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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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I'm trying to build a collection of high-quality knifes and I'm
currently looking for a all-around knife that is usually there for most occasion's that don't require the big knifes. What sized blade and type should I consider? |
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maestro wrote:
> I'm trying to build a collection of high-quality knifes and I'm > currently looking for a all-around knife that is usually there for most > occasion's that don't require the big knifes. What sized blade and type > should I consider? > ones that feel comfortable in your hand. -- saerah http://anisaerah.blogspot.com/ "Peace is not an absence of war, it is a virtue, a state of mind, a disposition for benevolence, confidence, justice." -Baruch Spinoza "There is a theory which states that if ever anybody discovers exactly what the Universe is for and why it is here, it will instantly disappear and be replaced by something even more bizarre and inexplicable. There is another theory which states that this has already happened." -Douglas Adams |
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sarah bennett wrote:
> maestro wrote: > >> I'm trying to build a collection of high-quality knifes and I'm >> currently looking for a all-around knife that is usually there for most >> occasion's that don't require the big knifes. What sized blade and type >> should I consider? >> > ones that feel comfortable in your hand. Exactly. Go to some housewares stores and pick them up. Wave them around and chop up a couple customers to see if they feel good... Except for the waving and customer chopping, that's what you should do. The reality is that different people like - and can use to best advantage - different knives. I have big hands and the ones that feel good to me aren't comfortable to my daughters who have small hands. I'd suggest you not buy a set. It'll turn out that you'll use one or two and the rest will sit there being expensive. Pastorio |
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sarah bennett wrote:
> maestro wrote: > >> I'm trying to build a collection of high-quality knifes and I'm >> currently looking for a all-around knife that is usually there for most >> occasion's that don't require the big knifes. What sized blade and type >> should I consider? >> > > ones that feel comfortable in your hand. > Yes, good advice. Just like any other tool you need to find one with the weight, balance and size that works for you. |
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"maestro" > wrote in message
oups.com... > I'm trying to build a collection of high-quality knifes and I'm > currently looking for a all-around knife that is usually there for most > occasion's that don't require the big knifes. What sized blade and type > should I consider? > I find that a 8" chef's knife and a 4" paring knife meet 90% of my cutting needs. -- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm |
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![]() maestro wrote: > I'm trying to build a collection of high-quality knifes and I'm > currently looking for a all-around knife that is usually there for most > occasion's that don't require the big knifes. What sized blade and type > should I consider? Maestro, I agree that you shouldn't go with a particular brand, but instead what feels good in your hand. One all-around knife would be like one all-around pair if pliers. But to answer your questions, I often use a 5" utility knife and it's an all-around knife. Not too big, not too small. But you have to slice vegies across, you can't do a rolling motion like with a chef's knife. You can use it like a pairing knife, but it is a little big for that. In other words, it's a compromise knife. If I could have only one knife, that would probably be it. But let's just say I don't have only one knife. Ken |
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Ken wrote:
> maestro wrote: > >>I'm trying to build a collection of high-quality knifes and I'm >>currently looking for a all-around knife that is usually there for most >>occasion's that don't require the big knifes. What sized blade and type >>should I consider? > > > Maestro, > > I agree that you shouldn't go with a particular brand, but instead what > feels good in your hand. One all-around knife would be like one > all-around pair if pliers. But to answer your questions, I often use a > 5" utility knife and it's an all-around knife. Not too big, not too > small. But you have to slice vegies across, you can't do a rolling > motion like with a chef's knife. You can use it like a pairing knife, > but it is a little big for that. In other words, it's a compromise > knife. If I could have only one knife, that would probably be it. But > let's just say I don't have only one knife. > > Ken > I use a heavy 8" chef's knife for nearly everything. I also use a boning knife occasionally. I have a paring knife, but I'm scared of cutting myself, so I do not use it much. A metal peeler works for those tasks that one might use a paring knife for, most of the time, anyhow. -- saerah http://anisaerah.blogspot.com/ "Peace is not an absence of war, it is a virtue, a state of mind, a disposition for benevolence, confidence, justice." -Baruch Spinoza "There is a theory which states that if ever anybody discovers exactly what the Universe is for and why it is here, it will instantly disappear and be replaced by something even more bizarre and inexplicable. There is another theory which states that this has already happened." -Douglas Adams |
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I tend to like a chef's knife with an 8 to 10 inch blade. Long knives are
easier to work with than smaller ones. Stainless steel blade is a must!! A majority of kitchen tasks can be completed with a 6-inch utility knife and a 3 to 4-inch paring knife. You also might want to consider a serrated knife for cutting breads and fruits and a honing steel to keep your knives nice and sharp. ******** Geoff Steuernol http://www.schmecks.com The Cooking Super Store "maestro" > wrote in message oups.com... > I'm trying to build a collection of high-quality knifes and I'm > currently looking for a all-around knife that is usually there for most > occasion's that don't require the big knifes. What sized blade and type > should I consider? > |
