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Is it safe to use any of my Japanese style knives to cut a pineapple? I don't want to damage the edge etc. I own a custom Taylor Edgerton 225 gyuto, a Marko 52100 workhorse gyuto, and an Anryu nakiri. Would any of these be acceptable? I will also soon have a Tinker Tank.
 

DitmasPork

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Is it safe to use any of my Japanese style knives to cut a pineapple? I don't want to damage the edge etc. I own a custom Taylor Edgerton 225 gyuto, a Marko 52100 workhorse gyuto, and an Anryu nakiri. Would any of these be acceptable? I will also soon have a Tinker Tank.
Yes, safe for a gyuto if using good technique, no twisting, etc. Never tried my nakiri—which I’d probably never try.
For pineapple I’ll typically grab whatever carbon gyuto I have in the kitchen, that’s sharpened.
Here’re two pineapples from this year—TF Denka and Raquin did just fine, no chips. Think I’ve taken all my gyutos through a pineapple to see how they’ll do. Some stinkier than others.
Have used my 225 Tsourkan on pineapple without prob. They’re just knives, designed to cut stuff.
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tostadas

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As others have mentioned, I dont think a pineapple is necessarily rough on the edge. However, the acidity will react with non-stainless carbon, so that could have an affect on patina and probably let off some smell.
 

sansho

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acidic food probably dulls a carbon edge faster. aside from that and the patina issue, i think it's fine.
 

Nemo

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Just be sure to rinse and dry it thoroughly afterwards (the knife, not the pineapple) to remove the acid and minimise the acid related edge degradation.
 

Pie

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Remember to rinse and wipe periodically if you’re slow at cutting (like me). I personally dig the pineapple patina. Never have a clue how it’ll look, but you’ll be sure to get some blacks and blues.

the only danger of chipping ime is a bit of funny angle board contact at the bottom of each peeling cut. That being said I’ve never had it happen, but did have to check a couple times.
 

Jovidah

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Almost 7 minutes to process one pineapple? Who are you and what did you do with stringer? ;)
Never even knew a pineapple was considered heavy on the knives. Only thing I noticed was that it turned my pretty blue patinas into ugly brown.
 
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