Knife needed for beets.

N

Norwolf

Joined
Feb 10, 2010
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I need a knife to cut up large beastly beets. They are some tough mothers. I'm thinking S.E. edge because my (sharp) P.E. kitchen knives aren't up to the task. They bind up and get wedged in the beets. My inexpensive cold steel S.E. kitchen utility knife works but is a bit small. It almost seems like I need a chain saw ...
 
Norwolf said:
I need a knife to cut up large beastly beets. They are some tough mothers. I'm thinking S.E. edge because my (sharp) P.E. kitchen knives aren't up to the task. They bind up and get wedged in the beets. My inexpensive cold steel S.E. kitchen utility knife works but is a bit small. It almost seems like I need a chain saw ...
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Old Hickory got specialized line of professional knives
Hop, cotton, cabbage and others
Check that line first :^)
 
A vegetable cleaver? Dexter Russell sani safe knives are great inexpensive indestructible commercial quality kitchen knives.

I guess they don’t make a vegetable cleaver. But I’m sure the meat cleaver can handle your beets.
 
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I use a big older chinese vegetable cleaver and can even whack through mangels with it. A more modern version with a higher quality steel would be good I think.
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Nakiri or usuba, Japanese vegetable knives. They come in a variety of sizes.
This one is from Hiromoto, made by Futoshi Nagao, San Mai construction, 1.8mm thick, scary sharp. Slices through pretty much any vegetable you can think of with zero effort.
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Arathol said:
Nakiri or usuba, Japanese vegetable knives. They come in a variety of sizes.
This one is from Hiromoto, made by Futoshi Nagao, San Mai construction, 1.8mm thick, scary sharp. Slices through pretty much any vegetable you can think of with zero effort.
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That's a nice Nakiri. What's the core?
Mr Nagao did some fine work until he retired. I have and use two Aogami Super Tenmijuraku knives of his.
 
As I see it you have a few options…

The Chef:
Use an ordinary kitchen knife but go as fast as you possibly can and hope none of those purple things turn out to be fingers.

The Butcher:
Cleaver. Pretend the beet was an animal that hurt your family. Hope there’s some left.

The Ordinary Joe:
Use a pizza cutter and have medical staff nearby for when you lose the first hand. If the process leads to you getting divorced, or you somehow lose both hands, then just give up.

The Man: Use a Cold Steel Espada XL…
 
Bears. Beets. Battlestar Galactica.

I find that the harder the vegetables are, the more effective thin convex/concave grinds are. If you have an Opinel hanging around give it a try.
 
This almost calls for a bushcrafting knife! On the other hand there are many types of knives that excel at bushcrafting tasks...
 
Leo Greer said:
The Chef:
Use an ordinary kitchen knife but go as fast as you possibly can and hope none of those purple things turn out to be fingers
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It may look that way, but they have a system that makes it impossible to cut themselves.


The other two are spot on.
 
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eveled said:
It may look that way, but they have a system that makes it impossible to cut themselves.


The other two are spot on.
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That’s very fair… but I’m not talking about REAL chefs, I’m talking about those of us who THINK we can cut like chefs. 😉

But did you ever wonder how Gordon Ramsay got so mean??

(I know I’m inviting the meme gifs now…)
 
Try this guy, it gets through my large cabbages and radishes like nothing.
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You could try wedging o chopping them, but I think sawing motion works better here.

If you're not looking for kitchen knives, I think Cold Steel makes alot of large serrated knives.

Good luck!
 
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