Comments on: Tools of the Trade: Knives http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/ Jeffrey Morgenthaler writes about bartending and mixology from Portland, Oregon Mon, 10 Jun 2013 18:25:19 -0700 http://wordpress.org/?v=2.9.1 hourly 1 By: John Hoffman http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-67132 John Hoffman Fri, 25 Dec 2009 08:22:12 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-67132 I'll have to throw in with the serrated crowd on juicing and wedges, but note that my clumsiness (or is that laziness?) makes me pull out the santoku for cutting the uber-thin slices that can look nice floating. I’ll have to throw in with the serrated crowd on juicing and wedges, but note that my clumsiness (or is that laziness?) makes me pull out the santoku for cutting the uber-thin slices that can look nice floating.

]]> By: Ryan http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-51228 Ryan Tue, 28 Apr 2009 15:28:41 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-51228 I'll throw my vote for the 6.5" santoku, the only time I've used a different knife in the past two years is when it's dirty and I don't feel like washing it. Holds an extremely sharp edge and I have never had trouble carving with it, plus the shape makes it naturally easy to avoid slipping and cutting yourself. I’ll throw my vote for the 6.5″ santoku, the only time I’ve used a different knife in the past two years is when it’s dirty and I don’t feel like washing it. Holds an extremely sharp edge and I have never had trouble carving with it, plus the shape makes it naturally easy to avoid slipping and cutting yourself.

]]> By: The Scribe http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-31432 The Scribe Wed, 23 Jul 2008 18:31:08 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-31432 In professional kitchens, everyone has their own knives and other small tools and woe betide anyone who touches, let alone uses, another's knives. It seems to me this is an excellent model for bars, especially as you begin to find more professional "bar chefs." Cheers. - S In professional kitchens, everyone has their own knives and other small tools and woe betide anyone who touches, let alone uses, another’s knives. It seems to me this is an excellent model for bars, especially as you begin to find more professional “bar chefs.”
Cheers. – S

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-31011 Jeffrey Morgenthaler Tue, 08 Jul 2008 17:51:48 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-31011 That's some great information, chef Brendan, thanks for writing in! That’s some great information, chef Brendan, thanks for writing in!

]]> By: Brendan http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-30904 Brendan Fri, 04 Jul 2008 15:04:55 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-30904 A cool experiment to show the way serrated knives affect foods is to dice 2 peppers. One with an off set serrated slicer and one with a sharp standard santuko or chefs knife. Sweat the two in separate pans and watch the juices run out of the serrated pepper. As the serrated knife passes through the fruit or vegetable it makes lots of small tears that cause this weeping during cooking, making it a pour choice for anything that will be cooked, but an excellent choice for foods served raw, like garnishes. As the serrated knife passes trough your lime you are exposing more of the flesh which will pass on the intensity of aroma that is the reason you put the lime on the rim in the first place. And for juicing, your serrated knife has started the process for you! A cool experiment to show the way serrated knives affect foods is to dice 2 peppers. One with an off set serrated slicer and one with a sharp standard santuko or chefs knife. Sweat the two in separate pans and watch the juices run out of the serrated pepper. As the serrated knife passes through the fruit or vegetable it makes lots of small tears that cause this weeping during cooking, making it a pour choice for anything that will be cooked, but an excellent choice for foods served raw, like garnishes. As the serrated knife passes trough your lime you are exposing more of the flesh which will pass on the intensity of aroma that is the reason you put the lime on the rim in the first place. And for juicing, your serrated knife has started the process for you!

]]> By: Mark http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29945 Mark Thu, 15 May 2008 17:19:54 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29945 I just use one of our restaurants old school steak knives that has a serated blade the full length of the blade. Its about six inches and works perfectly I just use one of our restaurants old school steak knives that has a serated blade the full length of the blade. Its about six inches and works perfectly

]]> By: Tiare http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29781 Tiare Tue, 06 May 2008 21:58:20 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29781 Agree on the serrated bread knife. During my past years in the kitchens i`ve experienced a few of these "tiny blade slipping and slicing into my hand in the middle of a rush" things and i`m more careful now. The bread knife does a good job and the serrated edge helps start the cut nicely. Agree on the serrated bread knife.

