Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

experience with any of these?

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Tools, Equipment, and Gadgets
View previous topic :: View next topic  
Author Message
CynthiaR
Guest





PostPosted: Sun Nov 09, 2008 11:35 pm    Post subject: experience with any of these? Reply with quote

My Kiwi nakiri knife is begging for retirement, and I'm happy to buy another nakiri. (Like Buzz said, the rounded, small-diameter handles are the answer to my small hand issue.) I'm considering:
Usuba Bocho by Made in Japan
Wasabi by Kershaw
Mundial Sushimen
MAC #JU65

Does anyone have experience with any of these knives? (I know, I know, I should really try before I buy, but in my small, Midwestern college town, that isn't an option.

If it helps, I only use two knives--a paring knife and the nakiri. So, I'm looking versatility.
Back to top
SirShazar



Joined: 30 Jul 2007
Posts: 89

PostPosted: Mon Nov 10, 2008 5:19 am    Post subject: Reply with quote

I'm not sure if an usuba is what you want. Most importantly, they are usually not stainless, which means that you have to wash and dry it during and after use or else it will rust.

They are also single beveled (sharpened on one side, like a chisel), which makes them sharper and able to slice thinner, but also makes the knife cut inwards rather than straight down.

If you could give an estimate on how much you wanna spend than I can list some more options.
Back to top
View user's profile Send private message
Howard



Joined: 21 Nov 2005
Posts: 64

PostPosted: Mon Nov 10, 2008 8:08 am    Post subject: Reply with quote

If you want versatility, go with a Chinese cleaver. The thin kind, not the meat&bone butchering kind.
Back to top
View user's profile Send private message
cynthisu
Guest





PostPosted: Tue Nov 11, 2008 2:54 am    Post subject: Reply with quote

Thanks for the input, you two! I'm looking for something under $75.
Back to top
cynthisu
Guest





PostPosted: Tue Nov 11, 2008 3:41 am    Post subject: Reply with quote

Howard, what is a "Chinese cleaver"? Are you recommending a "Chinese cleaver" over the nakiri (aka "Japanese cleaver")?

It's really too bad that Filipinos aren't renown knife-makers. It might be fun to use a knife from my own culinary tradition.
Back to top
Howard



Joined: 21 Nov 2005
Posts: 64

PostPosted: Tue Nov 11, 2008 6:57 am    Post subject: Reply with quote

cynthisu wrote:
Howard, what is a "Chinese cleaver"? Are you recommending a "Chinese cleaver" over the nakiri (aka "Japanese cleaver")?

It's really too bad that Filipinos aren't renown knife-makers. It might be fun to use a knife from my own culinary tradition.

http://en.wikipedia.org/wiki/Cleaver_(knife)

A Chinese cleaver is like a nakiri except with a much larger blade height, typically in the 8"x4" range. It'll weigh more but because of the extra surface and weight you can do more with it.
Back to top
View user's profile Send private message
cynthisu
Guest





PostPosted: Tue Nov 11, 2008 1:43 pm    Post subject: Reply with quote

Thanks for the clarification, Howard. Do you have a favorite Chinese clever?
In addition to the nakiri, I've also been considering the http://www.wokshop.com/HTML/products/cleavers/stainless-steel-cleaver.html

Do you think such a cleaver would easily cut through melon and squash? That's what I have problems tackling with my current knife collection (of two). Maybe three is a better number of knives to have--a paring knife, a nakiri and a cleaver? Thinking about it, that is the very grouping my Vietnamese friend (the most passionate and skillful knife user I've met) has in her kitchen.

If I want to easily cut melon and squash, what weight of cleaver should I choose?
Back to top
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Tools, Equipment, and Gadgets All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group