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Thread: Root Vegetables - What knife

  1. #1

    Root Vegetables - What knife

    If you had to prepare a pile of hard root veg, carrotts, parsnips, etc

    Which knife would you reach for ?

    Laser Gyuto ?
    Thick Gyuto ?
    Western chef knife ?
    Usuba ?
    Deba ?


    Alan

  2. #2
    Heel of a laser or a standard gyuto.
    Laser = 2-2.5mm spine thickness over the heel.
    Standard=2.75-3mm spine over the heel.

    M


    "All beauty that has no foundation in use, soon grows distasteful and needs continuous replacement with something new." The Shakers' saying.

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  3. #3
    I had a discussion with Jon about this a while back, using double bevel knives. A laser will give you less wedging issues, but with the thicker knives, a slight change in technique will get the job done effectively too. Maybe a subject for another JKI vid?

  4. #4
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    I like using thinner knives for hard objects. There's pretty much no getting around the splitting. The sticking can be annoying with almost any knife so I like using knives with better release. Faves are Glestain, Carter SFGZ, modified A-type and Yoshikane. My Heiji is not bad but just not as nice as some of the others. I don't really prefer the super thin knives for this mainly for release issues.

  5. #5
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    Chinese cleaver?
    “I hear and I forget. I see and I remember. I do and I understand.”

  6. #6
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    Cleaver would be good I'd just grab my standard gyuto or depending on how I was planning to cut them the Kiritsuke

  7. #7
    Senior Member Benuser's Avatar
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    Robert Herder K2 HRC 60

  8. #8

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    I use my cleaver for root veggies too, never had any issues.

  9. #9
    Quote Originally Posted by Benuser View Post
    Robert Herder K2 HRC 60
    + 1

  10. #10
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    mr drinky's Avatar
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    The heel of one of my gyutos usually, but when I want to have fun I use my nakiri. I still love my cheap tosagato nakiri, but I am usually trying to test out my other knives that I don't use it as much these days.

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

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