Hi,

My inexpensive chef's knife is too flimsy to cut yams easily. I am wondering
what type of knife would normally be used for large raw yams. Would a
cleaver be the right thing?

I'm thinking about getting something that is good quality but not too
expensive. Are there any brands that would fit that description?

My inexpensive chef's knife (the kind with lots of tiny serrations) works
fine for what I use it for (mostly cutting raw things into smaller pieces so
they cook fast). If I bought a better quality chef's knife what differences
would I notice? What can the hundred dollar knives do better?

I'm also wondering what it would take to keep a good knife sharp. I'm handy
and coordinated but I'm not sure I'm dedicated enough to learn the art of
sharpening a knife properly. Are there any sharpening tools that work, are
easy to use, and are not too expensive? Would there be any point to getting
a good quality knife if I don't keep it properly sharpened?

Thanks

On Thu, 19 Jul 2007 16:46:58 -0400, "cavemanxwtdjw954823jcjk"
> wrote:

> good quality but not too
>expensive.

I don't believe those phrases go together. Get yourself a "chinese"
cleaver. Not expensive but a useful piece of equipment to have.

On Jul 19, 2:46 pm, "cavemanxwtdjw954823jcjk"
> wrote:
> Hi,
>
> My inexpensive chef's knife is too flimsy to cut yams easily. I am wondering
> what type of knife would normally be used for large raw yams. Would a
> cleaver be the right thing?
>
> I'm thinking about getting something that is good quality but not too
> expensive. Are there any brands that would fit that description?
>
> My inexpensive chef's knife (the kind with lots of tiny serrations) works
> fine for what I use it for (mostly cutting raw things into smaller pieces so
> they cook fast). If I bought a better quality chef's knife what differences
> would I notice? What can the hundred dollar knives do better?
>
> I'm also wondering what it would take to keep a good knife sharp. I'm handy
> and coordinated but I'm not sure I'm dedicated enough to learn the art of
> sharpening a knife properly. Are there any sharpening tools that work, are
> easy to use, and are not too expensive? Would there be any point to getting
> a good quality knife if I don't keep it properly sharpened?
>
> Thanks

My hubby is a butcher and likes the "second rate" knives like Atlanta
sharp Tech, Hookeye, and Safety Kleene. He's just walking out the door
and thought you could get one for $35. He says the brands listed
above have a softer steel and that makes it easier to sharpen- once
every couple of months and he uses his knives a lot. He just runs the
edge over his smooth steel. Eventually you use a stone to sharpen but
not very often. My tightwad down and dirty idea for you is to use a
small hatchet. Get one just for kitchen use. When we cut up BIG
squash and such we even use an axe. I guess it depends on how big and
how often you really need to whack up those sweet potatoes.

cavemanxwtdjw954823jcjk wrote:
> Hi,
>
> My inexpensive chef's knife is too flimsy to cut yams easily. I am wondering
> what type of knife would normally be used for large raw yams. Would a
> cleaver be the right thing?

As a knife, probably not. For cubing hard, thick vegetables like yams
and squash I use either a stiff 7" utility knife or (for the big ones) a
carcass knife.

Matthew

--
I'm a consultant. If you want an opinion I'll sell you one.
Which one do you want?

"Steve Wertz" > wrote in message
...
> On Thu, 19 Jul 2007 16:46:58 -0400, cavemanxwtdjw954823jcjk
> wrote:
>
>> My inexpensive chef's knife (the kind with lots of tiny serrations) works
>> fine for what I use it for (mostly cutting raw things into smaller pieces
>> so
>> they cook fast). If I bought a better quality chef's knife what
>> differences
>> would I notice? What can the hundred dollar knives do better?
>
> It sounds like you just need anything but what you have now. Go
> to Target and get a stamped Henckles Santoku for ~$20. Bite the
> bullet.
>
>> I'm also wondering what it would take to keep a good knife sharp.
>
> Nothing but a knife steel for a couple years. Then get them
> sharpened professionally.
>
> -sw

Actually I use a thin bladed Japanese's made Chinese style cleaver for 90%
of my cutting much like most here would use a chef's knife or santoku. I
have several other style knives for various cutting duties though not as
often. I dice onions, mince garlic, Julian carrots, shallots, cut peppers,
cut potatoes, tomatoes, slice a roast, fillet fish all with a cleaver not a
problem but then I've been doing it this way for about 40 years now. I have
3 chef's/gyuto style knives that I have used about 1 time each. I do have a
couple styles of boning knives I use as well as carvers at the table.
Cleavers tend to scare house guests for some reason.

