or is this just another knife I probably don't need? I seem to do ok
with an 8 and a 6 inch Chef's, one for boning, many paring knives,
bread slicers, curved tomato knife.

"Kalmia" > wrote in message
...
> or is this just another knife I probably don't need? I seem to do ok
> with an 8 and a 6 inch Chef's, one for boning, many paring knives,
> bread slicers, curved tomato knife.
>
>
I bought a Henckels Santoku knife on sale at Macy's only because it was so
cheap, under $10! We don't use it. We have all sorts of knives, and like you
the one "always" used is the 8" chef's knife.

I think the blade is too straight. Those little indentatioins don't seem to
do anything. The blade is also a bit short for decent carving.

Kent

On Sun, 27 Feb 2011 16:19:20 -0800 (PST), Kalmia
> wrote:

>or is this just another knife I probably don't need? ....

IMO, the latter, unless you soend a lot of time working with food on
which kullens actually work.

Among Japanese knives, I find a deba much more useful for vegetable
work.

-- Larry

In article
>,
Kalmia > wrote:

> or is this just another knife I probably don't need? I seem to do ok
> with an 8 and a 6 inch Chef's, one for boning, many paring knives,
> bread slicers, curved tomato knife.

I think you should get one so you can decide for your ownself. Give it
two weeks and if you're not using it or aren't crazy about it, donate it
to the closest church that has a kitchen ‹ they usually have miserable
knives. At least mine does.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On 2/27/2011 7:07 PM, Melba's Jammin' wrote:
> In article
> >,
> > wrote:
>
>> or is this just another knife I probably don't need? I seem to do ok
>> with an 8 and a 6 inch Chef's, one for boning, many paring knives,
>> bread slicers, curved tomato knife.
>
> I think you should get one so you can decide for your ownself. Give it
> two weeks and if you're not using it or aren't crazy about it, donate it
> to the closest church that has a kitchen ‹ they usually have miserable
> knives. At least mine does.
>


Do "church ladies" walk off with the good ones?

gloria p

Kalmia > wrote in

s.com:

> or is this just another knife I probably don't need? I seem
> to do ok with an 8 and a 6 inch Chef's, one for boning, many
> paring knives, bread slicers, curved tomato knife.

I like mine a lot. Like anything you buy, I think, it depends on
if you want to add more to your collection. ;0)

"gloria.p" > wrote in -
september.org:

> On 2/27/2011 7:07 PM, Melba's Jammin' wrote:
>> In article
>> >,
>> > wrote:
>>
>>> or is this just another knife I probably don't need? I seem to do ok
>>> with an 8 and a 6 inch Chef's, one for boning, many paring knives,
>>> bread slicers, curved tomato knife.
>>
>> I think you should get one so you can decide for your ownself. Give it
>> two weeks and if you're not using it or aren't crazy about it, donate
it
>> to the closest church that has a kitchen ‹ they usually have miserable
>> knives. At least mine does.
>>
>
>
> Do "church ladies" walk off with the good ones?
>
> gloria p
>



LOL!!!




--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."

Kalmia > wrote in news:edd1cafa-0733-4289-bac7-
:

> or is this just another knife I probably don't need? I seem to do ok
> with an 8 and a 6 inch Chef's, one for boning, many paring knives,
> bread slicers, curved tomato knife.




One can *never* have too many knives ;-)



http://www.5min.com/Video/How-to-Use...Knife-79731163




--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who we
are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."

In article >,
"gloria.p" > wrote:

> On 2/27/2011 7:07 PM, Melba's Jammin' wrote:
> > two weeks and if you're not using it or aren't crazy about it, donate it
> > to the closest church that has a kitchen Ð they usually have miserable
> > knives. At least mine does.
> >
>
> Do "church ladies" walk off with the good ones?
>
> gloria p

I don't think there are any good ones to tempt anyone? Likely for just
that reason, too.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

Kalmia wrote:
> or is this just another knife I probably don't need? I seem to do ok
> with an 8 and a 6 inch Chef's, one for boning, many paring knives,
> bread slicers, curved tomato knife.

Glad you asked. I've been curious myself, in particular if the little
indentions on the blade help the slices to not stick to the blade. I'll
check out the answers rec'd.

Melba's Jammin' wrote:

> I think you should get one so you can decide for your ownself. Give it
> two weeks and if you're not using it or aren't crazy about it, donate it
> to the closest church that has a kitchen ‹ they usually have miserable
> knives. At least mine does.
>
Probably lacking a sharpener too!

On Sun, 27 Feb 2011 16:19:20 -0800 (PST), Kalmia
> wrote:

> or is this just another knife I probably don't need? I seem to do ok
> with an 8 and a 6 inch Chef's, one for boning, many paring knives,
> bread slicers, curved tomato knife.

Don't do it. I bought one and barely use it. Sur La Table has a new
style of chef's knife that I'm drooling over. It's the 6 inch
Zwilling J.A. Henckels®.
<http://www.surlatable.com/product/PRO-661983/Zwilling-J.A.-Henckels-Twin-Profection-Chef%27s-Knife>
Go to the store and look at it in person so you can see how awesome it
is.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 27 Feb 2011 16:36:59 -0800, "Kent" >
wrote:

> I bought a Henckels Santoku knife on sale at Macy's only because it was so
> cheap, under $10! We don't use it. We have all sorts of knives, and like you
> the one "always" used is the 8" chef's knife.

