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Knife Skills

Lou_34544

I invested in a solid beginner's knife; a Tojiro DP Gyuto. I'd like to learn to handle it properly. I've read there is some differences between knife skills that work well with western knives and others that work well with Japanese knives.

Can anyone point me to a resource, preferably online and with video, that can help me get up to speed?

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Comments

nasv

I generally look at YouTube for that type of content. I think the first thing you should do is go to Costco or another big-box store, and get yourself pounds and pounds of onions and carrots. Then maybe a few tomatoes. Practice makes perfect.

(You might want to make some veggie stock to freeze as a product of your knife-workout).

Daniel_O_Malley_38420

@lou, I wouldn't worry too much about the difference in Japanese vs. German knives ... they are generally used pretty similarly (assuming we're all staying within double bevel knives). The one thing to remember is that German knives are heavier and more resilient. They will take a beating. Though they may loose their edge a bit, they are unlikely to chip. Japanese knives, with their keen, thin, hard edges are a bit more fragile. Avoid chopping through things that are unusually hard and you'll be in good shape.

Nicky_J_17040

I would also just add that some of it comes down to how you sharpen your knife too...angle specifically. You can sharpen and customize your angle however you like on any type of knife, but I feel that with the Japanese knives, they are thinner and allow you to sharpen at a steeper angle more easily...like 15 degrees.

And as @Daniel pointed out, the Japanese knives can be more fragile. It seems like the Japanese created more knives that have very specific uses. But since you have the Gyuto, it's an all around chef knife. That being said, I know that Wusthoff produces a knife just for sausage. That's what Im talking about!