[Sca-cooks] The difference between a chef's knife and a santoku knife?

[Dan Brewer]

The Chef knife is designed to be rocked as you cut.  The santoku is made fo
slicingvery thinsections of vegitables and fish.  The blade should have
release points ground into the blade.  This allows air to get between the
bade and what you are cutting.  As with all f the knives you own do not
clean them in the dishwasher as this destroys the cutting edge.  You can
touch up the edge with a steel of a light touch with a hard sharping stone.

Dan in Auburn

On Sun, Dec 26, 2010 at 12:19 PM, Huette von Ahrens <ahrenshav at yahoo.com>wrote:

> Hi!
>
> Since everyone has been discussing their Christmas loot haul, I guess that
> I will also.
>
> My husband went to Williams-Sonoma and went crazy.  He got me two pocket
> pie forms in the shape of an apple and a pineapple.  He got me a pie crust
> cutter to make fancy decorative pie crusts.  He got me a non-stick pancake
> pan with small 3 inch decorated indentions.  It is pretty, but I have to
> figure out how to flip the pancakes without scratching the non-stick
> surface.  He also got me a Wusthof santoku knife with a sharpener.
>
> The knife is very lovely.  Hroar said that he had gone through my knifes
> and noticed that I didn't have a santoku, which is true.  I am not sure how
> to use it.  It has a straight cutting edge instead of the curved one of a
> chef's knife.  Can anyone tell me the santoku's advantages and disadvantages
> and proper use?  Thanks.
>
> Anyway, for my birthday, which is today, Hroar got me a Breville individual
> pie maker.  It is electrical and can bake four small pies at once.
>
> Other than the knife and pancake pan, all my other gifts from my husband
> have been pie related.  I wonder if he is hinting at something? :-D
>
> Huette
>
>
>
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