What do you guys think?
need a smack around or abuse knife. - Page 2
Gear mentioned in this thread:
"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.
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.
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.
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.
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.