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Which knife to use?

post #1 of 2
Thread Starter 
I'm just curious which knife you guys use for which tasks? For instance I ise a yanagi to break down fish, my chef uses a suji, and I know deba's are recommended. I like to use a petty to fab tenderloin, and I use either a petty or a chicken knife on the line with a 240 gyuto.

Any weird preferences out there?
post #2 of 2

For fish I use a 14" granton edge slicer. To fab meat, poultry, etc I use a 10 3/4" chef's knife. On the line (hell for pretty much everything else) the 10 3/4"chef's.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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