somebody got for me a mini chef's knife, specifically the Messermeister
"petite" chef knife 5005-4. It is as "tall" as a regular chef knife,
but only about 4 inches long. The blade is pretty much triangular,
although the entire cutting edge is curved. I'm not sure how I am
supposed to use this knife. It's hard to cut anything using the normal
rocking/sliding motion coz the short length of the blade means that you
have to lift it at a really high angle to get anything under it. I also
can't quite use it for straight push down cuts coz the cutting edge is
rounded so the cut is incomplete unless I rock or drag the blade. The
only type of cutting that comes easily so far is to have the knife
nearly parallel with the cutting board, and push/slide the knife
forward, using the edge under the raised tip to cut small objects.

Any suggestions for how to use this knife, or what to use it on?

In rec.food.cooking alan > wrote:

> Any suggestions for how to use this knife, or what to use it on?

You can use your new mini-chef's knife to peel small fruits
and vegies such as apples and carrots, or for dicing them.

In article >, alan
> wrote:
> Any suggestions for how to use this knife, or what to use it on?

Like a paring knife.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >, alan
> wrote:
> Any suggestions for how to use this knife, or what to use it on?

Like a paring knife.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

alan wrote:
> somebody got for me a mini chef's knife, specifically the Messermeister
> "petite" chef knife 5005-4. It is as "tall" as a regular chef knife,
> but only about 4 inches long. The blade is pretty much triangular,
> although the entire cutting edge is curved. I'm not sure how I am
> supposed to use this knife. It's hard to cut anything using the normal
> rocking/sliding motion coz the short length of the blade means that you
> have to lift it at a really high angle to get anything under it. I also
> can't quite use it for straight push down cuts coz the cutting edge is
> rounded so the cut is incomplete unless I rock or drag the blade. The
> only type of cutting that comes easily so far is to have the knife
> nearly parallel with the cutting board, and push/slide the knife
> forward, using the edge under the raised tip to cut small objects.
>
> Any suggestions for how to use this knife, or what to use it on?


Use it as a pie server? It doesn't sound very useful as a knife.

Bob

On 2004-11-22, alan > wrote:
> somebody got for me a mini chef's knife, specifically the Messermeister
> "petite" chef knife 5005-4.

Yeah, it looks pretty useless to me. No doubt just a "messymister" sales
gimmick.

nb

"alan" > wrote in message
...
> somebody got for me a mini chef's knife, specifically the Messermeister
> "petite" chef knife 5005-4. It is as "tall" as a regular chef knife, but
> only about 4 inches long. The blade is pretty much triangular, although
> the entire cutting edge is curved. I'm not sure how I am supposed to use
> this knife. It's hard to cut anything using the normal rocking/sliding
> motion coz the short length of the blade means that you have to lift it at
> a really high angle to get anything under it. I also can't quite use it
> for straight push down cuts coz the cutting edge is rounded so the cut is
> incomplete unless I rock or drag the blade. The only type of cutting that
> comes easily so far is to have the knife nearly parallel with the cutting
> board, and push/slide the knife forward, using the edge under the raised
> tip to cut small objects.
>
> Any suggestions for how to use this knife, or what to use it on?

A small chef.....

;-)

sorry.

Dimitri

"alan" > wrote in message
...
> somebody got for me a mini chef's knife, specifically the Messermeister
> "petite" chef knife 5005-4. It is as "tall" as a regular chef knife, but
> only about 4 inches long. The blade is pretty much triangular, although
> the entire cutting edge is curved. I'm not sure how I am supposed to use
> this knife. It's hard to cut anything using the normal rocking/sliding
> motion coz the short length of the blade means that you have to lift it at
> a really high angle to get anything under it. I also can't quite use it
> for straight push down cuts coz the cutting edge is rounded so the cut is
> incomplete unless I rock or drag the blade. The only type of cutting that
> comes easily so far is to have the knife nearly parallel with the cutting
> board, and push/slide the knife forward, using the edge under the raised
> tip to cut small objects.
>
> Any suggestions for how to use this knife, or what to use it on?

A small chef.....

;-)

sorry.

Dimitri

In article >, alan
> wrote:

> somebody got for me a mini chef's knife, specifically the Messermeister
> "petite" chef knife 5005-4. It is as "tall" as a regular chef knife,
> but only about 4 inches long. The blade is pretty much triangular,
> although the entire cutting edge is curved. I'm not sure how I am
> supposed to use this knife. It's hard to cut anything using the normal
> rocking/sliding motion coz the short length of the blade means that you
> have to lift it at a really high angle to get anything under it. I also
> can't quite use it for straight push down cuts coz the cutting edge is
> rounded so the cut is incomplete unless I rock or drag the blade. The
> only type of cutting that comes easily so far is to have the knife
> nearly parallel with the cutting board, and push/slide the knife
> forward, using the edge under the raised tip to cut small objects.
>
> Any suggestions for how to use this knife, or what to use it on?

You've got yourself a basic skinner there.

No kidding, hunters use knives very much like the one you described --
short, wide, with a round belly -- almost exclusively for
field-dressing game.

http://www.knifeart.com/hunting.html

Might not be much use for it in the kitchen unless you prepare a lot of
fresh wild game.

