TL: DR; I want the nicest knife I can get for 50 USD.
LOCATION
USA
KNIFE TYPE
I believe I want a chef's knife, but I'm not 100 sure. I find myself wanting to chop vegetables, slice chicken breasts, and general home cooking kind of tasks.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Too ignorant to form an opinion/preference.
What length of knife (blade) are you interested in (in inches or millimeters)?
It really does not matter to me as this will be my first non hand me down knife.
Do you require a stainless knife? (Yes or no)
No, I am okay with a carbon knife. Stainless isn't a deal breaker though.
What is your absolute maximum budget for your knife?
This is where I know this forum will hate me. I'd like to keep it under $50 USD. I know that I will be getting a cheaper knife but I just can not justify any more than that right now.
KNIFE USE
Home as I have said. Slicking, chopping, mincing, etc. I do not plan on cutting anything with a bone in it.
What knife, if any, are you replacing?
Hopefully about 5 super crappy knives I use for attempting to cut stuff. This is the main one.
http://amzn.com/B0009Y6NA8
Do you have a particular grip that you primarily use?
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.)
Probably the draw, but that's simply because of the crappy knives. I'm comfortable learning another way.
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 enjoy the fact that the blade edge is much lower than the handle, but that seems like an obvious feature of a chef's knife. Other than that I'm easy to please.
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.)
Yes, Spyderco Sharpmaker. I assume this is probably not ideal? I would like to be able to use it and not buy any other equipment for the time being.
LOCATION
USA
KNIFE TYPE
I believe I want a chef's knife, but I'm not 100 sure. I find myself wanting to chop vegetables, slice chicken breasts, and general home cooking kind of tasks.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Too ignorant to form an opinion/preference.
What length of knife (blade) are you interested in (in inches or millimeters)?
It really does not matter to me as this will be my first non hand me down knife.
Do you require a stainless knife? (Yes or no)
No, I am okay with a carbon knife. Stainless isn't a deal breaker though.
What is your absolute maximum budget for your knife?
This is where I know this forum will hate me. I'd like to keep it under $50 USD. I know that I will be getting a cheaper knife but I just can not justify any more than that right now.
KNIFE USE
Home as I have said. Slicking, chopping, mincing, etc. I do not plan on cutting anything with a bone in it.
What knife, if any, are you replacing?
Hopefully about 5 super crappy knives I use for attempting to cut stuff. This is the main one.
http://amzn.com/B0009Y6NA8
Do you have a particular grip that you primarily use?
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.)
Probably the draw, but that's simply because of the crappy knives. I'm comfortable learning another way.
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 enjoy the fact that the blade edge is much lower than the handle, but that seems like an obvious feature of a chef's knife. Other than that I'm easy to please.
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.)
Yes, Spyderco Sharpmaker. I assume this is probably not ideal? I would like to be able to use it and not buy any other equipment for the time being.