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Help me choose a knife.

post #1 of 17
Thread Starter 
Looking for a nice mini chef knife. Needs to rock. I cook in the alaskan bush so specialized sharpening is out of question so nothing extremely hard. I grip up on the blade. Prefer hollow ground. Looking to spend 200-300. Need something gorgeous that will last. Great sharpening skills. Am cooking in an open kitchen in upscale lodge so this knife needs to impress. I do like a little weight and of course must be well balanced.. And for love of god please dont suggest ulu haha. Thanks in advance smile.gif
post #2 of 17

Please clarify.  How small is "mini", and what kind of sharpening do you consider "specialized"?

post #3 of 17
Thread Starter 
4 1/2 to 5 inches. And nothing to hard. For sharpening i got basically a tri stone where I work and it is in the bush so everything has to be flown in so multiple stones are a luxury i cant have. So basically no Damascus or generally anything to hard. And like i said i need a rocker.
post #4 of 17

Rocking with what is basically a petty knife? I don't quite see how that is supposed to work ...

post #5 of 17

You sound like the kind of person who would like a particular set of knives from New West Knifeworks. 

 

 

http://www.newwestknifeworks.com/product/kitchen-knives--fusionwood-20-line/chopper-chef-knife-fusionwood-20-/3563

 

I've used one. It's well built, sharp. Not my preference in a cooking blade, but where you want something with some ulu-like tendencies, this seems to be a good match. They have a smaller one too, but it's too small imho. 

 

This might be on the harder side of steels than what you're thinking of though. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 17
A short German chef's knife will allow rocking, I guess. It's mostly used for herbs (Wiegeschnitt), though.

http://www.wuesthof.com/internationaal/producten/Product-details/koksmes-4996-16
post #7 of 17
Thread Starter 
Yeah buddy thats what I'm looking for. Thanks! What a gorgeous blade. Nice steel. Perfect curve. Great pick. Don't get me wrong ulu's are great tools but I'll never ever get used to how you have to hold it. Lol. Think I'll check out this line. Hopefully reviews are good.

http://www.newwestknifeworks.com/product/kitchen-knives--fusionwood-20-line/chopper-chef-knife-fusionwood-20-/3563
post #8 of 17

I'm struggling with understanding how you would use such a short knife in a professional kitchen.  Last Christmas I bought a cermic knife about like that for my 10-year old son.  He now complains that it is too short for helping me prep a home-cooked dinner.  Sharp but too short for good leverage or "slide" when dealing with anything bigger than a herb.

 

Are you sure?  Only you know your needs, but I feel compelled to ask...  in Alaska I would assume that you'll be prepping/slicing moose or elk or other large animals.

 

I'm not sure that anything shorter than 10 inches will "impress the guests".  When I want to impress folks I pull out an old 12 inch carbon steel "no-name piece of crap but bleedingly sharp" blade.  That never fails to impress folks!   :)

post #9 of 17
And for the same money you get a Hiromoto AS 240mm gyuto.
post #10 of 17
This is a woods kitchen it sounds like. More in the lines of Horace Kephart, or Nessmuk, cookery.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #11 of 17
Thread Starter 
Quote:
Originally Posted by BrianShaw View Post

I'm struggling with understanding how you would use such a short knife in a professional kitchen.  Last Christmas I bought a cermic knife about like that for my 10-year old son.  He now complains that it is too short for helping me prep a home-cooked dinner.  Sharp but too short for good leverage or "slide" when dealing with anything bigger than a herb.

Are you sure?  Only you know your needs, but I feel compelled to ask...  in Alaska I would assume that you'll be prepping/slicing moose or elk or other large animals.

I'm not sure that anything shorter than 10 inches will "impress the guests".  When I want to impress folks I pull out an old 12 inch carbon steel "no-name piece of crap but bleedingly sharp" blade.  That never fails to impress folks!   smile.gif




Does it help to know I have a whole set of knives? Basically I need an ulu with a handle like a standard knife. I prefer Japanese handles. I use a smaller knife for fine work. I need it to rock so I can also use it for herbs. And nothing beats a short knife for pulling fat off a griz or brown bear. Also works well to trim up some moose, but it won't be used for moose to often because moose is already trim.
post #12 of 17

If it helps, the owner of New West told me he's used this particular design for processing elk before. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #13 of 17
Do you use an ulo for cooking in Alaska? We have them in Greenland as well but we never use them for cooking.

Traditionally they were used for seals. They are designed for cutting things on the ground while standing.

Mikael
post #14 of 17
Thanks for the additional info. Sounds like a fascinating job you have. I'm jealous!
post #15 of 17
Thread Starter 
Quote:
Originally Posted by mikael View Post

Do you use an ulo for cooking in Alaska? We have them in Greenland as well but we never use them for cooking.

Traditionally they were used for seals. They are designed for cutting things on the ground while standing.

Mikael
Here they use ulu's for everything. It amazing to watch i just personally dont like how they sit in my hand
Quote:
Originally Posted by BrianShaw View Post

Thanks for the additional info. Sounds like a fascinating job you have. I'm jealous!

Its a fun gig. I get to work i. A remote lodge that has more equipment and better stocked then 99% of professional town kitchens ive been in. The owners view is make the chef happy and the chef makes the guests paying thousands of dollars happy. Whats really nice is I get total menu freedom. If years ago when I started you told me id have to move to bush alaska to become a well known chef id have thought you were crazy but here i sit.
post #16 of 17

May be this one.

 

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #17 of 17
Thread Starter 
Thanks everyone! And a special thanks to phatch for turning me onto those new west blades. I'm thinking that they will do nicely to fill the gap of my kit. Hopefully they ship fast cause I got two and half weeks til i ship out to the hunting resort.
Edited by Cuthculain - 7/9/14 at 1:13pm
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