"Brooklyn1" > wrote in message
news
> On Tue, 28 Jan 2014 01:21:08 -0800, "W" >
> wrote:
>
> >"sf" > wrote in message
> .. .
> >> A bread knife is probably what the OP needs, because s/he obviously
> >> has no idea what a *real* chef's knife can do. To say that even a
> >> middlingly sharp chef's knife can't cut through winter squash reeks of
> >> not having any knife skills and screams that s/he doesn't know wtf
> >> s/he's talking about.
> >>
> >>
>
><http://www.amazon.com/Wusthof-Classi...B00005MEH1/ref
=
>
>sr_1_1?s=home-garden&ie=UTF8&qid=1390890534&sr=1-1&keywords=wusthof+chef%27
s
> >+knife>
> >>
>
><http://www.amazon.com/Zwilling-J-A-H...-Steel/dp/B000
0
>
>4RFLI/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1390890610&sr=1-3&keywords=henck
e
> >ls+chef%27s+knife>
> >
> >The typical application I like micro serrated blades for is cutting
through
> >a thick citrus skin. Sure, a sharp chef's knife can do lots of things
> >including this. But the feel of a nicely microserrated blade going
through
> >a citrus skin like butter - with very little force applied - just feels
like
> >a perfect fit to the application and it feels safer. Paying attention
to
> >your experience and skill level is not evidence that you don't know what
you
> >are talking about. That's evidence that you have some common sense and
> >actually pay attention to facts that matter to your personal situation.
I
> >cannot use the same knife technique a master chef uses, and it's
perfectly
> >reasonable that for my experience levels two tools might be better than
one.
> >
> >I have a bread knife, and typically the serrations on a bread knife are
> >spread out much wider than what you see on a utility knife. It's
perfect
> >for cutting something soft, like bread. 
> >
> >The application that brought this all to mind today was I had a thick
piece
> >of 100% cacao I wanted to cut cleanly. This thing was two inches thick
and
> >would not cleanly break by hand. Chopping it just created a lot of
> >destruction and a mess. The cacao shattered into 100 small pieces.
The
> >micro-serrated utility knife I own would have taken 10 minutes to slice
> >through it. The bread knife made no progress on it at all. The chef's
> >knife went right through it, but it required an uncontrolled forceful
> >movement down that brought a very sharp knife right into the cutting
surface
> >at high force. And it also created a mess with many small pieces.
> >
> >So I thought about it and just wondered if someone made a really beefy
piece
> >of steel with many micro serrations that would let saw through something
> >really hard and thick. And the kind of hard thick steel with serrations
I
> >am thinking about might actually do a decent job of cutting through thick
> >bones as well. I have been toying with the idea of buying large elk
bones
> >from a vendor I use for elk meat, and then cutting those larger bones up
to
> >use to make broth. I'm not thrilled about the idea of using a cleaver
on
> >this, and it sure would be handy to have a blade that could laugh at a
bone
> >of any thickness and cut it cleanly.
>
> I've never met a citrus fruit I couldn't EASILY slice through with any
> reasonably sharp kitchen knife... my last choice would be a serrated
> blade... a paring knife works very well, offers excellent control.
> From what you wrote you obviously should never be permitted to handle
> knives... have you considered slicing your lemons with a chain saw/log
> splitter? LOL
Different strokes for different folks. Many chefs prefer serrated knives
for tomatoes, chocolate, melons, citrus. For example:
http://www.thekitchn.com/5-ways-to-u...rated-kn-95250
I'm not expressing any new or unique point of view.
--
W