Does anyone make a beefy chef's knife with a serrated edge on most of the
cutting surface? I would use this primarily for things with hard outside
shells. A normal chef's knife will do for such cases, but I would love to
have the serration in an additional knife. 7" or 8" would be good,
preferably with a very heavy substantial piece of steel to back up the
sawing motion.

--
W

On Mon, 27 Jan 2014 21:32:01 -0800, "W" >
wrote:

> Does anyone make a beefy chef's knife with a serrated edge on most of the
> cutting surface? I would use this primarily for things with hard outside
> shells. A normal chef's knife will do for such cases, but I would love to
> have the serration in an additional knife. 7" or 8" would be good,
> preferably with a very heavy substantial piece of steel to back up the
> sawing motion.

Oh, come on. No chef worth his whites would say that idea is okay.
Toddle off and find yourself a regular serrated knife to saw with.


--

Good Food.
Good Friends.
Good Memories.

On Tuesday, January 28, 2014 3:32:01 PM UTC+10, W wrote:
> Does anyone make a beefy chef's knife with a serrated edge on most of the
> cutting surface? I would use this primarily for things with hard outside
> shells. A normal chef's knife will do for such cases, but I would love to
> have the serration in an additional knife. 7" or 8" would be good,
> preferably with a very heavy substantial piece of steel to back up the
> sawing motion.

I don't know of any beefy ones. It's usually really cheap stamped ones, with thin flat blades, that have serrations. I'm not sure that "beefy" would be good, since the point of having serrations for hard-outside/soft-inside things is to cut through the hard shell with minimum force to minimise squashing of the soft inside. "Beefy" appears to oppose the idea of minimum downwards force. Stiff enough is needed.

But anyway, there are serrated knives sold as "chef's knives":
http://www.amazon.com/Serrated-Chefs...dp/B0028LVP7Q/
http://www.amazon.com/Ginsu-Koden-Se...dp/B008DEC4BI/
which don't look like they're very good.

There are better looking serrated knives, not sold as chef's knives, that might suit you:
http://www.amazon.com/Wusthof-8-in-G...dp/B00DS64FLS/
http://www.amazon.com/Wusthof-Gourme...dp/B003MU9F6U/
http://www.amazon.com/Wusthof-Classi...dp/B00A6L1SYK/
http://www.amazon.com/Shun-TDM0722-P...dp/B004M42HIS/
http://www.amazon.com/Shun-Onion-7-I...dp/B004600YWO/
http://www.amazon.com/Shun-Classic-D...dp/B00HG8DUG0/

Lots of variety, but generally not what I'd call beefy. Perhaps a good sharp bread knife will do.

On Mon, 27 Jan 2014 22:24:36 -0800 (PST), Timo
> wrote:

> On Tuesday, January 28, 2014 3:32:01 PM UTC+10, W wrote:
> > Does anyone make a beefy chef's knife with a serrated edge on most of the
> > cutting surface? I would use this primarily for things with hard outside
> > shells. A normal chef's knife will do for such cases, but I would love to
> > have the serration in an additional knife. 7" or 8" would be good,
> > preferably with a very heavy substantial piece of steel to back up the
> > sawing motion.
>
> I don't know of any beefy ones. It's usually really cheap stamped ones, with thin flat blades, that have serrations. I'm not sure that "beefy" would be good, since the point of having serrations for hard-outside/soft-inside things is to cut through the hard shell with minimum force to minimise squashing of the soft inside. "Beefy" appears to oppose the idea of minimum downwards force. Stiff enough is needed.
>
> But anyway, there are serrated knives sold as "chef's knives":
> http://www.amazon.com/Serrated-Chefs...dp/B0028LVP7Q/
> http://www.amazon.com/Ginsu-Koden-Se...dp/B008DEC4BI/
> which don't look like they're very good.
>
> There are better looking serrated knives, not sold as chef's knives, that might suit you:
> http://www.amazon.com/Wusthof-8-in-G...dp/B00DS64FLS/
> http://www.amazon.com/Wusthof-Gourme...dp/B003MU9F6U/
> http://www.amazon.com/Wusthof-Classi...dp/B00A6L1SYK/
> http://www.amazon.com/Shun-TDM0722-P...dp/B004M42HIS/
> http://www.amazon.com/Shun-Onion-7-I...dp/B004600YWO/
> http://www.amazon.com/Shun-Classic-D...dp/B00HG8DUG0/
>
> Lots of variety, but generally not what I'd call beefy. Perhaps a good sharp bread knife will do.

