andrew23
Member
- Joined
- Nov 7, 2014
- Messages
- 24
- Reaction score
- 20
Hello KKF!
The name is Andrew, and I've begun to work in the food industry since I finished culinary school. I'm from Montreal, and recently begun work at a Japanese restaurant. Last year, I purchased a Carbon Sabatier (300mm). And I really like the knife! But, I want to try a Gyuto, and want to try something at a decent price; although, I have my eye on the Misono Swedish Steel. Would that be a good place to start? Anyways, I'll fill out the questionnaire. In the future, I will probably want to get a yanagiba as well, carbon and at 300mm in length...
LOCATION
What country are you in?
Canada!
KNIFE TYPE
What type of knife are you interested in?
Gyuto and yanigiba
Are you right or left handed?
I'm all Right!
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Preferably Western for the Gyuto. Japanese for the yanagiba.
What length of knife (blade) are you interested in (in inches or millimeters)?
300mm, I don't like my chef knives smaller than that.
Do you require a stainless knife? (Yes or no)
Not at all.
What is your absolute maximum budget for your knife?
Around 300$...
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Both
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.)
Veg and meat prep, line work, slicing, I'm not gonna abuse it on bones or hard stuff.
What knife, if any, are you replacing?
Mexeur&Cie 300mm carbon Sabatier, (I have used a Sakai Takiyuki Damascus 8" Gyuto; way too small!)
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch all the way.
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.)
licing/push cutting.
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, better handle/F&F..
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)?
Nothing fancy, looking for performance, simple aesthetics.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I prefer a heavier knife (like my sab), A wood handle, I suppose. Preferably a taller knife. I could relieve the choil and spine myself, no prob, bob.
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)?
Initial ede ootb isn't important; Less wedging would be nice.. reactivity isn't much of a problem, and I want something easier to sharpen
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I touch up on a fine stone every few days with my sab, sharpen once a month or so, so something like that would be fine
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Synthetic & end-grain boards mostly.
Do you sharpen your own knives? (Yes or no.)
yes I do.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
yes, always looking to hone my skills.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Sure, I guess. Happy with my Norton Oil stone for now though. It cuts well. Maybe in the future!
SPECIAL REQUESTS/COMMENTS
The name is Andrew, and I've begun to work in the food industry since I finished culinary school. I'm from Montreal, and recently begun work at a Japanese restaurant. Last year, I purchased a Carbon Sabatier (300mm). And I really like the knife! But, I want to try a Gyuto, and want to try something at a decent price; although, I have my eye on the Misono Swedish Steel. Would that be a good place to start? Anyways, I'll fill out the questionnaire. In the future, I will probably want to get a yanagiba as well, carbon and at 300mm in length...
LOCATION
What country are you in?
Canada!
KNIFE TYPE
What type of knife are you interested in?
Gyuto and yanigiba
Are you right or left handed?
I'm all Right!
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Preferably Western for the Gyuto. Japanese for the yanagiba.
What length of knife (blade) are you interested in (in inches or millimeters)?
300mm, I don't like my chef knives smaller than that.
Do you require a stainless knife? (Yes or no)
Not at all.
What is your absolute maximum budget for your knife?
Around 300$...
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Both
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.)
Veg and meat prep, line work, slicing, I'm not gonna abuse it on bones or hard stuff.
What knife, if any, are you replacing?
Mexeur&Cie 300mm carbon Sabatier, (I have used a Sakai Takiyuki Damascus 8" Gyuto; way too small!)
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch all the way.
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.)
licing/push cutting.
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, better handle/F&F..
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)?
Nothing fancy, looking for performance, simple aesthetics.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I prefer a heavier knife (like my sab), A wood handle, I suppose. Preferably a taller knife. I could relieve the choil and spine myself, no prob, bob.
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)?
Initial ede ootb isn't important; Less wedging would be nice.. reactivity isn't much of a problem, and I want something easier to sharpen
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I touch up on a fine stone every few days with my sab, sharpen once a month or so, so something like that would be fine
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Synthetic & end-grain boards mostly.
Do you sharpen your own knives? (Yes or no.)
yes I do.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
yes, always looking to hone my skills.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Sure, I guess. Happy with my Norton Oil stone for now though. It cuts well. Maybe in the future!
SPECIAL REQUESTS/COMMENTS