Joe Cilinceon

> wrote:
>not very often. My tightwad down and dirty idea for you is to use a
>small hatchet. Get one just for kitchen use. When we cut up BIG
>squash and such we even use an axe. I guess it depends on how big and
>how often you really need to whack up those sweet potatoes.

In case anyone thinks this is an odd idea:

http://images.google.com/images?q=kitchen+hatchet

--Blair
"Don't make me buy one."

"cavemanxwtdjw954823jcjk" >
wrote in message om...
> Hi,
>
> My inexpensive chef's knife is too flimsy to cut yams easily. I am
> wondering
> what type of knife would normally be used for large raw yams. Would a
> cleaver be the right thing?
>
> I'm thinking about getting something that is good quality but not too
> expensive. Are there any brands that would fit that description?
>
> My inexpensive chef's knife (the kind with lots of tiny serrations) works
> fine for what I use it for (mostly cutting raw things into smaller pieces
> so
> they cook fast). If I bought a better quality chef's knife what
> differences
> would I notice? What can the hundred dollar knives do better?
>
> I'm also wondering what it would take to keep a good knife sharp. I'm
> handy
> and coordinated but I'm not sure I'm dedicated enough to learn the art of
> sharpening a knife properly. Are there any sharpening tools that work, are
> easy to use, and are not too expensive? Would there be any point to
> getting
> a good quality knife if I don't keep it properly sharpened?
>
> Thanks
>
>

Do you have a restaurant supply store near you? Decent chef's knives can be
less than $20.

In article >,
Steve Wertz > wrote:
>On Thu, 19 Jul 2007 16:46:58 -0400, cavemanxwtdjw954823jcjk
>wrote:
>
>> My inexpensive chef's knife (the kind with lots of tiny serrations) works
>> fine for what I use it for (mostly cutting raw things into smaller pieces so
>> they cook fast). If I bought a better quality chef's knife what differences
>> would I notice? What can the hundred dollar knives do better?
>
>It sounds like you just need anything but what you have now. Go
>to Target and get a stamped Henckles Santoku for ~$20. Bite the
>bullet.
>

That will be the equivalent of the inexpensive chef's
knife that he already has.
What $80-$120 will get you, is a knife with heft and
balance, and the blade will not bend every time you
cut something firm like carrots, etc.
FWIW, we have a fairly expensive Santoku made by
Wusthof, which was given to us for Christmas.
The blade is much too flexible for me, and the balance
is pathetic.
The choice:
http://www.cutleryandmore.com/details.asp?SKU=601
The value choice:
http://www.cutleryandmore.com/details.asp?SKU=201




Joe

In article >,
"cavemanxwtdjw954823jcjk"
> wrote:

> Hi,
>
> My inexpensive chef's knife is too flimsy to cut yams easily. I am wondering
> what type of knife would normally be used for large raw yams. Would a
> cleaver be the right thing?

Yes.

aka, a chinese chef's knife.

>
> I'm thinking about getting something that is good quality but not too
> expensive. Are there any brands that would fit that description?

Kiwi brand. Works for me.

>
> My inexpensive chef's knife (the kind with lots of tiny serrations) works
> fine for what I use it for (mostly cutting raw things into smaller pieces so
> they cook fast). If I bought a better quality chef's knife what differences
> would I notice? What can the hundred dollar knives do better?

Oh gawd. You are trying to slice veggies with a serrated blade? :-)
No wonder you are having trouble!

A good, simple, single sharp edged chef's knife is a staple in any
kitchen.

