Hello everyone,
Due to an unfortunate mishap my current knife's handle got damaged, it's repairable (still have to get a quote on that). But it made me start looking into what i'd want into a replacement. Started reading (mostly on this forums) and you might say i've caught the bug.
Though i must say i'm properly overwhelmed with all the options that are available and i hope you can shine a light on what would fit my needs best.
An option i've been looking at was a shigeki tanaka aogami damascus gyuto 180mmor a kagemitsu vg-10 tsuchime gyuto
But i'm both unfamiliar with the site and both are a bit smaller than i'm used to now.
Thank you for your time!
Maarten
Questionaire:
Due to an unfortunate mishap my current knife's handle got damaged, it's repairable (still have to get a quote on that). But it made me start looking into what i'd want into a replacement. Started reading (mostly on this forums) and you might say i've caught the bug.
Though i must say i'm properly overwhelmed with all the options that are available and i hope you can shine a light on what would fit my needs best.
An option i've been looking at was a shigeki tanaka aogami damascus gyuto 180mmor a kagemitsu vg-10 tsuchime gyuto
But i'm both unfamiliar with the site and both are a bit smaller than i'm used to now.
Thank you for your time!
Maarten
Questionaire:
LOCATION
What country are you in?
The Netherlands
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chefs knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western or round, the hexagonal or octagonal seem uncomfortable though i have 0 experience with them.
What length of knife (blade) are you interested in (in inches or millimeters)?
200mm, 210mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
150 to 200ish
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.)
Chopping, Slicing and mincing vegetables, slicing meats and portioning fish.
What knife, if any, are you replacing?
Wusthof Ikon 200mm chefs knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Mostly a pinch grip where my thumb and index are just behind the blade.
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.)
Im told i use a european style of cutting, and the rocking kind of motion sounds like how i cut, though the push cut seems to me a way of cutting that i use as well.
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.)
The Wusthof did its job, though edge retention might have been a bit short. Although i have no experience vs other knives. I tend to read about what i want to buy, read a lot. And you guys got me curious for a knife that should perform better than the german steels.
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)?
If it had some kind of finish, damascus or pattern steel would be a plus, no requirement. Though i know from myself that if i can get a similar knife but with some aesthetics, i might reach a bit deeper into my pockets
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Im used to the heavier Wusthof, guess it can only get 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)?
Preferably smoother rock chopping, push cutting. So i think that the Santoku is out of the question. Would a Gyuto fit better?
Still learning how to sharpen, last time i was quite content with the result.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Ive got a set of Naniwa stones (400/1000/3000) and a leather strop for a even better finish (never used the leather though).
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood and synthethic (fish and chicken)
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.)
Yes, willing to improve
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I dont think thats needed with the gear i have currently
SPECIAL REQUESTS/COMMENTS