benjidub
Member
LOCATION
What country are you in?
USA
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)?
Chef’s (gyuto or kiritsuke)
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
210 or 240mm (leaning toward the latter)
Do you require a stainless knife? (Yes or no)
No, but I’m interested
What is your absolute maximum budget for your knife?
$400
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Primarily at home, with some professional work here and there
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.)
All-purpose, esp. slicing meats and such. I have a lovely carbon nakiri I use for veg, a stainless-clad utility I use for reactive things and boning chicken, and a cleaver I use for heavy duty things (breaking thru bones, cutting squash, etc).
What knife, if any, are you replacing?
Miyabi Kaizen II Chef’s Knife. (This was my first ever proper knife, and while it has served me very well, the blade is a bit too small for me and has a crazy amount of flex.)
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch, with some Finger Point for slicing.
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.)
Push-cut/rock (depending on what kind of blade I’m using), slice, chop
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.)
Stronger (& a bit heavier), longer, no Damascus
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Bamboo
Do you sharpen your own knives? (Yes or no.)
Yes
What country are you in?
USA
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)?
Chef’s (gyuto or kiritsuke)
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
210 or 240mm (leaning toward the latter)
Do you require a stainless knife? (Yes or no)
No, but I’m interested
What is your absolute maximum budget for your knife?
$400
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Primarily at home, with some professional work here and there
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.)
All-purpose, esp. slicing meats and such. I have a lovely carbon nakiri I use for veg, a stainless-clad utility I use for reactive things and boning chicken, and a cleaver I use for heavy duty things (breaking thru bones, cutting squash, etc).
What knife, if any, are you replacing?
Miyabi Kaizen II Chef’s Knife. (This was my first ever proper knife, and while it has served me very well, the blade is a bit too small for me and has a crazy amount of flex.)
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch, with some Finger Point for slicing.
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.)
Push-cut/rock (depending on what kind of blade I’m using), slice, chop
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.)
Stronger (& a bit heavier), longer, no Damascus
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Bamboo
Do you sharpen your own knives? (Yes or no.)
Yes
Talk soon!