During my past years in the kitchens i`ve experienced a few of these “tiny blade slipping and slicing into my hand in the middle of a rush” things and i`m more careful now.

The bread knife does a good job and the serrated edge helps start the cut nicely.

]]> By: Chris http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29681 Chris Fri, 02 May 2008 03:41:19 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29681 Glad to see I'm not the only one who slings one of these things about (though I occasionally use a 6" santoku as well)... I got into food & drink working in a high-end deli - the bread knife is indeed a suprisingly-marvelous tool. Cheers! Glad to see I’m not the only one who slings one of these things about (though I occasionally use a 6″ santoku as well)…

I got into food & drink working in a high-end deli – the bread knife is indeed a suprisingly-marvelous tool.

Cheers!

]]> By: Dominik MJ http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29618 Dominik MJ Mon, 28 Apr 2008 12:00:36 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29618 ...sorry and now the right link! http://web.mac.com/opinionatedalchemist/the_opinionated_alchemist/the_opinionated_bar-log/Entries/2007/10/8_bar-tool-mania_I_-_bar_knives!.html (might need to be copied into address line) …sorry and now the right link!

http://web.mac.com/opinionatedalchemist/the_opinionated_alchemist/the_opinionated_bar-log/Entries/2007/10/8_bar-tool-mania_I_-_bar_knives!.html

(might need to be copied into address line)

]]> By: Dominik MJ http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29610 Dominik MJ Mon, 28 Apr 2008 02:51:35 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29610 A very long blade just doesn't work out for me... I am more with Darcy - take out your ceramic knife and just watch it carefully. I tell my bartender, that there is a serious curse on the knife - if the touch it, the bad bartender spirits are obsessing them... I also wrote last year about my perfect knife... check this out... http://web.mac.com/opinionatedalchemist/the_opinionated_alchemist/the_opinionated_bar-log/Entries/2007/10/8_bar-tool-mania_I_-_bar_knives!.html A very long blade just doesn’t work out for me…
I am more with Darcy – take out your ceramic knife and just watch it carefully.

I tell my bartender, that there is a serious curse on the knife – if the touch it, the bad bartender spirits are obsessing them…

I also wrote last year about my perfect knife…
check this out…

http://web.mac.com/opinionatedalchemist/the_opinionated_alchemist/the_opinionated_bar-log/Entries/2007/10/8_bar-tool-mania_I_-_bar_knives!.html

]]> By: Kelsey Crenshaw http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29561 Kelsey Crenshaw Fri, 25 Apr 2008 14:18:04 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29561 Try going through 2 cases of limes between 2 tenders in 2 hours (after you've gone through prepped fruit).I call it more-jitos and more-jito madness! I worked in a bar for almost three years that used a hamilton beach juicer and nothing from a can or bottle for juice. J's knife recommendation is spot on..I can not believe the accuracy and speed you also have the best length of handle and blade...I still have all my fingers. Try going through 2 cases of limes between 2 tenders in 2 hours (after you’ve gone through prepped fruit).I call it more-jitos and more-jito madness!

I worked in a bar for almost three years that used a hamilton beach juicer and nothing from a can or bottle for juice. J’s knife recommendation is spot on..I can not believe the accuracy and speed you also have the best length of handle and blade…I still have all my fingers.

]]> By: Dan http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29543 Dan Thu, 24 Apr 2008 18:47:08 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29543 I love my Rosle Boston Shaker and bar accessories :) I love my Rosle Boston Shaker and bar accessories :)

]]> By: blair frodelius http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29516 blair frodelius Wed, 23 Apr 2008 15:48:38 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29516 Jeff, With all the discussion on knives, I thought it might make a great topic to discuss our favourite barware. What's your shaker of choice? Who makes the best hawthorne strainer, jigger, barspoon, etc...? If you were to put together the ultimate "everything-you-need" bar kit, what would it consist of? Blair Jeff,

With all the discussion on knives, I thought it might make a great topic to discuss our favourite barware.

