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Stainless Steel Chef's Knife

Santoku vs. Chef's knife

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Santoku vs. Chef's knife

Midlife | Jul 5, 2012 10:31 AM

I do a lot of prep work in the kitchen (mostly veggies) and I often find that my beloved Santoku doesn't cut all the way through things like red pepper (things with 'skins').. I use a steel on it often, but not every time. I'm wondering if this is because the 'rocking' motion possible with a chef's knife is better suited to some veggies. Switching knives in mid-prep isn't my preference, so I'm hoping it's also a matter of technique.

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