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 Post subject: Re: New member: would like help choosing a knife
PostPosted: Tue Mar 11, 2014 2:38 pm 
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Joined: Wed Aug 07, 2013 12:44 am
Posts: 1015
ironeagle66 wrote:So how how well would my anryu chef work on really hard ingredients such as buttdrnut squash. Woud a santokj work bettet or justva heavier dugy chef such as,a wusthoff?



As long as you are careful, you should be ok. If you are worried about it, use a beater, or a western Deba.



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 Post subject: Re: New member: would like help choosing a knife
PostPosted: Tue Mar 11, 2014 5:18 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2391
Good technique rules the day here - Melampus does things with the Konosuke HD laser Gyutos that many of us wouldn't, but he has the experience and technique to make it work.


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 Post subject: Re: New member: would like help choosing a knife
PostPosted: Wed Mar 12, 2014 3:01 am 

Joined: Thu Feb 13, 2014 8:09 pm
Posts: 55
Madakage sujihiki worked great on french bread. It was a soft crust bread though


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