What’s your shaker of choice? Who makes the best hawthorne strainer, jigger, barspoon, etc…?

If you were to put together the ultimate “everything-you-need” bar kit, what would it consist of?

Blair

]]> By: Dr. Bamboo http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29468 Dr. Bamboo Tue, 22 Apr 2008 19:24:57 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29468 My all-time favorite knife is a 7-inch Chinese vegetable knife. It's a no-name brand I got at Target for 15 bucks and it works like a charm. For a cheapo knife it's amazingly well-balanced and incredibly comfortable in the hand. I use it for 99% of my kitchen cutting tasks. I can't imagine going back to a paring knife for my garnishes. It whacks up limes, lemons, pineapples and other stuff without me having to muscle it. I do have to sharpen it fairly frequently, but I imagine a "real" brand-name knife will hold an edge longer. It looks similar to this: http://www.cooking.com/products/shprodde.asp?SKU=198393 My all-time favorite knife is a 7-inch Chinese vegetable knife.

It’s a no-name brand I got at Target for 15 bucks and it works like a charm. For a cheapo knife it’s amazingly well-balanced and incredibly comfortable in the hand. I use it for 99% of my kitchen cutting tasks.

I can’t imagine going back to a paring knife for my garnishes. It whacks up limes, lemons, pineapples and other stuff without me having to muscle it. I do have to sharpen it fairly frequently, but I imagine a “real” brand-name knife will hold an edge longer.

It looks similar to this:

http://www.cooking.com/products/shprodde.asp?SKU=198393

]]> By: John Claude http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29464 John Claude Tue, 22 Apr 2008 18:41:03 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29464 That 6.5" Wusthoff that was linked is pretty nice looking. I may have to invest in that. I have a smaller Wusthoff for garnishing that I love. That 6.5″ Wusthoff that was linked is pretty nice looking. I may have to invest in that. I have a smaller Wusthoff for garnishing that I love.

]]> By: Brutis http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29438 Brutis Tue, 22 Apr 2008 12:19:50 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29438 Jeff, As a left hander, a serrated knife just doesn't work for me. I do watch others in the bar using the bread knife with ease but it is no good for me, as I always end up with crooked or bad cuts! I use a 12" Victorinox Chefs knife. I give it a good run on the steel before service every Friday night and it lasts all week. Had it for about 12 months now, only cost me $30(AUD). I will never go back. I also bought the 6" pairing knife for the more delicate jobs. Cheers! Jeff,

As a left hander, a serrated knife just doesn’t work for me. I do watch others in the bar using the bread knife with ease but it is no good for me, as I always end up with crooked or bad cuts!

I use a 12″ Victorinox Chefs knife. I give it a good run on the steel before service every Friday night and it lasts all week. Had it for about 12 months now, only cost me $30(AUD). I will never go back.

I also bought the 6″ pairing knife for the more delicate jobs.

Cheers!

]]> By: Doug Winship http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29437 Doug Winship Tue, 22 Apr 2008 12:08:05 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29437 I use a 6" ceramic knife for cutting limes, etc. I like the additional size over the paring knife I used to keep in the bar, but it has a much bigger advantage. It is SHARP. and it stays that way. I'm one of those who are sharp nazis. If your blade is really sharp, it does more for control and safety than size. I use a 6″ ceramic knife for cutting limes, etc. I like the additional size over the paring knife I used to keep in the bar, but it has a much bigger advantage.

It is SHARP. and it stays that way. I’m one of those who are sharp nazis. If your blade is really sharp, it does more for control and safety than size.

