caseyswenson
Member
- Joined
- Nov 15, 2011
- Messages
- 13
- Reaction score
- 3
LOCATION
What country are you in? - United States
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)? - Nakiri
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)? - ~165mm
Do you require a stainless knife? (Yes or no) - No, but never owned a carbon knife
What is your absolute maximum budget for your knife? - $300
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 vegetables, mincing vegetables
What knife, if any, are you replacing? None. Adding to current set of Yoshihiro gyuto and Meglio petty(on the way) among other cheaper knives.
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.) - Push Cut, 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.) - Comfort, Ease of use, Perforamnce.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? - Wood End Grain, Looking to add a FSB
Do you sharpen your own knives? (Yes or no.) - Learning
If not, are you interested in learning how to sharpen your knives?
Are you interested in purchasing sharpening products for your knives? (Yes or no.). - I just purchased but have not yet used a Naniwa Pro 800 and 3000.
SPECIAL REQUESTS/COMMENTS
Leaning towards stainless, in particular SG2, since we cook with alot of tomoatoes, onions, lemons and limes and worried about care for a carbon knife. I cook in only carbon steel and cast iron pans so the idea of a carbon knife does have a lure for me though.
What country are you in? - United States
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)? - Nakiri
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)? - ~165mm
Do you require a stainless knife? (Yes or no) - No, but never owned a carbon knife
What is your absolute maximum budget for your knife? - $300
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 vegetables, mincing vegetables
What knife, if any, are you replacing? None. Adding to current set of Yoshihiro gyuto and Meglio petty(on the way) among other cheaper knives.
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.) - Push Cut, 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.) - Comfort, Ease of use, Perforamnce.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? - Wood End Grain, Looking to add a FSB
Do you sharpen your own knives? (Yes or no.) - Learning
If not, are you interested in learning how to sharpen your knives?
Are you interested in purchasing sharpening products for your knives? (Yes or no.). - I just purchased but have not yet used a Naniwa Pro 800 and 3000.
SPECIAL REQUESTS/COMMENTS
Leaning towards stainless, in particular SG2, since we cook with alot of tomoatoes, onions, lemons and limes and worried about care for a carbon knife. I cook in only carbon steel and cast iron pans so the idea of a carbon knife does have a lure for me though.
