LOCATION
Toronto, Canada
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef (but also interested in slicer recommendations)
Are you right or left handed?
right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese but western is not a deal breaker
What length of knife (blade) are you interested in (in inches or millimeters)?
8 to 10 inch
Do you require a stainless knife? (Yes or no)
no
What is your absolute maximum budget for your knife?
$300-$500
prefer the $300 but if the knife is blows me away willing to spend $500, if I could get a chef and slicer for $500 would also consider that
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
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 and chopping meat and vegetables some meat trimming, but nothing to do with bone or bone removal
What knife, if any, are you replacing?
just adding to
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch and Hammer
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.)
Slice, chop and push cut
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.)
Aesthetics-matte finish prefered, no damascus(then I worry about scratching it). Wa handle not fussy on look or material,
Comfort- balanced, I have large hands so a handle that is comfortable to hold
Ease of Use-less wedging and better food release, for slicing, chopping and push cutting
Edge Retention-Not to concerned with edge retention, more interested on keenness of edge
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
wood
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.)
N/A
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
yes
SPECIAL REQUESTS/COMMENTS
I got into knives through sharpening, so I am comfortable caring for and maintaing my knives. Which is why I would prefer a knife with steel that gives me a really great edge. I am willing to sacrifice edge retention for a keener edge
Toronto, Canada
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef (but also interested in slicer recommendations)
Are you right or left handed?
right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese but western is not a deal breaker
What length of knife (blade) are you interested in (in inches or millimeters)?
8 to 10 inch
Do you require a stainless knife? (Yes or no)
no
What is your absolute maximum budget for your knife?
$300-$500
prefer the $300 but if the knife is blows me away willing to spend $500, if I could get a chef and slicer for $500 would also consider that
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
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 and chopping meat and vegetables some meat trimming, but nothing to do with bone or bone removal
What knife, if any, are you replacing?
just adding to
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch and Hammer
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.)
Slice, chop and push cut
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.)
Aesthetics-matte finish prefered, no damascus(then I worry about scratching it). Wa handle not fussy on look or material,
Comfort- balanced, I have large hands so a handle that is comfortable to hold
Ease of Use-less wedging and better food release, for slicing, chopping and push cutting
Edge Retention-Not to concerned with edge retention, more interested on keenness of edge
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
wood
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.)
N/A
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
yes
SPECIAL REQUESTS/COMMENTS
I got into knives through sharpening, so I am comfortable caring for and maintaing my knives. Which is why I would prefer a knife with steel that gives me a really great edge. I am willing to sacrifice edge retention for a keener edge
