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 Post subject: Banquet hardy knife
PostPosted: Tue Mar 05, 2013 5:49 am 

Joined: Tue Mar 05, 2013 5:44 am
Posts: 3
I'm wondering if there are any opinions on a particular knife or certain traits that might be more desirable for high volume banquet work? A knife that is going to take a lot of work and keep a good edge, be versatile, and maybe handle a drop or two in the midst of the general hustle and bustle of a busy banquet kitchen. Comfort is important too, need to be able to plow through 6 cases of butternut squash, 8 cases of pineapple without cramping up too much. Thanks


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 Post subject: Re: Banquet hardy knife
PostPosted: Tue Mar 05, 2013 6:16 am 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 625
Location: Philippines
carbon or stainless?

=D


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 Post subject: Re: Banquet hardy knife
PostPosted: Tue Mar 05, 2013 1:39 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Kikuichi TKC would be a good choice.

Mac Pro is another one.

Tojiro DP is a third.

Fujiwara

Richmond Artifex (that's my knife)

All these would fit the bill.



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 Post subject: Re: Banquet hardy knife
PostPosted: Wed Mar 06, 2013 6:05 pm 
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Need a knife that holds an edge well.

The TKC from Kikuichi would be nice.

Hiromoto AS would be another.

It's the "take a drop or two" that has me worried....no knife really handles that well. :)



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 Post subject: Re: Banquet hardy knife
PostPosted: Thu Mar 07, 2013 4:02 am 

Joined: Tue Mar 05, 2013 5:44 am
Posts: 3
Thanks for the responses
Stainless would be preferred due to the variety of foods prepared in catering
Money is not an option, I want a good investment
I've stuck to german knives mostly due to their tough construction, which honestly CAN take a drop or two and be generally ok.
I don't want a super brittle steel that will certainly chip if it, ever so innocently, is jostled off my cutting board when a careless steward transporting my 900th cover of the day slams a hot box carrying 150 dinners into my table and it falls 3.25 feet to a rubber mat and slides on the floor....
I think holding an edge well is high on the list, actually probably the most important.....


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 Post subject: Re: Banquet hardy knife
PostPosted: Thu Mar 07, 2013 4:06 am 

Joined: Tue Mar 05, 2013 5:44 am
Posts: 3
I'm also interested in trying something a little different than a traditional western handle


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 Post subject: Re: Banquet hardy knife
PostPosted: Thu Mar 07, 2013 2:33 pm 
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So we're after a wa handled, stainless gyuto that can hold an edge very well and take a drop without chipping.

I just don't know of a knife that exists like that. It's kind of an oxymoron. A knife that holds an edge well will typically be harder, thus chip easier. So if you're wanting that attribute, I'd look for a gyuto that has a good, well HT'd steel and is beefier at the edge.

The reason the Wusthofs and other such knives can take a drop is because they are much softer.

The first knife that comes to mind is the Sakon:

http://www.chefknivestogo.com/hokiyamaknives.html

A little beefier...maybe can take a hit. :o



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 Post subject: Re: Banquet hardy knife
PostPosted: Thu Mar 07, 2013 7:32 pm 

Joined: Thu Dec 27, 2012 6:00 pm
Posts: 125
Location: Connecticut
I would definitely prefer to be elsewhere when it "takes a drop or two".


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 Post subject: Re: Banquet hardy knife
PostPosted: Sat Mar 09, 2013 5:44 pm 
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Masamoto VG series http://www.chefknivestogo.com/mavgsekn.html

Fits what you are looking for IMO. These knives are a little stronger than your typical Japanese knife, and still take a nice edge. I believe this steel would do pretty good with a nice honing rod, something you will probably be using during a banquet service I imagine. :)

At the moment only the 240 suji is in stock, but check back shortly.

If money is no object, then I'd go with a Tanaka Ironwood. Although thin, it's a very well constructed knife. http://www.chefknivestogo.com/tanakaironwood.html

Both of these knives are stainless as you requested.



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