Tips, Tricks & Just Good Advice! > Cooking Equipment - Tips
Need some advice please
Pam Gould:
Hi..I am looking for a large butchers knife with a longer blade..I am cutting up tons of cabbage for sauerkraut and what I have is doing the trick but I want bigger. Any suggestions? doesn't have to be expensive either. My bade is 8", am thinking 12" would be great. I think I want the carbon steel unless someone has a better idea..I want a hefty knife. Thanks in advance guys. Pam .☆´¯`•.¸¸. ི♥ྀ.
TwoPockets:
Pam I have several Ontario knives. They are old school high carbon steel knives. Some of mine are my Mom's that at least 60 years old and still function well. I bought one of the 10 inch butcher knives not long ago and love it. They have knives for every need you might have. It might take a little more effort to get that good edge on a carbon blade but they hold it much longer that those stainless steel blades. The blades get a great patina with age.
https://ontarioknife.com/cutlery/old-hickory
hikerman:
Pam google usuba knife. It's a Japanese vegetable knife and might be easier for you to muscle through a head of cabbage.
Pappymn:
The 10 inch Mercer knife I posted about the other day would handle that pretty easy
Pam Gould:
Pappy..I was at the campground..didn't catch that post..can you repost..please..I am looking for the usable part of the blade to be 10", not 10" overall. Thanks .☆´¯`•.¸¸. ི♥ྀ.
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