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29431 Jeffrey Morgenthaler Tue, 22 Apr 2008 03:55:41 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29431 Yeah, I do wonder how long a non-scalloped knife will hold an edge when confronted by a 40-pound box of limes. Yeah, I do wonder how long a non-scalloped knife will hold an edge when confronted by a 40-pound box of limes.

]]> By: sam http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29430 sam Tue, 22 Apr 2008 03:41:03 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29430 These are the only knives we ever had when I used to tend bar. Probably because they're cheap at restaurant supply stores? They are easy to use when you're cutting forty pounds of lemons. These are the only knives we ever had when I used to tend bar. Probably because they’re cheap at restaurant supply stores? They are easy to use when you’re cutting forty pounds of lemons.

]]> By: Dan http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29424 Dan Mon, 21 Apr 2008 22:31:48 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29424 The versatile santoku knife does just fine for me. I use a 6" blade. The versatile santoku knife does just fine for me. I use a 6″ blade.

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29422 Jeffrey Morgenthaler Mon, 21 Apr 2008 21:13:05 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29422 Ryan and Jacob, thanks for the links, I will have to do some investigating. Jimmy, suck it. Darcy, I'm intrigued but I always end up sharing with the rest of the bar staff, so I worry about ceramic blades as a usable option for my bar. But I might just take your advice for the home bar... Ryan and Jacob, thanks for the links, I will have to do some investigating.

Jimmy, suck it.

Darcy, I’m intrigued but I always end up sharing with the rest of the bar staff, so I worry about ceramic blades as a usable option for my bar. But I might just take your advice for the home bar…

]]> By: John Claude http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29421 John Claude Mon, 21 Apr 2008 20:51:01 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29421 I'm in full agreement with Jeffrey here. I've used these giant knives for cutting fruit in the last two places I've worked and they're a godsend. Last thing I need is some tiny blade slipping and slicing into my hand in the middle of a rush. I’m in full agreement with Jeffrey here. I’ve used these giant knives for cutting fruit in the last two places I’ve worked and they’re a godsend. Last thing I need is some tiny blade slipping and slicing into my hand in the middle of a rush.

]]> By: Darcy http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29419 Darcy Mon, 21 Apr 2008 19:17:27 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29419 For me, I prefer a ceramic Santoku knife with a 6 inch blade. These things are ultra sharp and really do a great job on lemons/limes and even a pineapple because they are so sharp. The one problem is that ceramic blades can chip if bashed against a cutting board. Lesson learned: Don't lend the knife to other bartenders. For me, I prefer a ceramic Santoku knife with a 6 inch blade. These things are ultra sharp and really do a great job on lemons/limes and even a pineapple because they are so sharp.

The one problem is that ceramic blades can chip if bashed against a cutting board.

Lesson learned: Don’t lend the knife to other bartenders.

]]> By: Ryan Stotz http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29417 Ryan Stotz Mon, 21 Apr 2008 18:51:43 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29417 I've largely abandoned paring knives in favor of the knife I use for 95% of all my cooking needs, a Wusthof Gran Prix 6.5" Santoku (<a href="http://tinyurl.com/4tb52d" rel="nofollow">http://tinyurl.com/4tb52d</a>), since it can do everything a paring knife can do and more, with equal agility. Nice not-too-big-not-too-small size, too, at least for my gargantuan circus-freak hands. More precision than a serrated blade can provide, too. I think you'd dig it. I’ve largely abandoned paring knives in favor of the knife I use for 95% of all my cooking needs, a Wusthof Gran Prix 6.5″ Santoku (http://tinyurl.com/4tb52d), since it can do everything a paring knife can do and more, with equal agility. Nice not-too-big-not-too-small size, too, at least for my gargantuan circus-freak hands. More precision than a serrated blade can provide, too. I think you’d dig it.

]]> By: jimmy http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/comment-page-1/#comment-29413 jimmy Mon, 21 Apr 2008 17:44:19 +0000 http://www.jeffreymorgenthaler.com/2008/tools-of-the-trade-knives/#comment-29413 overcompensating? overcompensating?

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