What knife to get questoinaire

Discussion in 'New Member Check-In' started by Tvernace7, May 17, 2019.

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  1. May 17, 2019 #1

    Tvernace7

    Tvernace7

    Tvernace7

    Member

    Joined:
    May 16, 2019
    Messages:
    5
    Location:
    Ohio
    I was asked to start a thread in the kitchen knife sub; but, evidently I don’t have “permissions” adequate for that yet...

    So here it goes

    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 knife or guyto,


    Are you right or left handed?

    Right


    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?

    Unimportant

    What length of knife (blade) are you interested in (in inches or millimeters)?

    8-9 inches anything more is painful

    Do you require a stainless knife? (Yes or no)
    No

    What is your absolute maximum budget for your knife?
    I would like to not exceed 150$ but willing to go to the 200 mark for the right fit


    KNIFE USE
    Do you primarily intend to use this knife at home or a professional environment?
    Home and possibly some semi professional events

    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 and chopping vegetables, fish, poultry, pork and red meats
    I will NOT be using this for deboning, I have a separate tool for that.


    What knife, if any, are you replacing?

    I will probably be replacing my four star which will then replace my ikon

    Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)

    Mostly 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.)

    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.)

    Mostly sharpness and smooth motion in slicing and chopping
    My four star is starting to not hold its edge long enough when cutting through thicker vegetables


    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)?
    This is least important to me, but I do find some of the Damascus and overlay designs beautiful

    Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
    I don’t like overly articulated and molded handles

    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)?
    This is most important to me.. ease of use and gliding through it’s target with ease

    Edge Retention (i.e., length of time you want the edge to last without sharpening)?

    As long as it would go with needing sharpened. I don’t mind sharpening just want to do it less often

    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
    Yes -bamboo or Birch
    Do you sharpen your own knives? (Yes or no.)
    No

    If not, are you interested in learning how to sharpen your knives? (Yes or no.)
    Yes definitely
    Are you interested in purchasing sharpening products for your knives? (Yes or no.)
    Yes after this purchase



    SPECIAL REQUESTS/COMMENTS

    I cooked professionally for over 20 years and am looking for something that can be a good reliable all day workhorse, and still hold its edge.
     

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