Hey all, I've been meaning to get a knife for my brother's birthday present. I've filled out the questionnaire, below but wanted to give some context.
He's definitely not a knife enthusiast, but would definitely appreciate a nice one (he currently has a really cheap one that "gets the job done" from Crofton), and while he's not a chef by any means, he knows his way around a kitchen and would treat his stuff right. I got him into sharpening his own stuff about a year ago, and we've talked a decent bit about knives and sharpening. He has a soft knife and a honing rod and is in the habit of honing his knives pretty often, which is why I was thinking that it'd be good to get him an hrc 57-59 knife. but just as easily he could get a ceramic rod if I bought him a knife that's a bit harder.
It seemed like the messermeister oliva elite was good, but I've also seen some mixed reviews. Any input on this knife?
Overall I'm trying not to spend over $200, but I'm confident he'll take good care of his knife. I'm hoping that this is something he'll feel good about using every day, since I'm also thinking that he's gonna have it for a long time. Because of that, I'm okay with spending a bit more.
LOCATION
USA
KNIFE TYPE
chef's knife/gyuto
Are you right or left handed?
right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either/or. He doesn't have huge hands, but I think would like a slightly more substantial handle. I have a Kurosaki with an octagonal handle that he was lukewarm about, but I think he'd be okay with a larger D-shaped. He did tell me he's not really into boxy handles, and he likes his knife's handle (it's fairly round). I also have a suspicion he'd like the kind of handle you see on the yaxell knives (though a number of people here don't seem to like yaxell that much).
What length of knife (blade) are you interested in (in inches or millimeters)?
8-9 inch (I think he might prefer an 8 inch, but if it's a 9 inch only or the 9 inch just has a better profile, I think that would be fine), or 210mm
Do you require a stainless knife? (Yes or no)
yes
What is your absolute maximum budget for your knife?
250 USD (trying not to spend over 200 though)
KNIFE USE
home cooking
mostly just chopping veggies, slicing meat, general food prep. Hardest thing he cuts on a regular basis would probably be carrots.
Replacing a pretty cheap knife from Aldi
pinch grip
mostly does a rocking cut, push cut, slice. He doesn't rock super far back on his knife though, so even a lot of gyuto profiles would probably be just fine for him.
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.)
easy to sharpen, holds a sharper edge for longer
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)?
preferred to be a wood handle, damascus would be great but not necessary. relative scratch resistance would be nice too.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
well balanced, rounded spine. comfortable handle (explained in knife type section)
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)?
smoother rock chopping, preferred to be a somewhat thinner knife. Doesn't necessarily need to be a laser, but also not looking for wedging
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
3 months
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
synthetic sometimes, wood sometimes
Do you sharpen your own knives? (Yes or no.)
yes, but he's not very experienced
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
seems like he would be definitely be interested in learning more, especially if he's getting a better knife
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
He probably would be, or I probably would just get him better stones or other sharpening products as gifts down the road anyway.
He's definitely not a knife enthusiast, but would definitely appreciate a nice one (he currently has a really cheap one that "gets the job done" from Crofton), and while he's not a chef by any means, he knows his way around a kitchen and would treat his stuff right. I got him into sharpening his own stuff about a year ago, and we've talked a decent bit about knives and sharpening. He has a soft knife and a honing rod and is in the habit of honing his knives pretty often, which is why I was thinking that it'd be good to get him an hrc 57-59 knife. but just as easily he could get a ceramic rod if I bought him a knife that's a bit harder.
It seemed like the messermeister oliva elite was good, but I've also seen some mixed reviews. Any input on this knife?
Overall I'm trying not to spend over $200, but I'm confident he'll take good care of his knife. I'm hoping that this is something he'll feel good about using every day, since I'm also thinking that he's gonna have it for a long time. Because of that, I'm okay with spending a bit more.
LOCATION
USA
KNIFE TYPE
chef's knife/gyuto
Are you right or left handed?
right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either/or. He doesn't have huge hands, but I think would like a slightly more substantial handle. I have a Kurosaki with an octagonal handle that he was lukewarm about, but I think he'd be okay with a larger D-shaped. He did tell me he's not really into boxy handles, and he likes his knife's handle (it's fairly round). I also have a suspicion he'd like the kind of handle you see on the yaxell knives (though a number of people here don't seem to like yaxell that much).
What length of knife (blade) are you interested in (in inches or millimeters)?
8-9 inch (I think he might prefer an 8 inch, but if it's a 9 inch only or the 9 inch just has a better profile, I think that would be fine), or 210mm
Do you require a stainless knife? (Yes or no)
yes
What is your absolute maximum budget for your knife?
250 USD (trying not to spend over 200 though)
KNIFE USE
home cooking
mostly just chopping veggies, slicing meat, general food prep. Hardest thing he cuts on a regular basis would probably be carrots.
Replacing a pretty cheap knife from Aldi
pinch grip
mostly does a rocking cut, push cut, slice. He doesn't rock super far back on his knife though, so even a lot of gyuto profiles would probably be just fine for him.
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.)
easy to sharpen, holds a sharper edge for longer
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)?
preferred to be a wood handle, damascus would be great but not necessary. relative scratch resistance would be nice too.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
well balanced, rounded spine. comfortable handle (explained in knife type section)
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)?
smoother rock chopping, preferred to be a somewhat thinner knife. Doesn't necessarily need to be a laser, but also not looking for wedging
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
3 months
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
synthetic sometimes, wood sometimes
Do you sharpen your own knives? (Yes or no.)
yes, but he's not very experienced
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
seems like he would be definitely be interested in learning more, especially if he's getting a better knife
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
He probably would be, or I probably would just get him better stones or other sharpening products as gifts down the road anyway.
