Re: what type of knife
- From: "Joe Cilinceon" <joecil@xxxxxxxxxx>
- Date: Tue, 24 Jul 2007 15:35:09 -0400
"Omelet" <omp_omelet@xxxxxxxxx> wrote in message
news:omp_omelet-16B089.14115824072007@xxxxxxxxxxxxxxxxxxxx
Your collection is larger than mine. :-)
I'm going to have to look for some of those narrower ones.
They look handy.
--
Peace, Om
Look for something that tapers to the tip from about a max of 3mm down to
about 1mm. These are meant for slicing such as dicing onions, garlic,
carrots and meats. The medium one are about 4mm down to 2mm the complete
length of the spine and tend to be a bit heavier. You can get a edge on them
that will slice meats and vegetable but these are better for chopping duties
such as light bone like chicken and fish. They will slice but not as well as
the slicer type. The last type is a bone crusher and meant to busting bone
and heavy chopping needs their spines are very thick and they are heavy.
I have a lot more thin blade than the others since I use them more. I do
have 2 heavy and 2 medium weight cleaver but have them in small profile and
large profiles. It pretty much covers anything I would want to cut and then
some.
Joe Cilinceon.
.
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