Good day everyone ,
Mat here .
I am looking to buy a new knife and I am posting the questionnaire in order to get some precious advise and recommendations from you guys .
Thanks in advance .
LOCATION
What country are you in?
Australia
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- chef knife
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Both will work fine
What length of knife (blade) are you interested in (in inches or
240mm
Do you require a stainless knife? (Yes or no)
Being a professional chef and working in quite busy environments I would say stainless is preferable ( easy care )
What is your absolute maximum budget for your knife?
I would say max 600 usd (1000 Aud)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional environment
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.)
Main use will be slice, chop veggies and basic meat prep. But in general I would like a knife that is good for all preps.
What knife, if any, are you replacing?
Henckels zwilling (made in japan) 240mm Le COrdon BLeu edition
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.)
I adapt cutting motions based on the prep I need to do
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.
Comfort
Ease of use
Edge Retention
Easy to sharpen
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 ( wet stone Naniwa )
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
NA
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No
SPECIAL REQUESTS/COMMENTS
I am not big fan of Damascus pattern .
I am not Big expert on knife but from my research I would say the best I have found would be the Fujiwara Denka ( although I am not sure about the easy to care factor and the easy to sharpen factor and I am not even sure is stainless )
I am open to every recommendations .
Please guys share as much as you can .
Thanks again
Mat
Mat here .
I am looking to buy a new knife and I am posting the questionnaire in order to get some precious advise and recommendations from you guys .
Thanks in advance .
LOCATION
What country are you in?
Australia
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- chef knife
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Both will work fine
What length of knife (blade) are you interested in (in inches or
240mm
Do you require a stainless knife? (Yes or no)
Being a professional chef and working in quite busy environments I would say stainless is preferable ( easy care )
What is your absolute maximum budget for your knife?
I would say max 600 usd (1000 Aud)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional environment
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.)
Main use will be slice, chop veggies and basic meat prep. But in general I would like a knife that is good for all preps.
What knife, if any, are you replacing?
Henckels zwilling (made in japan) 240mm Le COrdon BLeu edition
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.)
I adapt cutting motions based on the prep I need to do
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.
Comfort
Ease of use
Edge Retention
Easy to sharpen
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 ( wet stone Naniwa )
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
NA
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No
SPECIAL REQUESTS/COMMENTS
I am not big fan of Damascus pattern .
I am not Big expert on knife but from my research I would say the best I have found would be the Fujiwara Denka ( although I am not sure about the easy to care factor and the easy to sharpen factor and I am not even sure is stainless )
I am open to every recommendations .
Please guys share as much as you can .
Thanks again
Mat