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-Classic-8-Inch-Cooks-Knife/dp/B00005MEH1/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1390890534&sr=1-1&keywords=wusthof+chef%27s+knife>
<http://www.amazon.com/Zwilling-J-A-Henckels-8-inch-Stainless-Steel/dp/B00004RFLI/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1390890610&sr=1-3&keywords=henckels+chef%27s+knife>


--

Good Food.
Good Friends.
Good Memories.

"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...00005MEH1/ref=
sr_1_1?s=home-garden&ie=UTF8&qid=1390890534&sr=1-1&keywords=wusthof+chef%27s
+knife>
>
<http://www.amazon.com/Zwilling-J-A-H...Steel/dp/B0000
4RFLI/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1390890610&sr=1-3&keywords=hencke
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.

--
W

On Tuesday, January 28, 2014 3:21:08 AM UTC-6, W wrote:
*snip nonsense

So, are you having any luck with those pewter frying pans and tomatoes?

On Tuesday, January 28, 2014 7:21:08 PM UTC+10, W wrote:
>
> The application that brought this all to mind today was I had a thick piece
> of 100% cacao I wanted to cut cleanly.
[...]
> 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.

A thick blade makes it harder to saw through things. Thin is better. Which is why hacksaws look they way they do:
http://www.amazon.com/Stanley-15-265.../dp/B00002X227
The frame lets you keep the blade under tension, so you can have a blade that would be too floppy if it just had a handle at one end.

Nothing to stop you from using an ordinary hacksaw in the kitchen for those jobs when a saw works better than a knife. For smaller jobs, a coping saw might be good:
http://www.amazon.com/Olson-Coping-Saw/dp/B001F7LVJ6

There is the problem that typical hacksaw blades will rust easily, so you could spend a little more and get a dedicated kitchen saw:
http://www.amazon.com/Wusthof-inch-B.../dp/B0000DJYY2
http://www.amazon.com/Wusthof-12-inc...dp/B0000DJYY4/

Maybe this kind of saw would work well, too:
http://www.amazon.com/Satterlee-Bone...dp/B005DIE0BE/
According to the reviewers, it cuts bones well.

"Timo" > wrote in message
...
> On Tuesday, January 28, 2014 7:21:08 PM UTC+10, W wrote:
> >
> > The application that brought this all to mind today was I had a thick
piece
> > of 100% cacao I wanted to cut cleanly.
> [...]
> > 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.
>
> A thick blade makes it harder to saw through things. Thin is better. Which
is why hacksaws look they way they do:
> http://www.amazon.com/Stanley-15-265.../dp/B00002X227
> The frame lets you keep the blade under tension, so you can have a blade
that would be too floppy if it just had a handle at one end.
>
> Nothing to stop you from using an ordinary hacksaw in the kitchen for
those jobs when a saw works better than a knife. For smaller jobs, a coping
saw might be good:
> http://www.amazon.com/Olson-Coping-Saw/dp/B001F7LVJ6
>
> There is the problem that typical hacksaw blades will rust easily, so you
could spend a little more and get a dedicated kitchen saw:
> http://www.amazon.com/Wusthof-inch-B.../dp/B0000DJYY2
> http://www.amazon.com/Wusthof-12-inc...dp/B0000DJYY4/
>
> Maybe this kind of saw would work well, too:
> http://www.amazon.com/Satterlee-Bone...dp/B005DIE0BE/
> According to the reviewers, it cuts bones well.

