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- Jan 13, 2013
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So I was making a celery root puree tonight (wonderful recipe from Michel Richard's "Happy in the Kitchen") and, after peeling it, I started cutting it into slices with one of my high end well sharpened - non laser though - gyutos that I normally love to death. Didn't work very well.
Switched to a chinese cleaver that cost 1/20 of the cost of the previous knife to make the slices before fine julienneing it and it worked like a charm (I did do the julienneing with a Gyuto though as I have better control of it.)
So, while I don't mean to start a flame war, I'm now wondering are their foods like celery root where, at least for the initial cutting, chinese style cleavers will work better then Gyutos or did I just pick the wrong Guyto from my collection??
If I did,what kind of Gyuto works really well for celery root - I'm sure I own one :- )
Switched to a chinese cleaver that cost 1/20 of the cost of the previous knife to make the slices before fine julienneing it and it worked like a charm (I did do the julienneing with a Gyuto though as I have better control of it.)
So, while I don't mean to start a flame war, I'm now wondering are their foods like celery root where, at least for the initial cutting, chinese style cleavers will work better then Gyutos or did I just pick the wrong Guyto from my collection??
If I did,what kind of Gyuto works really well for celery root - I'm sure I own one :- )