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 Post subject: Knife use "frequency"
PostPosted: Thu Feb 07, 2013 2:02 pm 

Joined: Thu Sep 13, 2012 8:44 pm
Posts: 160
How often do you use your blades?

I use 2 gyutos back and forth daily. If it was not an issue of money I would own 40 knives and use a different one every day. Pro chefs, what are you doing?


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 Post subject: Re: Knife use "frequency"
PostPosted: Thu Feb 07, 2013 2:39 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2818
40....LMBO!! That makes me feel kind of stupid actually.

I don't own any where near that today, but in my hay day I had just a few more than 40.

Sorry, back to the question.....I use 3 different primary knives in rotation when I cook. Not a professional chef though.



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 Post subject: Re: Knife use "frequency"
PostPosted: Thu Feb 07, 2013 8:21 pm 

Joined: Fri Dec 21, 2012 11:34 pm
Posts: 164
I primarily use a gyuto, a cheap german f.dick for tough stuff, and a boning knife. But I would have many more if money were not an issue..



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 Post subject: Re: Knife use "frequency"
PostPosted: Thu Feb 07, 2013 11:35 pm 

Joined: Tue Oct 23, 2012 2:19 am
Posts: 4
At work, I use one of two 240mm gyutos to do the bulk of the prep, a 210mm gyuto for use on the line, and occasionally a paring knife, and I usually work six day weeks. At home, I use a carbon nakiri and petty knife to prepare most dinners. I find the pace of these two knives to accommodate my home kitchen much better that a gyuto, and it gives me a chance to play with different knives. I use a honesuki as much as home cooking allows me, and I wish I had a need to use is at work.


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 Post subject: Re: Knife use "frequency"
PostPosted: Fri Feb 08, 2013 10:02 am 
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Joined: Wed Sep 26, 2012 8:11 pm
Posts: 311
Location: NE
I will rotate my knives to use every 2nd or 3rd day except paring knife and usuba. Those may be used everyday. I like to give my wa-handles time to dry. Keeping knives in rotation lets me go longer between handle maintinence sessions and gives me time to sharpen the dull pieces. The best part is always having a sharp knife on hand.


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 Post subject: Re: Knife use "frequency"
PostPosted: Fri Feb 08, 2013 11:13 am 

Joined: Wed May 23, 2012 11:43 pm
Posts: 61
Location: Hunter Valley , Australia
I use 2 240 wa gyutos at work rotating every week along with 150 wa mm petty , 90 mm paring and a 170mm nakiri . During serivice nakiri goes in the knife case and depending on the menu 270 suji or takohiki comes out . At home when I cook I use a 210mm gyuto , 150 mm petty and my cheap good old kiwi brand nakiri .



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 Post subject: Re: Knife use "frequency"
PostPosted: Fri Feb 08, 2013 1:35 pm 
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Joined: Thu Jun 14, 2012 3:58 am
Posts: 105
I've tried to keep to a dozen knives in the work kit. Currently I have 14, so I need to weed a few that aren't getting used.

I rotate gyutos, and grab different ones dependant on work load and variety.



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 Post subject: Re: Knife use "frequency"
PostPosted: Sat Feb 09, 2013 9:07 pm 

Joined: Sun Dec 30, 2012 11:01 pm
Posts: 422
Location: ATL
I cook at home probably five nights a week and most nights it's a combination of a 240 gyuto and a 150 petty. On occasion the german versions of that combination come out. I need to go back to my Hiromoto AS santoku, but have been playing with my new toys lately.


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 Post subject: Re: Knife use "frequency"
PostPosted: Sat Feb 09, 2013 10:27 pm 

Joined: Thu Sep 13, 2012 8:44 pm
Posts: 160
I can get through a shift with just one 240mm gyuto. I have a western boning knife on hand, and a bread knife that come out occasionally. I wish I had more need for the bread knife because its the Tojiro and its kind of cool. Looking to purchase a petty and nakiri to complete my knife kit. At home I just grab whatever, and if its not feeling super sharp, then great! I have something to practice sharpening.


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