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Old 08-27-2009, 10:08 AM   #11
Assistant Cook
Count Omulis's Avatar
Join Date: Jul 2009
Location: Manhattan Ks
Posts: 32
Originally Posted by macro_grp02 View Post
I agree. I find the Dexter Russel knives are amazing.
Our Kitchen Manager finally broke down and bought a couple knifes for the kitchen after the "whatever her actual title is" manager's knives failed. He got 2 Dexter bread knifes (which compared to the incredibly old, no longer serrated knifes we had are a godsend). He also (just last week) got a Chicago Cutlery 5" santoku for the tuna. It's a fair knife, but has a little trouble holding an edge. hopefully with a little work it will be better. Much thinner blade though making it easier to do the thin slices of fish.

Originally Posted by ChefJune View Post
purchase one for yourself, then take it in and demonstrate that it is SO much better! I'm not sure whether you're looking for a filleting knife, or a knife to cut portions of already-cooked fish... Which is it?
Our use is for cooked fish. We prep thick tuna filets (not sure exactly what to call them...thicker than a filet, but not quite right to be a steak either) by searing the outside, keeping the inside rare, then slice thin for a couple of our salads. I suppose it would also help if the other cooks were a little more knife savvy. After they watch me take a steel to a knife, they try and one has actually chipped a blade from such a steep angle.

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