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Thread: Thinking about getting my third and fourth J-knife, advice?

  1. #11
    Quote Originally Posted by easy13 View Post
    Honesukis are great and all, use mine a lot, but not sure one is essential in a home kitchen. 150 Petty can deal with your one Chicken a week and boning out thighs wouldn't be a problem. I say definitely a 150 petty then how about a 240 suji, plenty of good uses for a 240 suji.
    What are some of your favourite tasks with a 240 suji?

    I'll feel up a 150 petty and honesuki and see how they feel

    ALSO - is your avatar the label from a jar of spicy red pepper sauce!??

  2. #12
    Senior Member easy13's Avatar
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    Quote Originally Posted by cilucia View Post
    What are some of your favourite tasks with a 240 suji?

    I'll feel up a 150 petty and honesuki and see how they feel

    ALSO - is your avatar the label from a jar of spicy red pepper sauce!??
    Besides using suji to slice proteins it can be used to filet fish (though you dont cook much fish). I like to use sujihikis that are tall at the heel as my main knife in place of a gyuto to switch it up sometimes.

    Yes, avatar is the angry lady from Lao Gan Ma Chili Crisp Sauce

  3. #13
    Senior Member rick alen's Avatar
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    Quote Originally Posted by easy13 View Post
    Honesukis are great and all, use mine a lot, but not sure one is essential in a home kitchen. 150 Petty can deal with your one Chicken a week and boning out thighs wouldn't be a problem. I say definitely a 150 petty then how about a 240 suji, plenty of good uses for a 240 suji.
    +1

    As Jaques' example demonstrates just about any knife can be used for boning chicken. But a 240 suji is a go to knife for me. It is much better than a gyotu for cutting items in-hand (be careful there of course), and will do most of what a gyoto is typically used for.


    Rick

  4. #14
    Jump in the deep end. Grab a cleaver.

  5. #15
    Dropped by Korin before dinner (posted pics here) and ended up getting a petty and honesuki despite so many recommendations that a honesuki is not "essential" to a home kitchen. Hahaha... Briefly thought about a cleaver again, but saw I was reminded of its huge size in the display case and aborted.

    I also got some new shears in the mail from Amazon. Hopefully they are better than my current OXO ones.


    Mari recommended the Misono over the other two honesuki's I asked to look at, so I went with her rec and also bought him a petty-friend. I ended up getting 130mm because 150mm felt a bit long to me. I'm not sure why I prefer shorter blade lengths.

  6. #16
    Senior Member
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    nice! of the petties i've handled, the ux10 has the best profile

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