JDCwrites
New Member
Wowza! I think this might be more involved than when I bought my last car. lol Anyway, new here and needing all kinds of advice on where to start and how.
LOCATION
What country are you in?
USA > Louisiana
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Looking to replace all my current Calphalon block set knives that we've taken care of and are still sharp over 13 years later.
Would like to start with a chef's knife, utility knife, slicer
Are you right or left handed?
righty tighties
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I'll be honest. I haven't held the Japanese handle to know if I'd prefer it. Used to Western
What length of knife (blade) are you interested in (in inches or millimeters)?
I think 8" blades would be a good place to start
Do you require a stainless knife? (Yes or no)
Absolutely not
What is your absolute maximum budget for your knife?
I'm looking to replace with quality knives that can last longer. I don't mind buying slowly. However, to start with, I likely wouldn't buy a knife over $300 until I know of its value to me.
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.)
Different knives are for different purposes. I wouldn't use a chef's knife for trimming meat as I wouldn't use a fillet knife to mince garlic. Not sure what this question is asking. I would use the right knife required for the cutting job I need.
What knife, if any, are you replacing?
We are looking to replace all of our regular kitchen knives. The ones we are currently using: Chef's knife (10", 8", 6"), bread knife, fillet knife, Nakiri, paring (a few different sizes), slicer (8", 10")
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
When I go to that link, it's very hard to follow. Maybe the coding is broken? I use a blade grip. I think my husband uses a handle grip or possibly with his pointer finger on top
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.)
It depends on what I'm cutting. Typically, I probably do rocking or walking and will chop a lot. I'd say its more push-cut, but I'm unlikely gentle enough.
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.)
Looking for sharper, more durable knives
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)?
Before I decided to do this right and refer to experts, I was drawn to the Shun Premier knives because they were so unique and I have always loved the look of blacksmith forging which those reminded me of. As for handles, I'm drawn to curves, but it isn't really important to me.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
When I have to cook gumbo for Thanksgiving, I am chopping and mincing for hours, so something that is comfortable is preferable.
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)?
ability to use out of box would be nice, but not super important. Smoother cutting motions, less reactivity with food, easier to sharpen >I would like these things, but I think anything better than what I'm using now will have these qualities
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Definitely don't want to sharpen before every use as I do right now, but a week or even longer would be ideal
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Maple Wood though my husband likes to do meat on a synthetic because so raw juices don't seep into our wooden ones.
Do you sharpen your own knives? (Yes or no.)
Yep.
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.)
Will they need other things other than stones, sharpening wands, or pull throughs? I have all of those currently, but will get what's required.
SPECIAL REQUESTS/COMMENTS
Thanks for taking the time to help me. Cooking we are pros with, but the world of knives is new for me, so any guidance is much appreciated. I'm excited to have some knives to be proud of. Also, I have a little chef (7yo) at home, who is getting quite good at chopping. If y'all have any recommendations on knives for little chefs, I'd love to get her some.
LOCATION
What country are you in?
USA > Louisiana
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Looking to replace all my current Calphalon block set knives that we've taken care of and are still sharp over 13 years later.
Would like to start with a chef's knife, utility knife, slicer
Are you right or left handed?
righty tighties
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I'll be honest. I haven't held the Japanese handle to know if I'd prefer it. Used to Western
What length of knife (blade) are you interested in (in inches or millimeters)?
I think 8" blades would be a good place to start
Do you require a stainless knife? (Yes or no)
Absolutely not
What is your absolute maximum budget for your knife?
I'm looking to replace with quality knives that can last longer. I don't mind buying slowly. However, to start with, I likely wouldn't buy a knife over $300 until I know of its value to me.
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.)
Different knives are for different purposes. I wouldn't use a chef's knife for trimming meat as I wouldn't use a fillet knife to mince garlic. Not sure what this question is asking. I would use the right knife required for the cutting job I need.
What knife, if any, are you replacing?
We are looking to replace all of our regular kitchen knives. The ones we are currently using: Chef's knife (10", 8", 6"), bread knife, fillet knife, Nakiri, paring (a few different sizes), slicer (8", 10")
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
When I go to that link, it's very hard to follow. Maybe the coding is broken? I use a blade grip. I think my husband uses a handle grip or possibly with his pointer finger on top
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.)
It depends on what I'm cutting. Typically, I probably do rocking or walking and will chop a lot. I'd say its more push-cut, but I'm unlikely gentle enough.
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.)
Looking for sharper, more durable knives
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)?
Before I decided to do this right and refer to experts, I was drawn to the Shun Premier knives because they were so unique and I have always loved the look of blacksmith forging which those reminded me of. As for handles, I'm drawn to curves, but it isn't really important to me.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
When I have to cook gumbo for Thanksgiving, I am chopping and mincing for hours, so something that is comfortable is preferable.
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)?
ability to use out of box would be nice, but not super important. Smoother cutting motions, less reactivity with food, easier to sharpen >I would like these things, but I think anything better than what I'm using now will have these qualities
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Definitely don't want to sharpen before every use as I do right now, but a week or even longer would be ideal
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Maple Wood though my husband likes to do meat on a synthetic because so raw juices don't seep into our wooden ones.
Do you sharpen your own knives? (Yes or no.)
Yep.
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.)
Will they need other things other than stones, sharpening wands, or pull throughs? I have all of those currently, but will get what's required.
SPECIAL REQUESTS/COMMENTS
Thanks for taking the time to help me. Cooking we are pros with, but the world of knives is new for me, so any guidance is much appreciated. I'm excited to have some knives to be proud of. Also, I have a little chef (7yo) at home, who is getting quite good at chopping. If y'all have any recommendations on knives for little chefs, I'd love to get her some.