>
> I'm also wondering what it would take to keep a good knife sharp. I'm handy
> and coordinated but I'm not sure I'm dedicated enough to learn the art of
> sharpening a knife properly. Are there any sharpening tools that work, are
> easy to use, and are not too expensive? Would there be any point to getting
> a good quality knife if I don't keep it properly sharpened?
>
> Thanks

Get a good knife, and a steel for honing.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Ward Abbott > wrote:

> On Thu, 19 Jul 2007 16:46:58 -0400, "cavemanxwtdjw954823jcjk"
> > wrote:
>
> > good quality but not too
> >expensive.
>
> I don't believe those phrases go together. Get yourself a "chinese"
> cleaver. Not expensive but a useful piece of equipment to have.

Seconded and thirded.

It's the knife I use most often:

http://i16.tinypic.com/5xywje1.jpg

In the background of this one is some sliced tomato I did with this
knife. It holds one hell of an edge. I've had it for a good 7 years now,
use it a lot and only have to hone it from time to time using a steel:

http://i8.tinypic.com/5223knn.jpg

I paid $10.00 for it at the asian market.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
wrote:

> When we cut up BIG
> squash and such we even use an axe. I guess it depends on how big and
> how often you really need to whack up those sweet potatoes.

Geezus... How big are your sweet potatoes? <lol>

Granted, I do have a dedicated food/kitchen hack saw, but I use that for
bones!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"Joe Cilinceon" > wrote:

> "Steve Wertz" > wrote in message
> ...
> > On Thu, 19 Jul 2007 16:46:58 -0400, cavemanxwtdjw954823jcjk
> > wrote:
> >
> >> My inexpensive chef's knife (the kind with lots of tiny serrations) works
> >> fine for what I use it for (mostly cutting raw things into smaller pieces
> >> so
> >> they cook fast). If I bought a better quality chef's knife what
> >> differences
> >> would I notice? What can the hundred dollar knives do better?
> >
> > It sounds like you just need anything but what you have now. Go
> > to Target and get a stamped Henckles Santoku for ~$20. Bite the
> > bullet.
> >
> >> I'm also wondering what it would take to keep a good knife sharp.
> >
> > Nothing but a knife steel for a couple years. Then get them
> > sharpened professionally.
> >
> > -sw
>
> Actually I use a thin bladed Japanese's made Chinese style cleaver for 90%
> of my cutting much like most here would use a chef's knife or santoku. I
> have several other style knives for various cutting duties though not as
> often. I dice onions, mince garlic, Julian carrots, shallots, cut peppers,
> cut potatoes, tomatoes, slice a roast, fillet fish all with a cleaver not a
> problem but then I've been doing it this way for about 40 years now. I have
> 3 chef's/gyuto style knives that I have used about 1 time each. I do have a
> couple styles of boning knives I use as well as carvers at the table.
> Cleavers tend to scare house guests for some reason.
>
> Joe Cilinceon

sw does not believe me that you can debone poultry with a chinese
cleaver... ;-)

I'll have to prove it to him one of these days.

Never fillet'd a fish with it tho'. I'll have to try that.

And I know what you mean about scaring people with cleavers! <lol> I
keep an extra one at work for slicing things, mostly fresh salad stuff
in the break room. I'm still trying to convince a couple of co-workers
it's not a weapon! So far, Jessica has only used it for scooping Ice
Cream out of cartons. ;-D
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Blair P. Houghton > wrote:

> > wrote:
> >not very often. My tightwad down and dirty idea for you is to use a
> >small hatchet. Get one just for kitchen use. When we cut up BIG
> >squash and such we even use an axe. I guess it depends on how big and
> >how often you really need to whack up those sweet potatoes.
>
> In case anyone thinks this is an odd idea:
>
> http://images.google.com/images?q=kitchen+hatchet
>
> --Blair
> "Don't make me buy one."

