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- Sep 22, 2014
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I make a batch of my Southern Cornbread Dressing from scratch starting with slicing and dicing vegetables ahead of time.
While looking at the pile of veggies, I wondered how my new Beckers would handle this task. So I got my BK5, BK15, BK16 to have a chop-off against my main veggie prep knife, a JA Henckels 7" Santoku.
Shortly after starting, I found the 16 a bit awkward and was just using the belly a lot. That's when I remembered my BK24. The 16 and 24 have the same blade shape with the 16 just about 1" longer. So I brought the 24 in to join the fun.
The Henckels handled most of the cutting much better except for the harder items like the carrot and big apples. The BK5 really handled the tough cuts with ease but it's weight made it a bit tiresome when doing a lot of fine dicing. I want to improve on those handles. And that thicker coating on the 15 and 16 was indeed affecting their performance.
When done, the Henckels still rules the kitchen but I liked the way the BK24 handled the most of the BKs. If no fine dicing were involved, the BK5 would win easily. Once I get the coating stripped off the 15, its slicing performance should improve a lot. The 16, well, I'll just leave that one for the trail.
BTW, taking the pic above I noticed a greenish hue to the 5. Upon closer examination, it seems to have developed a patina along most of the edge. Gee, that was quick! I wonder if it was the onions or apples?
Happy Thanksgiving!
While looking at the pile of veggies, I wondered how my new Beckers would handle this task. So I got my BK5, BK15, BK16 to have a chop-off against my main veggie prep knife, a JA Henckels 7" Santoku.
Shortly after starting, I found the 16 a bit awkward and was just using the belly a lot. That's when I remembered my BK24. The 16 and 24 have the same blade shape with the 16 just about 1" longer. So I brought the 24 in to join the fun.
The Henckels handled most of the cutting much better except for the harder items like the carrot and big apples. The BK5 really handled the tough cuts with ease but it's weight made it a bit tiresome when doing a lot of fine dicing. I want to improve on those handles. And that thicker coating on the 15 and 16 was indeed affecting their performance.
When done, the Henckels still rules the kitchen but I liked the way the BK24 handled the most of the BKs. If no fine dicing were involved, the BK5 would win easily. Once I get the coating stripped off the 15, its slicing performance should improve a lot. The 16, well, I'll just leave that one for the trail.
BTW, taking the pic above I noticed a greenish hue to the 5. Upon closer examination, it seems to have developed a patina along most of the edge. Gee, that was quick! I wonder if it was the onions or apples?
Happy Thanksgiving!
. I love comparisons like this. The only becker I've ever used in my kitchen was my BK9, when we'd moved and couldn't find our kitchen knives, but found my outdoor knives. BK9's cut onions, but they don't cut them like a chefs knife, thats for sure.