$10? Lucky you! I paid more like $85 for mine and I think it was on
sale too.

--

Today's mighty oak is just yesterday's nut that held its ground.

Goomba > wrote in news:8t0vigFrupU2
@mid.individual.net:

> Kalmia wrote:
>> or is this just another knife I probably don't need? I seem to do ok
>> with an 8 and a 6 inch Chef's, one for boning, many paring knives,
>> bread slicers, curved tomato knife.
>
> Glad you asked. I've been curious myself, in particular if the little
> indentions on the blade help the slices to not stick to the blade. I'll
> check out the answers rec'd.
>



It's the same concept as a groove in a bayonet.

When you stick a knife in someone, it invariably stays 'stuck' or very
hard to pull out, unless you twist it. The groove in the bayonet breaks up
the suction hold and it's easier to pull it out... unless of course, you
get it jammed on some assholes ribs.

Samesame for the 'indentations' on the Santoku..... it stops the
vegetables, or whatever, from forming a suction on the blade.

It works well, as well. I have a bugger of a time with 'straight' knives
and chinese choppers with the meat/veges always 'sticking' to the blade.


I have a set of these.......

http://www.petersofkensington.com.au...spx?id=1616751


they're for cheese, but the same principal applies.



--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."

On 2011-02-28, sf > wrote:

> $10? Lucky you! I paid more like $85 for mine and I think it was on
> sale too.

Henckels has a couple low-end stamped lines.

nb

"Kent" > wrote in -
september.org:

> Those little indentatioins don't seem to
> do anything.

You obviously haven't used it to cut through a large chunk of meat or
particularly big vegetables. They keep knives from becoming stuck in the
flesh.

--
"In the land of cats, the man with the can opener is king."

Christine Dabney > wrote in
:

> I like Henckels..I think it is
> Professional S

Professional S is what I have. Bought each piece on sale, one a year. A
few years ago, Loblaws was selling an exact replica of the Professional S
series with Portuguese blades for one third to one quarter the price. I
bought my daughter a useable set for her kitchen and brought them with me
when I visited two years ago. I got my son a Santoku knife last year.

--

"In the land of cats, the man with the can opener is king."

In article >, lid
says...
>
> On 2011-02-28, sf > wrote:
>
> > $10? Lucky you! I paid more like $85 for mine and I think it was on
> > sale too.
>
> Henckels has a couple low-end stamped lines.
>
> nb

I have a huge butcher knife, very old, from Grandap. It's my favorite
knife. I have an 8 inch Fillet knife, and I have an old electric bread
knife for Bread and thin slicing meats for my wife.. The rest stay in
the drawer..

Kalmia wrote:
>
> or is this just another knife I probably don't need? I seem to do ok
> with an 8 and a 6 inch Chef's, one for boning, many paring knives,
> bread slicers, curved tomato knife.

Knife blade shape preferences are a matter of personal tastes. At the
store see if you can hold the knife and try it out. Fake doing some
slicing and see how it feels in your hand. Maybe you'll like it, maybe
not.

Once I bought my santoku I nearly stopped using the two chefs knives in
our collection. I happen to like the wider blade chefs knives better
than chefs knives with triangular blades. The almost square shape of
the santuko is a further move along that spectrum so it makes sense
given my tastes in chefs knives. There are limits to my taste, though.
A chinese cleaver is farther still towards a rectangle and I like the
santuko better than the thin cleaver.

On Feb 28, 2:44*pm, Doug Freyburger > wrote:
> Once I bought my santoku I nearly stopped using the two chefs knives in
> our collection. *I happen to like the wider blade chefs knives better
> than chefs knives with triangular blades. *The almost square shape of
> the santuko is a further move along that spectrum so it makes sense
> given my tastes in chefs knives. *

What brand and model did you buy? Approximate cost? I wouldn't want
to put my
old one dollar from Grants fave to shame.

On Feb 27, 4:19*pm, Kalmia > wrote:
> or is this just another knife I probably don't need? *I seem to do ok
> with an 8 and a 6 inch Chef's, one for boning, many paring knives,
> bread slicers, curved tomato knife.

I love my 7" Sankotu .....I use it almost exclusively anymore.

I just like the weight, the way it fits my hand and how easy it is to
use.

To each his own.

On Feb 28, 11:47*am, Kalmia > wrote:
> On Feb 28, 2:44*pm, Doug Freyburger > wrote:
>
> > Once I bought my santoku I nearly stopped using the two chefs knives in
> > our collection. *I happen to like the wider blade chefs knives better
> > than chefs knives with triangular blades. *The almost square shape of
> > the santuko is a further move along that spectrum so it makes sense
> > given my tastes in chefs knives. *
>
> What brand and model did you buy? *Approximate cost? *I wouldn't want
> to put my
> old one dollar from Grants fave to shame.

