LOCATION
What country are you in?
Canada
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's Knife
Are you right or left handed?
Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)?
8 inch
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$500 CAD total, to my door
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional
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 meats and vegetables
What knife, if any, are you replacing?
I'm looking for a knife to replace my workhorse knives.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip
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.)
Push Cut and Slicing
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.)
Sharper edge, edge retention, well balanced, aesthetically pleasing
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 would prefer a Damascus blade, I like the octagonal, dark wood handles
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Well balanced
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 appreciate being able to use the knife out of the box, smoother push cutting
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
It would be nice if I could get through a workday without sharpening. Currently, I'm cutting 80kg of chicken at a time
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
I will be buying a Walnut Boardsmith cutting board to go with this knife
Do you sharpen your own knives? (Yes or no.)
Yes, but very basic knowledge
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
I'm looking for a new workhorse knife
What country are you in?
Canada
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's Knife
Are you right or left handed?
Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)?
8 inch
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$500 CAD total, to my door
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional
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 meats and vegetables
What knife, if any, are you replacing?
I'm looking for a knife to replace my workhorse knives.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip
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.)
Push Cut and Slicing
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.)
Sharper edge, edge retention, well balanced, aesthetically pleasing
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 would prefer a Damascus blade, I like the octagonal, dark wood handles
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Well balanced
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 appreciate being able to use the knife out of the box, smoother push cutting
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
It would be nice if I could get through a workday without sharpening. Currently, I'm cutting 80kg of chicken at a time
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
I will be buying a Walnut Boardsmith cutting board to go with this knife
Do you sharpen your own knives? (Yes or no.)
Yes, but very basic knowledge
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
I'm looking for a new workhorse knife
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