What’s the point of a point (on a longer blade)

[Jeff]

OK, I get it, there is some “point to it.”

But usually when I’m doing point work, I have a shorter knife (i.e. Honesuki) or at least a second shorter knife by my board.

It just seems a little unweildly to do point work with a 240-300 mm knife.

I actually prefer slicers and bread knives with rounded tips.

Thoughts?

 

[Benuser]

The only reason some slicers, especially ham slicers, have a rounded tip is because they were or are being used to present a slice to the customer.

 

[blokey]

Stabby

 

[Jeff]

GOOD POINT !


Bit what point would a point on the tip serve?

Seems it would just be an opportunity for a kitchen incident.

 

[Jeff]

Stabby

You mean they can also be used as “server prods?”

 

[blokey]

You mean they can also be used as “server prods?”

Unruly customers need to be dealt with.

 

[Pie]

Takobiki reasoning at its finest.

There’s Something about no tip so you don’t point something pointy at someone important.. but yeah I never really use the tip on a yanagi.

Suji? Maaaaybe. Sometimes. Gyuto? Heck yes 270mm who needs a petty

 

[Nemo]

I definitely use the tip on my longer (270mm) gyutos.

Great (for example) for high volume onion prep.

 

[myguidingmoonlight]

For me, the pointy shape is just cooler than a long rectangular blade. It's also fun for drag cuts on avocados.

 

[BillHanna]

Cleaver reasoning at its finest.

Fixed

 

[Jeff]

Unruly customers need to be dealt with.

As well as those moving too slowly through the buffet line … or those coming thru AGAIN!

 

[KnightKnightForever]

In this context, where many of us are home users who have an ample selection of tools and space to store their tools, a long blade to do point work isn't necessary. But as a former chef, you can't beat one nicely made tool that can do everything. Less keeping track of expensive knives, more focusing on fast service.

Plus, there's a lot of skill involved in mastering a chef knife

 

[daveb]

Points are thinnnnnnn

 

[Jeff]

Points are thinnnnnnn

I have some thin points on shorter blades.

 

[Jeff]

In this context, where many of us are home users who have an ample selection of tools and space to store their tools, a long blade to do point work isn't necessary. But as a former chef, you can't beat one nicely made tool that can do everything. Less keeping track of expensive knives, more focusing on fast service.

Plus, there's a lot of skill involved in mastering a chef knife

Iagree that dewer blades on the board is an ideal in a professional kitchen.

But at home: Why use 2 tools when you have an opportunity to justifying NEEDNG 10 tools to your wife

 

[IsoJ]

As a home user, if I can use a long pointy thing for something not needy, that is my first choice because why not.

 

[KnightKnightForever]

Iagree that dewer blades on the board is an ideal in a professional kitchen.

But at home: Why use 2 tools when you have an opportunity to justifying NEEDNG 10 tools to your wife

Exactly.

 

[neilmcginnis]

not once have I ever liked having a pointy tip on a knife so i definitely do not get it... it seems just to make it more dangerous and i poked myself a couple of times.. maybe im just accustomed to not having a point so its an issue. That being said I have purchased several pointy knives based on recommendations from this site but i would prefer they did not have points

 

[MowgFace]

I dunno, i feel like i use the points of my knives more than the heels.

 

[RRLOVER]

The point profile is what Sells me on a knife!!!....I have a certain "flavor" when it come to the tip!

 

[btbyrd]

I used to think that the tip on a 240 or 270 was too far out there to be used well. Then I made myself cook with only large knives for a month or two and that changed. Once you get used to slinging a long blade around, it's amazing how nimble they can be.

 

[iimi]

I used to think that the tip on a 240 or 270 was too far out there to be used well. Then I made myself cook with only large knives for a month or two and that changed. Once you get used to slinging a long blade around, it's amazing how nimble they can be.

