Elyas Liera
Member
Greetings, brothers,
Elyas here.
I am on the lookout for a Japanese blade to join me in my culinary adventures. One of the members here suggested me to fill in the below questionnaire, so here I am.
LOCATION
What country are you in?
I'm located in the enchanting country of Romania, a nation of pristine woodlands and a plentiful of nourishing ingredients.
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)?
I am looking for the versatility of a chef's knife in Japanese steel.
Are you right or left handed?
Right handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I've been using the Western handle for the past five years, and after trying a Japanese handle I concluded that it might be more suited for my style.
What length of knife (blade) are you interested in (in inches or millimeters)?
I enjoy the big blades, so anything starting from 210mm would be great.
Do you require a stainless knife? (Yes or no)
Not necessarily. I am ready to embrace the responsibility of caring for a steel blade.
What is your absolute maximum budget for your knife?
I have around 250 euro to invest in a blade and a whetstone.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
I travel around the country with a carload of equipment and ingredients, preparing meals for private events, retreats, in various kinds of kitchens. Being adaptable and efficient is vital in my line of work. Therefore, the settings range from professional kitchens to home kitchens.
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.)
I am involved in vegetarian and vegan cuisine only, so slicing and chopping vegetables is the main function of the blades that help me. I also do a la carte, relaxed fine dining for private dinners so I need precision in slicing for detailed plating.
What knife, if any, are you replacing?
It will be an addition to the two chef's knives and a cleaver that I currently use.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I didn't realize until now that there are different styles of grips, but it totally makes sense. Most of the time, I use the 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.)
Different procedures, and different motions, but primarily I use the rocking motion, followed by push-cut and draw.
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.)
I'm looking for precision and finesse in cuts, comfort in use, and versatility.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Most of the time wood and bamboo, followed by rubber.
Do you sharpen your own knives? (Yes or no.)
Yes, but I don't own a whetstone yet.
If not, are you interested in learning how to sharpen your knives?
Definitely.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Definitely.
SPECIAL REQUESTS/COMMENTS
Thank you in advance for your input. I am enthusiastically looking forward to this.
Elyas here.
I am on the lookout for a Japanese blade to join me in my culinary adventures. One of the members here suggested me to fill in the below questionnaire, so here I am.
LOCATION
What country are you in?
I'm located in the enchanting country of Romania, a nation of pristine woodlands and a plentiful of nourishing ingredients.
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)?
I am looking for the versatility of a chef's knife in Japanese steel.
Are you right or left handed?
Right handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I've been using the Western handle for the past five years, and after trying a Japanese handle I concluded that it might be more suited for my style.
What length of knife (blade) are you interested in (in inches or millimeters)?
I enjoy the big blades, so anything starting from 210mm would be great.
Do you require a stainless knife? (Yes or no)
Not necessarily. I am ready to embrace the responsibility of caring for a steel blade.
What is your absolute maximum budget for your knife?
I have around 250 euro to invest in a blade and a whetstone.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
I travel around the country with a carload of equipment and ingredients, preparing meals for private events, retreats, in various kinds of kitchens. Being adaptable and efficient is vital in my line of work. Therefore, the settings range from professional kitchens to home kitchens.
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.)
I am involved in vegetarian and vegan cuisine only, so slicing and chopping vegetables is the main function of the blades that help me. I also do a la carte, relaxed fine dining for private dinners so I need precision in slicing for detailed plating.
What knife, if any, are you replacing?
It will be an addition to the two chef's knives and a cleaver that I currently use.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I didn't realize until now that there are different styles of grips, but it totally makes sense. Most of the time, I use the 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.)
Different procedures, and different motions, but primarily I use the rocking motion, followed by push-cut and draw.
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.)
I'm looking for precision and finesse in cuts, comfort in use, and versatility.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Most of the time wood and bamboo, followed by rubber.
Do you sharpen your own knives? (Yes or no.)
Yes, but I don't own a whetstone yet.
If not, are you interested in learning how to sharpen your knives?
Definitely.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Definitely.
SPECIAL REQUESTS/COMMENTS
Thank you in advance for your input. I am enthusiastically looking forward to this.
