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seeking the perfect chef's knife
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Ronaple



Joined: 16 Apr 2017
Posts: 25
Location: Black Hills of SD

PostPosted: Wed Apr 19, 2017 12:26 am    Post subject: Reply with quote

Received my 8" Victorinox today. Love it. It is balanced well.

I have a serrated bread knife that I'm not unhappy with. Don't use it much. When I do, I need it. Not anything else.
I have heard the opinion from people that they prefer using a serrated bread knife to slice things like tomatoes. ??? It's a thought.

I have a very good little knife that I can use for paring. Just need to put it in the kitchen is all. Not sure I'll use it. I'll see. I need to learn.
For that matter. I could put my long fillet knife for fishing in the kitchen drawer?
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Dilbert



Joined: 19 Oct 2007
Posts: 1177
Location: central PA

PostPosted: Wed Apr 19, 2017 6:10 pm    Post subject: Reply with quote

you don't want to throw a knife with a good edge in the junk drawer....
at minimum fold up & glue a sleeve from corrugated or thick shirt board type stuff.

there are two aspects to the tomato by serrated knife thing:

primary is - people do not have sharp knives. I have chefs, slicers, santoku that will slice a vine ripe home grown tomato paper thin....then again, I sharpen them myself, at home, whenever they need it.....

second - grocery store tomatoes are hybridized to be bomb-proof. thick skins, concrete interiors , , , and a serrated knife has the little points to get a cut started.
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Ronaple



Joined: 16 Apr 2017
Posts: 25
Location: Black Hills of SD

PostPosted: Thu Apr 20, 2017 1:24 am    Post subject: Reply with quote

You got me to play with my new Chef's knife.
First... I often just eat vegetable's raw. Take it out of the fridge and eat. That's partly why I'm talking here. Wanting to learn actual cooking. Make stuff that tastes good. Instead of just scarfing down out of the fridge.

I decided to cut a tomato. Gee... when you mention santoku... I think super sharp. Japanese stuff is righteous. You make me think about a youtube where a guy places a tomato on a board. With nothing holding it. He slices paper thin with a Japanese knife.
Mine? I can't do that. I was able to hold the tomato. Slice it paper thin. That's with the factory edge. Was a pleasure to use the knife. Happy I bought it.

Appreciate the thought of some kind of cover for the edge. All my other knives have always had a sheath. My bread knife came with a plastic cover I keep using. This Chef's knife. I bought a plastic cover for the blade.
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