We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue Jun 05, 2012 12:04 am
I recommend either:
1. Western Deba.
2. Vintage Lobster splitter.
3. Different technique.
Thu Jun 07, 2012 12:29 pm
Here's a western deba for those that are uninformed about them:http://www.chefknivestogo.com/todpwede24.html
Sat Jun 09, 2012 9:03 am
Is that knife really nearly half a kilo Mark? Looks like an absolute beast. Am thinking that would have been a better choice when I was looking for something with more 'heft' than my MACs. I like the Blazen Gyuto I purchased but I think I should have gone the whole hog for something really beefy. Oh well, still a few slots in the block!
Sat Jun 09, 2012 12:30 pm
Yes it feels like a cleaver when you pick it up. There's a whooooole lot of steel on this knife. We've gotten returns on them because people don't realize what they're buying.
Wed Jun 20, 2012 3:14 pm
I love my cck cleaver. Great for birds. I usualy only really go through the back and breast bones when breaking down poultry. Good choic
Wed Jun 20, 2012 11:13 pm
I keep an old Dexter-Russell 8" Chinese Cleaver around for cutting up whole chickens. Cheap. Can't hurt it.
BTW, once, a long time ago before I knew better, I tried splitting a chicken through the breast bone with a brand new Hattori 270mm HD Gyuto. The result was a nicely split chicken and a big chip in my nice new knife. Moral: don't use your good J-knives to chop up chickens.
Wed Jun 20, 2012 11:46 pm
Don't do that with a Takeda Doug.
Thu Jun 21, 2012 12:11 am
Hey, what did I know? My Wusties always did chickens without a hitch.
Thu Jun 21, 2012 2:48 am
chefknivestogo wrote:Yes it feels like a cleaver when you pick it up. There's a whooooole lot of steel on this knife. We've gotten returns on them because people don't realize what they're buying.
I was almost in this category of returning the western deba. I read the description and new what I was getting, but then you open the pick and pick it up and you say to yourself WTF!!!! It is a massive heavy knife. I didnt even use it for a while. Then I decided to give it its time to shine and I do have to say I was surprised. Using this knife for long amounts of time will definitely strengthen your arm
but it is a fantastic knife. Oddly enough the food I enjoy cutting the most are vegetable. If you have a lot of say zucchini or squash, the wedging of the knife makes for very quick work. There is never going to be an issue of sticking and the weight of the knife make the cuts effortless. Now I know you probably think the wedging affects the knife skill aspect of your cuts but I thinned behind the edge a little bit and this knife sings! This is definitely a good knife for a professional kitchen environment!
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