Cookaholics Bulletin Board

Anyone have a recommendation for a really sharp knife that will allow me to score the skin of fish easily? My knives (Henckel) do OK but always need to be run through the knife sharpener. Even then, it takes quite a bit of effort (often resulting in cutting into the fish). They seem to be fine for all other applications. So, any thoughts on something that might work well and that could be used for other small tasks?

Gerard

I'd go with a sharp boning knife, but you also might try a serrated knife.

I second Lindsay's recommendation for a boning knife. The thing with boning knives is you need to decide how flexible a blade you like. I personally prefer a stiffer boner (*snicker*) and tried out a lot of knives in the store before deciding on which one I liked. Wait, I did that with boyfriends too before I decided on Andy.

Amy

Gerard,

Most Japanese knives are sharpened to 15-17 degrees to make a much sharper, and more delicate, edge. There are lots of German cut-a-likes (Messermeister, etc.) which also cut at the slightest bump. I have cut myself more times washing my knives than actually using them.

Lindsay's has the best idea. A good knife sharpener can narrow the edge angle to make it scary sharp.

Tim

I've actually been using a boning knife - at least that's what I start with - maybe the blade is just a bit dull or my control is uneven. I seem to make many strokes without breaking the skin - even though I think I'm applying a reasonable amount of pressure. When I increase the pressure - it's usually too much and I cut too deeply into the flesh. Might be a combination of a dull blade and bad technique!

Actually, now that I think of it, my boning knife is more flexible than stiff (or is it "placid"?.... there's a viagra joke in here somewhere) so maybe I should look for something that's stiffer, harder, or more erect (your choice!).

Nonetheless, if anyone has a particular knife that they think I should try - please let me know.

Gerard

All knives get dull. Sharpness is unrelated to sharpening angle (two planes meeting at a point is what makes something sharp, it doesn't really matter what angle they meet at), but penetration ease is (as is total blade thickness); in this application (just scoring) I can't see sharpening angle mattering much.

What you need is a good sharpener or sharpening service, not a new knife. If the sharpening doesn't last long enough, then you need a new knife

BTW, one strategy I find helps is keeping a 'sharp' knife around which is only used when something needs cut which requires a really sharp knife. It actually is usually a boning knife for me too, since it needs to be sharp to work well. I also keep a Shun around which gets lighter use and as such is typically sharper then my every-day all-the-time chef's knife.

Here is the sharpener I use...I absolutely love it!!

I use the V-Sharp Classic

http://www.warthogsharp.com/

I've had the MAC BK-80 8" (which, of course, measures 7"), use it daily, have never sharpened it, and it remains sharp enough to shave the hair off my arm - it scares the hell out of me. Here's a link but buy it on Amazon http://www.macknife.com/kitchen/products-by-series/chef-series.html?page=shop.product_details&flypage=flypage.pbv.v2.tpl&product_id=41&category_id=5

This combination should work for up to FOUR hours. If....

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