[Sca-cooks] Another knife question

[Brett McNamara]

While I try to make the basic chef's knife ( or santoku ) do as much
work as possible, there are a few more that really make life easier,
as opposed to being one shot wonders.

Paring knife, of course.

I find a boning knife has a number of applications.  In addition to
removing primal cuts from big stuff, it's my weapon of choice for
chicken disassembly.

I like a scalloped slicer.  Good for long, consistent cuts on larger
pieces of meat.  London broil. (The occasional bagel. ;)

A serrated bread knife.  Sure, you can't really sharpen the bloody
things, but sometimes you just need one.  My alternative is to use one
of the blades from an electric knife; it's hack, but works about the
same.

I'm sure other folks have a slightly different list, but those are the
only ones I've ever found I needed.  Please, someone offer another
list.  I'm curious.

Wistan


> for myself, or doing an occasional SCA feast.  I'm competent, but not a
> gourmet, so I know I don't need any of the fancy filleting knives, etc.
> --maire



On Mon, 18 Oct 2004 18:44:25 -0600, Sue Clemenger <mooncat at in-tch.com> wrote:
> I'm thinking of getting a couple of Henkles for myself, as I've
> completely fallen in love with the medium-sized one a dear friend gave
> me for my birthday this year.  I don't need a huge set of knives, so I'm
> puzzling, now, over what the other knives should be, size-wise.  I'm
> thinking, at minimum, a paring-sized knife and a chef's knife? Of should
> I be looking for a larger (than 3) range of knives? I'm either cooking
> for myself, or doing an occasional SCA feast.  I'm competent, but not a
> gourmet, so I know I don't need any of the fancy filleting knives, etc.
> --maire
> 
> 
> 
> Chris Stanifer wrote:
> 
> > However, for my money, it's hard to beat a Henkle.  I purchased a 10"
> > Chefs knife when I first started working in restaurants over 16 years
> > ago...and I still use it today.  Admittedly, the blade now has a bit
> > of a convex to it, through years and years of sharpening and honing,
> > but it still takes an edge cleanly, keeps it for a good long time,
> >
> 
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