Venison Saddle

[Team Sergeant]

Originally Posted by Penn

And yes TS you are correct with the knives.....I want to know what its like to be right all the time, wahts that like?

LOL, I have been reading concerning chef knives and real "Professional Chef's". It seems the "Professionals" such as yourself are now purchasing these Japanese made knives. After seeing them in the pictures all I now ask is "8 or 10" inch.

BTW Chef, everytime I look at those pictures I get hungry.....

TS

[Penn]

TS, It has been my experience to buy knives by feel, as I think all (this going to sound stupid) a personality. So, imho its best to examine them in person whenever possible.

I also like slicers over chef knives, because I was trained to back slice. If you employ the typical method of forward motion and downward pressure when slicing, you most likly will be "crushing", "squezzing" the juice out of the product you are working with; think of slicing a steak, if you employ the back slice you are pulling through the product, not pressing down and moving through it. Most people who use chef knives can not, or haven't been taught the back slice method. So its slicers for me, though I have beau coup chef knives.

Hand size = handel size for me.
Balance at the hilt on one finger is another plus for me.
Carbon steel is+++++because it holds a great edge.