Hi everyone! I'm need to buy a high-end knife as a gift for someone who cooks constantly, and since you all seem so knowledgeable, I was wondering if you'd lend me some of your expertise. I know you must get threads like these a lot here, but I'm afraid I don't know where to begin looking, so I hoped posting might be the most straight-forward way of finding out what to do.
So, I guess I'll start with the questionnaire!
LOCATION
What country are you in?
I'm in the north-eastish USA.
KNIFE TYPE
What type of knife are you interested in?
I know he'd be interested in a gyuto, but currently he uses a western chef's knife.
Are you right or left handed?
He's left handed, which has been making it a little tricky for me to shop for him.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either one would be fine as long as it's comfortable.
What length of knife (blade) are you interested in (in inches or millimeters)?
I'd say maybe 8 to 9 inches, but I'm leaning towards 9.
Do you require a stainless knife?
I'm looking for a carbon-steel knife specifically.
What is your absolute maximum budget for your knife?
About $325 would be my maximum.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
This will be for home use.
What are the main tasks you primarily intend to use the knife for?
Ahh, it'll be used for just about everything I think, which I know is sort of a cop out answer. He chops a lot of vegetables for prep, and I guess I haven't seen him debone many chickens or anything, hahah.
What knife, if any, are you replacing?
It's like this basic $60 chef's knife. It's decent, but I know he's getting tired of it.
What cutting motions do you primarily use?
Primarily rocking, but some chopping and slicing too, when he needs to.
What improvements do you want from your current knife?
Specifically, it needs to be sharper, which is easy. I'd like it to be fun to use for him, which I know if sort of a vague quality but I hear people saying that about their knives a lot, so maybe you all know what I mean?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
It's bamboo, but I'm going to get him an end-grain one eventually.
Do you sharpen your own knives?
He will, yeah.
Are you interested in purchasing sharpening products for your knives?
I'd like to get these too. I know I'll need two different types of whetstones and some mineral oil. I'm really open to suggestions about these.
Here's a preemptive thank you to everyone who reads this! Let me know if I can give out anymore information.
So, I guess I'll start with the questionnaire!
LOCATION
What country are you in?
I'm in the north-eastish USA.
KNIFE TYPE
What type of knife are you interested in?
I know he'd be interested in a gyuto, but currently he uses a western chef's knife.
Are you right or left handed?
He's left handed, which has been making it a little tricky for me to shop for him.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either one would be fine as long as it's comfortable.
What length of knife (blade) are you interested in (in inches or millimeters)?
I'd say maybe 8 to 9 inches, but I'm leaning towards 9.
Do you require a stainless knife?
I'm looking for a carbon-steel knife specifically.
What is your absolute maximum budget for your knife?
About $325 would be my maximum.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
This will be for home use.
What are the main tasks you primarily intend to use the knife for?
Ahh, it'll be used for just about everything I think, which I know is sort of a cop out answer. He chops a lot of vegetables for prep, and I guess I haven't seen him debone many chickens or anything, hahah.
What knife, if any, are you replacing?
It's like this basic $60 chef's knife. It's decent, but I know he's getting tired of it.
What cutting motions do you primarily use?
Primarily rocking, but some chopping and slicing too, when he needs to.
What improvements do you want from your current knife?
Specifically, it needs to be sharper, which is easy. I'd like it to be fun to use for him, which I know if sort of a vague quality but I hear people saying that about their knives a lot, so maybe you all know what I mean?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
It's bamboo, but I'm going to get him an end-grain one eventually.
Do you sharpen your own knives?
He will, yeah.
Are you interested in purchasing sharpening products for your knives?
I'd like to get these too. I know I'll need two different types of whetstones and some mineral oil. I'm really open to suggestions about these.
Here's a preemptive thank you to everyone who reads this! Let me know if I can give out anymore information.