Santoku vs Nakiri - Kitchen Consumer - eGullet Forums
2011年12月8日 · Nope. A santoku is a general-purpose knife and will do vegetables. A nakiri is a vegetable knife. I own examples of both and I'm not too enthused by either (YMMV). A gyuto/chef's works better for me than either but if I was used to a santoku and preferred it to a chef's I'd just get another one.
Santoku vs Nakiri - Page 2 - Kitchen Consumer - eGullet Forums
2011年12月8日 · Or sign in with one of these services. Sign in with Facebook. Sign in with X
Selecting Nakiri Knives - Kitchen Consumer - eGullet Forums
2008年12月1日 · A nakiri or santoku would be great for doing julienne and dices. I still like a pointed tip which the nakiri doesn't have but some santokus retain. Chris, the only thing you need to be careful with when putting the Shun or any nice knife on the Edgepro is to tape up the sides so they don't get scratched. Don't be afraid to sharpen it.
Knives - Global G2 vs GF33 - Kitchen Consumer - eGullet Forums
2015年4月30日 · I was going to get a Nakiri and Gyoto from Japan, at 200 / knife. fortunately Im allergic to PayPal so I tossed and turned for 6 months and have gone w/o these two beautiful knives. Im doing fine now, BTW there are soooooo many fine knives these days your best bet is to take your time and get the knife in your hand before you buy
Big chef's knife vs. small one - Kitchen Consumer - eGullet Forums
2007年12月31日 · I think your biggest issues are handle size, knife weight, and balance. Some knives just work better for small hands than others. In a European knife, I strongly recommend the Messermeister chef's knives. I bought the 8" version of this …
If you must cut yourself, maybe a dull knife is better
2011年1月29日 · The knife was so dull, however, that it didn't product any injury. Had that happened with a very sharp knife, I'd have severed a finger. The conventional wisdom among knife aficionados is that you're better off getting cut by a sharp knife because it "produces a cleaner wound" or whatever.
Sharpening Knives - Food Traditions & Culture - eGullet Forums
2013年9月16日 · An 8" Mac Santoku. A 10" Gyutou - Tojiharu. Another Tojiharu Nakiri. I'm kind of afraid to put my Japanese knives to the Edge Pro, as I think I'll screw them up. I have brought them back in once or twice to Korin, where they resharpen for free.
Potatoes Stick to Knife Blade - Kitchen Consumer - eGullet Forums
2014年11月3日 · so a three inch diameter slice of potato stuck to a knife has 14.7 psi pushing on one side, holding it up to the knife. hmmm, 3 inch diameter, = 7+ square inches of area, x 14.7 lbs/sq-in = about 104 pounds of force sticking the potato to the blade.
Serrated knife v. regular knife for cutting bread
2009年1月28日 · But the chef's knife is not so good at getting through a crust, so I can end up pushing down too hard trying to get the knife to bite and crush the bread. My goto knife for bread these days turns out to Togiharu santoku, it can punch through the crust and slice the bread cleanly with no crumbs or tearing. Edited January 28, 2009 by Batard
Japanese Knives – What to Buy? - Kitchen Consumer - eGullet …
2003年8月26日 · Of course wether the premium for this knife vs. the Shun knife is worth it is up to you. I decided that the I preffered a western style handle and I am of the general opinion that the world is a more interesting place with small busineses and craftsmen around. These factors combined with the gorgeous look of the knife justified the premium for me.