Mikolaj_lukas
Member
Hello all, I am moving out in order to be closer to university and I need a kitchen knife as I love cooking and thought having a good one that would last me years could make cooking even more enjoyable, I have no knives of my own but hate my parents cheap stamped knives and would want to get something good, I already have a whetstone which I have been practicing on with my parents knives with decent results.
LOCATION
UK
KNIFE TYPE
I'm not sure what type of knife would be best for me, whether it would be a Chinese cleaver, western chef's knife, gyuto or a Santoku, I would prefer something all purpose
Are you right or left handed? right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I am indifferent to handle type
What length of knife (blade) are you interested in (in inches or millimeters)? Nothing exceeding 8 1/2 inches as I find them unwieldy
Do you require a stainless knife? Easy maintenance is ideal however I'd be open to a semi stainless knife and getting into better knife care habits
What is your absolute maximum budget for your knife? £300gbp
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? I intend to use this cooking at home
What are the main tasks you primarily intend to use the knife for: slicing vegetables, chopping vegetables, mincing vegetables, slicing meats
What knife, if any, are you replacing? I don't own any knife
Do you have a particular grip that you primarily use? I primarily use a pinch grip
What cutting motions do you primarily use? I prefer push cut however I have been trying to get better at 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.),I like the look of the kurouchi finish, somewhat unreactive to acidic foods like tomatoes and onions, a better shape for push cutting, ideally best balance of reactivity and ease of sharpening although I do have a gift whetstone from my grandfather which I have been trying to practice on with my parents knives and I would like a good edge retention
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? I'm planning on buying a thick wooden chopping board, I have been looking at the dalstrong one however if anyone has any good recommendations?
Do you sharpen your own knives? I'm trying to
If not, are you interested in learning how to sharpen your knives? Yes
Are you interested in purchasing sharpening products for your knives? Yes
LOCATION
UK
KNIFE TYPE
I'm not sure what type of knife would be best for me, whether it would be a Chinese cleaver, western chef's knife, gyuto or a Santoku, I would prefer something all purpose
Are you right or left handed? right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I am indifferent to handle type
What length of knife (blade) are you interested in (in inches or millimeters)? Nothing exceeding 8 1/2 inches as I find them unwieldy
Do you require a stainless knife? Easy maintenance is ideal however I'd be open to a semi stainless knife and getting into better knife care habits
What is your absolute maximum budget for your knife? £300gbp
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? I intend to use this cooking at home
What are the main tasks you primarily intend to use the knife for: slicing vegetables, chopping vegetables, mincing vegetables, slicing meats
What knife, if any, are you replacing? I don't own any knife
Do you have a particular grip that you primarily use? I primarily use a pinch grip
What cutting motions do you primarily use? I prefer push cut however I have been trying to get better at 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.),I like the look of the kurouchi finish, somewhat unreactive to acidic foods like tomatoes and onions, a better shape for push cutting, ideally best balance of reactivity and ease of sharpening although I do have a gift whetstone from my grandfather which I have been trying to practice on with my parents knives and I would like a good edge retention
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? I'm planning on buying a thick wooden chopping board, I have been looking at the dalstrong one however if anyone has any good recommendations?
Do you sharpen your own knives? I'm trying to
If not, are you interested in learning how to sharpen your knives? Yes
Are you interested in purchasing sharpening products for your knives? Yes
