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Knife technique - Page 3

post #31 of 44
3/28/08 at 7:53pm
A boning knife is, IMO, most useful for (imagine) deboning, but also trimming fat and silver skin.

A slicer is less necessary, but I like mine anyway.
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post #32 of 44
3/28/08 at 7:54pm
Thread Starter 
Quote:
Originally Posted by Manton View Post
A boning knife is, IMO, most useful for (imagine) deboning, but also trimming fat and silver skin.

A slicer is less necessary, but I like mine anyway.

yea I have never used anything but a boning knife, 10" chefs knife, and a little pairing knife. I've used a slicer like twice.
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post #33 of 44
3/28/08 at 7:55pm
Quote:
Originally Posted by Violinist View Post
Is there a benefit to having a boning knife in addition to a larger pearing knife?

Is there really anything you'd need a slicer for besides large cuts of meat if you're quite fluid with a very sharp 10" Chef's knife?
A boning knife can certainly come in handy, but anything longer and thin will do.

I picked up a really nice 12" slicing knife some time ago and while it doesn't get used that often it's a gem when I need it. The ability to make a long pull is the only way to get a clean cut with some food.

I'm just a home cook but I think my knife skills are pretty decent. The key is just to take every opportunity as practice. I may never get as good as a professional with good skills but hey, it's all relative.

-spence
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post #34 of 44
3/28/08 at 7:56pm
My guess is that if someone has to ask if a boning knife is useful, he's not doing a whole lot of meat and fish fabrication.
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post #35 of 44
3/28/08 at 7:57pm
So.....is a santoku useful? or just really really cool? Also, anyone else enjoy using ceramic knives for some tasks (like tomato slicing)?
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post #36 of 44
3/28/08 at 8:01pm
Quote:
Originally Posted by ChicagoRon View Post
So.....is a santoku useful? or just really really cool?
I bought one for my dad, and I think it is cool, but don't see the point in one for myself. The hollowed out edge does make for very thin slicing. But the overall shape of the knife strikes me as duplicative of the chef's knife and unnessary.

Quote:
Also, anyone else enjoy using ceramic knives for some tasks (like tomato slicing)?
I've heard so many times that the tips of ceramic knives routinely break, that I have never tried one. A really sharp and honed regular knife can easily cut a tomato. Otherwise, use a serrated knife.
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post #37 of 44
3/28/08 at 8:02pm
Thread Starter 
Quote:
Originally Posted by ChicagoRon View Post
So.....is a santoku useful? or just really really cool?

Also, anyone else enjoy using ceramic knives for some tasks (like tomato slicing)?

Any good chef's knife will easily cut a tomato.
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post #38 of 44
3/28/08 at 8:16pm
I agree...my steel knives cut tomatoes fine....and I have a serrated tomato knife (I LOVE tomatoes).... The ceramic knife is just something fun, I guess...like a collectible. It was a gift from a friend who visited japan. I figured there is nothing really special about a santoku...but when i was little, my life's ambition was to be a chef at Benihana
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post #39 of 44
4/12/08 at 4:10am
Quote:
Originally Posted by ChicagoRon View Post
I agree...my steel knives cut tomatoes fine....and I have a serrated tomato knife (I LOVE tomatoes).... The ceramic knife is just something fun, I guess...like a collectible. It was a gift from a friend who visited japan.

I figured there is nothing really special about a santoku...but when i was little, my life's ambition was to be a chef at Benihana


I tend tro use my santoku more than my chefs knife in normal weekday cooking. The santoku is in my opinion better balanced than a chefs knife.

The ceramic knives are in my opinion overpriced, easy to break and you cant sharpen them yourself.
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post #40 of 44
4/13/08 at 1:14am
Here you go:

http://usa.jahenckels.com/index.php?simple_view=88
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post #41 of 44
7/6/08 at 3:14am
Quote:
Originally Posted by jgirard View Post
Hi there,

This is Joe, CEO of http://www.rouxbe.com. It is true that we are coming out with a knife skills course and you will be able to learn from this. Close up HD content. We just finished the edits and it's amazing. I've been a professional chef for 25 years and this is very exciting. Hang tight. Another couple of months but it will help.

Damn! This is a bit of a necropost, but I ran a search for culinary school and this thread popped up. Your site is great!
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post #42 of 44
7/6/08 at 4:33am
Quote:
Originally Posted by kwilkinson View Post
Damn! This is a bit of a necropost, but I ran a search for culinary school and this thread popped up. Your site is great!

I agree. I'm glad I came across that link. It all looks fattening as hell, but those recipes would make for some pretty good "cheat" meals.
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post #43 of 44
10/8/08 at 12:51am
Youtube should be loaded...

http://www.youtube.com/watch?v=rYIJ4GvsYIc

http://www.youtube.com/watch?v=Z5X0PBY0XgI
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post #44 of 44
10/8/08 at 5:37am
Quote:
Originally Posted by Violinist View Post
Is there a website where some competent chef or whatever demonstrates good knife techniques?
Oh...chef... That's a relief...
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