LOCATION
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
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I think he has only used western, so that’s probably best.
What length of knife (blade) are you interested in (in inches or millimeters)?
210mm
Do you require a stainless knife? (Yes or no)
Yes.
What is your absolute maximum budget for your knife?
$250
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.)
Not cutting though bones, but everything else.
What knife, if any, are you replacing?
He has used Henckels in the past. Now he has some hand me down knives from someone’s vacation home.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I belie he is more of a hammer style grip but not sure.
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.)
Slice or pull. I haven’t seen him rock but can’t rule it out.
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.)
The knives he has now are just really terrible. It would be great if he had something solid, not easy to chip, keeps its edge and I can sharpen it for him once in a while. Comfort, edge retention are the most important. Aesthetics are not.
Edge Retention
Sharpen maybe yearly or so. He doesn’t cook a ton.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Uh, I might need to upgrade this situation too.
Do you sharpen your own knives? (Yes or no.)
If not, are you interested in learning how to sharpen your knives?
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
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
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I think he has only used western, so that’s probably best.
What length of knife (blade) are you interested in (in inches or millimeters)?
210mm
Do you require a stainless knife? (Yes or no)
Yes.
What is your absolute maximum budget for your knife?
$250
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.)
Not cutting though bones, but everything else.
What knife, if any, are you replacing?
He has used Henckels in the past. Now he has some hand me down knives from someone’s vacation home.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I belie he is more of a hammer style grip but not sure.
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.)
Slice or pull. I haven’t seen him rock but can’t rule it out.
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.)
The knives he has now are just really terrible. It would be great if he had something solid, not easy to chip, keeps its edge and I can sharpen it for him once in a while. Comfort, edge retention are the most important. Aesthetics are not.
Edge Retention
Sharpen maybe yearly or so. He doesn’t cook a ton.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Uh, I might need to upgrade this situation too.
Do you sharpen your own knives? (Yes or no.)
If not, are you interested in learning how to sharpen your knives?
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
