Page 2 of 6 FirstFirst 1234 ... LastLast
Results 11 to 20 of 52

Thread: Beater Preferences

  1. #11
    Senior Member
    Join Date
    Apr 2011
    Henkels for beaters. Or Wusthoffs

  2. #12
    My Globals.
    "Don't you know who he is?"

  3. #13
    Globals, Shun, calphalon and Wustoffs that I got on sale...

  4. #14
    Canada's Sharpest Lefty Lefty's Avatar
    Join Date
    Mar 2011
    Global, Viking, Forschner

    Take a look around at:

    Email me at:

  5. #15
    Senior Member Chefdog's Avatar
    Join Date
    Mar 2012
    Outside the Beltway
    When I hear "beater" i think of something to split lobsters with, or hack up duck bones. For me, that's an old Suisin 240 carbon yo-deba. It must weigh 16 pounds and has actually split a poly cutting board once in its past. If I'm lOaning a knife to someone, it's either an old henkel or mercer that I don't really mind getting broken or lost.

  6. #16

    knyfeknerd's Avatar
    Join Date
    Feb 2012
    Charlotte, NC AKA The Queen City! The lint-filled belly button of the south.
    A stainless Henckel or two. You can leave it wet/dirty, don't mind others using it and is still up to the task of decent cutting most of the time. I use mine every day. I'm only partial to the Henckels with the blade guard thingy 'cause you can pop open cans and metal olive oil containers with 'em.
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  7. #17
    Senior Member
    sachem allison's Avatar
    Join Date
    Aug 2011
    sabs and forgecraft
    I haven't lived the life I wanted, just the lives I needed too at the time.

  8. #18
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    dirty south, louisiana
    vintage carbon dexters. you can get dirt cheap off ebay.

  9. #19
    Senior Member Crothcipt's Avatar
    Join Date
    Jan 2012
    wyoming, closer to nowhere than somewhere.
    my globals. They for some reason take a great beating, stay sharp for a decent amount of time. I just hate sharpening them.
    Chewie's the man.

  10. #20
    DT ITK 270mm AEB-L gyuto or Gengetsu 210mm semi stainless gyuto.

    I have also been using my 180 mioroshi deba (unknown maker, eBay special) as a line knife lately. My station has to slice pork tenderloin and debone chix breast, works well for both, can take a beating and has knuckle clearance for any other odd jobs I'd needed (yeah Jon, I know it's not supposed to be used like a gyuto, but my 210mm yanagi was sustaining too much damage when used as a line knife).

    Last time I had to split lobsters was at my aunts house. At work we get 1.25# softshells, so you can just use your hands, but she had seven 3#ers. Only knives I brought were a Tsourkan gyuto and my Rader scimy, so I used the Rader to split them. Worked well and no damage to the blade.
    "God sends meat and the devil sends cooks." - Thomas Deloney

Posting Permissions

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