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What knife set to buy...? - Page 3
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Thread: What knife set to buy...?

  1. #21
    Quote Originally Posted by obtuse View Post
    Squash, melons, pineapple are the best things to use a thin gyuto for. Splitting chickens, you want a western deba.
    +1

    I didn't believe it until I tried it myself. A thin gyuto like the Konosuke will be fine. A cimeter certainly isn't going to be much better, if at all, for those jobs IMHO. I have a Forschner Rosewood 10 inch breaking knife that I rarely use now; I occasionally use it for ribs and brisket, but never for chicken.

    A western deba would be good for splitting chickens, or you could just buy a thicker, more durable gyuto for your sturdier tasks. I use my old Global G-2 for those kinds of tasks.
    Michael
    "Don't you know who he is?"

  2. #22
    Perhaps, s-c-i-m-i-t-a-r... ?

    Or, am I missing something (again), lol.

  3. #23
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    Quote Originally Posted by add View Post
    Perhaps, s-c-i-m-i-t-a-r... ?

    Or, am I missing something (again), lol.
    Same knives: scimitar == cimiter == scimiter.

  4. #24
    Michael
    "Don't you know who he is?"

  5. #25
    ... so regardless of splellin then, upswept banana blade ?

  6. #26
    Whether it's spelled correctly according to a dictionary is irrelevant. It's the name of a particular item made by a certain maker. Nonetheless, it is an accepted word. http://www.merriam-webster.com/dictionary/cimeter

    But yes, it's a curved, pointed, butchering or slicing knife.
    Michael
    "Don't you know who he is?"

  7. #27
    Quote Originally Posted by mhlee View Post
    +1

    A western deba would be good for splitting chickens, or you could just buy a thicker, more durable gyuto for your sturdier tasks. I use my old Global G-2 for those kinds of tasks.
    Just curious as to why the western deba would be better than a regular or mioroshi (sp?)...I think I know the difference, just not the practical difference.

    Thanks
    one man gathers what another man spills...

  8. #28
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    Quote Originally Posted by chinacats View Post
    Just curious as to why the western deba would be better than a regular or mioroshi (sp?)...I think I know the difference, just not the practical difference.

    Thanks
    Western deba is double bevel, more robust behind the edge. The single bevel true deba is still on the delicate side, I would not be comfortable trying to split a chicken with one.

  9. #29
    daveb's Avatar
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    My banana knife has R.H. Forschner and Victorinox seal stamped on it. Model 803-10 Best used at deer camp, around the smoker and to frighten the nieces and nephews. Quick google shows it spelled 2 maybe 3 ways.

    I'm going to zerox this page so I can keep it as reference.
    Dave
    Older and wider.

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