While I don't have a kitchen hatchet, I can see where it would work,
especially on a hubbard or bannana squash. <G>

I do have both a kitchen hack saw and a kitchen blow torch.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Jul 19, 4:46?pm, "cavemanxwtdjw954823jcjk"
> wrote:
> Hi,
>
> My inexpensive chef's knife is too flimsy to cut yams easily. I am wondering
> what type of knife would normally be used for large raw yams. Would a
> cleaver be the right thing?
>
> I'm thinking about getting something that is good quality but not too
> expensive. Are there any brands that would fit that description?
>
> My inexpensive chef's knife (the kind with lots of tiny serrations) works
> fine for what I use it for (mostly cutting raw things into smaller pieces so
> they cook fast). If I bought a better quality chef's knife what differences
> would I notice? What can the hundred dollar knives do better?
>
> I'm also wondering what it would take to keep a good knife sharp. I'm handy
> and coordinated but I'm not sure I'm dedicated enough to learn the art of
> sharpening a knife properly. Are there any sharpening tools that work, are
> easy to use, and are not too expensive? Would there be any point to getting
> a good quality knife if I don't keep it properly sharpened?
>
> Thanks

You don't neccessarily need a sharp knife to cut yams or any other
firm root vegetables, not unless you want paper thin slices. To whack
root veggies into chunks what you want is an inexpensive *stiff*
bladed knife (there are also plastic helper handles that slip onto the
blade for safety), perhaps a watermelon knife... can't beat the price:

http://www.knivesplus.com/old-hickor...e-qn-8828.html

Sheldon

"Omelet" > wrote in message
news
> In article >,
>
> sw does not believe me that you can debone poultry with a chinese
> cleaver... ;-)
>
> I'll have to prove it to him one of these days.
>
> Never fillet'd a fish with it tho'. I'll have to try that.
>
> And I know what you mean about scaring people with cleavers! <lol> I
> keep an extra one at work for slicing things, mostly fresh salad stuff
> in the break room. I'm still trying to convince a couple of co-workers
> it's not a weapon! So far, Jessica has only used it for scooping Ice
> Cream out of cartons. ;-D
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
> Nicholson

Here is your proof for those that want to look.

http://www.youtube.com/watch?v=sy6P3E84Dqs

Joe Cilinceon

On Fri, 20 Jul 2007 16:07:18 GMT, (Joe Duffy) wrote:

> The choice:
> http://www.cutleryandmore.com/details.asp?SKU=601

.... at $95.

It's $79.99 at cookswares.com at the moment.

Also a very near equivalent from Tramontina for about half that price at many
WalMarts. Or the Victorinox Forschner (a bit more flexible), as recommended by
Cook's Magazine, for $19.95 at Amazon; $24.95 with the rosewood handle.

-- Larry

In article >,
"Joe Cilinceon" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> >
> > sw does not believe me that you can debone poultry with a chinese
> > cleaver... ;-)
> >
> > I'll have to prove it to him one of these days.
> >
> > Never fillet'd a fish with it tho'. I'll have to try that.
> >
> > And I know what you mean about scaring people with cleavers! <lol> I
> > keep an extra one at work for slicing things, mostly fresh salad stuff
> > in the break room. I'm still trying to convince a couple of co-workers
> > it's not a weapon! So far, Jessica has only used it for scooping Ice
> > Cream out of cartons. ;-D
> > --
> > Peace, Om
> >
> > Remove _ to validate e-mails.
> >
> > "My mother never saw the irony in calling me a Son of a bitch" -- Jack
> > Nicholson
>
> Here is your proof for those that want to look.
>
> http://www.youtube.com/watch?v=sy6P3E84Dqs
>
> Joe Cilinceon

Note how he is holding the knife.

The weight and leverage are wonderful, but he was not actually boning it
in that video, he was cutting it up except for the breast meat.

I can totally remove bones quickly using the cleaver. It's a wonderful
tool!

So long as you keep it razor sharp.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
pltrgyst > wrote:
>On Fri, 20 Jul 2007 16:07:18 GMT, (Joe Duffy) wrote:
>
>> The choice:
>> http://www.cutleryandmore.com/details.asp?SKU=601
>
>... at $95.
>
>It's $79.99 at cookswares.com at the moment.
>

Excellent deal!

>Also a very near equivalent from Tramontina for about half that price at many
>WalMarts. Or the Victorinox Forschner (a bit more flexible), as recommended by
>Cook's Magazine, for $19.95 at Amazon; $24.95 with the rosewood handle.
>

I'd rather pay for heft and balance.



