Evil D wrote:I use a 10 inch chef's knife for everything short of peeling potatoes.
That's what I do too. There's not much that thing can't do.
Hi Jazz - I prefer using chef knives in my home kitchen, but I'll often use a Spyderco folder for the fun of it. Just curious, among Spyderco folders that you own, do you have a favorite(s) for kitchen use?
Only peeling an orange or peeling ginger sometimes. Whatever I'm carrying at the time gets used. I don't want the pivots gunked up, and I don't like cooking at home, so I'm in a hurry. A chef knife is fast.
Donut wrote:Have you ever cut up a steak "on a plate" (eek) with a Wharnie?
Jazz, do you have a PPT?
Some people on the forums say they prefer a Santoku over a Chef's knife. The PPT is almost similar to a small Santoku.
I won't cut on ceramic with my pocketknives. That's evil.
No, I have no PPT.
I despise those stupid Santokus. Too short, light, and rudiculously shaped to be of any use when you're in a hurry, unless chopping mushrooms, but I'm still better with a chef knife. I'm quite opinionated here, but I've tried various knives.
- best wishes, Jazz.