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Sun Sep 29, 2013 11:26 pm
I am looking for a knife that would be best for mincing meat for burgers.
1. Are you right handed?
2. What type of knife are you interested in (gyuto, nakiri etc..)
Cleaver. Not sure whether to go with western or chinese style.
3. What size knife are you looking for?
Large. 7+ inches.
4. Do you prefer carbon or stainless steel?
Either will do. I imagine the stainless steel or low reactive carbon would be best for mincing meat as I'm guessing it'll take me about 10 minutes to mince 2 burgers.
5. Do you prefer a western handle or a Japanese handle?
I don't have much experience with Japanese handles. My most comfortable knife is the Victorinox 8 inch. Least comfortable, Global G-2.
6. How much did you want to spend?
Would like a low end recommendation ($60-100) and high end ($400ish).
7. Do you know how to sharpen?
Terrible at freehand. Have the wicked edge pro II system coming in soon.
8. Body weight and hand size
I am 130 lbs, 5'5, with small hands. Diameter parallel to my knuckles is 7 inches; my glove size is men's xs, or women's small.
Mon Sep 30, 2013 11:53 am
My Kitchen Aid with the meat grinder attachment makes great mince for burgers.
Mon Sep 30, 2013 12:08 pm
Looks like we're both in Seattle
I'm looking to hand mince meat to get the same effect Zippy's does. Their patties have so much texture, it's amazing. Also an article: http://aht.seriouseats.com/archives/201 ... -beef.html
Mon Sep 30, 2013 1:56 pm
the issue with any extrusion method for ground beef is that it presses the beef, potentially making dry patties. I don't know how the kitchen aid works, but a bowl cut patty will make for more juicy patties, just getting it cut down takes ALOT of work. I would be curious to see if any small scale appliances can do it. curious to see what responses you get.
Mon Sep 30, 2013 5:41 pm
Why not mincing with a chef's knife (or two)??
Mon Sep 30, 2013 7:24 pm
Never thought to just mince meat by hand...
Might have to try this. I never grind my own mostly because of the mess, but cleaning a knife, cutting board and bowl, with hands on control seems pretty tidy.
Tue Oct 01, 2013 11:23 am
Interesting reading, thank you. I am in the north end of the city so I have not been to Zippy's. My results mirror the article with the Kitchen Aid. Until reading that I would not have considered hand chopping the meat for a burger. 90% of the time when I make burgers at home I am grinding the meat myself though.
Tue Oct 01, 2013 12:11 pm
I've seen guys do this with 2 cleavers and they act like a drummer and bang it out real quick.
Tue Oct 01, 2013 2:41 pm
@Mark: what type of cleaver would be best suited for the drumming technique? Western or Chinese cleaver? Heavy (8+ inhces) or light (7 inches)?
@Paradox: Out of all the 'good' burger places I've tried here (Lunchbox, Red Mill, Burger bar, etc), Zippy's is my favorite simply because of the patty texture. The other places seem to focus too much on exotic sauces, toppings, or high grade beef nonsense.
Tue Oct 01, 2013 3:24 pm
Yeah. I think Lunchbox Lab is a joke. Not only are their burgers really overrated, each time I have been there they give me grief because I don't want pickles on my burger and I want it cooked pink. I don't want a stack of lettuce, tomato, and onion with the pickle just plucked off either. You can't wipe off the pickle juice! Normally it's no big deal but when I'm forking out $20 for a burger, fries, and shake I want it the way I WANT it with no side order of BS.
For something different check out Katsu Burger in Georgetown and also Uneeda Burger in Freemont.
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