Quantcast
The Line Knife Concept
+ Reply to Thread
Page 1 of 2 12 LastLast
Results 1 to 10 of 15

Thread: The Line Knife Concept

  1. #1
    Senior Member

    Join Date
    Feb 2011
    Location
    San Diego, CA
    Posts
    4,221

    The Line Knife Concept

    I've had a number of conversations about what a "line knife" ought to be and I know there is a line knife thread somewhere but I'm sitting here fooling around with a modified DTITK gyuto that is 230-ish mm along the edge and I'm thinking this thing is puny. For a line knife, I'd make it a little less tall from heel to spine and that's about it. My favorite knife for small stuff is a somewhat substantial 220 mm suji/petty. I wouldn't want anything shorter or smaller unless I was coring strawberries or something and looking at them here, I dont' see one as taking all that much more space than the other, really. I always see people talking about 180 and 210 size. What are you cutting that makes this the perfect size?

  2. #2
    Senior Member Citizen Snips's Avatar
    Join Date
    Mar 2011
    Location
    St. Louis, MO
    Posts
    454
    i dont think its necessarily what they are cutting but how much space they have to cut. on top of that i think that the suji/petty works really well in stainless/inox/semistainless because of no reaction and how thin the knives tend to be.

    all these together will make characteristics of a good line knife

  3. #3
    Senior Member
    Join Date
    Jul 2011
    Location
    Melbourne
    Posts
    613
    My line knife is a 210 Gesshin petty, which is perfect... until i need to carve meat, and then i look for something with a touch more length and heft. I think a flat-profiled 210-230 gyuto that is about 32-35 mil high at the heel would be perfect.

  4. #4
    Senior Member Salty dog's Avatar
    Join Date
    Mar 2011
    Location
    Caledonia
    Posts
    1,829
    On my station I cut protein during service. Different types and sizes of meat and tuna. I'm not limited by space so I usually pick out a narrow, thin 240-270 gyuto. Sometimes a 270 suji if I'm feeling fancy.

  5. #5

    Join Date
    Mar 2011
    Location
    Rockport, TX
    Posts
    4,892
    The lines I've worked are pretty small, so I'd say a thin-but-blade-heavy 210 would be my favorite.

  6. #6
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Location
    Clayton, NC- surrounded by lots of trees
    Posts
    2,082
    Yah, IMHO a line knife will be used mainly to slice crusty proteins, slice open cryovaced bags (I know, I know...), and maybe slice a few veggies/ fruits; no real dicing or chopping going on.

    It will be used in the heat of the battle, so it will need to be at least semi-stainless, being keeping it pristine may not be priority number one.

    It has to be compact, because your protein board will share space with resting meats and even plates....
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  7. #7
    Senior Member
    Join Date
    Mar 2011
    Posts
    342
    I always used a 240 suisin inox knife with a compound bevel, the heel was finished at 220 and polished. The rest of the knife was sharpened up to a king 6k which IMO produces the perfect balance of bite and that sharp slick like slipperiness. The knife was sharpened so much that eventually the profile seemed kinda triangular and wasn't as tall and the tip was stupid thin. This was the time I thought it really shined, the knife was also maintained using the 6k everyday and never did it meet the 1k or anything else for that matter again. At that time the knife measured about 235 ish I would guess, the handle was the shizzney too.

  8. #8
    Senior Member
    Join Date
    Apr 2011
    Location
    Singapore
    Posts
    750
    Quote Originally Posted by NO ChoP! View Post
    Yah, IMHO a line knife will be used mainly to slice crusty proteins, slice open cryovaced bags (I know, I know...), and maybe slice a few veggies/ fruits; no real dicing or chopping going on.

    It will be used in the heat of the battle, so it will need to be at least semi-stainless, being keeping it pristine may not be priority number one.

    It has to be compact, because your protein board will share space with resting meats and even plates....
    /
    Right on the money there. Sure if I'm slicing meats on that section of the line, I would love to have a 270/300 suji, but sometimes, its the amount of space that is available that is the main constraint.

  9. #9

    JohnnyChance's Avatar
    Join Date
    Feb 2011
    Location
    CT
    Posts
    3,001
    Yeah, it's mostly finding the biggest knife you can fit on your station without being cumbersome. I regularly push the limits and end up with 240 or 270 gyutos or 285-300 sujis on a couple stations on our line. Even if they get in the way at some point I think it is worth the trade off. On one station I keep a house boning knife in my spoon well, and then the rest of my knives in a hotel pan under the line, but I rarely have to pull any of them out during service.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  10. #10
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Location
    Clayton, NC- surrounded by lots of trees
    Posts
    2,082
    Quote Originally Posted by memorael View Post
    I always used a 240 suisin inox knife with a compound bevel, the heel was finished at 220 and polished. The rest of the knife was sharpened up to a king 6k which IMO produces the perfect balance of bite and that sharp slick like slipperiness. The knife was sharpened so much that eventually the profile seemed kinda triangular and wasn't as tall and the tip was stupid thin. This was the time I thought it really shined, the knife was also maintained using the 6k everyday and never did it meet the 1k or anything else for that matter again. At that time the knife measured about 235 ish I would guess, the handle was the shizzney too.
    This is funny; I think everyone has that one knife thats old, been sharpened to the point of having a completely new profile, but it's perfect to you. Plus, it has some sentimental history to it....
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

+ Reply to Thread

Posting Permissions

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