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Thread: Line knife

  1. #11
    Delbert Ealy's Avatar
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    Quote Originally Posted by marc4pt0 View Post
    Sorry, by everything I meant within the capacity of a line knife during service on the line where space is a premium as is time.

    I know, I was messing with you.
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
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    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  2. #12
    Senior Member chefcomesback's Avatar
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    Del,
    I see your style really suitable for gyuto/suji hybrid. As long is te first half not very tall that it reduces the drag for sllicing the proteins for plate up and it taper ups height at the end for cutting it would be great. For example in a line knife I would trim the ends off of a lamb loin and cut in 3 for plate up , wipe clean ,then very thinly shave baby radish or cut heirloom tomatoes for salad

  3. #13
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    i'm with you on that chefcomes back =D

    been lookin for a good line knife. hopefully i'll have enough cash to get one from del.

  4. #14
    Senior Member stevenStefano's Avatar
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    I think 210 is about right, anything more and 240 sujis are dime a dozen and perhaps not so good in confined spaces, and anything less is getting a little small. You want a pretty flat profile to make it versatile. I got a custom one a few years ago and I still have used it literally every day in work since I got it
    "There are 2 mistakes one can make along the road to truth...not going all the way and not starting"

  5. #15
    I am definitely looking for a sturdier 210 suji-petty. Personally if you just made a taller suji then it would be perfect. I think a 40mm height would be perfect. I am very interested in this. $275 sounds about right.
    "Sucking at something is the first step to becoming sorta good at something." -Jake the Dog

  6. #16
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    Definitely interested in a 210 mm suji!

  7. #17
    I have a 205mm funyaki that is pretty much perfect for the line.

  8. #18
    Senior Member NO ChoP!'s Avatar
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    I just want to add some valid points to what makes a line knife.

    A line knife sits out on your board during service.

    Should be smaller, as to not get in the way. Sub 210.

    Shouldn't be stainless, as you'll be too busy to baby it.

    Doesn't need belly/ should make a good slicer, as protein slicing, a la minute chiffonade, etc...will be it's main task.

    Should have a pointy tip to pop open a criovac bag, but too pointy probably not good, as it will get banged around.

    Sturdy, grippy handle, as your hands are often wet or grimey.

    Not too expensive as it's probably the most likely scenario for a knife to hit the ground.

    Which is a good reason to have a workhorse grind...
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  9. #19
    Senior Member bkultra's Avatar
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    Quote Originally Posted by NO ChoP! View Post

    Shouldn't be stainless, as you'll be too busy to baby it.
    I assume a typo and should be stainless.

  10. #20
    Senior Member NO ChoP!'s Avatar
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    lol...yes, thank you.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

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