I taught myself pretty good knife habits early on from watching good cooks and good prep cooks, and when I see someone who can't use a large knife (that's not like 5'1"), it's usually because they're not using their arms efficiently. Elbows are usually flying everywhere and grip is often at least a little too far back to be doing any tip work. I'm average height and I am more comfortable doing tip work with a 240-250 than a 210 simply because I'm used to the extra length lending me some extra power and then I just have to keep my off hand tight.

 

[sumis]

the point is the same as on any pointy blade: being pointy.

dad jokes aside, up to 270 is within medium length, for me that is. and i prefer using a gyuto for garlic and other small things – in my own kitchen that is (lots of space, large board, no one to measure my brunoise).

i live next door to an awesome one man omakase operation. world class dude. he uses the point of sakimaru tipped yanagiba/takobiki knives (sorry for sloppy terminology) for a lot of stuff that deadly people would use a petty for. maybe i'd do the same if i had like five 300 mm custom kenichi shiraki blades as well …

.

 

[Rideon66]

It is something I can feel when cutting mango in my hand. It let's me know if I went through the skin of the mango so I don't slice open my hand.

 

[The_Real_Self]

GOOD POINT !


Bit what point would a point on the tip serve?

Seems it would just be an opportunity for a kitchen incident.

My understanding of this based on Japanese tradition was that they had knives intended for meat/fish and others intended for slicing vegetables. Vegetables do not require a tip and it presents additional danger so you end up with the Nakiri. The Gyuto or 'cow sword' is adapted from the western cultures 'chef's knife' pattern which is also seemingly well enough suited to breaking down larger animals in a butcher environment. The Santoku is the mix of the two which gives you the more rounded tip and wider blade of the nakiri with the length and slenderness of the gyuto.

I have no use for knives with tips in the kitchen as I don't process meat or fish generally, therefore my main tool is the Nakiri.

 

[Jeff]

My understanding of this based on Japanese tradition was that they had knives intended for meat/fish and others intended for slicing vegetables. Vegetables do not require a tip and it presents additional danger so you end up with the Nakiri. The Gyuto or 'cow sword' is adapted from the western cultures 'chef's knife' pattern which is also seemingly well enough suited to breaking down larger animals in a butcher environment. The Santoku is the mix of the two which gives you the more rounded tip and wider blade of the nakiri with the length and slenderness of the gyuto.

I have no use for knives with tips in the kitchen as I don't process meat or fish generally, therefore my main tool is the Nakiri.

Truly, a “pointless” comment!



Yes, it seems a point on a knife is only warranted when it part of the function of the knife l.

As an example, I always revert to the Honesuki and how the point is an intergal part of its function.

 

[KnightKnightForever]

Sometimes I use a 270 to dice an avocado in the husk just to be cheeky. If you can do that without cutting through, you've got the point.

 

[HumbleHomeCook]

My understanding of this based on Japanese tradition was that they had knives intended for meat/fish and others intended for slicing vegetables. Vegetables do not require a tip and it presents additional danger so you end up with the Nakiri. The Gyuto or 'cow sword' is adapted from the western cultures 'chef's knife' pattern which is also seemingly well enough suited to breaking down larger animals in a butcher environment. The Santoku is the mix of the two which gives you the more rounded tip and wider blade of the nakiri with the length and slenderness of the gyuto.

I have no use for knives with tips in the kitchen as I don't process meat or fish generally, therefore my main tool is the Nakiri.

I miss @KenHash...

https://www.kitchenknifeforums.com/threads/no-such-thing-as-a-cow-sword.52047/

 

[Jeff]

I dunno, i feel like i use the points of my knives more than the heels.

I cut myself more with the darn heel than anything else.!!!

I have heard some say they like that damn corner for cracking open coconuts!

#Useless !

I have a few cutting board workhorses on which I have rounded the sharp heel corner, relieved the spine and choil.

 

[Benuser]

If you lift the edge at the heel just a little bit, you increase the angle between choil and edge. Still perfectly usable.