SirCutAlot
Well-Known Member
LOCATION
What country are you in?
-germany
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)?
-Set of knifes, like mostly Chefknife/Gyuto for everyone (9 chefs and 9 apprentice) and a matching petty, parer.
Are you right or left handed?
-we got both. so an symetric grind would be cool.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-western handle prefered
What length of knife (blade) are you interested in (in inches or millimeters)?
-Chefknife/Gyuto 21-24 (for all of them)
-Petty/Paring 100-170 (for all of them)
- additional special 3`d knifes for the different stations
-Sujihiki 270-300
-Nakiri 180
-Boner 160-180
-Filleting/Deba 160-190
-Bread knife 280+
-Cake knife/spatula ? long
-
Do you require a stainless knife? (Yes or no)
-yes stainless is required
What is your absolute maximum budget for your knife?
i would say 200-250 for the apprentice "set" small gyuto and parer.
400-500 for the 3-4 piece set for my chefs
a little more would not kill us.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
-professional setting
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.)
-all jobs that have to be done in an pro kitchen
-butchery (fish and meat)
-bakery (bread and cakes)
-Garde Marchet
-Entremetier
-Rotisseur
-Poisonier
-Sushi Chef (the only one who got decent knifes allready)
-Chef de Guarde
-Sou Chef
and me
What knife, if any, are you replacing?
-wild mix of older german knifes like Wüsthoff, Zwilling, WMF in house and their own knifes (mostly rocked VG-10 stuff like KAI Shuns, Yaxell, Misono and stuff like that (the better ones), and even more ****** up Zwilling 4 star, the things that is used by the chefs in europe )
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
-mostly pinch
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.)
-most of them are rockchoppers, depending on the job to do. The chefs all know how to handle a knife, the apprentice are going to learn it (incl. sharpening)
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.)
Better aesthetics
-does not matter, the job has to be done, but they should not look cheap, japanese Samurai feeling would be cool.
Comfort
-a comfortable handle would be nice
Ease of Use and Care
-main point, they should at least last one shift, or should be maintained easily with a honing rod/steel.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-at least one shift, better much more.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
-synthetic only
Do you sharpen your own knives? (Yes or no.)
-i can not maintain all of them but we got a good sharpening service, so steeling should not be a problem, and some of them are using "stones".
I also plan to buy some stones or maybe a sharpening machine (Tormek T-2 ?, Btw. what are your thoughts about machines like that ?)
If not, are you interested in learning how to sharpen your knives?
-no, i allready know.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-if you got an idea for "idiot" proof sharpening steel or the like give it to me.
SPECIAL REQUESTS/COMMENTS
So this should be a present for our staff (at least as long as they stay), and i would love them to have the same knifes/series giftet so they don`t argue. No fancy stuff but good tools. Thinking of easy to maintain thin ground stainless knife series, and this is where my experience stops. I got a lot of good knifes, but in this case i am kind of overburdened with the desicion. So please help me.
Another problem is, i need them to be available, and this is the main problem.
I think i have to order way bevore delivery. Do you know any shop that has at least 18 Gyutos and 18 Pettys available ? + the additional special knives?.
I thought of MAC Pro but they nowadays seem to be really killing the budget and are not the ones you will see as a gift if you allready have an KAI Shun.
So any ideas appriciated, thanks in advance!
SirCutALot
What country are you in?
-germany
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)?
-Set of knifes, like mostly Chefknife/Gyuto for everyone (9 chefs and 9 apprentice) and a matching petty, parer.
Are you right or left handed?
-we got both. so an symetric grind would be cool.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-western handle prefered
What length of knife (blade) are you interested in (in inches or millimeters)?
-Chefknife/Gyuto 21-24 (for all of them)
-Petty/Paring 100-170 (for all of them)
- additional special 3`d knifes for the different stations
-Sujihiki 270-300
-Nakiri 180
-Boner 160-180
-Filleting/Deba 160-190
-Bread knife 280+
-Cake knife/spatula ? long
-
Do you require a stainless knife? (Yes or no)
-yes stainless is required
What is your absolute maximum budget for your knife?
i would say 200-250 for the apprentice "set" small gyuto and parer.
400-500 for the 3-4 piece set for my chefs
a little more would not kill us.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
-professional setting
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.)
-all jobs that have to be done in an pro kitchen
-butchery (fish and meat)
-bakery (bread and cakes)
-Garde Marchet
-Entremetier
-Rotisseur
-Poisonier
-Sushi Chef (the only one who got decent knifes allready)
-Chef de Guarde
-Sou Chef
and me
What knife, if any, are you replacing?
-wild mix of older german knifes like Wüsthoff, Zwilling, WMF in house and their own knifes (mostly rocked VG-10 stuff like KAI Shuns, Yaxell, Misono and stuff like that (the better ones), and even more ****** up Zwilling 4 star, the things that is used by the chefs in europe )
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
-mostly pinch
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.)
-most of them are rockchoppers, depending on the job to do. The chefs all know how to handle a knife, the apprentice are going to learn it (incl. sharpening)
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.)
Better aesthetics
-does not matter, the job has to be done, but they should not look cheap, japanese Samurai feeling would be cool.
Comfort
-a comfortable handle would be nice
Ease of Use and Care
-main point, they should at least last one shift, or should be maintained easily with a honing rod/steel.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-at least one shift, better much more.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
-synthetic only
Do you sharpen your own knives? (Yes or no.)
-i can not maintain all of them but we got a good sharpening service, so steeling should not be a problem, and some of them are using "stones".
I also plan to buy some stones or maybe a sharpening machine (Tormek T-2 ?, Btw. what are your thoughts about machines like that ?)
If not, are you interested in learning how to sharpen your knives?
-no, i allready know.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-if you got an idea for "idiot" proof sharpening steel or the like give it to me.
SPECIAL REQUESTS/COMMENTS
So this should be a present for our staff (at least as long as they stay), and i would love them to have the same knifes/series giftet so they don`t argue. No fancy stuff but good tools. Thinking of easy to maintain thin ground stainless knife series, and this is where my experience stops. I got a lot of good knifes, but in this case i am kind of overburdened with the desicion. So please help me.
Another problem is, i need them to be available, and this is the main problem.
I think i have to order way bevore delivery. Do you know any shop that has at least 18 Gyutos and 18 Pettys available ? + the additional special knives?.
I thought of MAC Pro but they nowadays seem to be really killing the budget and are not the ones you will see as a gift if you allready have an KAI Shun.
So any ideas appriciated, thanks in advance!
SirCutALot
