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 Post subject: What knife would you use?
PostPosted: Wed Dec 18, 2013 2:10 am 

Joined: Mon Dec 02, 2013 6:17 pm
Posts: 14
Got some applications that I'm not entirely sure what type of knife would be most suitable.

Slicing raw bacon/pork belly skin on.
Raw carrots, yams, pumpkin...can I use a gyuto for this or is something more heavy duty preferred?
Dismantling a cooked chicken. I'm no expert and am cutting through a good amount of cartilage, even bone.
Chopping garlic - Gyuto here too? Or something smaller?

I'm trying to decide what my second knife should be. I'm dealing with bone in cuts of meat a good amount and worry about chipping.

Thanks!


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 Post subject: Re: What knife would you use?
PostPosted: Wed Dec 18, 2013 2:24 am 
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Location: USA... mostly.
MATTISSON <> I do everything listed with a Gyuto. The raw bacon - I'll pull my suji if I'm using a 240 gyuto, but 9 times out of ten, if I'm using a 270, I'll stick with my manual food processor... THE GYUTO! :P



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 Post subject: Re: What knife would you use?
PostPosted: Wed Dec 18, 2013 7:37 am 

Joined: Fri May 25, 2012 8:05 pm
Posts: 30
Second the gyuto for all of these


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 Post subject: Re: What knife would you use?
PostPosted: Wed Dec 18, 2013 7:43 am 
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Joined: Wed Sep 26, 2012 8:11 pm
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Location: NE
I may suggest a cleaver. This may be an uncommon suggestion but I have seen some chefs successfully use this type of knife for all the tasks mentioned. It may seem bulky and inefficient at first, but with some adaptation to the different technique required by this type of knife, it can be just as practical as a gyuto. Here is a link to a heavy duty cleaver suitable for working through bones without worry: http://www.chefknivestogo.com/cckbonechopper.html

I am assuming your first selection is a gyuto. As I mentioned there will be a learning curve switching to a cleaver. If this does not interest you, stick to a gyuto. You mentioned chipping is a concern, maybe a softer metal gyuto will be a better option. Here is a link to a Suisin that may suit your needs: http://www.chefknivestogo.com/suisingyuto.htm

Edge geometry is a major factor and sharpening to a more obtuse angle would strengthen the edge. I still advise against using a gyuto through bone though.


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 Post subject: Re: What knife would you use?
PostPosted: Wed Dec 18, 2013 12:56 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
We use gyutos for almost everything.



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 Post subject: Re: What knife would you use?
PostPosted: Wed Dec 18, 2013 2:47 pm 
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Yeah, a gyuto will work for all of those.

Now, if you want an adventure and want a specific knife for each:

Sujihiki for the bacon

Gyuto for the pumpkins and such

Western deba for the cooked chicken....although not necessary. You could be a bit more careless with it.

150mm petty for the garlic



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 Post subject: Re: What knife would you use?
PostPosted: Wed Dec 18, 2013 4:19 pm 
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MATTISSON <> And if you did a Western Deba, they work well on the pumpkin. As Adam states, "You could be a bit more careless with it."



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