- Dr. Garbanzo
- Sep 14, 2010
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I'll post decent pics tomorrow when my knives come home from work for the week but my workhorse knives have been a set of 4 shuns that only really get sharpened every six months at the most. I have a 20cm chefs knife that had multiple chips and a busted tip before it got professionally sharpened in one of the kitchens I worked in. The next is a santoku that's almost my most used knife in my kit and it's awesome for veg prep among other things. The paring knife also gets used a lot and while it tends to cut others it hasn't yet managed to get me. A knife I hated for years but recently found a use for was the 15cm utility knife. It's rubbish for just about everything given the thinness of its handle and shallow depth but a couple of weeks ago I discovered it's almost the ultimate in meat prepping due to it's downsides. I haven't tried it out yet but I think it's probably also a good deboning knife.
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Aug 3, 2013 16:07
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Aug 3, 2013 16:07
