Quantcast
Least used knife? - Page 2
Page 2 of 4 FirstFirst 1234 LastLast
Results 11 to 20 of 36

Thread: Least used knife?

  1. #11
    My bread knife. But it still sees some good use, because the rest of my collection is currently just cleaver, carbon petty, heavy cleaver, and stainless petty.

  2. #12
    Senior Member Mucho Bocho's Avatar
    Join Date
    Feb 2012
    Location
    Raleigh, NC
    Posts
    1,449
    My Deba is my least used knife behind my flexible Mac 7" Filet. Canadian, I hear what your saying about the Slicer/Suiji not being used that often. I feel the same, I have a Yusuke Sakai 300 Suji and a 210 HD Suiji gets little use. But at least they are relatively inexpensive. I just sold off my Kono HD 240 Kiritsuki and 165 Takeda Banno cause I wasn't grabbing for them either.
    One thing you can give and still keep...is your word.

  3. #13
    Senior Member Anton's Avatar
    Join Date
    Jan 2013
    Location
    Venice, CA
    Posts
    574
    Is this a trick question?

    I must admit that the least used are the 3rd or 4th 240 Gyuto; or the second cleaver..

  4. #14
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    2,171
    Amongst the large blades the suji is certainly the least used -- with a home user. When I got my first one I felt I should have bought it years before, though. The relatively rare use doesn't mean it hasn't a great specific function. I wouldn't like to cut my roast with a chef's knife again. Not only because of the narrow blade to avoid dragging, but as well because it gets a very peculiar sharpening regimen.
    As for smaller blades, they seem to be more easily interchangeable. You may use a petty for occasional deboning, and do you really need a parer if you have a petty?

  5. #15
    Senior Member Nmko's Avatar
    Join Date
    Aug 2013
    Location
    Brisbane, Australia
    Posts
    305
    Quote Originally Posted by Anton View Post
    Is this a trick question?

    I must admit that the least used are the 3rd or 4th 240 Gyuto; or the second cleaver..

    +1

  6. #16
    Senior Member GeneH's Avatar
    Join Date
    Mar 2013
    Location
    Minneapolis Area Minnesota
    Posts
    135
    Butcher knife. So I wonder why I just picked a second one up on eBay tonight.

  7. #17
    Quote Originally Posted by Benuser View Post
    Amongst the large blades the suji is certainly the least used -- with a home user. When I got my first one I felt I should have bought it years before, though. The relatively rare use doesn't mean it hasn't a great specific function. I wouldn't like to cut my roast with a chef's knife again. Not only because of the narrow blade to avoid dragging, but as well because it gets a very peculiar sharpening regimen.
    As for smaller blades, they seem to be more easily interchangeable. You may use a petty for occasional deboning, and do you really need a parer if you have a petty?
    I've never understood this petty/parer interchangeability that some people talk about. To me, the paring knife is strictly for in-hand work. While I can appreciate that some of the jobs of a paring knife can be carried out using a petty/utility knife, I have always found it to be unwieldy, awkward and sometime flat out the wrong tool for the job.

    Now if you are talking a 4" petty, then that is simply a paring knife.

    Regarding a petty and its functionality. Some might like it for small jobs, trimming, deboning chicken, etc. However, I would have to say for me personally that it falls under the same ruling of use as a slicing knife insofar that I feel a boning knife is a more appropriate and versatile pattern and thus that I what I use most.

    I prefer paring knives to petty knives for all in hand work and I prefer a classical boning knife to a petty for all trimming and deboning tasks. Where does that leave a petty?

  8. #18
    Senior Member
    mr drinky's Avatar
    Join Date
    Feb 2011
    Location
    St. Paul, MN
    Posts
    3,111
    For me my knives are often seasonal. I almost never use a nakiri from April-September, but October onward when root veggies are utilized more in my cooking, I use it almost every day. I have had a Carter nakiri just lying on my counter all day long for a week or so.

    My slicers tend to get more work in the summer when I grill, eat a lot of meat, and tend to special order more charcuterie. The HHH wootz slicer and Tsourkan are wonderful for charcuterie. Though I must admit the Marko gets used as much as any knife in my house.

    My yanagiba gets the least use hands down. I just don't have fresh enough fish here.

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  9. #19
    Quote Originally Posted by mr drinky View Post
    I just don't have fresh enough fish here.
    k.
    I thought you guys had like 10,000 lakes?

    My least used is a bread knife which is why I got rid of the nice one and got a Forschner. All gyuto's get pretty regular use or get sold fairly quickly.

    Cheers
    one man gathers what another man spills...

  10. #20
    Gyuto... ever since I got a cleaver

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •