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Tue Feb 05, 2013 9:50 pm
What do people recommend for a mighty gyuto? (Could also be a chef or something else--doesn't have to be a gyuto specifically). Something for cutting up chickens, squash, trimming ribs, etc.? I'd prefer cheaper, but want something that performs reasonably well.
Wed Feb 06, 2013 2:06 pm
Are we talking western deba heavy or something between that and a Laser? Busting chicken bones is not something I do with anything short of a Western Deba.
If we're talking western deba, the Tojiro DP is a good choice:http://www.chefknivestogo.com/todpwede21.html
A good heavier gyuto or chef's knife could be a simple Forschner:http://www.chefknivestogo.com/fofi10chkn.html
Wed Feb 06, 2013 2:49 pm
I have a 10" Forschner chefs knife that I do all the jobs with that you mentioned, and it does them well.
Wed Feb 06, 2013 7:11 pm
Thanks for the ideas. The Tojiro western deba could be a good choice, but it's probably beyond my budget for a knife that won't be used that much.
I wasn't sure if the Forschner was robust enough for that kind of work.
Wed Feb 06, 2013 7:45 pm
I also use the 10" Forschner for bones and such. It is soft enough that chipping is not that bad and sharpening nicks out of the edge is very easy with a lower grit stone. Forschner is a great beater knife.
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