Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software.

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  #1 (permalink)   Report Post  
alan
 
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Default Got a mini Chef's knife - what to do with it?

somebody got for me a mini chef's knife, specifically the Messermeister
"petite" chef knife 5005-4. It is as "tall" as a regular chef knife,
but only about 4 inches long. The blade is pretty much triangular,
although the entire cutting edge is curved. I'm not sure how I am
supposed to use this knife. It's hard to cut anything using the normal
rocking/sliding motion coz the short length of the blade means that you
have to lift it at a really high angle to get anything under it. I also
can't quite use it for straight push down cuts coz the cutting edge is
rounded so the cut is incomplete unless I rock or drag the blade. The
only type of cutting that comes easily so far is to have the knife
nearly parallel with the cutting board, and push/slide the knife
forward, using the edge under the raised tip to cut small objects.

Any suggestions for how to use this knife, or what to use it on?
  #2 (permalink)   Report Post  
 
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In rec.food.cooking alan > wrote:

> Any suggestions for how to use this knife, or what to use it on?


You can use your new mini-chef's knife to peel small fruits
and vegies such as apples and carrots, or for dicing them.

  #3 (permalink)   Report Post  
Melba's Jammin'
 
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In article >, alan
> wrote:
> Any suggestions for how to use this knife, or what to use it on?


Like a paring knife.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

  #4 (permalink)   Report Post  
Melba's Jammin'
 
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In article >, alan
> wrote:
> Any suggestions for how to use this knife, or what to use it on?


Like a paring knife.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

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zxcvbob
 
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alan wrote:
> somebody got for me a mini chef's knife, specifically the Messermeister
> "petite" chef knife 5005-4. It is as "tall" as a regular chef knife,
> but only about 4 inches long. The blade is pretty much triangular,
> although the entire cutting edge is curved. I'm not sure how I am
> supposed to use this knife. It's hard to cut anything using the normal
> rocking/sliding motion coz the short length of the blade means that you
> have to lift it at a really high angle to get anything under it. I also
> can't quite use it for straight push down cuts coz the cutting edge is
> rounded so the cut is incomplete unless I rock or drag the blade. The
> only type of cutting that comes easily so far is to have the knife
> nearly parallel with the cutting board, and push/slide the knife
> forward, using the edge under the raised tip to cut small objects.
>
> Any suggestions for how to use this knife, or what to use it on?



Use it as a pie server? It doesn't sound very useful as a knife.

Bob


  #6 (permalink)   Report Post  
notbob
 
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On 2004-11-22, alan > wrote:
> somebody got for me a mini chef's knife, specifically the Messermeister
> "petite" chef knife 5005-4.


Yeah, it looks pretty useless to me. No doubt just a "messymister" sales
gimmick.

nb
  #7 (permalink)   Report Post  
Dimitri
 
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"alan" > wrote in message
...
> somebody got for me a mini chef's knife, specifically the Messermeister
> "petite" chef knife 5005-4. It is as "tall" as a regular chef knife, but
> only about 4 inches long. The blade is pretty much triangular, although
> the entire cutting edge is curved. I'm not sure how I am supposed to use
> this knife. It's hard to cut anything using the normal rocking/sliding
> motion coz the short length of the blade means that you have to lift it at
> a really high angle to get anything under it. I also can't quite use it
> for straight push down cuts coz the cutting edge is rounded so the cut is
> incomplete unless I rock or drag the blade. The only type of cutting that
> comes easily so far is to have the knife nearly parallel with the cutting
> board, and push/slide the knife forward, using the edge under the raised
> tip to cut small objects.
>
> Any suggestions for how to use this knife, or what to use it on?


A small chef.....

;-)

sorry.

Dimitri


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Dimitri
 
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"alan" > wrote in message
...
> somebody got for me a mini chef's knife, specifically the Messermeister
> "petite" chef knife 5005-4. It is as "tall" as a regular chef knife, but
> only about 4 inches long. The blade is pretty much triangular, although
> the entire cutting edge is curved. I'm not sure how I am supposed to use
> this knife. It's hard to cut anything using the normal rocking/sliding
> motion coz the short length of the blade means that you have to lift it at
> a really high angle to get anything under it. I also can't quite use it
> for straight push down cuts coz the cutting edge is rounded so the cut is
> incomplete unless I rock or drag the blade. The only type of cutting that
> comes easily so far is to have the knife nearly parallel with the cutting
> board, and push/slide the knife forward, using the edge under the raised
> tip to cut small objects.
>
> Any suggestions for how to use this knife, or what to use it on?


A small chef.....

;-)

sorry.

