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 Post subject: What is your go to knife?
PostPosted: Wed Feb 12, 2014 10:35 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 665
Location: Minneapolis, MN
You've pulled a heavy prep day...

6 hours on the prep side, what knife are you going to grab why?

Mine is the Richmond Laser AS 240mm.

I'm just curious what everyone is using for a prep monster on a super heavy day for a go to.


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 Post subject: Re: What is your go to knife?
PostPosted: Wed Feb 12, 2014 10:50 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1839
Home cook, so I don't really count, but either the Kohetsu 240mm or Anryu Hammered 240mm.


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 Post subject: Re: What is your go to knife?
PostPosted: Wed Feb 12, 2014 11:15 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 665
Location: Minneapolis, MN
Home cooks count, maybe you're making T-Day!


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 Post subject: Re: What is your go to knife?
PostPosted: Wed Feb 12, 2014 11:21 pm 
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Joined: Sun Oct 21, 2012 1:34 pm
Posts: 341
I am a home cook, and have way to many knives to call any one of them my go to.
I try to match the blade up to the task.
I use my 210MM Richmond Laser for light prep.
Heavy or root vegs I seem to grab my 10 inch Messermeister San Moritz Elite.
If I am trimming, I use my VG 10 Petty
And so on.


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 Post subject: Re: What is your go to knife?
PostPosted: Wed Feb 12, 2014 11:59 pm 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 676
If I really need to get shit done I love my Goko 19C27 240mm

It's light and nimble, sharp as heel and very thin. I would say a my kohetsu or takamura but those I find a little short if I really just want to blow through ingredients.

Usually prepping soft veggies and slicing meat.


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 Post subject: Re: What is your go to knife?
PostPosted: Thu Feb 13, 2014 12:09 am 

Joined: Sat Jan 04, 2014 8:57 pm
Posts: 600
Given what I think I'd be preparing? I'd probably grab my Kajihara if I had to have only 1 knife. I know it could handle everything (onions, sweet potatoes, herbs, maybe some chicken) and just keep on going. I'd pick something a little thinner if I wasn't going to be cutting root vegetables, but so far I don't have anything better suited for all forseeable tasks in my kitchen. It feels a teeny bit short sometimes but I'd still be more comfortable with it than my other options.


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 Post subject: Re: What is your go to knife?
PostPosted: Thu Feb 13, 2014 3:01 am 

Joined: Mon Dec 09, 2013 9:10 pm
Posts: 214
I have to second Lunatic. My 240 hammered damascus is a prep monster. I prefer the edge retention, feel, profile and grind of my koishi, but it is a 210. On supper heavy prep days those extra 3 1/2 cm on my goko usually tend to sway me.


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 Post subject: Re: What is your go to knife?
PostPosted: Thu Feb 13, 2014 3:05 am 

Joined: Wed Jan 15, 2014 9:40 pm
Posts: 264
thinned out hiromoto as 240 for almost any thing, until service and out comes the old fujiwara! now I find myself using my shiro kamo more and more. holds up as well as the hiromoto and I don't have to wipe it as often.
Don't find myself gravitating to a laser on days like that they just don't hold up as long


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 Post subject: Re: What is your go to knife?
PostPosted: Thu Feb 13, 2014 3:15 am 

Joined: Thu May 10, 2012 9:21 pm
Posts: 470
When I was working in kitchens it was a j.jones chinese cleaver or a jm forge 270 gyuto. Now that I am a home cook it is a Rader 220, DT 250 or Rodrigue cleaver:)


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 Post subject: Re: What is your go to knife?
PostPosted: Thu Feb 13, 2014 3:46 am 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 676
B.B.C. wrote:I have to second Lunatic. My 240 hammered damascus is a prep monster. I prefer the edge retention, feel, profile and grind of my koishi, but it is a 210. On supper heavy prep days those extra 3 1/2 cm on my goko usually tend to sway me.


Exactly, at home and on slower days I prefer my takamura but the extra inch really makes a difference when prepping a ton of food.


For those of you who don't know what I mean when I say a "ton" I'm talking about dicing and slicing 50-75lbs each of onions, carrots, celery, peppers. Not to mention chopping quite a bit of fresh herbs. The extra length and weight lends to better chopping power to plough through a prep list.


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