Greetings 
I am a bowel with no water when it comes to kitchen knives maintenance and purchasing knowledge, and probably can learn more on how to use them.
I have only a basic set of knives from a grocery shop and they don't "just slice".
What type of knife(s) do you think you want?
A knife for slicing all sorts of vegetables and a knife for meat although I must admit I barely cut meat (it already comes in stakes or chunks or it's "hand moldable")
Why is it being purchased? What, if anything, are you replacing?
I would like to take more pleasure, precision, fine cuts and speed when preparing food. Must also learn how to make the knives sharpness last. Of course I don't put them on dish washer but other then that I know no other tips.
What do you like and dislike about these qualities of your knives already?
This is not really of my knives but what I would like it to be
Aesthetics- if customizable carvings that would be awesome! other then that plain simple pretty would be fine as long as it gets the job done
Edge Quality/Retention- I want a knife that stops if the blade should ever come towards my fingers hehe I don't know what kind of edges and qualities are there
Ease of Use- no idea how I can describe this
Comfort- hmm, how to describe... the grip should not be too thick but I wouldn't know what "thick enough" for good grip would be... better consider this blank for now...
What grip do you use?
If it's the material of the grip I would like to have metal because I feel that wood and rubber have less durability... then again I never used a metal grip one... is it harder to keep control/precision?
if grip would be the position of my hand then it's a closed fist with the thumb on the side.
What kind of cutting motion do you use?
Mostly top-down really but with a swing so that my hand moves away from me as the knife goes down.
Where do you store them?
Where you, the ones answering, will tell me to. Fridge? Basement? Fireplace? Balcony? Under the pillow?
Have you ever oiled a handle?
No... wouldn't that make it kind of slipperish and endanger the good health of nearby fingers?
What kind of cutting board(s) do you use?
Well currently wood but I am not too sure I am washing it properly and I get paranoid wondering how many armies of bateria live in there (I always cut meat on a plastic one though...). Guidance welcome!
I would probably need to by a cutting board as well actually so any tips welcome!
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Currently nothing... I would however use whatever needed to keep it sharp and perfect.
Have they ever been sharpened?
No. These don't deserve it. Bad knives... bad baaaad knives.
What is your budget?
Well I would say up to 200€ or so for the knife. But if there is something that is a must have that costs 250€ I wouldn't say no.
For a cutting board have no clue how far they can go.
What do you cook and how often?
Pretty much every vegetable... cause my girlfriend's vegan, so I don't prepare many meat dishes.
No fish (though I love it I'm actually Portuguese so ^^ but here in Denmark is hard to get fresh fish like the Portuguese as far as I know... Danish are more into smoked herring and salmon).
I cook decent full meals around once every three days ... but that's not as often as I would like, which would be at least once a day (for lunch I just eat rye bread open sandwich aka smørrebrød).
Getting a decent knife(s) and cutting board should be a motivation to cook more! But when I cook... it's a king size dish with multiple parts xD not neuvelle cuisine though, more things like "wok mixes",
grilled vegetables and eventual meat, boiled vegetables, vegetables filled with some preparation and then going to the oven, etc.
Special requests(Country of origin/type of wood/etc)?
No special requests no... custom carvings again would be a cool cherry on the top
Look much forward for your replies! And thanks in advance
I am a bowel with no water when it comes to kitchen knives maintenance and purchasing knowledge, and probably can learn more on how to use them.I have only a basic set of knives from a grocery shop and they don't "just slice".
What type of knife(s) do you think you want?
A knife for slicing all sorts of vegetables and a knife for meat although I must admit I barely cut meat (it already comes in stakes or chunks or it's "hand moldable")
Why is it being purchased? What, if anything, are you replacing?
I would like to take more pleasure, precision, fine cuts and speed when preparing food. Must also learn how to make the knives sharpness last. Of course I don't put them on dish washer but other then that I know no other tips.
What do you like and dislike about these qualities of your knives already?
This is not really of my knives but what I would like it to be
Aesthetics- if customizable carvings that would be awesome! other then that plain simple pretty would be fine as long as it gets the job done
Edge Quality/Retention- I want a knife that stops if the blade should ever come towards my fingers
hehe I don't know what kind of edges and qualities are thereEase of Use- no idea how I can describe this
Comfort- hmm, how to describe... the grip should not be too thick but I wouldn't know what "thick enough" for good grip would be... better consider this blank for now...
What grip do you use?
If it's the material of the grip I would like to have metal because I feel that wood and rubber have less durability... then again I never used a metal grip one... is it harder to keep control/precision?
if grip would be the position of my hand then it's a closed fist with the thumb on the side.
What kind of cutting motion do you use?
Mostly top-down really
but with a swing so that my hand moves away from me as the knife goes down.Where do you store them?
Where you, the ones answering, will tell me to. Fridge? Basement? Fireplace? Balcony? Under the pillow?
Have you ever oiled a handle?
No... wouldn't that make it kind of slipperish and endanger the good health of nearby fingers?
What kind of cutting board(s) do you use?
Well currently wood but I am not too sure I am washing it properly and I get paranoid wondering how many armies of bateria live in there (I always cut meat on a plastic one though...). Guidance welcome!
I would probably need to by a cutting board as well actually so any tips welcome!
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Currently nothing... I would however use whatever needed to keep it sharp and perfect.
Have they ever been sharpened?
No. These don't deserve it. Bad knives... bad baaaad knives.
What is your budget?
Well I would say up to 200€ or so for the knife. But if there is something that is a must have that costs 250€ I wouldn't say no.
For a cutting board have no clue how far they can go.
What do you cook and how often?
Pretty much every vegetable... cause my girlfriend's vegan, so I don't prepare many meat dishes.
No fish (though I love it
I'm actually Portuguese so ^^ but here in Denmark is hard to get fresh fish like the Portuguese as far as I know... Danish are more into smoked herring and salmon).I cook decent full meals around once every three days
... but that's not as often as I would like, which would be at least once a day (for lunch I just eat rye bread open sandwich aka smørrebrød).Getting a decent knife(s) and cutting board should be a motivation to cook more! But when I cook... it's a king size dish with multiple parts xD not neuvelle cuisine though, more things like "wok mixes",
grilled vegetables and eventual meat, boiled vegetables, vegetables filled with some preparation and then going to the oven, etc.
Special requests(Country of origin/type of wood/etc)?
No special requests no... custom carvings again would be a cool cherry on the top
Look much forward for your replies! And thanks in advance
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