LOCATION
What country are you in?
USA
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)?
6”, 150-165mm chefs or similar. I love my 8 and 9” chefs knives but they are a little cumbersome in my tiny home kitchen. I want the same feel same height just less length.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Doesn’t matter
What length of knife (blade) are you interested in (in inches or millimeters)?
150-165mm
Do you require a stainless knife? (Yes or no)
Preferably no.
What is your absolute maximum budget for your knife?
$250
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
This will only be used at 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.)
Boneless protein and veg.
What knife, if any, are you replacing?
8 and 9” chefs knives.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Depends, but mostly 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.)
Depends on what I’m doing but push, slice, rock?
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.)
Shorter.
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)?
I would prefer not to have anything stainless.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Balanced for a pinch.
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)?
I prefer thinner knives.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Longer the better.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood
Do you sharpen your own knives? (Yes or no.)
Depends on the knife.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Interested in learning more.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes.
SPECIAL REQUESTS/COMMENTS
Zwilling Kramer 6” carbon?
What country are you in?
USA
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)?
6”, 150-165mm chefs or similar. I love my 8 and 9” chefs knives but they are a little cumbersome in my tiny home kitchen. I want the same feel same height just less length.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Doesn’t matter
What length of knife (blade) are you interested in (in inches or millimeters)?
150-165mm
Do you require a stainless knife? (Yes or no)
Preferably no.
What is your absolute maximum budget for your knife?
$250
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
This will only be used at 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.)
Boneless protein and veg.
What knife, if any, are you replacing?
8 and 9” chefs knives.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Depends, but mostly 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.)
Depends on what I’m doing but push, slice, rock?
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.)
Shorter.
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)?
I would prefer not to have anything stainless.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Balanced for a pinch.
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)?
I prefer thinner knives.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Longer the better.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood
Do you sharpen your own knives? (Yes or no.)
Depends on the knife.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Interested in learning more.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes.
SPECIAL REQUESTS/COMMENTS
Zwilling Kramer 6” carbon?
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