Here's the questionnaire.
LOCATION
What country are you in? USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Nakiri
Are you right or left handed? Right
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)? 180 mm more or less--it depends on the knife.
Do you require a stainless knife? (Yes or no) I prefer carbon steel with stainless cladding.
What is your absolute maximum budget for your knife? $400 more or less
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home only
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.) Any work to be done with fruit and vegetables.
What knife, if any, are you replacing? Old German knives
Do you have a particular grip that you primarily use? (Please click on this
LINK for the common types of grips.) Pinch
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.) Slicing, chopping, mincing
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.)
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)? Layered stainless cladding over carbon steel, and all of the many differences between this and a German knife (which are too numerous to list).
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? All of the above
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)? Again, all of the above.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? I don't know--as long as it should, I suppose, depending on how much and what kind of work I do with it.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Rubber, teak end grain
Do you sharpen your own knives? (Yes or no.) I'm learning on Japanese beater knives. I haven't touched my two good knives and will not until I have practiced enough to be comfortable doing so
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
SPECIAL REQUESTS/COMMENTS
