Ted Powers
New Member
I am looking for a replacement kitchen chef's knife that my wife and family can use with fairly little worry.
LOCATION
What country are you in? United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chefs Knife
Are you right or left handed? Left!!!
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese
What length of knife (blade) are you interested in (in inches or millimeters)? 6-8 inches or thereabouts
Do you require a stainless knife? (Yes or no) Yes
What is your absolute maximum budget for your knife? $500
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.) slicing, chopping, mincing vegetable, slicing meats, trimming meats.
What knife, if any, are you replacing? Wusthof 6.5 inch Santoku. Black handle broke.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch grip. Wife uses Hammer.
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, Rock, Walk.
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.) Don't love the santoku shape, as it doesn't rock/walk that well.
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)? Would like the Japanese handle but not just the plain tan wood one. Definitely want stain resistance.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Left handed, a bit heavier, better handle material, better handle shape.
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)? Smoother rock chopping.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Longer.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Wood
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.) No.
Are you interested in purchasing sharpening products for your knives? (Yes or no.) No
SPECIAL REQUESTS/COMMENTS
LOCATION
What country are you in? United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chefs Knife
Are you right or left handed? Left!!!
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese
What length of knife (blade) are you interested in (in inches or millimeters)? 6-8 inches or thereabouts
Do you require a stainless knife? (Yes or no) Yes
What is your absolute maximum budget for your knife? $500
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.) slicing, chopping, mincing vegetable, slicing meats, trimming meats.
What knife, if any, are you replacing? Wusthof 6.5 inch Santoku. Black handle broke.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch grip. Wife uses Hammer.
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, Rock, Walk.
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.) Don't love the santoku shape, as it doesn't rock/walk that well.
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)? Would like the Japanese handle but not just the plain tan wood one. Definitely want stain resistance.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Left handed, a bit heavier, better handle material, better handle shape.
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)? Smoother rock chopping.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Longer.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Wood
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.) No.
Are you interested in purchasing sharpening products for your knives? (Yes or no.) No
SPECIAL REQUESTS/COMMENTS