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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? |
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. |
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. |
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. |
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 |
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 |
"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 |
"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 |
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) |
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) |
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) |
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. |
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. |
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. |
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. |
Give it to a very very very small person ......
or use it on the cheese board.?????? " |
Give it to a very very very small person ......
or use it on the cheese board.?????? " |
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 |
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 |
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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