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Tourne knives, paring knives, and the perfect filet

post #1 of 4
Thread Starter 

Hey everyone!

Alright so I have a bunch of questions for y'all! It's been a while since posted, but I've been learning. Anyway! I just started at as saute at the best fine dining restaurant in my town and the other day while I was doing my prep for service that night the chef asks me if I have a tourne knife. I say no and then he asks if I could tourne. I said no but I could pretty quick if he needed to. He said don't bother because he didn't want to loose to much product. Anyway he said it was a technique that could that would set me apart and that I should learn it. He also said it would be good to invest in a good Tourne knife.
1. So here one of my questions:
what brands carry the best tourne knives I found one a wusthof classic ikon 2 3/4 in birds peak pairing knife that I like for$59.95 but I want yalls opinion. Which brand has the best tourne knifes
2. Something similar happened when my chef asked me to butterfly a couple cases of chicken breast for him. I started because I thought it was just like butterflying a steak but my chef graciously corrected me and taught me the correct way. He told me my filet knife was alright and that it was a good knife but it would be better for me to invest in a better filet knife in the long run. I liked a 7 inch wusthof ikon filet knife for $149.95. I know wusthof is a good brand so that why I was looking at them. What is y'all opinion and are their any other maybe better ones that are maybe cheaper. Price isn't really any issue but I just want to get the most bang for my buck . I would like to I know all I can before I purchase a new knife.
3. Lastly I need a new paring knife. I have a cutco pairing knife but I dropped it and the tip broke off. I know I can send it in to get it repaired but I just don't like it in general and I saw the garde manger with a cool looking one this morning. Anyway I found a brand called dalstrong. The knife looks really cool. I just don't know much about the brand. The knife is a 3.75 inch paring knife with a vg10 core. It's only 49.66 but I've just never heard of the brand and would like yalls opinion.









post #2 of 4

1) Get the victorinox birds beak knife for tourne  ($8 ).  Don't spend too much here. Due to the shape, these are hard to sharpen.   Furthermore, outside of this restaurant, culinary schools, and 1960s european hotels, you won't be doing much tourne.  If you work somewhere else, you may never tourne again. It is from a different era; gone the way of the fluted mushrooms.  I see it as a welcome nostalgic throwback, but certainly is uncommon on todays fine dining.  That's my perspective as a diner anyway.


2) Filet knife that's too much for the wusthof and i can't say it is any better than the victorinox one.   Get a victorinox or dexter semi-stiff boning knife.  Unless you are doing fish then you want it with more flex.  Dexter russell or victorinox boning knives are industry standard for butchers.  If it's good enough for butchers its good enough for you.


3) Paring knife,  check out this one https://www.japaneseknifeimports.com/products/gesshin-120mm-paring-knife


I wouldn't spend over $100 on any type of small knife.  They are used a lot and sharpened a lot, not to mention they have a tendency to walk away (stolen)

post #3 of 4

My tourne knife is a Tojiro DP - great bang for the buck.


Delbert Ealy makes in my opinion the best paring knives around - they aren't cheap, but they are lifetime keepers.  


Nothing wrong with a Rapala fillet knife.  I've had mine for 40 years and it's still a great performing knife.

post #4 of 4

On reflection maybe I am harsh on tourne.


By turning vegetables into smaller vegetables with 7 sides, you can charge more, and that's what it's all about!



Roll cut is like the asian approximation to tourne.  You see this cut in stir fries

Edited by MillionsKnives - 5/9/16 at 5:47am
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