LOCATION
What country are you in?
Finland
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)?
Chef's knife primarily. Eventually will need a full trio.
Are you right or left handed?
Right-handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western, but open.
What length of knife (blade) are you interested in (in inches or millimeters)?
16-18 cm, 6-7 in
Do you require a stainless knife? (Yes or no)
Yes. My carbon steel pan is already unhappy with me.
What is your absolute maximum budget for your knife?
150-200 €
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
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.)
Chopping and mincing vegetables + veg protein. Basic vegetarian kitchen tasks.
What knife, if any, are you replacing?
Zwilling Professional S 16 cm
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch-grip
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.)
Chopping, push cutting, slicing, rarely drawing and walking.
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.)
Versatility, balance, aesthetics. I would also like for it to be comfortable.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
6-12 months under normal to spare use.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Bamboo and wood.
Do you sharpen your own knives? (Yes or no.)
No.
If not, are you interested in learning how to sharpen your knives?
Interested, yes. Able to, not necessarily (below average fine motor skills).
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
I need a forgiving knife more than I need a knife that will keep its edge. Prefer smaller as I am a tiny person in a tiny kitchen. Access to specialist knife care is spotty to nonexistent.
What country are you in?
Finland
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)?
Chef's knife primarily. Eventually will need a full trio.
Are you right or left handed?
Right-handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western, but open.
What length of knife (blade) are you interested in (in inches or millimeters)?
16-18 cm, 6-7 in
Do you require a stainless knife? (Yes or no)
Yes. My carbon steel pan is already unhappy with me.
What is your absolute maximum budget for your knife?
150-200 €
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
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.)
Chopping and mincing vegetables + veg protein. Basic vegetarian kitchen tasks.
What knife, if any, are you replacing?
Zwilling Professional S 16 cm
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch-grip
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.)
Chopping, push cutting, slicing, rarely drawing and walking.
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.)
Versatility, balance, aesthetics. I would also like for it to be comfortable.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
6-12 months under normal to spare use.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Bamboo and wood.
Do you sharpen your own knives? (Yes or no.)
No.
If not, are you interested in learning how to sharpen your knives?
Interested, yes. Able to, not necessarily (below average fine motor skills).
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
I need a forgiving knife more than I need a knife that will keep its edge. Prefer smaller as I am a tiny person in a tiny kitchen. Access to specialist knife care is spotty to nonexistent.