Okay, so for finesse applications like citrus, stick to a simple serrated
utility knife, and for bone go with a bone saw.

This saw was interesting because the tip would keep the saw blades from
contacting the top of the cutting block:

http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1

--
W

On Tuesday, January 28, 2014 8:51:31 PM UTC+10, W wrote:
> "Timo" > wrote:
>
> > There is the problem that typical hacksaw blades will rust easily, so you
> could spend a little more and get a dedicated kitchen saw:
> > http://www.amazon.com/Wusthof-inch-B.../dp/B0000DJYY2
> > http://www.amazon.com/Wusthof-12-inc...dp/B0000DJYY4/
> >
> > Maybe this kind of saw would work well, too:
> > http://www.amazon.com/Satterlee-Bone...dp/B005DIE0BE/
> > According to the reviewers, it cuts bones well.
>
> Okay, so for finesse applications like citrus, stick to a simple serrated
> utility knife, and for bone go with a bone saw.

I think that's best. More generally, if it's too hard to cut easily with either a serrated knife or a sharp knife, use a saw.

> This saw was interesting because the tip would keep the saw blades from
> contacting the top of the cutting block:
> http://www.amazon.com/gp/product/B001NEPSJA/

Given that you'd have 3 fingers below the blade, it might be awkward to use with a block/board on a table. Anyway, keeping the saw blade that far from the block/board would stop you from going close to cutting all the way through - better to just saw on top of something you don't mind cutting into (or on a glass board, if you don't mind blunting the saw a bit).

Saws like this are for field use by hunters. The stop on the end of the saw blade is so that you don't pull the saw past the bone (I think these are pull saws, so this is useful).

On 1/28/14, 1:24 AM, Timo wrote:

> Lots of variety, but generally not what I'd call beefy. Perhaps a good sharp bread knife will do.

That would be my recommendation. Both Wusthof and Henckel bread knives
have blades as beefy as a French chef's knife.

-- Larry

"W" > wrote in message
...
> Does anyone make a beefy chef's knife with a serrated edge on most of the
> cutting surface? I would use this primarily for things with hard
> outside
> shells. A normal chef's knife will do for such cases, but I would love
> to
> have the serration in an additional knife. 7" or 8" would be good,
> preferably with a very heavy substantial piece of steel to back up the
> sawing motion.
>

this?

http://www.katom.com/135-12453.html?cid=sharesale

http://www.amazon.com/Cooks-Knife-Sa.../dp/B0087XLUCE

On 1/28/14, 4:21 AM, W wrote:

> 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.

Suggestion: You can buy a cheap 8" band saw for less than the price of a
decent German knife.

I learned this many years ago when I bought a whole tilefish, and wanted
to steak it. The 1.25" diameter backbone was daunting...

-- Larry

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...00005MEH1/ref=
>sr_1_1?s=home-garden&ie=UTF8&qid=1390890534&sr=1-1&keywords=wusthof+chef%27s
>+knife>
>>
><http://www.amazon.com/Zwilling-J-A-H...Steel/dp/B0000
>4RFLI/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1390890610&sr=1-3&keywords=hencke
>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

On Mon, 27 Jan 2014 23:50:10 -0600, Sqwertz wrote:

> "Serrated Chef's Knife" is an oxymoron.

