There are so many gorgeous knives posted here every day, but what do you reach for when you can’t be bothered to find a can opener or need to get through some bones?
What’s your favorite beater knife?
- Thread starter Blumbo
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Kanehide TK
For me a beater needs to cost under $100 (which is still a lot of money btw). Having said that for me is a Fibrox, hatsukokoro I got for cheap from Phil and a Shiro Kamo that also got for cheap from Phil.
Henckel’s chef or old cheap cleaver.
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For me, price is a little flexible, but my Kanehide is the Fibrox version, which was around $75, I believe.
A can opener and I don't chop bones.
I don't consider either of those things acceptable tasks for even beater knives.
I don't consider either of those things acceptable tasks for even beater knives.
sumis
Senior Member
vic.
.
.
Agree, unless we are talking this vs. bones
https://knifejapan.com/ikenami-hamono-honne-otoshi-bone-cleaver-125mm/
No knife I own will ever open a can.
Bones? I don’t ever see a reason to chop through bones.
But for general beater tasks, Vic or Forgecraft.
Bones? I don’t ever see a reason to chop through bones.
But for general beater tasks, Vic or Forgecraft.
Like others, I don’t open cans or go through bone with any of my knives, but my beaters are an old Henckels I inherited or my CCK 1303.
BillHanna
Gotta get ready for ARM
I will one day own a CCK 11xx again to treat like a lil bxtch.
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Carbon Misono 165 yo-deba, if I'm sure there will be damage. Reparered with a few strokes.
Both very robust, tough and crazy sharp.
Both very robust, tough and crazy sharp.
Mercer block and vnox boning. My housemates use them and I'll pull em out whenever I want to be lazy.
This knife will open a can no problem. Or chop some bones. Kill some zombies. Whatever you need. Courtesy of your local Chinese grocery store
Basic Mercer.
Under $25.
Can use it like it's stolen.
Under $25.
Can use it like it's stolen.
tostadas
Hobbyist / Craftsman
$10 Chinese cleaver. I use it for coconuts and pizza
If you don't cut through bone, how do you get em in the trunk?
(Come on, it's Halloween!)
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The old Chicago that's been in the family since the'70s. It's probably cut 80 tons of everything.
(Come on, it's Halloween!)
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The old Chicago that's been in the family since the'70s. It's probably cut 80 tons of everything.
DitmasPork
Senior Member
How do you open a can with a knife? What technique and knife do you use? Honest question. FWIW, I have a can opener.
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TF nashiji 180 western. Love it.
I have used the heel of the knife to open a tin of olive oil or at least add a vent hole so it doesn't glug. I will use whatever knife is around for this. Also I have used the heel of a knife to pierce steel lids on glass jars to break the vacuum. Sort of similar.
The other day I was teaching a community culinary class with a bunch of high school kids. We were making hummus.
The only can opener I had broke on the first of four cans of garbanzos I was trying to open. I ended up using a beverage bottle / can opener like the one below. The key is to poke a triangle on one side. Then the opposite side. Then halfway between each triangle working your way around until you can pry a hole big enough with your beater knife to get the beans out. You can't poke a hole immediately next to another hole very well. The opener wants to slip. You gotta work your way around like tightening lug nuts. Star pattern.
It's easy!
First you put the point of the knife in the rim of the can, then you whack the back of the knife, then you grab some rags to clean up the contents/tomatoes of the can which have spilled all over the kitchen, finally you put some band aids on the cut in your hand because the knife slipped when you whacked it.
On a more serious note, I have a bunch of fibrox knives for all purpose cutting and fileting, and a german stainless when I need heft.
DitmasPork
Senior Member
I should’ve googled it first, to learn how to do it safely. I suppose workhorses would work best—Kato, Watanabe, Tsourkan.
DitmasPork
Senior Member
Seriously. My beaters are: Sabatier, Wustof classic, Mercer.
French beaters below (I really don't abuse my beaters).
French beaters below (I really don't abuse my beaters).
I guess my ol' trusty wusty, Le Cordon Bleu, is the closest I have to a beater unless I want to dig up my camping equipment. It will never open a can, or go in the dishwasher. I might have been known to smack a small bone with the spine of the knife to break it, but it is not abused in any way, it's a fine knife.
Fibrox-handled extra tall 8" chef's knife from Victorinox. It takes a great edge and is sturdy enough for most any task... meant for a knife, that is. I've got other proper tools for chopping through bones or opening cans
DitmasPork
Senior Member
I suppose another way of defining 'beater knives'—are those I'd feel comfortable lending to a knife-novice/friend/relative to assist with prepping. In my kitchen, they'd probably get: Masamoto HC, Sabatier, Mac, Wustof, Misono UX10, CCK.