-Frank

--
(email: change out to in)

In article >, alan
> wrote:

> somebody got for me a mini chef's knife, specifically the Messermeister
> "petite" chef knife 5005-4. It is as "tall" as a regular chef knife,
> but only about 4 inches long. The blade is pretty much triangular,
> although the entire cutting edge is curved. I'm not sure how I am
> supposed to use this knife. It's hard to cut anything using the normal
> rocking/sliding motion coz the short length of the blade means that you
> have to lift it at a really high angle to get anything under it. I also
> can't quite use it for straight push down cuts coz the cutting edge is
> rounded so the cut is incomplete unless I rock or drag the blade. The
> only type of cutting that comes easily so far is to have the knife
> nearly parallel with the cutting board, and push/slide the knife
> forward, using the edge under the raised tip to cut small objects.
>
> Any suggestions for how to use this knife, or what to use it on?

You've got yourself a basic skinner there.

No kidding, hunters use knives very much like the one you described --
short, wide, with a round belly -- almost exclusively for
field-dressing game.

http://www.knifeart.com/hunting.html

Might not be much use for it in the kitchen unless you prepare a lot of
fresh wild game.

-Frank

--
(email: change out to in)

In article >, alan
> wrote:

> somebody got for me a mini chef's knife, specifically the Messermeister
> "petite" chef knife 5005-4. It is as "tall" as a regular chef knife,
> but only about 4 inches long. The blade is pretty much triangular,
> although the entire cutting edge is curved. I'm not sure how I am
> supposed to use this knife. It's hard to cut anything using the normal
> rocking/sliding motion coz the short length of the blade means that you
> have to lift it at a really high angle to get anything under it. I also
> can't quite use it for straight push down cuts coz the cutting edge is
> rounded so the cut is incomplete unless I rock or drag the blade. The
> only type of cutting that comes easily so far is to have the knife
> nearly parallel with the cutting board, and push/slide the knife
> forward, using the edge under the raised tip to cut small objects.
>
> Any suggestions for how to use this knife, or what to use it on?

You've got yourself a basic skinner there.

No kidding, hunters use knives very much like the one you described --
short, wide, with a round belly -- almost exclusively for
field-dressing game.

http://www.knifeart.com/hunting.html

Might not be much use for it in the kitchen unless you prepare a lot of
fresh wild game.

-Frank

--
(email: change out to in)

notbob wrote:
> On 2004-11-22, alan > wrote:
>
>>somebody got for me a mini chef's knife, specifically the Messermeister
>>"petite" chef knife 5005-4.
>
>
> Yeah, it looks pretty useless to me. No doubt just a "messymister" sales
> gimmick.
>
> nb

Dangit, well that sucks. I thought it would have been useful coz I did
want a shorter, more agile knife that still had knuckle clearance.
Anyway, the blade shape is nearly identical to the Kershaw Wasabi Deba
6610D knife. Note that this Deba knife has a very thin blade and is NOT
the cleaving hacking knife that most people refer to when they mention
Deba. Anyway, I figure it's gotta be useful for something in the kitchen.

notbob wrote:
> On 2004-11-22, alan > wrote:
>
>>somebody got for me a mini chef's knife, specifically the Messermeister
>>"petite" chef knife 5005-4.
>
>
> Yeah, it looks pretty useless to me. No doubt just a "messymister" sales
> gimmick.
>
> nb

Dangit, well that sucks. I thought it would have been useful coz I did
want a shorter, more agile knife that still had knuckle clearance.
Anyway, the blade shape is nearly identical to the Kershaw Wasabi Deba
6610D knife. Note that this Deba knife has a very thin blade and is NOT
the cleaving hacking knife that most people refer to when they mention
Deba. Anyway, I figure it's gotta be useful for something in the kitchen.

alan wrote:
> somebody got for me a mini chef's knife, specifically the Messermeister
> "petite" chef knife 5005-4. It is as "tall" as a regular chef knife,
> but only about 4 inches long. The blade is pretty much triangular,
> although the entire cutting edge is curved. I'm not sure how I am
> supposed to use this knife. It's hard to cut anything using the normal
> rocking/sliding motion coz the short length of the blade means that you
> have to lift it at a really high angle to get anything under it. I also
> can't quite use it for straight push down cuts coz the cutting edge is
> rounded so the cut is incomplete unless I rock or drag the blade. The
> only type of cutting that comes easily so far is to have the knife
> nearly parallel with the cutting board, and push/slide the knife
> forward, using the edge under the raised tip to cut small objects.
>
> Any suggestions for how to use this knife, or what to use it on?

I guess it works ok as a 2" salami slicing knife. A salami is too hard
and sticky to cut with a pulling motion. With this knife, I can hold
the blade at a 45 degree angle and push straight down. I might have my
knife sharpening buddy thin down the blade a bit and/or put a chisel
edge on it.

Give it to a very very very small person ......

or use it on the cheese board.??????



"

Give it to a very very very small person ......

or use it on the cheese board.??????



"