Twotimehojo
Well-Known Member
So very new as my number of posts attests. Filled questionnaire is below. What I have: Shun Classic 8in Chef for now over 10 years which I like a lot. I like the way it feels and the way it looks. But the forum suggests I am missing out on what a knife could be. I could get another gyuto but maybe get something a bit different to whet my appetite. A bunka looks very interesting to me. I have a global santoku which is a bit boring for me. I have a Wusthoff Ikon deboning knife and a Zwilings paring knife. And a Mighty Oak chef knife which was all of $10 back in 1985 but I use it for hard frozen stuff and dense veggies. Beater knife.
LOCATION
USA. Near DC. Northern Virginia specifically.
KNIFE TYPE
>What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto or bunka. Help me decide.
>Are you right or left handed?
Right Handed,
>Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I like and enjoy both.
>What length of knife (blade) are you interested in (in inches or millimeters)?
Something between 150 and 180. Not sure I want too long.
>Do you require a stainless knife? (Yes or no)
I am willing to take care of the knife as long as it is not crazy upkeep. Perhaps blue over white. I do not mind wiping the blade every five or ten minutes or so no matter what veggies I am slicing. I always wipe my blades dry before I put them back. I am fastidious about that. Always hand clean.
>What is your absolute maximum budget for your knife?
Max $300 not including shipping and tax. I do want some fit and finish to the knife I purchase.
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.)
Veggies. I have an Ikon boning knife for meats. And a chef knife for other tasks.
>What knife, if any, are you replacing?
None really but perhaps the Shun Classic or the global santoku
>Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip but my thumb does not rest on the blade but more on edge of handle. Everything else is the same. I can fix that going forward.
>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 am rocker by but can adapt to the push cutting. In fact, I am already practicing.
>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 would like a knife that is really sharp, and easy to sharpen, and releases food well.
>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 like fit and finish. It would be great if the knife looks cool too! Like, man, that's a wicked knife!
>Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I am happy with the comfort on the Shun.
>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)?
better food release, easier to sharpen. Yes. Sharp out of the box but it does not need to crazy sharp. As my sharpening skills improve, this concern may go away.
>Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Decent edge retention. It does not need to be the best in this category. Easier to sharpen is more important.
KNIFE MAINTENANCE
>Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood only
>Do you sharpen your own knives? (Yes or no.) Yes. Just started. I am a padewan.
>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.)
Already have. I have a Cerex 1000 and a Rika 5000 and am building a sink bridge and a stropping block.
SPECIAL REQUESTS/COMMENTS
A lot of knives are out of stock it seems due to Covid. I am patient so please suggest knives in stock and out of stock assuming there is a good chance they will be available sometime in 2020.
Thank you!!!
LOCATION
USA. Near DC. Northern Virginia specifically.
KNIFE TYPE
>What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto or bunka. Help me decide.
>Are you right or left handed?
Right Handed,
>Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I like and enjoy both.
>What length of knife (blade) are you interested in (in inches or millimeters)?
Something between 150 and 180. Not sure I want too long.
>Do you require a stainless knife? (Yes or no)
I am willing to take care of the knife as long as it is not crazy upkeep. Perhaps blue over white. I do not mind wiping the blade every five or ten minutes or so no matter what veggies I am slicing. I always wipe my blades dry before I put them back. I am fastidious about that. Always hand clean.
>What is your absolute maximum budget for your knife?
Max $300 not including shipping and tax. I do want some fit and finish to the knife I purchase.
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.)
Veggies. I have an Ikon boning knife for meats. And a chef knife for other tasks.
>What knife, if any, are you replacing?
None really but perhaps the Shun Classic or the global santoku
>Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip but my thumb does not rest on the blade but more on edge of handle. Everything else is the same. I can fix that going forward.
>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 am rocker by but can adapt to the push cutting. In fact, I am already practicing.
>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 would like a knife that is really sharp, and easy to sharpen, and releases food well.
>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 like fit and finish. It would be great if the knife looks cool too! Like, man, that's a wicked knife!
>Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I am happy with the comfort on the Shun.
>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)?
better food release, easier to sharpen. Yes. Sharp out of the box but it does not need to crazy sharp. As my sharpening skills improve, this concern may go away.
>Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Decent edge retention. It does not need to be the best in this category. Easier to sharpen is more important.
KNIFE MAINTENANCE
>Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood only
>Do you sharpen your own knives? (Yes or no.) Yes. Just started. I am a padewan.
>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.)
Already have. I have a Cerex 1000 and a Rika 5000 and am building a sink bridge and a stropping block.
SPECIAL REQUESTS/COMMENTS
A lot of knives are out of stock it seems due to Covid. I am patient so please suggest knives in stock and out of stock assuming there is a good chance they will be available sometime in 2020.
Thank you!!!