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 Post subject: Petty Recommendations
PostPosted: Sat Apr 27, 2013 7:55 pm 

Joined: Tue Apr 02, 2013 3:15 am
Posts: 63
Hi guys, do you have any suggestions for a good petty? I want something that is tall so that i can use it on the board, thin behind the edge, and somewhat easy to sharpen.


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 Post subject: Re: Petty Recommendations
PostPosted: Sat Apr 27, 2013 8:12 pm 

Joined: Tue May 01, 2012 9:37 pm
Posts: 365
Location: Pensacola, FL, USA
Carter SFGZ-RH funayuki. 35mm at the heel, white steel clad with stainless, you can't get anything thinner behind the edge OOTB.

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http://www.cartercutlery.com/japanese-k ... fukugoza-2


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 Post subject: Re: Petty Recommendations
PostPosted: Sat Apr 27, 2013 9:45 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7771
Location: Madison Wisconsin
Try this Masakage. It's a beautiful knife and performs great: http://www.chefknivestogo.com/mashpe15.html



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 Post subject: Re: Petty Recommendations
PostPosted: Sat Apr 27, 2013 11:36 pm 

Joined: Wed May 16, 2012 1:49 am
Posts: 327
Location: Amstelveen, The Netherlands
A petty will get some abuse, and has a smaller contact area with the board. So it will dull relatively fast, get sharpened more often than any other and wear out accordingly. I would take this into account and limit the costs, and consider the steel's abrasion resistance. A Hiromoto G3 perhaps?


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 Post subject: Re: Petty Recommendations
PostPosted: Sun Apr 28, 2013 3:34 pm 
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Joined: Fri Mar 29, 2013 5:46 pm
Posts: 217
+1 with Benuser. I've been giving the same advice for years and am now find myself seconding it -- assuming that like most people you use the petty for knife killing stuff like cutting string, opening packages, cutting cheese on glass or marble, and so on.

I've got a few other knives, including three parers and a "wide fillet" which are too good to throw out but not as functional at prep as the petties, and they get the crap work.

Consequently my two petties don't see much hard duty. I have two, a TI Nogent 6" carbon slicer and a Konosuke HH 150. The Nogent gets all the boning duty, the Kono all the citrus. Otherwise, they're both do-everything small knives which get used equally.

Both are holding up well to my relaxed, home-cook's sharpening schedule. That is, I usually sharpen all my Japanese (and Richmond) knives whenever one of them gets dull because if one is dull, they others are pretty close, and as long as the stones are soaking I might as well. Same for the Euros, but different stones. Professionals sharpen at a different rate which would, no doubt, eat either knife pretty quickly.

The Forschner by Vicotorinox Rosewood Wide Fillet (7") is a versatile and inexpensive knife. It's also available in Fibrox. As you'd expect from any Forschner Rosewood or Fibrox, it gets sharp enough, but not extremely sharp, and needs a lot of steeling. It doesn't have the couteau office profile we all like so much though.

BDL


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 Post subject: Re: Petty Recommendations
PostPosted: Sun Apr 28, 2013 5:57 pm 

Joined: Wed Dec 12, 2012 6:58 pm
Posts: 64
My Hiromoto 150mm petty does all the jobs from small to big. Truely great knife that I would recomend. Another petty I recently ordered is Konosuke HD 210mm Wa-Petty, and this knife will get even more use and abuse. I am not a small guy but I really enjoy working with petty's.


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 Post subject: Re: Petty Recommendations
PostPosted: Sun Apr 28, 2013 6:05 pm 

Joined: Wed Dec 12, 2012 6:58 pm
Posts: 64
Here is the link to Hiromoto

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


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 Post subject: Re: Petty Recommendations
PostPosted: Mon Apr 29, 2013 1:06 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2866
All good thoughts!! :)

I'll add another to the mix:

http://www.chefknivestogo.com/gokopetty150mm.html



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 Post subject: Re: Petty Recommendations
PostPosted: Mon Apr 29, 2013 3:09 pm 

Joined: Thu Jan 03, 2013 11:01 pm
Posts: 165
Hi. Can the Goko be sharpened 50/50? thanks


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 Post subject: Re: Petty Recommendations
PostPosted: Mon Apr 29, 2013 3:11 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2866
The Goko has a blade, like most Japanese made double bevel knives, that is ground asymmetrically. Not just the edge, but the entire blade.

You can sharpen the edge 50/50, but it can have adverse effects on the performance of the knife. This is more noticeable in thick edges knives and some people don't notice it no matter the knife. Others notice it more.

YMMV!



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