Slicing knife versus chef's knife - Chef Forum
WEBNov 25, 2010 · 1593 posts · Joined 1999. #7 · Nov 27, 2010. Here's some common European-style knives, top to bottom: cleaver, chefs knife, chefs knife (slightly smaller), fillet knife, slicer (AKA carving knife) and lastly serrated slicer (AKA bread knife). Two other commonly used knives not pictured would be a paring knife and a boning knife.
Hollow Edge or Regular Chef's Knife? - Chef Forum
WEBDec 19, 2005 · Graton edges (hollow oblong indents) tend to accomplish the task of a true hollow ground AND the knife keeps the edge longer. A true hollow ground edge does not stay sharp as long as the exact same knife with a v-edge because of the smaller angle. It will naturally wear faster, but will hone well. Reply Like.
Chef knife vs utility knife - Chef Forum
WEBOct 2, 2007 · The chef's knife is good for large cutting and chopping jobs. Many chefs are turning to a Santoku instead. I love mine. It has a granton blade (indentations along the side of the blade) so food sticks less to it than a traditional chef's knife. Paring knives are great for smaller slicing jobs and peeling. It gives you full control over the blade.
Chef vs kitchen knife | Chef Forum - cheftalk.com
WEBSep 30, 2007 · For the first "decent" knife I would suggest either a chef's knife or a santuko, with first choice actually going to the chef's knife with a blade length in the 6.5-7.5 range. Either way, best way to decide on a knife is to go to the store and actually try it out.
Butcher Knives -- How to Choose? How to Use? - Chef Forum
WEBApr 9, 2010 · The breaking knife is used primarily for breaking down carcasses where you need a longer curved blade to cut all the way through a carcass and need the full range of cutting motion to make a clean cut. Some of the shorter breaking knives, such as the 8" blade knives have started finding popularity with the bbq crowd for trimming and slicing.
Yanagibas and Sujihikis | Chef Forum
WEBJan 6, 2012 · The Sujihiki being a "Western" styled knife and the Yanagi being "Japanese". They should be long (I think they start at 270), thin (not tall) and screamingly sharp. The idea for using them is to make nice long single-stroke cuts on beautiful fish or meats. One (1) cut - One (1) slice. NO, saw cutting.
Chef's knife (or Gyuto) vs Cleaver | Chef Forum - cheftalk.com
WEBJun 10, 2012 · And to try to find out if there was any real reason why an experienced chef (or ex-chef) would choose a "chef's knife" over a "decent" cleaver. Or feel the need to have a chef's knife in addition to a cleaver. I'll leave the $500+ Tadeda cleavers for the fanatics. Might order this $30 Dexter-Russell I saw on www.amazon.com though.
Tojiro 270mm ITK Bread Knife vs MAC Superior Bread Knife...
WEBJul 2, 2011 · potato42. The Mac is a fine knife and has garnered many rave reviews, often considered the best until güde bread knife became popular. The Tojiro ITK is a knife that was created due to demand for excellent performance at a reasonable price. The ITK moniker being assigned is a reference to the "In the Kitchen" section of knifeforums.
Food That Sticks To Your Knife -- How to Handle It - Chef Forum
WEBJun 22, 2010 · Food which is sliced very thin also tends to stick to the side of the knife. There are several keys to dealing with these foods. First, good knife technique: Use a sharp knife which cuts rather than wedges. Keep you knife moving straight up and down, with the edge square to the board. Use the same part of the edge to make the cut, every time.
Vegetable Knife vs Chef Knife vs Santoku - Chef Forum
WEBDec 26, 2014 · Traditional knives, the single bevel kinds, and all have very specific tasks. Usuba for veg (different techniques than you though), deba for breaking down fish, yanagiba for slicing fish. Santoku was introduced as a multipurpose double bevel knife for all the tasks a home cook might find. Unless you're a …