> > Omelet wrote:
> >
> >> He hates me 'cause I never slept with him...
> >
> > He hates himself because he is all he has to sleep with
> > I don't know, sometimes he used to seem normal, then he went petty
> > trough vindictive and now I just shun contact. I have enough crazies to
> > deal with in my world without encouraging those who refuse to take their
> > meds.
>
> For the record, I never once even considered sleeping with you. And
> you know that. You're the one who somehow got the idea that I was
> going to move in with you - and you posted that to RFC just out of the
> total blue.
>
> After having met you twice at casual austin.food gatherings 2 or 3
> years ago and not giving you any indication that there was any sort of
> romantic interest in the least, you somehow twisted that into MY
> MOVING IN WITH YOU?
>
> That was just way too Psycho for me. I sat there at stared at the
> screen for at least 15 minutes wondering, WTF? That was just way too
> spooky. I've met weird, semi-psycho women before but you win, hands
> down. Mapi of austin.general still holds the male title, but at least
> he announced his psychosis right there lying on the floor of the bar
> at B.D. Reilly's rather than romantically obsessing over me for 2
> years.
>
> Needless to say, you need to come to terms with what happened and why
> your mind works that way and stop making up excuses for your fixation
> and disappointment before we become the next Yoli and Michael. I'd
> prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
> And Jeremy, I was just tired of your decade of bullshit and visions of
> grandeur about all these things you're "working on" or have not done
> in the past. Even posting a call for meetings with imaginary people
> about imaginary projects of yours at "the normal time and place", as
> if you are somebody important with a life. I'm pretty sure you're
> manic depressive mixed with habitual liar.
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>

On Mon, 27 Jan 2014 23:53:52 -0600, Sqwertz wrote:

> Or this one is more realistically priced and is longer:

> > Omelet wrote:
> >
> >> He hates me 'cause I never slept with him...
> >
> > He hates himself because he is all he has to sleep with
> > I don't know, sometimes he used to seem normal, then he went petty
> > trough vindictive and now I just shun contact. I have enough crazies to
> > deal with in my world without encouraging those who refuse to take their
> > meds.
>
> For the record, I never once even considered sleeping with you. And
> you know that. You're the one who somehow got the idea that I was
> going to move in with you - and you posted that to RFC just out of the
> total blue.
>
> After having met you twice at casual austin.food gatherings 2 or 3
> years ago and not giving you any indication that there was any sort of
> romantic interest in the least, you somehow twisted that into MY
> MOVING IN WITH YOU?
>
> That was just way too Psycho for me. I sat there at stared at the
> screen for at least 15 minutes wondering, WTF? That was just way too
> spooky. I've met weird, semi-psycho women before but you win, hands
> down. Mapi of austin.general still holds the male title, but at least
> he announced his psychosis right there lying on the floor of the bar
> at B.D. Reilly's rather than romantically obsessing over me for 2
> years.
>
> Needless to say, you need to come to terms with what happened and why
> your mind works that way and stop making up excuses for your fixation
> and disappointment before we become the next Yoli and Michael. I'd
> prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
> And Jeremy, I was just tired of your decade of bullshit and visions of
> grandeur about all these things you're "working on" or have not done
> in the past. Even posting a call for meetings with imaginary people
> about imaginary projects of yours at "the normal time and place", as
> if you are somebody important with a life. I'm pretty sure you're
> manic depressive mixed with habitual liar.
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>

On Tue, 28 Jan 2014 10:22:06 -0600, Sqwertz wrote:

> I have one, but I don't like the way
> it drifts f

> > Omelet wrote:
> >
> >> He hates me 'cause I never slept with him...
> >
> > He hates himself because he is all he has to sleep with
> > I don't know, sometimes he used to seem normal, then he went petty
> > trough vindictive and now I just shun contact. I have enough crazies to
> > deal with in my world without encouraging those who refuse to take their
> > meds.
>
> For the record, I never once even considered sleeping with you. And
> you know that. You're the one who somehow got the idea that I was
> going to move in with you - and you posted that to RFC just out of the
> total blue.
>
> After having met you twice at casual austin.food gatherings 2 or 3
> years ago and not giving you any indication that there was any sort of
> romantic interest in the least, you somehow twisted that into MY
> MOVING IN WITH YOU?
>
> That was just way too Psycho for me. I sat there at stared at the
> screen for at least 15 minutes wondering, WTF? That was just way too
> spooky. I've met weird, semi-psycho women before but you win, hands
> down. Mapi of austin.general still holds the male title, but at least
> he announced his psychosis right there lying on the floor of the bar
> at B.D. Reilly's rather than romantically obsessing over me for 2
> years.
>
> Needless to say, you need to come to terms with what happened and why
> your mind works that way and stop making up excuses for your fixation
> and disappointment before we become the next Yoli and Michael. I'd
> prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
> And Jeremy, I was just tired of your decade of bullshit and visions of
> grandeur about all these things you're "working on" or have not done
> in the past. Even posting a call for meetings with imaginary people
> about imaginary projects of yours at "the normal time and place", as
> if you are somebody important with a life. I'm pretty sure you're
> manic depressive mixed with habitual liar.
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>