This is the one I use. Love it love it love it.

http://www.amazon.com/s/ref=nb_sb_no...tu+knife&ajr=3

Kalmia wrote:
> Doug Freyburger > wrote:
>
>> Once I bought my santoku I nearly stopped using the two chefs knives in
>> our collection. *I happen to like the wider blade chefs knives better
>> than chefs knives with triangular blades. *The almost square shape of
>> the santuko is a further move along that spectrum so it makes sense
>> given my tastes in chefs knives. *
>
> What brand and model did you buy? Approximate cost? I wouldn't want
> to put my old one dollar from Grants fave to shame.

The first santuoko was one of the lines from Henckels. The second one
was some cheaper brand with a scalloped blade. The first one saw so
much use it made sense to have a spare.

On Feb 27, 7:19*pm, Kalmia > wrote:
> or is this just another knife I probably don't need? *I seem to do ok
> with an 8 and a 6 inch Chef's, one for boning, many paring knives,
> bread slicers, curved tomato knife.

I've got one. It's a knife. It cuts stuff. I'm more likely
to go with my 8" chef's knife.

Cindy Hamilton

On Mon, 28 Feb 2011 12:11:15 -0800 (PST), ImStillMags
> wrote:

> On Feb 28, 11:47*am, Kalmia > wrote:
> > On Feb 28, 2:44*pm, Doug Freyburger > wrote:
> >
> > > Once I bought my santoku I nearly stopped using the two chefs knives in
> > > our collection. *I happen to like the wider blade chefs knives better
> > > than chefs knives with triangular blades. *The almost square shape of
> > > the santuko is a further move along that spectrum so it makes sense
> > > given my tastes in chefs knives. *
> >
> > What brand and model did you buy? *Approximate cost? *I wouldn't want
> > to put my
> > old one dollar from Grants fave to shame.
>
> This is the one I use. Love it love it love it.
>
> http://www.amazon.com/s/ref=nb_sb_no...tu+knife&ajr=3


That one looks like it has a slightly curved blade.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote in
:

> On Mon, 28 Feb 2011 12:11:15 -0800 (PST), ImStillMags
> > wrote:
>
>> This is the one I use. Love it love it love it.
>>
>> http://www.amazon.com/s/ref=nb_sb_no...3Daps&field-ke
>> ywords=victorinox++fibrox+sankotu+knife&rh=i%3Aaps %2Ck%3Avictorinox++f
>> ibrox+sankotu+knife&ajr=3
>
> That one looks like it has a slightly curved blade.

So what? Do you have a religious objection to slightly curved blades?
This is the one I have.

http://www.amazon.com/gp/product/ima...mage_0?ie=UTF8
&n=284507&s=kitchen

http://tinyurl.com/4e2fll7

--

"A public union employee, a tea party activist, and a CEO are sitting at a
table with a plate of a dozen cookies in the middle of it. The CEO takes 11
of the cookies, turns to the tea partier and says, 'Watch out for that
union guy. He wants a piece of your cookie.'"

"ImStillMags" > wrote in message
...
> On Feb 27, 4:19 pm, Kalmia > wrote:
>> or is this just another knife I probably don't need? I seem to do ok
>> with an 8 and a 6 inch Chef's, one for boning, many paring knives,
>> bread slicers, curved tomato knife.
>
> I love my 7" Sankotu .....I use it almost exclusively anymore.
>
> I just like the weight, the way it fits my hand and how easy it is to
> use.
>
> To each his own.

Same here. When I first saw them, I figures it was a marketing gimmick to
sell more knives. Now I have one and it is my favorite.

On Sun, 27 Feb 2011 20:07:06 -0600, Melba's Jammin'
> wrote:

>In article
>,
> Kalmia > wrote:
>
>> or is this just another knife I probably don't need? I seem to do ok
>> with an 8 and a 6 inch Chef's, one for boning, many paring knives,
>> bread slicers, curved tomato knife.
>
>I think you should get one so you can decide for your ownself. Give it
>two weeks and if you're not using it or aren't crazy about it, donate it
>to the closest church that has a kitchen ‹ they usually have miserable
>knives. At least mine does.

Excellent suggestion. Some have gone into rhapsody on the virtues of
the santoku style of knife. I bought one and found it very ho-hum and
a little awkward. The handle feels too high and I need a little extra
wrist work to keep the blade from wiggling back and forth a bit. I
greatly prefer my regular chef's knife for most work. But that's me.
--
Best -- Terry

On Feb 27, 6:19*pm, Kalmia > wrote:
> or is this just another knife I probably don't need? *I seem to do ok
> with an 8 and a 6 inch Chef's, one for boning, many paring knives,
> bread slicers, curved tomato knife.

I don't have really terrific knife skills, and I love my Santoku....it
can do anything. I use it a lot more often than my two chefs' knives.

N.

On Wed, 2 Mar 2011 08:02:47 -0800 (PST), Nancy2
> wrote:

>I don't have really terrific knife skills, and I love my Santoku....it
>can do anything....

Hulling strawberries? Only if you're a masochist. 8

-- Larry