good knife

"Lou" <[email hidden]> wrote in message
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Shaun aRe said:

"Katra" <[email hidden]> wrote in message
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In article <[email hidden]>,
gman <[email hidden]> wrote:

> I'm looking for a good chef's knife? What are some of the better
> modestly priced knife companies out there?

While I love my old chef's knife, I've learned to love my new Kiwi
Chinese cleaver even better!

I'm not kidding......

I love mine too, but with the blade being quite thick on it, it's better
for
cracking broth bones than slicing anything even remotely thinly for me...

Strange but mine is only about 1/16" thick, a perfect slicer and
dicer.

There are two types of cleaver. One is thin and light and is intended to be
used as a knife would. This is the kind that is the "Chinese cleaver" that
you see Chinese chefs using to chop and dice. The other is heavy and thick
and is designed for dismembering carcasses. They are obviously not
interchangeable.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Lou" <[email hidden]> wrote in message
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Shaun aRe said:

"Katra" <[email hidden]> wrote in message
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In article <[email hidden]>,
gman <[email hidden]> wrote:

> I'm looking for a good chef's knife? What are some of the better
> modestly priced knife companies out there?

While I love my old chef's knife, I've learned to love my new Kiwi
Chinese cleaver even better!

I'm not kidding......

I love mine too, but with the blade being quite thick on it, it's better

for

Quoted message said:

Quoted message said:

cracking broth bones than slicing anything even remotely thinly for me...

Strange but mine is only about 1/16" thick, a perfect slicer and
dicer.

Mine would be about 2/10"/5mm at the spine, tapering down to maybe 3 or 4 mm
before the quite deeply hollow ground edge - excellent for chopping, as well
as slicing certain things, but try to cut a potato into rounds for instance
and the blade invariably will curve off to the outermost side. The thing
REALLY keeps its edge though, and is a great mincing knife (no, I don't mean
it has a camp wiggle and pink furry slippers) for garlic/herbs/chiles etc.

My 'chef's ' knife, is actually only a cheap stainless steel one (Swan
brand) which I do love however - the whole knife, blade and handle are SS,
the handle is contoured perfectly for my (large) hands, and with a few licks
of the steel, I can thinly slice even overripe tomatoes without squishing
them. Only prob is, doesn't hold that edge long, and I can't see it being
far off before the blade has an inward curve to the central edge (then it
will be time to have it re-ground straight, AND invest in a knife of more
suitable steel - I will be asking here for recommendations at that time!).

Shaun aRe

"Peter Aitken" <[email hidden]> wrote in message
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On Tue, 14 Jun 2005 13:04:02 +0100, "Shaun aRe"
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

Quoted message said:

I love mine too, but with the blade being quite thick on it, it's better
for
cracking broth bones than slicing anything even remotely thinly for

me...

Quoted message said:

Quoted message said:

Strange but mine is only about 1/16" thick, a perfect slicer and
dicer.

There are two types of cleaver. One is thin and light and is intended to

be

Quoted message said:

used as a knife would. This is the kind that is the "Chinese cleaver" that
you see Chinese chefs using to chop and dice. The other is heavy and

thick

Quoted message said:

and is designed for dismembering carcasses. They are obviously not
interchangeable.

Heheheh, indeed it would appear not!

',;~}~

Shaun aRe

"Katra" <[email hidden]> wrote in message
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In article <[email hidden]>,
"Shaun aRe" <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I love mine too, but with the blade being quite thick on it, it's better

for

Quoted message said:

Quoted message said:

cracking broth bones than slicing anything even remotely thinly for

me...

Quoted message said:

Quoted message said:

You need a better one...... ;-)

Buggroff! ',;~}~

It's a good one alright, just different it would seem - I can chop, nay
almost 'slice' through quite thick bones with it then right after mince
garlic, dried chiles, ginger, herbs easily with no need to re-edge it in the
least... nice deep hollow ground edge...

Quoted message said:

How thick is the blade you have at the top?

About 5mm - it's thick and heavy, and not going to be as 'tall' a blade as
yours I bet.

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I use mine to mince, but there are at least 2 or 3 at the oriental
market here of different sizes, weights and thicknesses.

As I said - I can use mine to do that too, just not to slice certain things
(blade will curve toward the outer side, IYSWIM?)

Shaun aRe