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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
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Charcuterie recommendation
- Thread starter KennethK
- Start date
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- Apr 20, 2018
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- 4,458
Are you talking on a home kitchen scale? I just use a chef's knife. I have a 6" Wusthoff chef's knife that has become a boning/task-specific type knife and I like using it for these things. I've softened the edges of the spine and that helps. I find that cutting a lot of hard meats and cheeses can reveal just how much the spine can dig in.
Last edited:
- Joined
- Jan 23, 2017
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- 979
Ideally something with a thin, not tall blade.
That's what slicing knives are, but that is really too long for sausages and such. A petty knife/(kitchen) utility knife/couteau d' office in the 6"-8" (150-210mm) range would be good.
Chef knives are all around knives, but some are thicker than others.
That's what slicing knives are, but that is really too long for sausages and such. A petty knife/(kitchen) utility knife/couteau d' office in the 6"-8" (150-210mm) range would be good.
Chef knives are all around knives, but some are thicker than others.
- Joined
- Jan 23, 2017
- Messages
- 979
I should add that if you are talking about dried sausages, then the extra weight of a chef's knife is good. Those sausages aren't very tall and you aren't taking thin slices so you aren't worried about drag from all that surface area.
The reason I excluded tomato knives, which also reduce drag, is because they are so often serrated and crappy.
A salmon knife is almost ideal, being made to reduce drag on a very delicate meat. But it's too long for what you need and an oddball in any knife kit.
The reason I excluded tomato knives, which also reduce drag, is because they are so often serrated and crappy.
A salmon knife is almost ideal, being made to reduce drag on a very delicate meat. But it's too long for what you need and an oddball in any knife kit.
If you want to buy something for this cutting solely have a look at the Opinel knives.
I have a No8 that is so thin and sharp it cuts like a lazer. Plus cheap as any thing you'll find.
Should have gone the 9 or 10 though as the wife buys some large oranges that need double cutting for the first cut.
Either that or check out Stefan Schmalhaus on YouTube. Pretty much every video he is cutting salami or baguettes with a different knife.
Link below to his page.
https://www.youtube.com/c/StefanSchmalhaus
I have a No8 that is so thin and sharp it cuts like a lazer. Plus cheap as any thing you'll find.
Should have gone the 9 or 10 though as the wife buys some large oranges that need double cutting for the first cut.
Either that or check out Stefan Schmalhaus on YouTube. Pretty much every video he is cutting salami or baguettes with a different knife.
Link below to his page.
https://www.youtube.com/c/StefanSchmalhaus