This is a much wider knife,
usually around 6 to 8 inches long and about 3 inches wide, and is particularly
vital if you joint meat at home and do not want to dull or damage the edge of
your chef's knife. I use it all the time to joint poultry. It can also save you
a lot of money on buying pre-jointed pieces at the supermarket.
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The most important
kitchen knives are the paring knife, the cleaver, the fileting knife and the
chef's knife.
I personally use a German steel paring knife, which costs around $70, but you
can spend as little as $20 and get an excellent knife that will do the job. On
a cleaver you can spend a fortune, but you can find very good cleavers at
around 10$(try at your local market).
On a chef's knife, the Prices for good knives range from around $40 to as much
as you care to spend. I use a slightly smaller Japanese ceramic chef's knife and
a German steel knife. As a filleting knife, I use a midlevel knife costing
around $40. But there are excellent versions available for under $20.
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