Dimitri


  #9 (permalink)   Report Post  
Frank J Warner
 
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In article >, alan
> wrote:

> somebody got for me a mini chef's knife, specifically the Messermeister
> "petite" chef knife 5005-4. It is as "tall" as a regular chef knife,
> but only about 4 inches long. The blade is pretty much triangular,
> although the entire cutting edge is curved. I'm not sure how I am
> supposed to use this knife. It's hard to cut anything using the normal
> rocking/sliding motion coz the short length of the blade means that you
> have to lift it at a really high angle to get anything under it. I also
> can't quite use it for straight push down cuts coz the cutting edge is
> rounded so the cut is incomplete unless I rock or drag the blade. The
> only type of cutting that comes easily so far is to have the knife
> nearly parallel with the cutting board, and push/slide the knife
> forward, using the edge under the raised tip to cut small objects.
>
> Any suggestions for how to use this knife, or what to use it on?


You've got yourself a basic skinner there.

No kidding, hunters use knives very much like the one you described --
short, wide, with a round belly -- almost exclusively for
field-dressing game.

http://www.knifeart.com/hunting.html

Might not be much use for it in the kitchen unless you prepare a lot of
fresh wild game.

-Frank

--
(email: change out to in)
  #10 (permalink)   Report Post  
Frank J Warner
 
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In article >, alan
> wrote:

> somebody got for me a mini chef's knife, specifically the Messermeister
> "petite" chef knife 5005-4. It is as "tall" as a regular chef knife,
> but only about 4 inches long. The blade is pretty much triangular,
> although the entire cutting edge is curved. I'm not sure how I am
> supposed to use this knife. It's hard to cut anything using the normal
> rocking/sliding motion coz the short length of the blade means that you
> have to lift it at a really high angle to get anything under it. I also
> can't quite use it for straight push down cuts coz the cutting edge is
> rounded so the cut is incomplete unless I rock or drag the blade. The
> only type of cutting that comes easily so far is to have the knife
> nearly parallel with the cutting board, and push/slide the knife
> forward, using the edge under the raised tip to cut small objects.
>
> Any suggestions for how to use this knife, or what to use it on?


You've got yourself a basic skinner there.

No kidding, hunters use knives very much like the one you described --
short, wide, with a round belly -- almost exclusively for
field-dressing game.

http://www.knifeart.com/hunting.html

Might not be much use for it in the kitchen unless you prepare a lot of
fresh wild game.

-Frank

--
(email: change out to in)


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Frank J Warner
 
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In article >, alan
> wrote:

> somebody got for me a mini chef's knife, specifically the Messermeister
> "petite" chef knife 5005-4. It is as "tall" as a regular chef knife,
> but only about 4 inches long. The blade is pretty much triangular,
> although the entire cutting edge is curved. I'm not sure how I am
> supposed to use this knife. It's hard to cut anything using the normal
> rocking/sliding motion coz the short length of the blade means that you
> have to lift it at a really high angle to get anything under it. I also
> can't quite use it for straight push down cuts coz the cutting edge is
> rounded so the cut is incomplete unless I rock or drag the blade. The
> only type of cutting that comes easily so far is to have the knife
> nearly parallel with the cutting board, and push/slide the knife
> forward, using the edge under the raised tip to cut small objects.
>
> Any suggestions for how to use this knife, or what to use it on?


You've got yourself a basic skinner there.

No kidding, hunters use knives very much like the one you described --
short, wide, with a round belly -- almost exclusively for
field-dressing game.

http://www.knifeart.com/hunting.html

Might not be much use for it in the kitchen unless you prepare a lot of
fresh wild game.

-Frank

--
(email: change out to in)
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alan
 
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notbob wrote:
> On 2004-11-22, alan > wrote:
>
>>somebody got for me a mini chef's knife, specifically the Messermeister
>>"petite" chef knife 5005-4.

>
>
> Yeah, it looks pretty useless to me. No doubt just a "messymister" sales
> gimmick.
>
> nb


Dangit, well that sucks. I thought it would have been useful coz I did
want a shorter, more agile knife that still had knuckle clearance.
Anyway, the blade shape is nearly identical to the Kershaw Wasabi Deba
6610D knife. Note that this Deba knife has a very thin blade and is NOT
the cleaving hacking knife that most people refer to when they mention
Deba. Anyway, I figure it's gotta be useful for something in the kitchen.
  #13 (permalink)   Report Post  
alan
 
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notbob wrote:
> On 2004-11-22, alan > wrote:
>
>>somebody got for me a mini chef's knife, specifically the Messermeister
>>"petite" chef knife 5005-4.

