German Chef's or Western Deba?

Japanese Knives - by Tokushu Knife
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macka17 said:
A lot of chefs have used a lot of Wusthof over the yrs with no complaints
they will do all general jobs in a kitchen, everything.

These new world (to us) skinny japanese items are on for lighter usage. BUT they all say don't use on ????
Basically with few exceptions. they NOT man enough to do full kitchen range of work. They specialist tools.
and good at it.

Personally, for pumpkins etc I have an old Giesser butchers knife from Meatworks,
does all my heavy stuff requiring longer blade and has done for over 30 yrs now.

For a job that isn't a regular everyday part of routine.
Those tradies tools from the meatworks do a great job.
Not fancy but very efficient at around $25ea, for most of them.

Also a lot of people me incl. like the balance of the Wusthof/european knives.
or the French style.
Click to expand...

Mostly because they didn't have anything better or readily available than those. You can say the same thing about Dexter-Russell's as well, they don't get much complaint either
If they work out for you it's great , there is nothing wrong with that
Biggest turn off for me was their profiles , bolsters , and the softness of their steel.
 
Well I've used Wusthof and a few other European "rocker" blades. And I like my Santoku 170 a lot too.

I like both types of knife just tend to think about when is the job at hand a bit too much for the light blades.
That never happens with a Wusthof.

Anybody that worries about a coupla ounces difference in the weight of a blade over the day. Should be spending a little time on some dumbells.
Try swinging a sledge or pick or shovel like we did for 12 hr shifts.
 
The coofoodgood posts are always very interesting and informative!
 
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