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Thread: deba knives: be honest

  1. #11
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by Patatas Bravas View Post
    Uh-oh. Looks like I will get a lecture.

    Of course I bought it for fish. That's their purpose. However, I seem to have more good pumpkins than fish.

    Maybe people are shy to admit using a knife for the wrong thing. But it's okay, you won't be arrested!

    Montrachet - nice, your food sounds good

    What deba are you using?
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  2. #12
    I have just a small one 150mm mioroshi. It is good, but I prefer damaging it (but I haven't) rather than a gyuto.

  3. #13
    I cook a lot more chicken than fish, and my Deba works great for braking down.

  4. #14
    I use it for breaking down chicken and fish mainly. Works really well on chicken!

  5. #15
    Senior Member Deckhand's Avatar
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    I bought mine for Crab.
    It works really well for that. I highly doubt I will ever sell mine.

  6. #16
    Okay, so I am not the only one!

  7. #17

    Zwiefel's Avatar
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    This is pretty much what keeps me from buying a deba or yanagi....I just don't deal with that kind of prep in my kitchen.

    My thoughts have been turning towards a usuba though....those are for general veggie prep, right? Kiritsuke?
    Remember: You're a unique individual...just like everybody else.

  8. #18
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    Fish, chicken and duck.
    I work with Asian food so no pumpkin here.

    When I used to do pumpkin in the past I have a wusthof culinar 240mm that I only ever used with pumpkin.
    Too heavy really to use for much else, one swipe and it was cut in two.

  9. #19
    I'm a deba purist. I only use mine on fish. I'll use other tools for chicken or hard squash.
    Len

  10. #20
    Senior Member stevenStefano's Avatar
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    Quote Originally Posted by Zwiefel View Post

    My thoughts have been turning towards a usuba though....those are for general veggie prep, right? Kiritsuke?
    If you're doing a lot of veg an usuba wouldn't be a bad idea if you want to try a single-bevel. From what I've read a kirutsuke is very hard to master though, even though they look badass. I'm kinda in the same boat as you, an usuba is the only single-bevel knife I think I'd ever use, I have a suji with an 80/20 grind so I don't think I'd need a yanagi

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