Joe

On Fri, 20 Jul 2007 21:21:01 GMT, (Joe Duffy) wrote:

>>> The choice:
>>> http://www.cutleryandmore.com/details.asp?SKU=601
>>
>>... at $95. It's $79.99 at cookswares.com at the moment.
>
> Excellent deal!
>
>>Also a very near equivalent from Tramontina for about half that price at many
>>WalMarts. Or the Victorinox Forschner (a bit more flexible), as recommended by
>>Cook's Magazine, for $19.95 at Amazon; $24.95 with the rosewood handle.
>
> I'd rather pay for heft and balance.

So would I, which is why my weapon of choice is the 8" Wusthof Classic
wide-blade. 8

-- Larry

Omelet > wrote:
> "Joe Cilinceon" > wrote:
>sw does not believe me that you can debone poultry with a chinese
>cleaver... ;-)

It's excellent for getting the gristly bits out.

I wouldn't use it on a t-bone though.

>I'll have to prove it to him one of these days.
>
>Never fillet'd a fish with it tho'. I'll have to try that.

Depends on the fish. Some (trout) benefit from a slim,
flexible fillet knife, but others (pomfret) need the
stiffness of the cleaver.

>And I know what you mean about scaring people with cleavers! <lol> I
>keep an extra one at work for slicing things, mostly fresh salad stuff
>in the break room. I'm still trying to convince a couple of co-workers
>it's not a weapon! So far, Jessica has only used it for scooping Ice
>Cream out of cartons. ;-D

I got my big one just to waggle it over my head.

--Blair

Omelet > wrote:
>The weight and leverage are wonderful, but he was not actually boning it
>in that video, he was cutting it up except for the breast meat.

I've seen him do the boning thing. I wasn't at all
worried when the video got to 20 seconds left and he
hadn't even started.

Yan's a freak.

Food TV is looking for freaks who can't cook, not freaks who can.

--Blair

Joe Duffy > wrote:
> That will be the equivalent of the inexpensive chef's
> knife that he already has.
> What $80-$120 will get you, is a knife with heft and
> balance, and the blade will not bend every time you
> cut something firm like carrots, etc.
> FWIW, we have a fairly expensive Santoku made by
> Wusthof, which was given to us for Christmas.
> The blade is much too flexible for me, and the balance
> is pathetic.

Interesting, because the Wusthof chef's knife fits
both criteria, and the slicer doesn't flex either.

--Blair

On Sat, 21 Jul 2007 16:51:06 GMT, Steve Wertz > wrote:

>> FWIW, we have a fairly expensive Santoku made by
>> Wusthof, which was given to us for Christmas.
>> The blade is much too flexible for me, and the balance
>> is pathetic.
>
>Flexible? You must have a *really* cheap sontoku.

I have or have had Wusthof Clasic, Henckels Four Star, and Global santokus. All
had much more blade flexibility than my Wusthof chef's knife.

Nothing like a flexible boning knife, but everything's relative...

-- Larry

On Jul 20, 2:02 pm, Omelet > wrote:
> In article >,
> Ward Abbott > wrote:
>
> > On Thu, 19 Jul 2007 16:46:58 -0400, "cavemanxwtdjw954823jcjk"
> > > wrote:
>
> > > good quality but not too
> > >expensive.
>
> > I don't believe those phrases go together. Get yourself a "chinese"
> > cleaver. Not expensive but a useful piece of equipment to have.
>
> Seconded and thirded.
>
> It's the knife I use most often:
>
> http://i16.tinypic.com/5xywje1.jpg
>
> In the background of this one is some sliced tomato I did with this
> knife. It holds one hell of an edge. I've had it for a good 7 years now,
> use it a lot and only have to hone it from time to time using a steel:
>
> http://i8.tinypic.com/5223knn.jpg
>
> I paid $10.00 for it at the asian market.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Must be nice to be able to afford the fancy wooden handle

I have never seen a chinese cleaver with anything but a metal handle.
I use mine quite a bit and find if very handy.
John Kane, Kingston ON Canada

On Jul 20, 2:11 pm, Omelet > wrote:
> In article >,
> Blair P. Houghton > wrote:
>
> > > wrote:
> > >not very often. My tightwad down and dirty idea for you is to use a
> > >small hatchet. Get one just for kitchen use. When we cut up BIG
> > >squash and such we even use an axe. I guess it depends on how big and
> > >how often you really need to whack up those sweet potatoes.
>
> > In case anyone thinks this is an odd idea:
>
> >http://images.google.com/images?q=kitchen+hatchet
>
> > --Blair
> > "Don't make me buy one."
>
> While I don't have a kitchen hatchet, I can see where it would work,
> especially on a hubbard or bannana squash. <G>
>
> I do have both a kitchen hack saw and a kitchen blow torch.

