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need a smack around or abuse knife. - Page 2

post #31 of 44
Thread Starter 

What do you guys think?
post #32 of 44
Thread Starter 

Or this?
post #33 of 44

"Guillotine 'n Glide" is your solution.  BDL repeated it over and over.  The tip of the knife rests on the board, then you  guillotine down while at the same time slicing forward.  That way you slice thru clean without exerting so much pressure that the knife breaks thru suddenly and slams to the board.


Some onions are harder than others, but if you give a barely perceptible push or pull on the knife as you bear down it will glide thru rather than break thru.


Cheap blade or not, you really don't want to be breaking thru your hard vegetables and slamming down, ruining your board.




post #34 of 44
Thread Starter 
Okey thnx @rick but then im wondering about buying a laser thinner gyuto prefferably in carbon.

Limit is 160 bucks any ideas?
post #35 of 44

A great knife I love is a Maestro Wu D9 It's a Tank. It is made from bomb shell

post #36 of 44

An affordable laser in a prestige alloy:





post #37 of 44
Thread Starter 
Ok thnx mate.
post #38 of 44
I recommend the winco all stainless cleaver I think its model kc-401. It is a $9 piece of solid steel. I use it to open boxes, cut through metal pie tins, hammer on the frie press, and just basically have fun abusing. It holds a great edge too ive had it a few months and totally got my $ worth. It is great to mince stuff too with the heavy curved blade. If you keep it sharp its pretty nimble too and can do delicate tasks. I plan to use it till the blade is worn down to nothing which will be years from now. Only problem is the big wide blade cuts through my knife roll.
post #39 of 44

This is actually really solid bang for the buck. It's rustic and rough though, with a crappy handle, but sharpens up really nice on the stones and has good edge retention. Never had any problem with it stinking like some other cheap carbons and I've seen it left wet or with juices on it forever and never rusted, even the patina build up is slow.



post #40 of 44

MANY chefs I know use a Nakiri or a CCK for vertical chopping or from drawing the blade in motions (not locomotive style cutting).
One of the most venerable is the Dexter 5198. Of course it isn't made by Dexter, it's made in china, but marketed by dexter. You'll see some variants of model number, most have to do with the wood in the handle, and some might be the Chinese subcontractor that makes it. There's also the 5197 which is shorter, like a nakiri and there's a connoisseur model which has cullens. They re both incredibly cheap,  both have pretty unremarkable steel, but they are well respected in my town, and this is amongst mostly Anglo chefs.

I've got both a 5197 and a 5198 and think either would be a great addition to an arsenal. They're incredibly sturdy and can take a beating. They are not like a German butchers cleaver. They are realy meant for veggies. But I've spit chicken breasts thousands of times with them. And at only a few dollars, who cares what happens to it versus a 200 dollar gyuto or chefs knife.

post #41 of 44
One of my favorite "beater" knives, is stamped, cheap, and honestly sometimes holds an edge better than some of my higher end full tang riveted knives. forschner victoronix stamped 10" chefs knife. You can get them for about 40-50 bucks on eBay or most any other site, and they WILL last. If they get dull, a few swipes on a steel and it's back to life.
post #42 of 44
Lol your beater is my main use knife the 10" Vic. I may upgrade someday but I like it. Mine I treat like it cost $500.
post #43 of 44
Originally Posted by jonnyboy369 View Post

Lol your beater is my main use knife the 10" Vic. I may upgrade someday but I like it. Mine I treat like it cost $500.

I guess I shouldn't say Beater. They are really really well made. I was referring to the fibrox handled knives. Actually one of my knives I used everyday for butchering is a 12" scimitar by forschner with the Rosewood handle and rivets. Only cost me about 60 bucks.
post #44 of 44

I recently did a review of the 10" Vic.  Like any wood handle you can modify it easily to suite, and the finish of the blade itself is in fact better than many $100+ knives, pretty thin behind the edge, and nice polish thrown in.  Same stainless you find on Wusties and Henckles, maybe even better HT but I haven't put it thru any such test yet.  It steel doesn't compare to any Japanese stainless blades I'm familiar with, but you're talking a bit more money there.  Someone brought up the Wusthof Pro series as competition here.




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