Page 5 of 6 FirstFirst ... 3456 LastLast
Results 41 to 50 of 52

Thread: Beater Preferences

  1. #41
    Senior Member
    Join Date
    Mar 2013
    Location
    Perth,Australia
    Posts
    375
    My beater every day knife is a Sakai Yusuke "extra thick", "extra harden" and "extra flat" profile 240mm gyuto.

    Love that knife but I am the only one using it at work, unless someone comes to my station and needed to use it to cut something quickly. After I give him permission, of course,

    Ferry
    I see, I like, I cut!

  2. #42
    Senior Member

    Join Date
    Sep 2013
    Location
    Saint-Petersburg, Russia
    Posts
    881
    I'm using IKEA Gnistra knife as a beater. Frozen food and wood cutter for me.

    It cost around 10$ and takes a surprisingly good edge. It even holds it for some time. Actually I've yet to see another knife in this price range that could come close to this Gnistra.
    Though the handle is not for everyone.

  3. #43
    Senior Member
    Join Date
    Jan 2013
    Location
    Bay area
    Posts
    531
    I would have said Victorinox but i just bought in Thailand for like 9 bucks a 270mm "kom kom" stainless (=german soft steel) = high end line of Kiwi whose profile is classic french, it's grind is really well done. Bought a bunch to give away. Insanely good quality for the money I thought.

    I also like the Tramontina VG10 set but those are no longer available cheaply a the price on the bay is up by 50%

  4. #44

    Join Date
    Jan 2014
    Location
    Baltimore, Maryland
    Posts
    20
    I have a 30 plus year old "Maxam Japan" 8 inch chef knife for the dirty work. Doesn't hold an edge well but takes it back quickly. It now doubles as one of my learning knives for hand sharpening. Soft steel is great for creating and feeling the burr.

  5. #45
    My line/beater knives are a Shun 8" and my Tojiro Honesuki. The Shun mostly because it was the first "real" knife I ever owned, and since graduating a bit (that is, gaining a particularly expensive knife habit), I don't really like having my carbon knives on the line. I know some people don't mind, but my carbons are for prep, service is simply too hectic to pay them any mind. It's sort of a co-incidence of my station too.....We do a squab dish on our tasting menu, which is not a all the time, so I have to break them down a la minute, so it's nice to have the Honesuki for breaking down/frenching. But that's made me realize how awesome it is to have the little knife for general utility anyways.

    I keep my Kono HD slicer on line too, but If I could I'd get a much smaller version, like a 210 Suji...that plus the Honesuki would be I think a perfect line/beater setup.

    T
    "Suck less every day."

  6. #46
    Senior Member turbochef422's Avatar
    Join Date
    May 2012
    Location
    New York
    Posts
    756
    I think that beater knife is diff than line knife or at least can be. Your line knife doesnt have to be a beater and your beater doesnt have to cost $8. I dont think of a beater cutting frozen foods or wood. When i think of beater i think of a knife..a sab will work... that can handle heavy tasks without throwing away all other performance. I use my misono Dragon as a beater, crack lobsters ect. I think the best beaters are the ones not just used to beat on but you dont have to worry about if you do. For me at least a big meaty whustoff with unatractive steel, grind, profile and handle isnt a beater its a peice of .....

  7. #47
    Senior Member easy13's Avatar
    Join Date
    Jun 2013
    Location
    Brooklyn
    Posts
    262
    Sakai Takayukis model of the classic OEM VG10 Hammered Damasus, Mahogany Western Handle Gyuto. The VG10 takes a nice edge, I have no problem giving it to even the greenest of prep cooks to knock out a couple of hours of work and I don't have to worry about it rusting from sitting wet/dirty on a cutting board. All that and I would have no problem using it for a shift myself.

  8. #48
    Senior Member
    Join Date
    Feb 2013
    Location
    Calgary, Canada
    Posts
    105
    When I think of beaters for me its definitely my fujiwara fkm yo-deba doing things like cracking lobster/bone anything really that i wouldn't do with my nice knives since it can take quite a bit of abuse.

  9. #49
    Senior Member
    Join Date
    Jan 2014
    Location
    Near Munich, Germany
    Posts
    111
    Quote Originally Posted by icanhaschzbrgr View Post
    I
    It cost around 10$ and takes a surprisingly good edge. It even holds it for some time. Actually I've yet to see another knife in this price range that could come close to this Gnistra.
    Though the handle is not for everyone.
    Ah yes that handle .... I have fondled them a time or two and that thing has idiotic ergonomics. The groove is far too wide for one finger and much too narrow for two. It's like it was designed by somebody who had never designed a knife before and didn't bother testing his creation on a prototype or two.

    I have the IKEA Slitbar gyuto and it is pretty decent a far as sharpness and edge retention are concerned. very thin at the edge, too.

  10. #50
    Senior Member
    Join Date
    Jan 2013
    Location
    Melbourne
    Posts
    89
    For me there is a Bismark branded Chinese made German steel $30 dollar junk knife, or my Mrs furi set that I'll use to crack bones, tails etc otherwise its my Richmond laser that I learn to sharpen on, don't care if I ruin it and let her use.
    Life's too short for bad food and bad wine.

Posting Permissions

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