The title says it all. Those are my only absolute requirements. Here is the survey:
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)? Petty/utility knife
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)? 150 mm or thereabouts. Could be longer.
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? $200 more or less.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home exclusively
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.) Slicing, chopping, mincing vegetables; slicing, trimming meats. There are, of course, more, but I can't think of them at the moment
What knife, if any, are you replacing? Western style utility knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch
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.) Rock, slice, draw, 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.)
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)? No Damascus, black, or hammered finish.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Lighter knife; better handle shape; improved balance.
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)? Ease of sharpening, better edge than stainless
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes
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. Always interested in gaining or improving skills
Are you interested in purchasing sharpening products for your knives? (Yes or no.) Yes
SPECIAL REQUESTS/COMMENTS
That about summarizes my interests. Thanks for reading and for any help you might offer.
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)? Petty/utility knife
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)? 150 mm or thereabouts. Could be longer.
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? $200 more or less.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home exclusively
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.) Slicing, chopping, mincing vegetables; slicing, trimming meats. There are, of course, more, but I can't think of them at the moment
What knife, if any, are you replacing? Western style utility knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch
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.) Rock, slice, draw, 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.)
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)? No Damascus, black, or hammered finish.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Lighter knife; better handle shape; improved balance.
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)? Ease of sharpening, better edge than stainless
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes
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. Always interested in gaining or improving skills
Are you interested in purchasing sharpening products for your knives? (Yes or no.) Yes
SPECIAL REQUESTS/COMMENTS
That about summarizes my interests. Thanks for reading and for any help you might offer.
