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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.

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    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
    Senior Member tagheuer's Avatar
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    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!
    All men dream, but not equally. Those who dream by night in the dusty recesses of their minds wake in the day to find that it was vanity; but the dreamers of the day are dangerous men, for they may act their dreams with open eyes, to make it possible. - Lawrence

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