Left Handed

Discussion in 'Cooking Knife Reviews' started by peppermclean, Jan 6, 2014.

  1. peppermclean

    peppermclean

    Messages:
    6
    Likes Received:
    10
    Exp:
    Sous Chef
    Being a young left handed chef just getting into butchery, I was wondering when doing Salmon butchery does it make a difference if i use a right handed blade seen as how  i have had trouble finding left handed  ones. ( removing the skin)

    any information is a great help and even knife selection helps too

    Thanks
     
  2. kaiquekuisine

    kaiquekuisine

    Messages:
    1,128
    Likes Received:
    101
    Exp:
    Line Cook
    I think you should just do it the way you feel comfortable. 

    If you are left handed i assume it makes more sense to cut the skin with your left hand , while holding and pulling the skin with the right. 
     
    Last edited: Jan 6, 2014
  3. peppermclean

    peppermclean

    Messages:
    6
    Likes Received:
    10
    Exp:
    Sous Chef
    Thank you for the reply and that is how i do it but i guess i should have asked the question differently, will using a right handed blade with my left hand affect how i am skinning salmon?

    I have recently acquired a Shun pro 8.5 in  Deba (right handed)(Love it) and it is very comfortable to use even though i am left handed.

    what would be a great knife for salmon butchery?
     
  4. cheflayne

    cheflayne

    Messages:
    4,161
    Likes Received:
    530
    Exp:
    Professional Chef
    This is basically what I use except that mine is a 14" whereas this is 10".
     
  5. peppermclean

    peppermclean

    Messages:
    6
    Likes Received:
    10
    Exp:
    Sous Chef
    excellent thanks i will do some research on those!
     
  6. dillbert

    dillbert Banned

    Messages:
    1,034
    Likes Received:
    14
    Exp:
    Cook At Home
    right / left handed usually refers to a knife with a "single" bevel.  one side of the knife is (near) flat, the other side is ground to an edge.

    because of the single bevel geometry, those will tend to "steer" / "wander" in the direction of the flat side.

    frankly, not being an expert fish guy, single bevel may not be a good choice for disassembling or skinning a fish/salmon.

    to filet, you need a really sharp knife to follow (essentially) the rib cage.  a knife that "steers itself" could be problematic.

    for skinning all sorts of fish I use a 10" very sharp slicer - i.e. a thin long blade - mine is a Wuesthof Classic; works great.  it's not single bevel - equal angle sharpened.

    when chatting up a fish, sharp is everything.  there is only sharp.
     
  7. peppermclean

    peppermclean

    Messages:
    6
    Likes Received:
    10
    Exp:
    Sous Chef
    Great information that was one thing i that i was worried about was having the single bevel make the blade steer downwards too much!

    Thank you kindly once again for the help
     
  8. cheflayne

    cheflayne

    Messages:
    4,161
    Likes Received:
    530
    Exp:
    Professional Chef
    Forgot to mention that I use this for filleting as well as skinning.
     
    peppermclean likes this.
  9. peppermclean

    peppermclean

    Messages:
    6
    Likes Received:
    10
    Exp:
    Sous Chef
    Is that the  Henckels Four Star II 10" Hollow Edge Slicer?
     
  10. cheflayne

    cheflayne

    Messages:
    4,161
    Likes Received:
    530
    Exp:
    Professional Chef

    My knife is a Zwilling J.A. Henckels Professional "S" Hollow-Ground Slicer Knife 14". The one in the picture is a Zwilling J.A. Henckels Professional "S" Hollow-Ground Slicer Knife 10".

     
  11. kaiquekuisine

    kaiquekuisine

    Messages:
    1,128
    Likes Received:
    101
    Exp:
    Line Cook
    Cheflayne didnt know you were into german knives xD. 

    I need to switch mine, maybe ill consider a Zwilling. 
     
  12. cheflayne

    cheflayne

    Messages:
    4,161
    Likes Received:
    530
    Exp:
    Professional Chef
    I have a full case of German knives. For 25 years my go to knife was an 11 1/2" Zwilling J.A. Henckels Professional "S" Chef's Knife. Finally retired it for a MAC about 10 years ago. These days when I pick up the Henckels it feels like a chain saw because it is so much heavier than the MAC. Still an awesome knife though, it just resides in a place of honor in my kitchen at home.
     
    Last edited: Jan 7, 2014
  13. peppermclean

    peppermclean

    Messages:
    6
    Likes Received:
    10
    Exp:
    Sous Chef
    I am having a lot of trouble finding this exact knife even on the Zwilling J.A. Henckels  main site in the "S pro" subcategory can you suggest some where's for me to find it to buy perhaps ?
     
  14. cheflayne

    cheflayne

    Messages:
    4,161
    Likes Received:
    530
    Exp:
    Professional Chef
    I bought mine 30 years ago so I can't help much in that aspect, but the following 3 knives would certainly perform the same job. The Forschner is probably the closest match but in the bottom line it comes down to the operator. Itzhak Perlman could probably make more beautiful music on a plastic ukulele than I could on a Stradivarius.
       

    [​IMG]

    Forschner 14" Granton Slicer Knife | Model No. 40251

    ___________________________________________________________________

    [​IMG]

    Victorinox- 40646- 14 in Granton Edge Slicer

    ___________________________________________________________________

    [​IMG]

    Wusthof Gourmet 14 1/4 in. Wide Granton Edge Slicer

    _________________________________________________________________
     
    Last edited: Jan 13, 2014
  15. kitchen beast

    kitchen beast

    Messages:
    24
    Likes Received:
    10
    Exp:
    Professional Chef
    i would just grab a 240mm or 270mm sujihiki.