soulfigter
Member
- Joined
- Dec 23, 2015
- Messages
- 5
- Reaction score
- 0
LOCATION
What country are you in? - USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? - Utility knife or boning knife.
Are you right or left handed? - Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? - Any Handle
What length of knife (blade) are you interested in (in inches or millimeters)? - I'm Flexible
Do you require a stainless knife? (Yes or no) No.
What is your absolute maximum budget for your knife? - $250
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.) - The most important thing for me to do with this knife will be trimming fat off of briskets before smoking them.
What knife, if any, are you replacing? - Victorinox 6" boning knife.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch grip.
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.)
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 want it to not be a piece of junk.
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)? No preference.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Handle shape.
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)? Easier to Sharpen.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? I sharpen frequently.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes, wood.
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.)
SPECIAL REQUESTS/COMMENTS
I'm trying to replace all of my victorinox knives with decent stuff. I got a Syousin Chiku KU Gyuto 210mm Aogami Super Super with Stainless Cladding by Kurosaki for Christmas and am really liking it. Just want to start building my collection of knives I don't hate.
What country are you in? - USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? - Utility knife or boning knife.
Are you right or left handed? - Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? - Any Handle
What length of knife (blade) are you interested in (in inches or millimeters)? - I'm Flexible
Do you require a stainless knife? (Yes or no) No.
What is your absolute maximum budget for your knife? - $250
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.) - The most important thing for me to do with this knife will be trimming fat off of briskets before smoking them.
What knife, if any, are you replacing? - Victorinox 6" boning knife.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch grip.
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.)
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 want it to not be a piece of junk.
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)? No preference.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Handle shape.
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)? Easier to Sharpen.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? I sharpen frequently.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes, wood.
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.)
SPECIAL REQUESTS/COMMENTS
I'm trying to replace all of my victorinox knives with decent stuff. I got a Syousin Chiku KU Gyuto 210mm Aogami Super Super with Stainless Cladding by Kurosaki for Christmas and am really liking it. Just want to start building my collection of knives I don't hate.
lus1:
