- Joined
- May 1, 2016
- Messages
- 2,380
So there I was in the parking lot of the restaurant about to go inside, hit the clock and start my 4 hour prep work day when I realized I had forgotten my knife roll. “Damn it” now I’m doomed to have to use the spare [mediocre one step up from Walmart specials] kitchen knives. Until I remembered I had my Gaucho in the console of my truck.
This one has had a fair amount of at home kitchen use, where it performed very well!
I began to feel reasonably confident about my situation. After quartering twenty full size tomatoes and dicing about the same amount, quartering a full size hotel pan cooked Yukon's, maybe 10 poblano chilies, about 15 full size yellow onions, about eighteen each of yellow and zucchini squash, a few dozen scallions, and making a several dozen carrot sticks [only part of my workday], I felt pretty lucky that I’d had that knife in my truck.
The Gaucho’s cutting edge is Hust a hair over 4” inches.
Compared to my Whüstof at 6 3/4” and my Global at 8” that’s quite a but of a handycap for the work I do in the Restaurant. All this to say that the Gaucho handled beautifully but did ask more of my attention to make descent presentable cuts. Not a bad trade off really.
Bottom line, as you may or may not expect
is, I could definitely add this to my knife roll as a large paring style blade, though id still keep my smaller @kmellino Cricket
for finesse work!
This morning with coffee I'm admiring the Patina on this beauty
This one has had a fair amount of at home kitchen use, where it performed very well!
I began to feel reasonably confident about my situation. After quartering twenty full size tomatoes and dicing about the same amount, quartering a full size hotel pan cooked Yukon's, maybe 10 poblano chilies, about 15 full size yellow onions, about eighteen each of yellow and zucchini squash, a few dozen scallions, and making a several dozen carrot sticks [only part of my workday], I felt pretty lucky that I’d had that knife in my truck.
The Gaucho’s cutting edge is Hust a hair over 4” inches.
Compared to my Whüstof at 6 3/4” and my Global at 8” that’s quite a but of a handycap for the work I do in the Restaurant. All this to say that the Gaucho handled beautifully but did ask more of my attention to make descent presentable cuts. Not a bad trade off really.
Bottom line, as you may or may not expect
is, I could definitely add this to my knife roll as a large paring style blade, though id still keep my smaller @kmellino Cricket
for finesse work!
This morning with coffee I'm admiring the Patina on this beauty
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