Esav Benyamin
MidniteSuperMod
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The BladeForums.com 2024 Traditional Knife is available! Price is $250 ea (shipped within CONUS).
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machette for kitchen use !
- Thread starter preventec47
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That's what I thought of immediately. Martin Yan could use one of those like nobody's business.
He sure could cook, but did you know that heavy accent of his was just a gimmick for TV. About 12 years ago when my wife was at SF State for hotel/restaurant management, Yan came to speak during one of her classes and afterwards was speaking to some students without a hint of any Chinese accent!
It worked great for his show though. "chop chop chop!"
Boys, I don't think a 12 machete would be too bad an idea for certain culinary uses, but then I happen to like a 12" machete for some other things, too. I will say that a 12" machete in the kitchen is certainly not as silly as cooking with a kukri. But I think Jackknife made my point for me earlier when he suggested the French chef's knife pattern. I've found that an 8" chef's knife works great for my use with a cutting board, but I've actually got a 12" chef's knife hid around here in a drawer somewhere.
Sure anything goes, but if you want to learn how to handle blades in accordance with their design features, then don't consider nakiri/usuba or even deba for machete-like chopping. The more robust and elastic Chinese cleavers look similar but are much more apt for that.
I'd agree with those who say a bit of belly in the blade makes sense; depending on your moves, you might damage or over-stress the tip of a straight blade when chopping on a board; a belly precludes that. If a cleaver isn't sufficient for kitchen use, I use the Kershaw Ken Onion Outcast once in a blue moon. Ken Onion's wavy blades have more cutting edge inch for inch than Wharncliffe-style blades, too.
I'd agree with those who say a bit of belly in the blade makes sense; depending on your moves, you might damage or over-stress the tip of a straight blade when chopping on a board; a belly precludes that. If a cleaver isn't sufficient for kitchen use, I use the Kershaw Ken Onion Outcast once in a blue moon. Ken Onion's wavy blades have more cutting edge inch for inch than Wharncliffe-style blades, too.