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Thread: Petty knife help

  1. #1

    Petty knife help

    LOCATION
    What country are you in? USA



    KNIFE TYPE
    What type of knife are you interested in? Petty

    Are you right or left handed? Right

    Are you interested in a Western handle or Japanese? Wa octagon

    What length of knife (blade) are you interested in (in inches or millimeters)? 150

    Do you require a stainless knife? (Yes or no) no

    What is your absolute maximum budget for your knife? $200 USD



    KNIFE USE
    Do you primarily intend to use this knife at home or a professional environment? Home

    What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.) Daily veggie prep for meals.

    What knife, if any, are you replacing? I want this for a smaller option to replace my 240 mm gyuto for daily stuff.

    Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch

    What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.) Push cut, some rocking from habit.

    What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.) I want better food release than my 240 mm gesshin ginga gyuto. Particularly on onions and celery.

    Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)? Prefer a darker handle like burnt chestnut or something other than the common ho wood and black ferrule.

    Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I would like similar or better FnF to the gesshin ginga as I will be using this daily.

    Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)? Not sure, I like how easy the ginga is to sharpen but I don't have much comparison.

    Edge Retention (i.e., length of time you want the edge to last without sharpening)? I have a hi-soft cutting board and I only have to sharpen my ginga every 2 months or more, although I let it go much longer out of laziness and lack of time. Again not really experienced enough to give a clear answer. I don't want to have to sharpen more than once a month.



    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Hi soft synthetic board

    Do you sharpen your own knives? (Yes or no.) Yes

    If not, are you interested in learning how to sharpen your knives? (Yes or no.)

    Are you interested in purchasing sharpening products for your knives? (Yes or no.) I have a gesshin 2000 stone right now with a flattening plate. Looking to get a coarser stone around 300-400 and a 6000.



    SPECIAL REQUESTS/COMMENTS

    I want the knife to have enough height so that my knuckles don't hit the board all of the time.



    Thanks

  2. #2
    Senior Member
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    Sounds like a Santoku or nakiri might suit you better than a petty with the knuckle clearance thing.

  3. #3
    Senior Member ThEoRy's Avatar
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    Petty isn't really a replacement for gyuto, merely a supplement to one. For strictly veggie prep I too would suggest a nakiri perhaps.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  4. #4
    Thanks for your suggestions.

    My main goal here is a small knife, for use with a very small cutting board so I don't have a lot of stuff to clean after making breakfast. This is why I don't want to use my gyuto, it is bigger, and I have to pull out a bigger board.

    I am not cutting up much at one time with this knife, just a scant 1/4 cup of a few things at most and then I'm done.

    Thinking more like, 1/4 of an onion, half a potato, some herb, the end.

    I have never used a Nikiri and while I understand how it would be great for many vegetable techniques it looks a nightmare to dice an onion. I think if I were to buy a highly specialized knife for strictly vegetables I would just get an Usuba.

    When do you use Usuba and when do you choose nikiri instead?

  5. #5
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    This petty at EE is taller than most, and satisfies many of your criteria.

    http://www.epicedge.com/shopexd.asp?id=90555

  6. #6
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    If you decide to try a usuba, I have a brand new one in bst.

  7. #7

  8. #8
    Senior Member
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    Not trying to put you off rami's lovely new usuba, but the nakiri is better suited to western use.
    The usuba is specifically designed for Japanese cuisine with very thin slicing. You can certainly use one, just be aware of what you are getting into.
    I am intending to find out for myself in the not too distant future.

  9. #9
    Senior Member jimbob's Avatar
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    An usuba, through denser veges, is prone to steer. Definately a more specialized knife.

  10. #10
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    Quote Originally Posted by TexasMethod View Post
    Thanks for your suggestions.

    My main goal here is a small knife, for use with a very small cutting board so I don't have a lot of stuff to clean after making breakfast. This is why I don't want to use my gyuto, it is bigger, and I have to pull out a bigger board.

    I am not cutting up much at one time with this knife, just a scant 1/4 cup of a few things at most and then I'm done.

    Thinking more like, 1/4 of an onion, half a potato, some herb, the end.

    I have never used a Nikiri and while I understand how it would be great for many vegetable techniques it looks a nightmare to dice an onion. I think if I were to buy a highly specialized knife for strictly vegetables I would just get an Usuba.

    When do you use Usuba and when do you choose nikiri instead?
    It's not a petty, and it's not 150 mm, but this knife from Ian Rogers (Haburn Knives) may be just what you are looking for:



    Find it here:

    http://www.haburnknives.com/store/ko-bunka-1095-1-of-2
    “I hear and I forget. I see and I remember. I do and I understand.”

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