring so I can get a better gyuto because it will be used way more often. But you guys are the experts and I'll leave it up to you
What do you cook and how often?
Don't prep meat at work so bones are no worry, but I do cut a variety of vegetables and fruits ranging from rhubarb to tomatoes.
Special requests(Country of origin/type of wood/etc)?
really just looking forward to getting some nice Japanese knives
-a nice gyuto(210-240mm?) and paring knife(75-90mm? I'm not too sure on this size)
Why is it being purchased? What, if anything, are you replacing?
-for use in prepping at work and general use at home, mainly vegetables and various herb chopping. Vary rarely going to be used with meat.
-mainly replacing two old, worn down and beat up dexters and partially replacing a wusthof which I will continue to use
What do you like and dislike about these qualities of your knives already?
Aesthetics- not super important to me but would always be a nice bonus, I really like the look of the Miyabi Fusion 8-inch Chefs Knife or the shun premier
Edge Quality/Retention- pretty important as I have not learned to properly sharpen yet and would probably get them professionally sharpened until I do. The less I need to pay for that, the better
Ease of Use- would be nice but not too high on the list as long as its comfortable to use for extended periods of time
Comfort- also pretty important because at work I use a knife most of the time and it shouldn't be too uncomfortable to use on many, many pounds of potatoes
What grip do you use?
pinch grip probably 95% of the time and hammer the other 5
What kind of cutting motion do you use?
I really have come to like the rocking motion with the curved blade on western knives as well as the push cut.
Where do you store them?
I will be buying a sheath that will fit whichever knife I end up getting. any room for this in the budget at all?
Have you ever oiled a handle?
nope, but willing to learn!
What kind of cutting board(s) do you use?
I will also be buying one of these but currently have a small bamboo board and looking into end grain boards
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
I use an electric pull through sharpener at work for the dexters and the wusthof but will not be using that for these
Have they ever been sharpened?
many many times on the pull through
What is your budget?
400 usd, willing to spend most of the money on the gyuto. Maybe around 70 for the paring and 330 for the gyuto? or even 50 for the paring so I can get a better gyuto because it will be used way more often. But you guys are the experts and I'll leave it up to you
What do you cook and how often?
Don't prep meat at work so bones are no worry, but I do cut a variety of vegetables and fruits ranging from rhubarb to tomatoes.
Special requests(Country of origin/type of wood/etc)?
really just looking forward to getting some nice Japanese knives
