Cutting style and knife choices

[landarc]

A few recent threads got me to thinking about knife choices and why there are so many differences and styles in the knives we end up using. Despite the bling and shine, there are really just a few reasons these differences exist. A lot comes down to cutting style and technique. This can inform why a person would choose one knife over another.

One of the biggest differences is that in the common European style of cutting, and the way most Western (European-influenced) chefs are trained, they cut on the push for most tasks in the kitchen. Thus, a knife with a pronounced rocker allows for the common rocking motion and push-cut method use.

Japanese use a pull-cut and typically you will see a Japanese-influenced cook slicing on the pull stroke. The push stroke if often not made in contact with the food. This argues for a longer, thinner blade with less belly or rocker in the edge.

The exception...light cleavers and nakiri, these square blades in Asian cooking are used with a push, these are also the ideal knives for making thin and small cuts. One of the reasons for these knives to have been developed is that food was eaten with no knives at the table, thus, food could not be cut at the table.

Another style of blade and a curious one to me, is the flat edged slicer, a knife that I have always found cumbersome to make delicate cuts with on flat or small pieces of meat. I love the new Wusthof shape that was developed by Slamdunkpro, it makes perfect sense to me, and it mimics the curve of the Japanese Sujihiki I am used to, which is the typical sushi knife many of use are not familiar with.

I most cases, understanding how you naturally choose to cut will help you select a knife that fits your style of use. (and yes, I felt like writing this, cause otherwise, I should be doing my taxes :becky

 

[deguerre]

This I find very interesting. I've always Used a combination of push to initiate the cut then pull on the finish. Don't ask me why, and I didn't even realize it until you posed the question. I'm able to easily (OK I do have to focus a bit which means I have to be relatively sober) get a 1/16" slice on onions, tomatos and peppers with my relatively cheap santoku. However, I am now becoming interested in the Victoria Knox blades that have been mentioned, and I've been wanting some Kiwis for awhile now.

 

[landarc]

I am not a fan of the Kiwi knives, and I grew up with that style of knife. They are cheap and feel cheap to me. They cut fine and the thin steel blades make sharpening easy. But, they are just so poorly made and the blade designs bother me.

I do like the Forschner and Dexter knives for what they are, which is very decent mid-prices knives that get the job done well. I have some D-R Sani-safe knives which I like.

To me, there is nothing quite as nice as using something that is of fine quality. It is like anything, it ends up being about how much you are willing to spend. There is no doubt, that the food you make with a Kiwi, will be just as good as food made with a Kramer, if you are a good cook.

 

[deguerre]

To me, there is nothing quite as nice as using something that is of fine quality. It is like anything, it ends up being about how much you are willing to spend. There is no doubt, that the food you make with a Kiwi, will be just as good as food made with a Kramer, if you are a good cook.

This is truth. But, I do think that, if using an instrument that you find displeasing, it will in some subtle way effect your cook.

 

[martyleach]

Bob, I appreciate the discussion on the knife choices. However, I think you should try both the pull and the push in regards to cutting your taxes. On the other hand, a cleaver may be more effective...

 

[Slamdunkpro]

I love the new Wusthof shape that was developed by Slamdunkpro, it makes perfect sense to me, and it mimics the curve of the Japanese Sujihiki I am used to, which is the typical sushi knife many of use are not familiar with.

I designed the Grand Slicer for a pull cut.

 

[OMFGBBQ]

Flat bladed knives are meant for slicing while beveled blades are meant for chopping. Santoku knives are traditionally used for three uses- slicing, dicing and mincing.They are not meant for chopping.The groove on the blade are to prevent items from sticking. I don't understand the push-pull debate as the style of knife you are using would dictate method. Ex-you wouldn't push a slicing knife, that's why they are so long-to pull the entire length of the slice.

 

[landarc]

Yes, the Grand Slicer is a perfect example of a knife designed for a pull cut.

 

[landarc]

I wouldn't call it a debate, just a thought, that if a person is more comfortable with a certsin stroke, they would want to consider blade shape when purchasing a new knife.

 

[fingerlickin']

I've found i can cut myself just fine with a semi sharp knife so i see no reason to go looking for a more expensive way to loose a digit.

 

[schlickenmeyer]

I find the double edge sharpen of the American style works well for most things, I wish I had a good Japanese knife for sushi, but make due with my forschner 8". the serrated drive me nuts, as they drive the cut.

 

[cameraman]

I am now becoming interested in the Victoria Knox blades that have been mentioned

I just got one. You won't be disappointed.

 

[expatpig]

You won't go wrong with a Victorinox/Forschner. Good quality blades at a reasonable price.

 

[captndan]

Never thought about the push pull thing but I guess it does make sense. To me how a knife fits your hand is more important than style. I do about everything with a 10" chefs and a7" curved boner. Chop Chop

 

[GreenDrake]

I really like the nakiri blade, I am also playing with a really nice Myerchin mariner's knife that has an outstanding four inch blade, for intricate trimming.

 

[SavageQ]

Ken Onion's Shun series is my favorite as a european style chef. The design is flawless for my stroke.

All your base are belong to us!

 

[PorkQPine]

My grandfather was a butcher and he only used Victorinox but when he retired he gave his knives to his apprentice. I did manage to get one of his knives and I still use it today even though it is at least 50 years old. I sure want to get some of those wonderful Japanese knives but for now all my Victorinox knives work so good it is hard to justify the expense.

 

[GreenDrake]

Talk about a great brother I have. Got home today and as an early birthday present I found a box on the porch with a Shun knife roll....inside that box was also a Shun Classic 9" slicer. Holy MOSES!!! How cool is that? I am just beside myself.

 

[landarc]

Wow, that is a nice gift. Gonna be fun with those.

 

[tarheelsmoker]

I've found i can cut myself just fine with a semi sharp knife so i see no reason to go looking for a more expensive way to loose a digit.

That's pretty funny! Don't you have a picture posted here of your freshly stiched finger?

All joking aside, and to add a point, a person is much more likely to cut themselves with a dull knife or an unsteeled edge than with a sharp, properly honed knife. This is simply due to the effort required to cut something. If you find yourself giving alot of effort or if moving the blade along the surface of the food to be cut with minimal effort doesnt at least cut into it, your knife needs to be steeled (honed). If that does not work, the edge needs to be sharpened.

I know alot of people who have 150 dollar chefs knives and do not own a steel!
Just my two cents.:blah:

--Mike