>
>
> Yeah, it looks pretty useless to me. No doubt just a "messymister" sales
> gimmick.
>
> nb


Dangit, well that sucks. I thought it would have been useful coz I did
want a shorter, more agile knife that still had knuckle clearance.
Anyway, the blade shape is nearly identical to the Kershaw Wasabi Deba
6610D knife. Note that this Deba knife has a very thin blade and is NOT
the cleaving hacking knife that most people refer to when they mention
Deba. Anyway, I figure it's gotta be useful for something in the kitchen.
  #14 (permalink)   Report Post  
Karen
 
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alan wrote:
> somebody got for me a mini chef's knife, specifically the Messermeister
> "petite" chef knife 5005-4. It is as "tall" as a regular chef knife,
> but only about 4 inches long. The blade is pretty much triangular,
> although the entire cutting edge is curved. I'm not sure how I am
> supposed to use this knife. It's hard to cut anything using the normal
> rocking/sliding motion coz the short length of the blade means that you
> have to lift it at a really high angle to get anything under it. I also
> can't quite use it for straight push down cuts coz the cutting edge is
> rounded so the cut is incomplete unless I rock or drag the blade. The
> only type of cutting that comes easily so far is to have the knife
> nearly parallel with the cutting board, and push/slide the knife
> forward, using the edge under the raised tip to cut small objects.
>
> Any suggestions for how to use this knife, or what to use it on?


How about cheese?

Karen B.
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alan
 
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alan wrote:
> somebody got for me a mini chef's knife, specifically the Messermeister
> "petite" chef knife 5005-4. It is as "tall" as a regular chef knife,
> but only about 4 inches long. The blade is pretty much triangular,
> although the entire cutting edge is curved. I'm not sure how I am
> supposed to use this knife. It's hard to cut anything using the normal
> rocking/sliding motion coz the short length of the blade means that you
> have to lift it at a really high angle to get anything under it. I also
> can't quite use it for straight push down cuts coz the cutting edge is
> rounded so the cut is incomplete unless I rock or drag the blade. The
> only type of cutting that comes easily so far is to have the knife
> nearly parallel with the cutting board, and push/slide the knife
> forward, using the edge under the raised tip to cut small objects.
>
> Any suggestions for how to use this knife, or what to use it on?


I guess it works ok as a 2" salami slicing knife. A salami is too hard
and sticky to cut with a pulling motion. With this knife, I can hold
the blade at a 45 degree angle and push straight down. I might have my
knife sharpening buddy thin down the blade a bit and/or put a chisel
edge on it.


  #16 (permalink)   Report Post  
Jimbo
 
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Give it to a very very very small person ......

or use it on the cheese board.??????



"


  #17 (permalink)   Report Post  
Jimbo
 
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Give it to a very very very small person ......

or use it on the cheese board.??????



"


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pltrgyst
 
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On Mon, 22 Nov 2004 02:36:35 -0800, alan > wrote:

>Any suggestions for how to use this knife, or what to use it on?


As a hard cheese knife, i.e., for parmesan.

-- Larry

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pltrgyst
 
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On Mon, 22 Nov 2004 02:36:35 -0800, alan > wrote:

>Any suggestions for how to use this knife, or what to use it on?


As a hard cheese knife, i.e., for parmesan.

-- Larry

  #20 (permalink)   Report Post  
Cynthia Perry
 
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On Mon, 22 Nov 2004 15:17:08 -0500, "elaine" >
wrote:

>"zxcvbob" > wrote in message
...
>> alan wrote:
>> > somebody got for me a mini chef's knife, specifically the Messermeister
>> > "petite" chef knife 5005-4. It is as "tall" as a regular chef knife,
>> > but only about 4 inches long. The blade is pretty much triangular,
>> > although the entire cutting edge is curved. I'm not sure how I am
>> > supposed to use this knife. It's hard to cut anything using the normal
>> > rocking/sliding motion coz the short length of the blade means that you
>> > have to lift it at a really high angle to get anything under it. I also
>> > can't quite use it for straight push down cuts coz the cutting edge is
>> > rounded so the cut is incomplete unless I rock or drag the blade. The
>> > only type of cutting that comes easily so far is to have the knife
>> > nearly parallel with the cutting board, and push/slide the knife
>> > forward, using the edge under the raised tip to cut small objects.
>> >
>> > Any suggestions for how to use this knife, or what to use it on?

>
>
>Now perhaps this sounds tacky - but Christmas is coming up. How about
>wrapping it up and giving it to someone else??
>


Or eBay it and use the funds to buy something you really will use.

Cynthia
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