What's a kitchen blow torch? I've only seen cooks using the standard
plumbers propane torch.
John Kane, Kingston ON Canada

In article >,
Steve Wertz > wrote:
>On Fri, 20 Jul 2007 16:07:18 GMT, Joe Duffy wrote:
>
>> In article >,
>> Steve Wertz > wrote:
>>>On Thu, 19 Jul 2007 16:46:58 -0400, cavemanxwtdjw954823jcjk
>>>wrote:
>>>
>>>> My inexpensive chef's knife (the kind with lots of tiny serrations) works
>>>> fine for what I use it for (mostly cutting raw things into smaller pieces so
>>>> they cook fast). If I bought a better quality chef's knife what differences
>>>> would I notice? What can the hundred dollar knives do better?
>>>
>>>It sounds like you just need anything but what you have now. Go
>>>to Target and get a stamped Henckles Santoku for ~$20. Bite the
>>>bullet.
>>>
>>
>> That will be the equivalent of the inexpensive chef's
>> knife that he already has.
>
>Santoku's aren't serrated.
>
>While all my knives are forged Henkles from Germany, my $20
>stamped Japanese Henckles santoku is used for 80% of my cutting
>chores.
>
>> FWIW, we have a fairly expensive Santoku made by
>> Wusthof, which was given to us for Christmas.
>> The blade is much too flexible for me, and the balance
>> is pathetic.
>
>Flexible? You must have a *really* cheap sontoku.
>

Wusthof.



Joe

In article >,
pltrgyst > wrote:
>On Sat, 21 Jul 2007 16:51:06 GMT, Steve Wertz > wrote:
>
>>> FWIW, we have a fairly expensive Santoku made by
>>> Wusthof, which was given to us for Christmas.
>>> The blade is much too flexible for me, and the balance
>>> is pathetic.
>>
>>Flexible? You must have a *really* cheap sontoku.
>
>I have or have had Wusthof Clasic, Henckels Four Star, and Global santokus. All
>had much more blade flexibility than my Wusthof chef's knife.
>
>Nothing like a flexible boning knife, but everything's relative...


When deboning salmon, I do not prefer
the 8" chef's knife.
However, for 90% of what I cut...


Joe

In article >,
Blair P. Houghton > wrote:

> Omelet > wrote:
> > "Joe Cilinceon" > wrote:
> >sw does not believe me that you can debone poultry with a chinese
> >cleaver... ;-)
>
> It's excellent for getting the gristly bits out.
>
> I wouldn't use it on a t-bone though.
>
> >I'll have to prove it to him one of these days.
> >
> >Never fillet'd a fish with it tho'. I'll have to try that.
>
> Depends on the fish. Some (trout) benefit from a slim,
> flexible fillet knife, but others (pomfret) need the
> stiffness of the cleaver.
>
> >And I know what you mean about scaring people with cleavers! <lol> I
> >keep an extra one at work for slicing things, mostly fresh salad stuff
> >in the break room. I'm still trying to convince a couple of co-workers
> >it's not a weapon! So far, Jessica has only used it for scooping Ice
> >Cream out of cartons. ;-D
>
> I got my big one just to waggle it over my head.
>
> --Blair

And scare the BBQ guests? ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Blair P. Houghton > wrote:

> Omelet > wrote:
> >The weight and leverage are wonderful, but he was not actually boning it
> >in that video, he was cutting it up except for the breast meat.
>
> I've seen him do the boning thing. I wasn't at all
> worried when the video got to 20 seconds left and he
> hadn't even started.
>
> Yan's a freak.
>
> Food TV is looking for freaks who can't cook, not freaks who can.
>
> --Blair

And Yan is a freak that can cook!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Fri, 20 Jul 2007 13:10:09 -0500, Omelet wrote:
>
> > sw does not believe me that you can debone poultry with a chinese
> > cleaver... ;-)
>
> I never said I didn't believe you, I was saying it's the worst
> possible utensil you could use.
>
> But I guess if you only know how to use one knife, then
> by all means... go for it.
>
> -sw

It's not that I only know how to use one knife, it's that I've found
that this knife is pretty much a universal tool and easier to use for
boning than a boning knife.

