mpst
Member
Hi folks,
I am new to the forum (2nd post), so I want to greet all of you. I am looking for 2 knives and a sharpening stones. I would be happy if you could help me.
LOCATION
Switzerland / Poland. I can also be in US (Chicago, SFO) in next 3 months.
KNIFE TYPE
Gyuto - 240mm
Some slicer, 270mm
Are you right or left handed?
right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese octogonal handle
What length of knife (blade) are you interested in (in inches or millimeters)?
Gyuto - 240mm
Slicer - 270mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
I wanted to spend at max 700 dollars buying 2 knives, stones, paying sales taxes and delivery costs
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home enthusiast environment
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 vegetables
- chopping vegetables
- slicing meats
- cutting down poultry
- filleting fish
What knife, if any, are you replacing?
Victorinx 19 cm chef + santoku.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
No
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.)
Rocking motion
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.)
Gyuto - longer, wider, better keeps sharpness
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)?
I prefer the look of steel and wooden handle
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Not the heaviest, but heavier knife (heavier than these victorinoxes
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)?
I would be happy if the knife was not too hard to sharpen, had good food release
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not really long, I can sharp it offen
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
yes, steel rod
Do you sharpen your own knives? (Yes or no.)
yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
yes
I am new to the forum (2nd post), so I want to greet all of you. I am looking for 2 knives and a sharpening stones. I would be happy if you could help me.
LOCATION
Switzerland / Poland. I can also be in US (Chicago, SFO) in next 3 months.
KNIFE TYPE
Gyuto - 240mm
Some slicer, 270mm
Are you right or left handed?
right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese octogonal handle
What length of knife (blade) are you interested in (in inches or millimeters)?
Gyuto - 240mm
Slicer - 270mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
I wanted to spend at max 700 dollars buying 2 knives, stones, paying sales taxes and delivery costs
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home enthusiast environment
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 vegetables
- chopping vegetables
- slicing meats
- cutting down poultry
- filleting fish
What knife, if any, are you replacing?
Victorinx 19 cm chef + santoku.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
No
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.)
Rocking motion
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.)
Gyuto - longer, wider, better keeps sharpness
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)?
I prefer the look of steel and wooden handle
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Not the heaviest, but heavier knife (heavier than these victorinoxes
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)?
I would be happy if the knife was not too hard to sharpen, had good food release
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not really long, I can sharp it offen
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
yes, steel rod
Do you sharpen your own knives? (Yes or no.)
yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
yes
