What if 2953Neil Kelsey No. Those who walk with Christ have died to self. Just as HE is not of this world, we are...
What if 2954Pulpitfire GOD's gift of reading comprehension is not the same as HIS gift of a discerning heart. It seems you have neither gift. "Prepare the way for the LORD, make straight paths...
There are two parts to a knife choice. The first is shape. For chopping/dicing, four good options options are:
"traditional" chef's knife
pictured on the right)
chinese style cleaver
All of these are good for chopping and dicing because the handle is a good distance from the edge of the blade, leaving space for your knuckles beneath. That said, you should hold the knife with your thumb and forefinger on the blade just beyond the handle - this minimizes how much knucke and finger is below the handle, and gives you far better control of the knife. Of the above shape, I prefer the nakiri for general vegatable work, put part of that is that my nakiri is lighter than my chef's knife or cleaver (I don't have a santoku. If I were limited to one knife, it would be a santoku - unlike the nakiri, it has a point, which comes in handy, but I have a whole bunch of pointed knives when the need arises.
The second part is how the knife is constructed - the metal used, how it is formed, how thick it is, how the handle is shaped, what it is made out of, etc., etc. A lot of money in this world is spent on nicely forged knives from Henckels, Wustoff, and the like - I should know, I have several. I have come to prefer cheaper knives for a simple reason: most of the high end forged knives have thick blades and thick bolsters, making them heavy. For a lot of dicing and chopping of vegetables, I will take a lightweight knife almost every time - easy to maneuver, and less tiring to use. Good steel can be found in modest knives - look at a restaurant supply store or an asian grocery. My favorite knife is a $16 Japanese made nakiri from a Korean grocery store. The steel is just fine - it came with a sharp edge, and it is easy to keep sharp. The blade itself is nice and thin, making a lightweight, easy to maneuver knife.
That is a whole other discussion. I use a small tabletop bandsander with a very fine belt and a leather stropping belt, but I wouldn't recommend getting on just to sharpen kitchen knives, and it is easy to ruin the temper on a knife with it.
Later, Mark Muller
