Wusthoff mincing knife is great for finely chopped vegetables or herbs, and the best thing yet for slicing pizza. Half moon shaped with sturdy handle on top, it uses a gentle rocking motion to get the job done, wouldn't be without it!
Wusthoff mincing knife is great for finely chopped vegetables or herbs, and the best thing yet for slicing pizza. Half moon shaped with sturdy handle on top, it uses a gentle rocking motion to get the job done, wouldn't be without it!
I've always wanted one. They do a great job. Now I'll interrupt with a question. Can anyone tell me if the chef knives with the dipples on the side are better than a straight blade? Are they worth the money?
I think the dimples on the sides of the blade have to do with releasing surface tension, therefore making slicing smoother and easier. Unfortunately I've never used one, so I can't testify to the veracity of this claim. Anyone else?
I've got three knives with the "granton edge" or dimples. The idea behind the dimples is they are supposed to release food from the blade when slicing, sorta like non stick. I don't think they make very much difference myself especially with starchy foods.
this knife is also called an ulu knife. i have 2 of them one for the house and one for the camper. i got 1 as a gift. had to get another. it has to be one of my favorite . best knife for cleaning fish. also great for deboneing meat. i think i'd be lost with out it when camping.
i have some tht i use for diceing. they work well.. most veges i dice do not stick. like they do with a flat blade.
I have Henckel knives and these are wonderful, but many brands are good. I like Wusthof, and Sabatier, too, but I use Henckel on a daily basis.
I used to live in a home that had Sabatier knives from WAY BACK WHEN.....before stainless steel had been invented...held a sharpness like nothing you've ever seen, but a royal PITA to clean and maintain...
Maintaining matters!!!!!! Don't want anything too finicky!
I have a few old Sabatier knives in carbon steel - they do keep their edge longer but you have to hand wash/wipe them down with oil to keep from rusting. These are good for slicing through chicken joints when cutting up a chicken.
I have a few heavyweight vintage Forschner/Victorinox knives that are also wonderful quality (the newer ones are cheap). More recently, I use either Wusthof or Henkels with an edge (pardon the pun) toward Wusthof. I have a few Shun and Global knives, too, that I like. I use ceramic knives more than any other for vegetables, stainless for meat.
I have a few Santoku knives with the wavy edge. It works well when slicing cheese (using a drop of oil on the knife works well, too, if you're not concerned about getting oil on what you're slicing if it's just going into a sauce or something).
I keep several sharpening steels of different grades handy for touch ups and when they need it, several grits of whetstones for reworking an edge, an 800-1000 for razor sharpness).
--CM
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