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Equipment & Gear: Knife Parts
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Jim Cooley



Joined: 09 Oct 2008
Posts: 346
Location: Seattle

PostPosted: Mon Aug 29, 2011 7:48 pm    Post subject: Reply with quote

It's strange to find myself disagreeing with Dilbert, but I'd prefer a smallish (7"?) butcher's knife over a santuko, and question the need for a slicer at all. I think I'd rather have a cleaver.

I keep my knives in a drawer laid out next to each other, with a double layer of corrugated cardboard at the back so the tips don't get whacked.
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Dilbert



Joined: 19 Oct 2007
Posts: 1026
Location: central PA

PostPosted: Mon Aug 29, 2011 9:23 pm    Post subject: Reply with quote

disagree? why mah goodness - could not no never thank any two folk could want to do that . . . (g)

an awful lot of one's preference is what happens in _your_ kitchen?

butcher / chef style more or less fills the same role - a heavy duty get at 'em. rock&chop til you drop....

I managed for many years without the santuko style - but I find the flatter blade shape just the cat's meow for veggie prep - slice - dice. other than "mass and bone smashing" methinks it does a good imitation of the Chinese cleaver! the 7" santuko "blade flat" is about the same as my 10" chef's - but it's a whole lot 'handier' to work with.

the slicer is good for roasts, melons - big soft things.... one can hack away at a pork roast with a mini-Swiss Army knife - but a 10" blade slicing a 4" roast makes for more pretty.

same with the bread knife - if one only ever has to address a baguette, those cute 8" bread knives are fine. pick up a 8 inch round Bauerbrot, ya' need something bigger than the fingernail Swiss Army size....

but it all comes down to how much of what one is doing. I rarely buy anything but a whole chicken - and I'm fond of bone in (other) meats - so I'm very partial to my boning knife. not everyone buys half a cow, so . . .
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Jim Cooley



Joined: 09 Oct 2008
Posts: 346
Location: Seattle

PostPosted: Tue Aug 30, 2011 4:47 pm    Post subject: Reply with quote

I meant boning knife when I said butcher's -- don't know what I was thinking. Glad we can agree on that! I'd hate to bone a chicken with a chef's knife (though once you know how it's not that hard).

Still think a cleaver is a better choice than a slicer. Has multiple uses, so in my kitchen it gets used far more often. How are you giong to cut an acorn squash in half if you don't have a cleaver? It's also far more effective at scaring children out of the way than a slicer...

Joan
Christina, bring me the cleaver!
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