Scubadoo97
Knows what a fatty is.
- Joined
- Feb 19, 2012
- Location
- Dunedin...
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
In general a pull cut is used for softer items where as a forward push cut is used when cutting harder items. A true push cut does not involve a slicing motion. Think shaving. About the only time I use pure push cuts is to paper test my edge. If it can push cut 8-10" from where I'm holding the copy paper it's razor sharp and I've done a good job on the stones
Euro knives are designed for rock chopping with the significant belly. J-knives lack the belly except some Shuns and Euro based J-style knives and are designed more for slicing than chopping although you can chop with them. I will not say a sharper knife is safer because if you cut yourself it can be a very deep cut but a clean cut. Clean cuts are easier to sew back together
