OneStaple
Well-Known Member
Hey all,
My brother just informed me that he's looking for a good paring knife since they don't have one currently. He and his wife have decent Western knifes (some medium quality, some higher quality) at the moment, plus one Shun chef's knife. They both treat them properly and he keeps them fairly sharp (combo of steel and stones, I believe).
I filled out the questionnaire for him (below). I don't think he's really sold yet on the concept of Japanese knifes though, but I'd like to offer him a couple suggestions if possible. I know most pettys are smaller than traditional paring knives, but he specifically said a 3.5" paring knife (maybe +/- a half inch).
He mentioned the Wusthof Classic Ikno 3.5" paring knife, the Wustof classic Ikon 3-inch straight paring knife, and the Victorinox (low budget option) as potential ones that he's looking at. Funny aside, when I showed my wife pictures of the Wusthofs, she sneered (half jokingly) and said, "Sure, if you like Western knifes." Haha, I love my wife.
Thanks,
Tyler
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)?
Paring knife, 3.5". He mentioned being interested in sheep's foot or normal paring knives, not bird's beak or other shapes.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western
What length of knife (blade) are you interested in (in inches or millimeters)?
3.5" (+/- half an inch)
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
He stated $60, but there may be some flex in that.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
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.)
Paring knife type things. Haha.
What knife, if any, are you replacing?
N/A
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I get the impression that this will be used for in-hand peeling and small tasks. With a larger knife, he usually uses a 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.)
Don't know, but not sure it matters for a paring knife.
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 appreciates quality, but at a reasonable price point.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Don't know
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)?
Don't know
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Something decent
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain wood and plastic, I believe.
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.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I believe he already has some, but don't know exactly what.
SPECIAL REQUESTS/COMMENTS
My brother just informed me that he's looking for a good paring knife since they don't have one currently. He and his wife have decent Western knifes (some medium quality, some higher quality) at the moment, plus one Shun chef's knife. They both treat them properly and he keeps them fairly sharp (combo of steel and stones, I believe).
I filled out the questionnaire for him (below). I don't think he's really sold yet on the concept of Japanese knifes though, but I'd like to offer him a couple suggestions if possible. I know most pettys are smaller than traditional paring knives, but he specifically said a 3.5" paring knife (maybe +/- a half inch).
He mentioned the Wusthof Classic Ikno 3.5" paring knife, the Wustof classic Ikon 3-inch straight paring knife, and the Victorinox (low budget option) as potential ones that he's looking at. Funny aside, when I showed my wife pictures of the Wusthofs, she sneered (half jokingly) and said, "Sure, if you like Western knifes." Haha, I love my wife.
Thanks,
Tyler
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)?
Paring knife, 3.5". He mentioned being interested in sheep's foot or normal paring knives, not bird's beak or other shapes.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western
What length of knife (blade) are you interested in (in inches or millimeters)?
3.5" (+/- half an inch)
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
He stated $60, but there may be some flex in that.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
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.)
Paring knife type things. Haha.
What knife, if any, are you replacing?
N/A
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I get the impression that this will be used for in-hand peeling and small tasks. With a larger knife, he usually uses a 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.)
Don't know, but not sure it matters for a paring knife.
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 appreciates quality, but at a reasonable price point.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Don't know
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)?
Don't know
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Something decent
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain wood and plastic, I believe.
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.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I believe he already has some, but don't know exactly what.
SPECIAL REQUESTS/COMMENTS
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