Re: What\'s Cooking EDF? #4
I love santokus. My "standard" knife is a Wusthof santoku. The difference from a chef's knife is that the blade is a little thinner, and has less curvature.
The thin blade makes slicing and chopping vegetables/herbs much easier for me. It seems to make more precise cuts. But you can't use it for heavy chopping because the blade could chip.
For heavy chopping I have a Global cleaver.
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