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Would a Dexter-Russell S5198 Chinese chef's knife be right for me?

I actually do use a Chef's Choice electric sharpener, although I've been toying with the idea of picking up a whetstone and trying to learn how to sharpen by hand.

Mar 15, 2012
HankG in Cookware

Would a Dexter-Russell S5198 Chinese chef's knife be right for me?

Hmm, a somewhat less optimistic reply. ;) From what you're saying, I might just have to steer clear of Chinese chef knives altogether. I'm more of a blunt instrument type of guy, and wouldn't have much use for a knife that is really only meant for fine cuts.

Ah well, I appreciate the response. I wouldn't want to spend the money and end up ruining the knife.

Mar 15, 2012
HankG in Cookware

Would a Dexter-Russell S5198 Chinese chef's knife be right for me?

Thanks for the reply. I'm not looking for a Chinese chef's knife because I have any complains about my French knife, rather just because I want to give the different style a try. And ya, I went through the backbone with the Kiwi. It was one of those things where I had a pretty good idea what would happen, but I just had to see.

I am glad to hear that the Dexter-Russell S5198 can stand up to going through any chicken bones. I don't mind having to sharpen it, I just don't want it to end up looking like my poor Kiwi. :)

Mar 15, 2012
HankG in Cookware

Would a Dexter-Russell S5198 Chinese chef's knife be right for me?

I've been using a full Messermeister French knife set for about seven years now and I've been very happy with it, but a little while ago I read a Chinese cook book and I was really intrigued by the author's description of the Chinese cleaver. She made it sound like an all purpose knife that could tackle just about every job in the kitchen if the user had the skill to do it. Sharp enough to cut vegetables, but tough enough to go through chicken bones.

I want to buy one of these knives, but I'm having a lot of trouble finding a definite answer to a couple concerns. I picked up an inexpensive Kiwi brand chef knife at a local Asian grocery to get a feel for the knife shape, but I obviously misused it as I managed to ruin the blade on the first chicken I went at.

I've been doing research, and from other posts on this board, the Dexter-Russell S5198 seems to be very highly rated, is in my price range, and seems like what I want, but I couldn't find a definitive answer as to what it can be used for. I do want it to be able to cut vegetables reasonably well, but I also want it to be able to go through any chicken bone without ruining the edge.

So can the Dexter-Russell S5198 handle that kind of use, or should I look elsewhere? When I was reading the posts about this knife, people seemed to indicate in both directions, so I'm fairly lost. If it isn't appropriate, could anyone suggest a Chinese chef's knife that is?

Thanks for any help,
Hank

Mar 15, 2012
HankG in Cookware