STYLE. COMMUNITY. GREAT CLOTHING.
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A boning knife is, IMO, most useful for (imagine) deboning, but also trimming fat and silver skin.
Is there a benefit to having a boning knife in addition to a larger pearing knife?
So.....is a santoku useful? or just really really cool?
I've heard so many times that the tips of ceramic knives routinely break, that I have never tried one. A really sharp and honed regular knife can easily cut a tomato. Otherwise, use a serrated knife.Also, anyone else enjoy using ceramic knives for some tasks (like tomato slicing)?
So.....is a santoku useful? or just really really cool?
I agree...my steel knives cut tomatoes fine....and I have a serrated tomato knife (I LOVE tomatoes).... The ceramic knife is just something fun, I guess...like a collectible. It was a gift from a friend who visited japan.
Hi there,
Damn! This is a bit of a necropost, but I ran a search for culinary school and this thread popped up. Your site is great!
Is there a website where some competent chef or whatever demonstrates good knife techniques?