Carl Kotte
Senior Member
LOCATION
What country are you in?
Sweden
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed?
Ambidextrous
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Oat hot dog bun.
What length of knife (blade) are you interested in (in inches or millimeters)?
Not sure. I gravitate towards 240. But anything between 210-330 would work.
Do you require a stainless knife? (Yes or no)
no!
What is your absolute maximum budget for your knife?
700$. But I would prefer to keep things under 30$.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professionally at 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.)
Circumcision. Perhaps the occasional gutting of a pig, fowl or fish.
What knife, if any, are you replacing?
See picture!
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch (like you would hold a dirty piece of cloth).
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.)
Rock chopping.
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.)
Sharpness and edge retention.
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)?
Damascus would be nice.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
The less comfortable the better.
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Like forever!
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
No, in hand only.
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.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Happy April fool’s day! (I’ll take this down if someone’s offended).
What country are you in?
Sweden
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed?
Ambidextrous
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Oat hot dog bun.
What length of knife (blade) are you interested in (in inches or millimeters)?
Not sure. I gravitate towards 240. But anything between 210-330 would work.
Do you require a stainless knife? (Yes or no)
no!
What is your absolute maximum budget for your knife?
700$. But I would prefer to keep things under 30$.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professionally at 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.)
Circumcision. Perhaps the occasional gutting of a pig, fowl or fish.
What knife, if any, are you replacing?
See picture!
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch (like you would hold a dirty piece of cloth).
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.)
Rock chopping.
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.)
Sharpness and edge retention.
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)?
Damascus would be nice.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
The less comfortable the better.
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Like forever!
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
No, in hand only.
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.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Happy April fool’s day! (I’ll take this down if someone’s offended).
