Hi, I'm thinking of getting my mate his first proper chef's knife and was wondering what I should be looking at.
I filled up the fields to the best of my ability. Hopefully it makes some sense!
What type of knife(s) do you think you want?
Multi-purpose.
Why is it being purchased? What, if anything, are you replacing?
As a gift.
What do you like and dislike about these qualities of your knives already?
Aesthetics- My friend likes things simple.
Edge Quality/Retention-
Ease of Use-
Comfort-
What grip do you use?
Pinch grip.
What kind of cutting motion do you use?
Push cut.
Where do you store them?
In a drawer generally.
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
Bamboo at the moment I think.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Have they ever been sharpened?
What is your budget?
Approximately 200 - 300; and perhaps it may include a sharpening tool, might need advice on that too if possible!
What do you cook and how often?
Almost everyday.
Special requests(Country of origin/type of wood/etc)?
His preference is for a Japanese knife as far as I know.
Many thanks in advance!
I filled up the fields to the best of my ability. Hopefully it makes some sense!
What type of knife(s) do you think you want?
Multi-purpose.
Why is it being purchased? What, if anything, are you replacing?
As a gift.
What do you like and dislike about these qualities of your knives already?
Aesthetics- My friend likes things simple.
Edge Quality/Retention-
Ease of Use-
Comfort-
What grip do you use?
Pinch grip.
What kind of cutting motion do you use?
Push cut.
Where do you store them?
In a drawer generally.
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
Bamboo at the moment I think.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Have they ever been sharpened?
What is your budget?
Approximately 200 - 300; and perhaps it may include a sharpening tool, might need advice on that too if possible!
What do you cook and how often?
Almost everyday.
Special requests(Country of origin/type of wood/etc)?
His preference is for a Japanese knife as far as I know.
Many thanks in advance!