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Thread: deba knives: be honest

  1. #21
    Senior Member cclin's Avatar
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    Mmmm....deba for pumpkin/chicken/duck/Crab?? Why??? a Chinese cleaver can do all those things with much cheaper price & more easy to maintain!!
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  2. #22
    Quote Originally Posted by shaneg View Post
    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.
    Yes, if I had a big German knife than I am fine I think. Anyway, so I use the deba - very thick, but at least it is not going to break in two pieces on hard shell.

    Disagree about the pumpkin - lots of pumpkins in Asian cuisine. Curries, puddings, Japanese and Korean foods....

  3. #23
    Senior Member Benuser's Avatar
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    Or any soft European chef knife...

  4. #24
    TYes, the chinese cleaver is a very good idea. You mean I must buy another knife? Again?

    For the members that have a single-bevel usuba, how do you find they are cutting on hard vegs? I think they must wedge terribly and are made for dicing.

  5. #25
    Senior Member ThEoRy's Avatar
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    This thread is the very reason I bought a Tojiro 240mm Yo-Deba. So I can beat the **** out of it and not care.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  6. #26
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by Patatas Bravas View Post
    TYes, the chinese cleaver is a very good idea. You mean I must buy another knife? Again?

    For the members that have a single-bevel usuba, how do you find they are cutting on hard vegs? I think they must wedge terribly and are made for dicing.
    I think a carrot or daikon is the hardest veg I would cut with usuba probably. So far so good.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  7. #27
    Quote Originally Posted by ThEoRy View Post
    I think a carrot or daikon is the hardest veg I would cut with usuba probably. So far so good.
    And you mean 1-bevel or kamagata?

  8. #28
    I use my 150mm for chicken, fish some heavy bones, sometime garlic
    But it is very cheap one i have, i will never use my bigger Shig on chicken or other bones

  9. #29

    Zwiefel's Avatar
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    Quote Originally Posted by Patatas Bravas View Post
    And you mean 1-bevel or kamagata?
    Kamagata isn't 1-bevel?
    Remember: You're a unique individual...just like everybody else.

  10. #30
    Senior Member stevenStefano's Avatar
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    Quote Originally Posted by Zwiefel View Post
    Kamagata isn't 1-bevel?
    Yes it is. I have one that I don't use that much but it worked great on any veg I tried, even the hard ones

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