There are a few exceptions of course which is why I still keep a fillet
knife, paring knife and chefs knife as well as a few others.

Even I can't peel veggies with a cleaver. <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
John Kane > wrote:

> > http://i8.tinypic.com/5223knn.jpg
> >
> > I paid $10.00 for it at the asian market.
>
> Must be nice to be able to afford the fancy wooden handle
>
> I have never seen a chinese cleaver with anything but a metal handle.
> I use mine quite a bit and find if very handy.
>
> John Kane, Kingston ON Canada

I know what you mean. The other one I keep at work has a metal handle.
I like the wood one better.

Like I said tho', this knife was only $10.00. So was the one with the
metal handle.

Both are made by Kiwi.

Want me to mail you one? Seriously? :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article om>,
John Kane > wrote:

> > While I don't have a kitchen hatchet, I can see where it would work,
> > especially on a hubbard or bannana squash. <G>
> >
> > I do have both a kitchen hack saw and a kitchen blow torch.
>
> What's a kitchen blow torch? I've only seen cooks using the standard
> plumbers propane torch.
> John Kane, Kingston ON Canada

<lol> Just a regular propane torch, but dedicated to kitchen use to keep
it clean.

Same for the hack saw!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article .com>,
> John Kane > wrote:
>
>> > http://i8.tinypic.com/5223knn.jpg
>> >
>> > I paid $10.00 for it at the asian market.
>>
>> Must be nice to be able to afford the fancy wooden handle
>>
>> I have never seen a chinese cleaver with anything but a metal handle.
>> I use mine quite a bit and find if very handy.
>>
>> John Kane, Kingston ON Canada
>
> I know what you mean. The other one I keep at work has a metal handle.
> I like the wood one better.
>
> Like I said tho', this knife was only $10.00. So was the one with the
> metal handle.
>
> Both are made by Kiwi.
>
> Want me to mail you one? Seriously? :-)
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
> Nicholson

All the cleavers I own and that is quite a few all have wood handles and
have only seen a few with metal. If you are interested in looking there are
pictures of my knives posted here.

http://www.foodieforums.com/vbulleti...ead.php?t=2661


Joe Cilinceon

In article >,
"Joe Cilinceon" > wrote:

>
> All the cleavers I own and that is quite a few all have wood handles and
> have only seen a few with metal. If you are interested in looking there are
> pictures of my knives posted here.
>
> http://www.foodieforums.com/vbulleti...ead.php?t=2661
>
>
> Joe Cilinceon

I tried to look, but I would have had to register. :-(

Can you re-post them on tinypic.com?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "Joe Cilinceon" > wrote:
>
>>
>> All the cleavers I own and that is quite a few all have wood handles and
>> have only seen a few with metal. If you are interested in looking there
>> are
>> pictures of my knives posted here.
>>
>> http://www.foodieforums.com/vbulleti...ead.php?t=2661
>>
>>
>> Joe Cilinceon
>
> I tried to look, but I would have had to register. :-(
>
> Can you re-post them on tinypic.com?
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
> Nicholson

Really, I didn't know one would have to register to view as it didn't when I
first started going. I'll see what I can do though.

Joe

"Joe Cilinceon" > wrote in message
...
> "Omelet" > wrote in message
> news
>> In article >,
>> "Joe Cilinceon" > wrote:
>>
>>>
>>> All the cleavers I own and that is quite a few all have wood handles and
>>> have only seen a few with metal. If you are interested in looking there
>>> are
>>> pictures of my knives posted here.
>>>
>>> http://www.foodieforums.com/vbulleti...ead.php?t=2661
>>>
>>>
>>> Joe Cilinceon
>>
>> I tried to look, but I would have had to register. :-(
>>
>> Can you re-post them on tinypic.com?
>> --
>> Peace, Om
>>
>> Remove _ to validate e-mails.
>>
>> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
>> Nicholson
>
> Really, I didn't know one would have to register to view as it didn't when
> I first started going. I'll see what I can do though.
>
> Joe


