When I was shopping last week I thought about buying some grapefruit... but then remembered I didn't have my grapefruit knife anymore, so went off the idea. But it did make me remember a weird set of about a dozen or so knives I once had.
Aside from the grapefruit knife and the cheese knife (they were both obvious) I don't think I ever worked out what the others were for.
Do you have a weird speciality kitchen knife?
If so, what is it for? |
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By (user no longer on site)
over a year ago
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"Why do you need a special knife for a grapefruit? "
Its serrated and curved specifically to allow you to loosen the individual segments so you can get them out with a spoon. |
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By (user no longer on site)
over a year ago
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"Fairbairn–Sykes...
Do you often find the need to defend yourself from an angry pork chop or a sneaky stem of broccoli?"
It's them Brussels sprouts, they're sneaky buggers. The only defence is a strong offense...  |
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By *iewMan
over a year ago
Forum Mod Angus & Findhorn |
Bread knife.
I like to buy an unsliced loaf, cut off the 2 end bits & toast them.. big thick ends 
I throw the rest of the loaf away, too much hassle cutting that shit |
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By (user no longer on site)
over a year ago
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Bread knife
Carving knife
Boning knife
Serrated paring knife for slicing tomatoes
I do not slice ham or fillet fish at home, so I do not have knives for these tasks.
And I don't eat grapefruits.
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By (user no longer on site)
over a year ago
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I never bought a knife set, started with just one very good 6in cook's knife back in the late 80s, and built on it over the years.
The boning knife was the latest addition about 4/5 years ago, when I realised boning a shoulder of lamb without a proper boning knife is blooming hard work!
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I have two sets of knives in blocks. They do the trick for just about everything.
Recently I saw a great set - very expensive - so I decided to collect them one by one.
I bought the fuck off huge meat cleaver and a box of very slim and deadly Japanese blades that were on offer. I wanted them for my daughter.
I kept the Japanese knives as they turned out to be the sharpest thing i've ever owned. Truly deadly.
The cleaver I leave in the box covered in sponge. I got fed up of having neat vertical scars down my thumbs and fingers.
Lesson: Don't put the cleaver in a sink of opaque washing water. |
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By (user no longer on site)
over a year ago
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I have a mezzaluna herb cutter, it's double handled and to chop you 'rock' it from side to side. I've had it for years but unfortunately the matching board I had with a hollow in it for chopping on has long gone.  |
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By (user no longer on site)
over a year ago
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"I have a mezzaluna herb cutter, it's double handled and to chop you 'rock' it from side to side. I've had it for years but unfortunately the matching board I had with a hollow in it for chopping on has long gone. "
annoying thing the hollowed out bit! I keep sliding out of it when choping and my herbs end up on the floor!  |
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By (user no longer on site)
over a year ago
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not really a knife but I had something that looked like a knife but wasn't sharp but you could use it to slice an avacado in half then run it around the half and pop it out whole. I loved it. My ex kept most of my stuff when we got divorced and I've yet to find another one! |
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By *yrdwomanWoman
over a year ago
Putting the 'cum' in Eboracum |
"I have lots of kitchen knives,but they never stay sharp for very long.
Get yourself a knife steel, I use one and my knives are always deadly sharp. "
I sharpen them all the time. Then one tomato later they're blunt again. I think it's me.  |
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By (user no longer on site)
over a year ago
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"I have a mezzaluna herb cutter, it's double handled and to chop you 'rock' it from side to side. I've had it for years but unfortunately the matching board I had with a hollow in it for chopping on has long gone. "
.
Laine,
Rosle does a board on its own, and so does Nigella I believe.
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By (user no longer on site)
over a year ago
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"I have lots of kitchen knives,but they never stay sharp for very long.
Get yourself a knife steel, I use one and my knives are always deadly sharp. "
.
Concur with knife steel.
My 24yo 6in cook's knife is still going strong.
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By (user no longer on site)
over a year ago
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"I have a mezzaluna herb cutter, it's double handled and to chop you 'rock' it from side to side. I've had it for years but unfortunately the matching board I had with a hollow in it for chopping on has long gone.
.
Laine,
Rosle does a board on its own, and so does Nigella I believe.
"
 |
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