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what do you use?

 
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What do you use to open melon or squash?
butcher knife
40%
 40%  [ 2 ]
cleaver
60%
 60%  [ 3 ]
Total Votes : 5

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CynthiSu



Joined: 11 Nov 2008
Posts: 2

PostPosted: Tue Nov 11, 2008 9:18 pm    Post subject: what do you use? Reply with quote

What does everyone use to split open melon, squash and pineapple?

I'm rethinking my knife collection, currently consisting of only a paring knife and a nakiri. My current collection does not allow me to split open big, raw vegetables and fruits. I'm thinking about adding a BIG knife for those tasks.

My question: what does everyone else use?

I'm thinking cleaver or butcher knife.

Thanks for any ideas!

Cynthia
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Dilbert



Joined: 19 Oct 2007
Posts: 1005
Location: central PA

PostPosted: Tue Nov 11, 2008 9:43 pm    Post subject: Reply with quote

I have a 10 inch Wuesthof chef knife that does winter squash just peachy keen....

and watermelon

pineapple normally I whack with the 8 inch chef - it's not so beeg , , ,
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CynthiSu



Joined: 11 Nov 2008
Posts: 2

PostPosted: Wed Nov 12, 2008 2:32 am    Post subject: Reply with quote

I found a deba cleaver that mentions acorn squash as one of the things it cuts. So, my search is over. Thanks for the input!
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Michael Chu



Joined: 10 May 2005
Posts: 1619
Location: Austin, TX (USA)

PostPosted: Wed Nov 12, 2008 11:16 pm    Post subject: Reply with quote

I use a large chef's knife.
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SirShazar



Joined: 30 Jul 2007
Posts: 89

PostPosted: Thu Nov 13, 2008 11:09 pm    Post subject: Reply with quote

For watermelons, pineapples, cantelopes, and honeydews I use a 12" Tojiro chef's knife. For squash I use a combination of knives (utility for peeling, chinese cleaver for splitting, and chef's knife for choppnig).
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GaryProtein



Joined: 26 Oct 2005
Posts: 535

PostPosted: Sun Nov 16, 2008 4:58 am    Post subject: Reply with quote

Dilbert wrote:
I have a 10 inch Wuesthof chef knife that does winter squash just peachy keen....

and watermelon

pineapple normally I whack with the 8 inch chef - it's not so beeg , , ,


I'll also take the 10" Wusthof chef knife. Works just fine.
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DrBiggles



Joined: 12 May 2005
Posts: 355
Location: Richmond, CA

PostPosted: Tue Nov 18, 2008 4:42 pm    Post subject: Re: what do you use? Reply with quote

CynthiSu wrote:
What does everyone use to split open melon, squash and pineapple?

I'm rethinking my knife collection, currently consisting of only a paring knife and a nakiri. My current collection does not allow me to split open big, raw vegetables and fruits. I'm thinking about adding a BIG knife for those tasks.

My question: what does everyone else use?

I'm thinking cleaver or butcher knife.

Thanks for any ideas!

Cynthia


Something sharp, something long and preferably thin. And, something I can whack with a wooden kitchen mallet if I need to.

Biggles
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chefjeff



Joined: 09 Jan 2009
Posts: 5

PostPosted: Fri Jan 09, 2009 3:08 pm    Post subject: Reply with quote

I use a 12" chefs knife, as much as I like those fancy knives, I get Tramontina's w/NSF white handles at the restaurant supply. They're cheap and really work well. chefjeff
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tryditmyself



Joined: 22 Jan 2009
Posts: 7
Location: Orange County, CA

PostPosted: Sat Jan 24, 2009 1:42 am    Post subject: Splitting Melons & Squash Reply with quote

Large chef knife.
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Cornelius



Joined: 17 Nov 2009
Posts: 16
Location: Everett, WA

PostPosted: Tue Nov 17, 2009 10:06 am    Post subject: Reply with quote

Well, I do own a cleaver, because when you need one, you need one. However, I seldom use it, unless I am, for example, hacking up a raw chicken in order to make stock, and I don't much care how pretty the result is.

By "butcher knife," I think you probably mean a chef's knife. My chef's knives are the most important knives in my arsenal. I have two: a large one, and a smaller one. A nakiri is sort of the same thing, but they are a bit more delicate. If you prefer the Japanese knives, a deba bocho can take the place of a chef's knife. Whichever you choose, a good, sturdy, large knife like this is almost indispensable in any kitchen.

BTW, a deba bocho is also frequently referred to as a kitchen cleaver, but is not at all the same thing as the heavy, sturdy, and rather clumsy thing many people think of as a cleaver.

So, regarding your poll, my answer, apparently, is "yes," until I understand exactly what you mean by the names you are using for the knives. Smile
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IDontUse
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PostPosted: Fri Feb 26, 2010 8:00 am    Post subject: Reply with quote

8" chefs should work fine for everything, just keep it sharp. No point in spending money on a cleaver when a chefs knife has so many other uses.
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jwhooper



Joined: 18 Apr 2010
Posts: 5

PostPosted: Sun Apr 18, 2010 5:21 pm    Post subject: Reply with quote

I used cleavers for a long time, but after receiving some really good chef's knives one Christmas, they haven't been used much.

Unless I need to chop through bones, or split a large gourd or melon, I can't imagine anything that a cleaver could do better than a chef's knife.

However, I would never get rid of my cleavers. It is just too much fun to hack things in half like Conan the Barbarian.
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Jim Cooley



Joined: 09 Oct 2008
Posts: 315
Location: Seattle

PostPosted: Mon Apr 19, 2010 7:47 pm    Post subject: Reply with quote

I use a cleaver for the squash and a really long chef's knife for the melons.

With acorn squash, I start the cut until the cleaver is firmly embedded in the squash, then lift both knife and squash like a hammer and bring it down on the counter with a good whack.
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