Here are the pictures at imageshack

http://img230.imageshack.us/my.php?image=img1799un1.jpg
http://img230.imageshack.us/my.php?image=img1797nc3.jpg
http://img230.imageshack.us/my.php?image=img1795gc3.jpg
http://img230.imageshack.us/my.php?i...cherry2ke5.jpg
http://img65.imageshack.us/my.php?im...amotom3ue8.jpg
http://img54.imageshack.us/my.php?im...hirom34qq9.jpg
http://img291.imageshack.us/my.php?i...ktakedacn0.jpg
http://img469.imageshack.us/my.php?i...cleaver9qm.jpg
http://img469.imageshack.us/my.php?i...cclever7nb.jpg
http://img382.imageshack.us/my.php?i...block4sgu3.jpg
http://img291.imageshack.us/my.php?i...boning1hw7.jpg


Joe Cilinceon

On Mon, 23 Jul 2007 16:38:10 -0400, "Joe Cilinceon"
> wrote:


>Here are the pictures at imageshack
>

Oh, I am so very envious!! I wish I had your collection!!!

Christine, who is awaiting the arrival of her new Sabatier.

"Christine Dabney" > wrote in message
...
> On Mon, 23 Jul 2007 16:38:10 -0400, "Joe Cilinceon"
> > wrote:
>
>
>>Here are the pictures at imageshack
>>
>
> Oh, I am so very envious!! I wish I had your collection!!!
>
> Christine, who is awaiting the arrival of her new Sabatier.

Actually there isn't a single German or French knife in the collection. 99%
of my knives are Japanese made and all are excellent knives.

Joe Cilinceon

In article >,
"Joe Cilinceon" > wrote:

>
> Here are the pictures at imageshack
>
> http://img230.imageshack.us/my.php?image=img1799un1.jpg
> http://img230.imageshack.us/my.php?image=img1797nc3.jpg
> http://img230.imageshack.us/my.php?image=img1795gc3.jpg
> http://img230.imageshack.us/my.php?i...cherry2ke5.jpg
> http://img65.imageshack.us/my.php?im...amotom3ue8.jpg
> http://img54.imageshack.us/my.php?im...hirom34qq9.jpg
> http://img291.imageshack.us/my.php?i...ktakedacn0.jpg
> http://img469.imageshack.us/my.php?i...cleaver9qm.jpg
> http://img469.imageshack.us/my.php?i...cclever7nb.jpg
> http://img382.imageshack.us/my.php?i...block4sgu3.jpg
> http://img291.imageshack.us/my.php?i...boning1hw7.jpg
>
>
> Joe Cilinceon

Awesome collection dude! :-)

I'll have to look for Japanese knives. The cleavers I have were made in
China, but they've worked very well for me.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
>
> Awesome collection dude! :-)
>
> I'll have to look for Japanese knives. The cleavers I have were made in
> China, but they've worked very well for me.
> --
> Peace, Om
>

Thanks Om and nothing wrong with the Chinese cleavers. CCK comes to mind as
I have 2 of them. I have their very heavy bone smasher BBQ cleaver and the
very thin and light 1103. The only difference in them and the Japanese is
the steels. The CCK's for example will not hold and edge like the Japanese,
but then it won't chip as easily as the Japanese steels. You don't want to
be throwing the Japanese steel into your sink with a load of dishes/pans for
example.

The Japanese cleavers are also much more expensive for example the black on
with the octagon handle is custom made by Takeda. It cost me about $200 a
couple of years ago and now costs almost $400 for the same cleaver. The
Sugmoto #6 (flat looking red like handle) is about $300. I also have 2 there
with custom handles a Suien VC and a Masahiro M3. All are carbon steels by
the way.

I think the best of the under $40 cleavers is the Town Food Service #1 which
is made in the US. It has a very large blade in length and width however it
is also very thin. It sells for about $30 and though like the Chinese steel
it won't hold and edge as long as the higher end cleavers. Because of the
size I wouldn't recommend one to a new cleaver user.

Joe Cilinceon