knives

[Brook]

I am considering getting a new knife and am looking at either a Wusthof Santoku with kullenschiff edge or a Global utility or cook's knife. What experience have you had with either knife? I would like to be able to slice meat and vegetables into very thin slices for stir fry.

Thanks!

[mudbug]

Brook,

Check our archives. Search for knives and you will find a wealth of information on this topic.

Stir-fry??
Why get a nice chinese cleaver, available from any chinese supermarket. it doubles up as a food scoop, garlic smasher, screwdriver, hammer, and an awesome weapon against anyone who has objections to your cooking. Its even a traditional weapon for chinese triad gangsters.... there is one in every home here. if u get a nice shiny one, it could be useable as a shaving mirror.

[mofo1]

The Global vegetable knife. Hands down, my favorite for slicing and dicing.

Globals feel to new and sanitary to me... grated sanitary is a good thing in a kitchen, but I like an old fashion handle!!

[ June 19, 2001: Message edited by: OneSockChef ]

[mudbug]

You may find this thread useful, click here .

[zombie_chef]

I have a Global 7" vegetable cleaver, its probably my most used knive. However, it is more flat on the edge side which isn't condusive to using it in a rocking motion. For that I prefer my Wustof chefs knife.

If you use your knuckles for a guide, then a knife with a wider profile helps to prevent skin loss.

I do know that the finer quality knives are made with harder steel, which means they keep their edge longer. It also means it is harder to get the edge back on once it is gone.