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Thread: What knives to use on frozen food?

  1. #1
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    What knives to use on frozen food?

    I sometimes have to cut frozen protein in small pieces, I would never use any of nice knives for that task. So what do you guys use in this situation?

  2. #2
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    8 quid chinatown cleaver.

  3. #3
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    Somebody else's.
    Dave
    Older and wider.

  4. #4
    Senior Member DSChief's Avatar
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    have a 10" Dexter for that kind of use, Has a robust blade, & cheap enough that replacing it wont kill my beer budget.

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    Senior Member cclin's Avatar
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    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  6. #6
    El chepo Chinese Cleaver with rubber mallet.

    I chipped the blade a couple of times when it accidentally hit beef rib bones.

    Just grind it off, sharpen, and back to business.

  7. #7
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    I cut up frozen fruit for smoothies,banana,mango's,strawwberries,pineapple,p eaches etc.to small bits so my blender will not have a heart attack.Use Tojiro F-920 VG-10 cleaver.Best VG-10 I have ever used,great convex grind,little over 1# weight.

    Wooden barrel handle wt. stupid bolt sticking out the back.I sawed it off & epoxyed the gap.Like the extra weight,one hand on handle & other on the blade to take chunks of frozen fruit to mince in short order.

  8. #8
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    That looks quite interesting!

    At the moment I am using my cheap old chef knife but I find it had a bit too much trouble cutting the thicker pieces.

  9. #9
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    Quote Originally Posted by keithsaltydog View Post
    I cut up frozen fruit for smoothies,banana,mango's,strawwberries,pineapple,p eaches etc.to small bits so my blender will not have a heart attack.Use Tojiro F-920 VG-10 cleaver.Best VG-10 I have ever used,great convex grind,little over 1# weight.

    Wooden barrel handle wt. stupid bolt sticking out the back.I sawed it off & epoxyed the gap.Like the extra weight,one hand on handle & other on the blade to take chunks of frozen fruit to mince in short order.
    I can see how a good heavy and harder knife would work, but don't you get too many chips on your cleaver from the abuse?

  10. #10

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    Quote Originally Posted by daveb View Post
    Somebody else's.


    Now for semi-frozen stuff (calamari, flank steak, etc.), the trusty Moritaka gyuto. No torqueing allowed though!
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

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