Hi all,
My brother has expressed interest in getting some "decent" kitchen knives and was thinking of getting him a few as a gift. I've filled out the questionnaire to the best of my ability. I am thinking something stainless and relatively soft so the edge doesn't get beat up. I'm leaning toward something like a Wustof or similar, but can't help but think there's a better performer in the jknife world that can stand up to some abuse. Any steel or knife recommendations are welcome!
LOCATION
What country are you in?
Fort Collins, CO
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)?
gyuto, petty, slicer
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either at the moment. He's coming in town soon and I'll have him try some different handles to see his preferences.
What length of knife (blade) are you interested in (in inches or millimeters)?
150, 210-240
Do you require a stainless knife? (Yes or no)
YES
What is your absolute maximum budget for your knife?
$300 for 1-2 knives
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
home only
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 veggies, slicing meats and ribs
What knife, if any, are you replacing?
unknown
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
unknown
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.)
unknown, probably rock chopper
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)?
He does like to look of a dammy, but not a required feature
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; 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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
He wants a better performing knife than his current cheap, no-name set. Literally, anything will be a step up.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
"cheap synthetic" although I'll probably upgrade him to an end-grain wood board in the near future.
Do you sharpen your own knives? (Yes or no.)
Yes, with a pull through sharpener. I doubt I'll get him using stones so he'll probably continue some sharpening jig/system, which we could upgrade if there are any suggesting here too.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Doubt it. Either need a sharpening jig/system or to find a place to send knives for sharpening.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Sure, as a future endeavor.
SPECIAL REQUESTS/COMMENTS
My brother has expressed interest in getting some "decent" kitchen knives and was thinking of getting him a few as a gift. I've filled out the questionnaire to the best of my ability. I am thinking something stainless and relatively soft so the edge doesn't get beat up. I'm leaning toward something like a Wustof or similar, but can't help but think there's a better performer in the jknife world that can stand up to some abuse. Any steel or knife recommendations are welcome!
LOCATION
What country are you in?
Fort Collins, CO
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)?
gyuto, petty, slicer
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either at the moment. He's coming in town soon and I'll have him try some different handles to see his preferences.
What length of knife (blade) are you interested in (in inches or millimeters)?
150, 210-240
Do you require a stainless knife? (Yes or no)
YES
What is your absolute maximum budget for your knife?
$300 for 1-2 knives
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
home only
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 veggies, slicing meats and ribs
What knife, if any, are you replacing?
unknown
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
unknown
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.)
unknown, probably rock chopper
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)?
He does like to look of a dammy, but not a required feature
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; 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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
He wants a better performing knife than his current cheap, no-name set. Literally, anything will be a step up.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
"cheap synthetic" although I'll probably upgrade him to an end-grain wood board in the near future.
Do you sharpen your own knives? (Yes or no.)
Yes, with a pull through sharpener. I doubt I'll get him using stones so he'll probably continue some sharpening jig/system, which we could upgrade if there are any suggesting here too.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Doubt it. Either need a sharpening jig/system or to find a place to send knives for sharpening.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Sure, as a future endeavor.
SPECIAL REQUESTS/COMMENTS
