Strumples
New Member
Hello everyone,
I recently started upgrading my knife collection to nicer Japanese knives and have been very impressed so far. After purchasing some all-purpose type knives, I'm looking to replace some of my specialty knives stating with my boning knife. I usually break down at least one chicken a week so I have been interested in trying out a Honesuki knife to replace my Wusthof boning knife.
LOCATION
What country are you in? United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Honesuki
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? No preference
What length of knife (blade) are you interested in (in inches or millimeters)? No preference
Do you require a stainless knife? (Yes or no) No - prefer carbon steel
What is your absolute maximum budget for your knife? $130-150 max
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? I'm just a mediocre home cook
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.) Breaking down chickens
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.) Looking for a good Honesuki to start working with, I think I would prefer it to the Wusthof boning knife I've been using. Plus I just want an excuse to add another Japanese knife to the collection. Want a carbon steel blade, don't care too much about aesthetics
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Synthetic
Do you sharpen your own knives? (Yes or no.) Yes
I recently started upgrading my knife collection to nicer Japanese knives and have been very impressed so far. After purchasing some all-purpose type knives, I'm looking to replace some of my specialty knives stating with my boning knife. I usually break down at least one chicken a week so I have been interested in trying out a Honesuki knife to replace my Wusthof boning knife.
LOCATION
What country are you in? United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Honesuki
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? No preference
What length of knife (blade) are you interested in (in inches or millimeters)? No preference
Do you require a stainless knife? (Yes or no) No - prefer carbon steel
What is your absolute maximum budget for your knife? $130-150 max
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? I'm just a mediocre home cook
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.) Breaking down chickens
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.) Looking for a good Honesuki to start working with, I think I would prefer it to the Wusthof boning knife I've been using. Plus I just want an excuse to add another Japanese knife to the collection. Want a carbon steel blade, don't care too much about aesthetics
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Synthetic
Do you sharpen your own knives? (Yes or no.) Yes
♂
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