psykez
Member
Hi All, the usual newbie questions, there is so much information out there and I'm a bit lost. I thought I wanted a Wusthof Classic but someone suggested maybe not so here goes:
LOCATION
What country are you in?
New Zealand, so my options to trial things are a bit limited, shipping is also pretty limited
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chefs knife to start with
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western
What length of knife (blade) are you interested in (in inches or millimeters)?
20cm ish
Do you require a stainless knife? (Yes or no)
Unknown
What is your absolute maximum budget for your knife?
NZ$270
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.)
Vegetables and boneless chicken (slicing and mincing)
What knife, if any, are you replacing?
Off brand heavy santoku
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Modified pinch grip with index finger on top (I know, horrific, I'm not adverse to retraining myself)
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
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.)
Ability to hold an edge, non metal handle
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)?
Functionality first but I do like classic wooden handle knives
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Small handle (damn small hands)
western handle, rounded handles don't feel right
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 the box
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Good retention required
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Bamboo
Do you sharpen your own knives? (Yes or no.)
No
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.)
Can do if required
LOCATION
What country are you in?
New Zealand, so my options to trial things are a bit limited, shipping is also pretty limited
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chefs knife to start with
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western
What length of knife (blade) are you interested in (in inches or millimeters)?
20cm ish
Do you require a stainless knife? (Yes or no)
Unknown
What is your absolute maximum budget for your knife?
NZ$270
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.)
Vegetables and boneless chicken (slicing and mincing)
What knife, if any, are you replacing?
Off brand heavy santoku
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Modified pinch grip with index finger on top (I know, horrific, I'm not adverse to retraining myself)
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
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.)
Ability to hold an edge, non metal handle
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)?
Functionality first but I do like classic wooden handle knives
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Small handle (damn small hands)
western handle, rounded handles don't feel right
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 the box
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Good retention required
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Bamboo
Do you sharpen your own knives? (Yes or no.)
No
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.)
Can do if required