"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

On Tue, 28 Jan 2014 12:21:34 -0800, "W" >
wrote:

> 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.

What was that article supposed to prove? You asked about a *serrated*
chef's knife and then side stepped into how to hack up bones. Maybe
you will be treated more seriously after you figure out why you're
here. Right now, you're just trolling.



--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"sf" > wrote in message
...
> On Tue, 28 Jan 2014 12:21:34 -0800, "W" >
> wrote:
>
> > 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.
>
> What was that article supposed to prove? You asked about a *serrated*
> chef's knife and then side stepped into how to hack up bones.

I asked the question can a serrated knife be dual purpose for the things it
is normally used for and also for bones. The answer to that one question
was no, which I accepted, and that was the end of that part of the
conversation.

The other applications for a serrated knife include tomatoes, chocolate,
citrus, etc. It's a reasonable question what is the best serrated knife
for those applications.


> Maybe
> you will be treated more seriously after you figure out why you're
> here. Right now, you're just trolling.

You are a jerk.

--
W

On Tuesday, January 28, 2014 11:22:06 AM UTC-5, Sqwertz wrote:
> On Tue, 28 Jan 2014 01:21:08 -0800, W wrote:
>
>
>
> > 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.
>
>
>
> If you want the micro serrations, then the cheap Henckles Eversharp
>
> Santoku would be what you want. I have one, but I don't like the way
>
> it drifts from side to side as it cuts, making straight cuts
>
> difficult.
I'm so good I can slice tomatoes .1875" (+-.0005")thick using a hammer and chisel.

"Sqwertz" > wrote in message
...
> It seems the OP is not open to suggestions. Wether it be from Shelly
> or anyone else.

I bought several knives that others posted.

I appreciate the suggestions that were constructive.

--
W

Sqwertz wrote:
>V!V wrote:
>
>> I asked the question can a serrated knife be dual purpose for the things it
>> is normally used for and also for bones.
>
>You must be a fool and an idiot if you think you can come in here
>asking for chef's knife with serrated edges and then 6 posts later
>demand that is cut elk bones, too.
>
>Troll.
>
>> The answer to that one question
>> was no, which I accepted, and that was the end of that part of the
>> conversation.
>
>Typical of a troll to get all indignant and call everybody else, who
>tried to help him, useless.
>
>**** off, you arrogant asshole.

If you look closely you'll notice that's not a "W"... there's an
asshole in there "V!V".

On 1/28/14, 9:31 PM, W wrote:
>
> The other applications for a serrated knife include tomatoes, chocolate,
> citrus, etc. It's a reasonable question what is the best serrated knife
> for those applications.

I often use a dedicated serrated knife for tomatoes.

But I don't see why anyone would want to use one for chocolate. It seems
to me that it just saws away and produces chocolate dust, which I
generally don't want. I'd much rather use my largest chef's knife (14"),
which has a very heavy blade, to break the chocolate up into similarly
sized chunks for uniform melting.

-- Larry

On Tue, 28 Jan 2014 22:02:47 -0600, Sqwertz wrote:

> Does anybody else get the notion that Sheldon and his Alter Ego are
> talking to himself?

Well that gives you two more to stalk here...

On Tue, 28 Jan 2014 22:11:07 -0600, Sqwertz wrote:

> You must be a fool and an idiot if you think you can come in here
> asking for chef's knife with serrated edges and then 6 posts later
> demand that is cut elk bones, too.
>
> Troll.

The question is, will it cut troll bones?