sremick
New Member
- Joined
- Nov 19, 2013
- Messages
- 2
- 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)? Gyuto
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Most-accustomed to Western but I'd be willing to learn a Japanese handle if the perfect knife for me is only available that way.
What length of knife (blade) are you interested in (in inches or millimeters)? Mostly 8"/210mm since that's what I'm used to and work best with in my small space, but if the perfect knife for me isn't available that small I might be able to learn up to 240/245mm. Maybe.
Do you require a stainless knife? (Yes or no) "Require", no. Might prefer, but not against carbon. I think I could handle the maintenance. Again, not ideal but stuff I'm willing to adjust to if the payback is worth it.
What is your absolute maximum budget for your knife? "Absolute" = $400, but ideally under $300. More like a target budget of $300 with anything between $300-400 requiring more-serious justification, but will be considered.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? At home, just myself.
What are the main tasks you primarily intend to use the knife for? slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, filleting fish, trimming meats
What knife, if any, are you replacing? Farberware crap. The $30 knife I got my sister from TJ Maxx is better.
Do you have a particular grip that you primarily use? I gravitated towards pinch grip before I even knew what it was. Never learned it from anywhere, just started doing it.
What cutting motions do you primarily use? Rock, Slice, Walk
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.: Ease of Use, Edge Retention, ability to chop
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Yes
Do you sharpen your own knives? Yes (beginner, but I'm OCD and get the idea)
If not, are you interested in learning how to sharpen your knives? Yes
Are you interested in purchasing sharpening products for your knives? Already have on-order but willing to get more
SPECIAL REQUESTS/COMMENTS
I'm a self-taught home-cooking enthusiast foodie, who is way-overdue for proper knives. I want to "start" with this one. I say "start" since I've already ordered a JCK 210mm CarboNext to "get me by". (yes, I know I just dropped $105 on a band-aid). It's not here yet but will buy me time to research more, take my time, wait for the perfect knife (for me) to come out of "out of stock" or ship on a slow-boat directly from Japan.
I also already have the CKtG 8pc sharpening set en-route. Hopefully it'll meet my initial needs but if "the perfect knife (for me)" requires augmenting that a bit I'm ok with that.
Let the discussion begin!
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)? Gyuto
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Most-accustomed to Western but I'd be willing to learn a Japanese handle if the perfect knife for me is only available that way.
What length of knife (blade) are you interested in (in inches or millimeters)? Mostly 8"/210mm since that's what I'm used to and work best with in my small space, but if the perfect knife for me isn't available that small I might be able to learn up to 240/245mm. Maybe.
Do you require a stainless knife? (Yes or no) "Require", no. Might prefer, but not against carbon. I think I could handle the maintenance. Again, not ideal but stuff I'm willing to adjust to if the payback is worth it.
What is your absolute maximum budget for your knife? "Absolute" = $400, but ideally under $300. More like a target budget of $300 with anything between $300-400 requiring more-serious justification, but will be considered.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? At home, just myself.
What are the main tasks you primarily intend to use the knife for? slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, filleting fish, trimming meats
What knife, if any, are you replacing? Farberware crap. The $30 knife I got my sister from TJ Maxx is better.
Do you have a particular grip that you primarily use? I gravitated towards pinch grip before I even knew what it was. Never learned it from anywhere, just started doing it.
What cutting motions do you primarily use? Rock, Slice, Walk
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.: Ease of Use, Edge Retention, ability to chop
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Yes
Do you sharpen your own knives? Yes (beginner, but I'm OCD and get the idea)
If not, are you interested in learning how to sharpen your knives? Yes
Are you interested in purchasing sharpening products for your knives? Already have on-order but willing to get more
SPECIAL REQUESTS/COMMENTS
I'm a self-taught home-cooking enthusiast foodie, who is way-overdue for proper knives. I want to "start" with this one. I say "start" since I've already ordered a JCK 210mm CarboNext to "get me by". (yes, I know I just dropped $105 on a band-aid). It's not here yet but will buy me time to research more, take my time, wait for the perfect knife (for me) to come out of "out of stock" or ship on a slow-boat directly from Japan.
I also already have the CKtG 8pc sharpening set en-route. Hopefully it'll meet my initial needs but if "the perfect knife (for me)" requires augmenting that a bit I'm ok with that.
Let the discussion begin!