tomaas
Member
Hi there,
I'm new to the forum but not so new to cooking... I am, in the first instance, very interested to get some advice on what kind of knife to buy... And with that in mind, I have the questionnaire filled in below... All suggestions welcome! Thank you!
(RESPONSES TO QUESTIONS ARE IN CAPITALS)
LOCATION
What country are you in?
THE NETHERLANDS
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
NAKIRI
Are you right or left handed?
RIGHT HANDED
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
EITHER...
What length of knife (blade) are you interested in (in inches or millimeters)?
UP TO 200mm
Do you require a stainless knife? (Yes or no)
NO
What is your absolute maximum budget for your knife?
350 EURO
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
HOME USE.
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 VEGETABLES
What knife, if any, are you replacing?
NONE.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
GRIPS FREQUENTLY USED: HAMMER, PINCH, POINT
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.)
CUTTING MOTIONS: ROCKING CHOP, PUSH SLICE, PULL SLICE, 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)?
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)?
I CURRENTLY USE WUSTHOFF'S BUT AM LOOKING FOR SOMETHING A LITTLE MORE SPECIAL... SOMETHING WITH BETTER FOOD RELEASE, AESTHETICS (ALTHOUGH I LIKE MINIMAL DESIGN, I'M OPEN TO DAMASCUS ETC). A KNIFE THAT IS RELATIVELY EASY TO MAINTAIN IS PREFERABLE TOO.
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
Are you interested in purchasing sharpening products for your knives? (Yes or no.) YES
SPECIAL REQUESTS/COMMENTS
I have been looking at the Nakiri from Blenheim Forge, but am very interested an open to other suggestions.
Thanks!
Tomaas
I'm new to the forum but not so new to cooking... I am, in the first instance, very interested to get some advice on what kind of knife to buy... And with that in mind, I have the questionnaire filled in below... All suggestions welcome! Thank you!
(RESPONSES TO QUESTIONS ARE IN CAPITALS)
LOCATION
What country are you in?
THE NETHERLANDS
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
NAKIRI
Are you right or left handed?
RIGHT HANDED
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
EITHER...
What length of knife (blade) are you interested in (in inches or millimeters)?
UP TO 200mm
Do you require a stainless knife? (Yes or no)
NO
What is your absolute maximum budget for your knife?
350 EURO
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
HOME USE.
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 VEGETABLES
What knife, if any, are you replacing?
NONE.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
GRIPS FREQUENTLY USED: HAMMER, PINCH, POINT
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.)
CUTTING MOTIONS: ROCKING CHOP, PUSH SLICE, PULL SLICE, 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)?
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)?
I CURRENTLY USE WUSTHOFF'S BUT AM LOOKING FOR SOMETHING A LITTLE MORE SPECIAL... SOMETHING WITH BETTER FOOD RELEASE, AESTHETICS (ALTHOUGH I LIKE MINIMAL DESIGN, I'M OPEN TO DAMASCUS ETC). A KNIFE THAT IS RELATIVELY EASY TO MAINTAIN IS PREFERABLE TOO.
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
Are you interested in purchasing sharpening products for your knives? (Yes or no.) YES
SPECIAL REQUESTS/COMMENTS
I have been looking at the Nakiri from Blenheim Forge, but am very interested an open to other suggestions.
Thanks!
Tomaas