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![]() maestro wrote: > I'm trying to build a collection of high-quality knifes and I'm > currently looking for a all-around knife that is usually there for most > occasion's that don't require the big knifes. What sized blade and type > should I consider? First thing to consider is how much money you're willing to invest... then armed with that info look only in that price range... it'd be silly to look at the Lexus when all you can afford is the Corolla.. either will get you there. I suggest an 8" chefs knife and a paring knife for starters, no one actually needs more, just nice to have more. If your budget is tight you can find both those in decent utility quality for around $30... if you are more flush then go for top of the line, about a C-note. Familiarize yourself with knife use, care and cooking before sallying forth into building a collection. If you're suckered into buying a set because it looks like a bargain, it's not, you'll not ever use half those knives... I'd put that extra money into buying the pieces that rarely if ever are included with a set, like a good quality bread knife, a flexable boning knife (a stiff boner is only good for one thing), a substantial cleaver is nice (a wimpy one is no better than the back forty of your chefs knife), and a quality steel (the steels typically included in sets are small and of poor quality). Later on you may want to consider a few plain carbon steel knives, for slicing roasts and ripe tomatoes nothing beats carbon steel. Eventually you'll want say a 10" chefs knife, but only after you develop some skill... and one can never have too many parers, I actually have a couple in every room of my house including the bathrooms, basement, and garage... in my tractors and automobile too. I have three parers right here in my desk drawer, great for opening the mail, opening packages, or when having a snack. I just know someone is going to question why I need a small knife in the bathroom... have you ever tried to remove the tamper proof seals on some items, practically need a sledge and mason's chisel. Bought a set of ten metric wrenches at Lowes yesterday, needed heavy duty tin snips to cut through that thick plastic packaging... would have destroyed a kitchen knife. |
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"G. Steuernol" > wrote in
: > I tend to like a chef's knife with an 8 to 10 inch blade. Long knives > are easier to work with than smaller ones. Stainless steel blade is a > must!! A majority of kitchen tasks can be completed with a 6-inch > utility knife and a 3 to 4-inch paring knife. > You also might want to consider a serrated knife for cutting breads > and fruits and a honing steel to keep your knives nice and sharp. Can't add much to what the posters above had said - comfort is key! My ten inch Oxford Hall chef knife is now 25 years old (and the company no longer exists) and when cooking it feels as natural as the softest pair of broken- in jeans. My richer friends laugh that none of my kitchen knifes match - a Henckel here, a Wüsthof there - but I find my knives to be perfect for the job. I would no sooner buy a knife I haven't tried than I would buy a car I haven't test driven. |
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![]() maestro wrote: > I'm trying to build a collection of high-quality knifes and I'm > currently looking for a all-around knife that is usually there for most > occasion's that don't require the big knifes. What sized blade and type > should I consider? I'm going to assume that by "the big knives" you mean a chef's knife. Most people find a paring knife to be the next most useful. A selection of types is shown on this page: https://www.surfasonline.com/productlines/98.cfm Personally, I find myself grabbing the inexpensive Chinese cleaver more often than any other knife. -aem |
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![]() "maestro" > wrote in message oups.com... > I'm trying to build a collection of high-quality knifes and I'm > currently looking for a all-around knife that is usually there for most > occasion's that don't require the big knifes. What sized blade and type > should I consider? > One that feels good in your hand. Keep in mind that knives have different shaped handles-rather than just the straight one you are probably familiar with. Weight is another concern. Do you prefer light or heavy? A usual chef's knife is about 8 inches. |
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On Sat, 21 Jan 2006 08:10:22 -0500, George wrote:
> sarah bennett wrote: > > maestro wrote: > > > >> I'm trying to build a collection of high-quality knifes and I'm > >> currently looking for a all-around knife that is usually there for most > >> occasion's that don't require the big knifes. What sized blade and type > >> should I consider? > >> > > > > ones that feel comfortable in your hand. > > > > Yes, good advice. Just like any other tool you need to find one with the > weight, balance and size that works for you. Even that doesn't work if it's a new shape. I paid $$ for a Wusthof santoku but once I got it home and used it, I decided it's too light for me. Oh, well... live and learn. -- Practice safe eating. Always use condiments. |
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maestro wrote:
> I'm trying to build a collection of high-quality knifes and I'm > currently looking for a all-around knife that is usually there for most > occasion's that don't require the big knifes. What sized blade and type > should I consider? > I started out with a R.H. Forschner 6" curved boning knife, 6" skinning knife, and a paring knife, and that's all I needed for several years. The boning knife is still one of my favorites, but I also use a 10" chef knife and a drop-point or "bird beak" paring knife quite a bit. Most of the other knives (including the skinning knife) just sit there looking pretty in the knife rack. Some have black handles, some have white handles, and a couple have rosewood handles; there's no need for them to match. Dexter-Russell "Sani-safe" knives are the best bargain I've ever found on good knives, but Forschner, Victorinox, and F. Dick knives are better (at quite a bit higher prices). Bob |
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