hikeeba
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- Joined
- Jan 4, 2013
- Messages
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I am new to the world of knives and I have old had cheap knives to use. I've been reading through this forum and there seems to be a lot of good advice.
I am hoping there is something within my budget that is better than what I have been used to.
Thanks!
What type of knife(s) do you think you want?
Why is it being purchased? What, if anything, are you replacing?
What do you like and dislike about these qualities of your knives already?
Aesthetics-I don't care how it looks.
Edge Quality/Retention-Most of my knives are cheap and don't hold an edge. I'd like it to hold and edge for a while.
Ease of Use-Not sure.
Comfort-I don't seem to notice the difference in handles. Maybe because I don't use it all the time.
What grip do you use?
What kind of cutting motion do you use?
Where do you store them?
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Have they ever been sharpened?
What is your budget?
What do you cook and how often?
Special requests(Country of origin/type of wood/etc)?
I am hoping there is something within my budget that is better than what I have been used to.
Thanks!
What type of knife(s) do you think you want?
I think I want a standard chef's knife for general use.
Why is it being purchased? What, if anything, are you replacing?
For general home cooking use. I cook multiple times a week for dinner. I am replacing a Calphalon chef's knife.
What do you like and dislike about these qualities of your knives already?
Aesthetics-I don't care how it looks.
Edge Quality/Retention-Most of my knives are cheap and don't hold an edge. I'd like it to hold and edge for a while.
Ease of Use-Not sure.
Comfort-I don't seem to notice the difference in handles. Maybe because I don't use it all the time.
What grip do you use?
Hammer mostly but I think I will start using the pinch.
What kind of cutting motion do you use?
Maybe rock, chop, & walk. I don't know much about this.
Where do you store them?
In a drawer.
Have you ever oiled a handle?
No.
What kind of cutting board(s) do you use?
Olive wood, plastic.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
I have a honing rod I use occasionally. I don't mind learning how to sharpen it.
Have they ever been sharpened?
No.
What is your budget?
$100-$150. I'm mostly a home/hobby chef so I don't want to spend too much.
What do you cook and how often?
I cook many different types of dishes: india, asian, mexican. A mix of vegetables and meats, but no deboning. Sometimes a pork shoulder/butt. I cook about every other day.
Special requests(Country of origin/type of wood/etc)?
I am open to anything. Some of the Japanese knives look rustic and hardcore I don't have much of an preference either way.