Vegetable knives and cleavers...

Discussion in 'Professional Chefs' started by rgm2, Aug 15, 2011.

  1. rgm2

    rgm2

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    What are your thoughts on these types of knives? I use my 10" chef for just about everything ATM. I have read some great reviews on these other types of knives but I am curious what you all think of them... I would prefer to hear from those that have used them, but all feedback is welcome.
     
  2. agaronthefloor

    agaronthefloor

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    i use the kikuichi usuba knife for pretty much everything at work.....i love it, it just feels so natural in my hand when using it...i do have a 10' & 13' kikuichi chef knives but just prefer the usuba over both...
     
  3. rgm2

    rgm2

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    OK, let me rephrase my question in hopes of getting more input...

    I am considering buying a 7" Global Vegetable Knife  because I have read reviews stating that they are amazing. Right now I use a 10" Global chef knife for all my chopping needs. What would the major difference be in using one over the other? Why would/do you use a vegetable knife/clever over a regular chef knife?

    Maybe this will get more responses or more detailed responses. /img/vbsmilies/smilies/chef.gif
     
  4. thetincook

    thetincook

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    The lack of a point would drive me nuts.
     
  5. rgm2

    rgm2

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    why is that? what do you use the point for?
     
  6. thetincook

    thetincook

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    Like big squash, melons.