In article >,
George > wrote:

> Katra wrote:
> >
> >
> >
> > Hmmmmmm... ok.
> > I have a large chef's knife that I use.
> > I could always run to the oriental market and get one of those heavy
> > cleavers. <lol>
>
> Even though they look like cleavers they are actually knives and you
> would wreck the edge if you tried to use it as a cleaver.
>
> A Chinese knife may work for you. Some people like the extra weight. You
> really have to experiment to find a knife that fits you. Cutting a
> carrot with a sharp knife that fits you should be almost effortless and
> the pieces won't be trying to escape.
>


Believe it or not, my _favorite_ kitchen knife is a large "Eagle's claw"
brand filleting knife! It is light in weight and I can get a razor edge
on it! (hence the occasional sliced thumb <lol>) I also have a smaller
one for tighter jobs.

I've used that fillet knife for just about everything from skinning,
gutting, deboning, slicing, etc. It fits my hand just right and keeps an
edge for a long time...

Wielding two of them, dad and I can dress out and part out a deer
together in under 2 hours!
--
K.