LOCATION
What country are you in?
USA
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, maybe others
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No Preference but I'm a tall guy with large hands.
What length of knife (blade) are you interested in (in inches or millimeters)?
9+ Inches, but flexible. My current set has an 8in and 9in knives and I prefer the 9in.
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$200 but I really aim for "bang for your buck" philosophy
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.)
Simple meal prep, vegetable slicing, meat slicing
What knife, if any, are you replacing?
KitchenAide Classic Forged
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
Push-Cut thick veggies, Slice meats and herbs
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.)
Retain sharp edge
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)?
No Preference
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
No Preference as long as it fits my hand.
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)?
Better food release would be nice
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Longer is important to me.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Plastic
Do you sharpen your own knives? (Yes or no.)
Not well
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
My current knives don't retain a sharp edge for more than a couple uses. I've cut myself while slicing an onion when trying to dice it. And I believe this is because the knife was too dull which caused it to stick during slicing and my hand then slipped into the blade.
I'd like to have a knife I can trust to hold a sharp edge and be useful as an all around kitchen knife.
On the whole, I'm relatively new to cooking and have a lot to learn. Please assume I have no real knowledge of kitchen knifes.
What country are you in?
USA
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, maybe others
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No Preference but I'm a tall guy with large hands.
What length of knife (blade) are you interested in (in inches or millimeters)?
9+ Inches, but flexible. My current set has an 8in and 9in knives and I prefer the 9in.
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$200 but I really aim for "bang for your buck" philosophy
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.)
Simple meal prep, vegetable slicing, meat slicing
What knife, if any, are you replacing?
KitchenAide Classic Forged
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
Push-Cut thick veggies, Slice meats and herbs
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.)
Retain sharp edge
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)?
No Preference
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
No Preference as long as it fits my hand.
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)?
Better food release would be nice
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Longer is important to me.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Plastic
Do you sharpen your own knives? (Yes or no.)
Not well
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
My current knives don't retain a sharp edge for more than a couple uses. I've cut myself while slicing an onion when trying to dice it. And I believe this is because the knife was too dull which caused it to stick during slicing and my hand then slipped into the blade.
I'd like to have a knife I can trust to hold a sharp edge and be useful as an all around kitchen knife.
On the whole, I'm relatively new to cooking and have a lot to learn. Please assume I have no real knowledge of kitchen knifes.
. There's a reason it's priced where it is and at any price it's not worth it.
