LOCATION
What country are you in?
United Kingdom
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?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handle I think, I’ve not used one but lots seem to prefer it
What length of knife (blade) are you interested in (in inches or millimeters)?
8 - 9
Do you require a stainless knife? (Yes or no)
Not too sure, I take good care of my kitchen implements but maybe something that won’t readily rust too quickly
What is your absolute maximum budget for your knife?
Sorry to make your life difficult but approx £110
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 veg, chopping veg, slicing meats etc
What knife, if any, are you replacing?
Not replacing any but have a generic Sabatier knife set and block at the moment
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
No
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.)
Couldn’t get the link to work but I’m thinking, slicing, chopping and a rocking chop type motion
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.)
Excellent edge retention, balance, ability to be finely sharpened.
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)?
Having good aesthetics would be nice for the price but I’m more interested in getting a quality product
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Good weight distribution, I’m a big guy that’s only cooking at home so weight isn’t a huge concern to me.
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)?
Rock chopping and slicing are my go to at the moment, good food release would be a bonus, ease of sharpening would be good too.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
No time in my head but maybe once a week of household use
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Bamboo - No
Wood - yes
Rubber - no
Synthetic - yes
I’m open to suggestions on these though
Do you sharpen your own knives? (Yes or no.)
Yes but only using a bog standard knife sharpener, I’ll be buying a whetstone set though soon (practicing on my cheaper knives first of course)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes I am
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
I’m pretty interested in Japanese knives as I like the aesthetic so I’d like one if possible, but if it’s out of my price range I’m open to other options
What country are you in?
United Kingdom
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?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handle I think, I’ve not used one but lots seem to prefer it
What length of knife (blade) are you interested in (in inches or millimeters)?
8 - 9
Do you require a stainless knife? (Yes or no)
Not too sure, I take good care of my kitchen implements but maybe something that won’t readily rust too quickly
What is your absolute maximum budget for your knife?
Sorry to make your life difficult but approx £110
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 veg, chopping veg, slicing meats etc
What knife, if any, are you replacing?
Not replacing any but have a generic Sabatier knife set and block at the moment
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
No
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.)
Couldn’t get the link to work but I’m thinking, slicing, chopping and a rocking chop type motion
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.)
Excellent edge retention, balance, ability to be finely sharpened.
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)?
Having good aesthetics would be nice for the price but I’m more interested in getting a quality product
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Good weight distribution, I’m a big guy that’s only cooking at home so weight isn’t a huge concern to me.
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)?
Rock chopping and slicing are my go to at the moment, good food release would be a bonus, ease of sharpening would be good too.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
No time in my head but maybe once a week of household use
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Bamboo - No
Wood - yes
Rubber - no
Synthetic - yes
I’m open to suggestions on these though
Do you sharpen your own knives? (Yes or no.)
Yes but only using a bog standard knife sharpener, I’ll be buying a whetstone set though soon (practicing on my cheaper knives first of course)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes I am
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
I’m pretty interested in Japanese knives as I like the aesthetic so I’d like one if possible, but if it’s out of my price range I’m open to other options
