I Am Interested In Purchasing A Henckel’s Chef Knife To Cut Spaghetti Squash. Which One Would Be Best!?
Having decided to “throw caution to the wind”, and upgrade our kitchen knives based on excellent prior advice, which of the many Henckel Chef knives would likely be best to cut spaghetti squash? Also, thanks for the many excellent answers to my prior question! If you could also indicate why you selected this particular knife, that would be most helpful!
Since my individual kitchen skills are largely “pre-neanderthal”, I also decided to purchase the Henckel DVD to learn a bit more about kitchen knives. Your collective experience in ansering this particular question will still be
very helpful!
Thank You in advance for your answers!
Can’t go wrong with an 8″ Pro Chef’s knife. I use either that or my Santoku for everything. Make sure you get a steel with your knives it helps keep the blade on your knife straight. Henckel offers lifetime sharpening so that’s a good choice. I’ve had mine for 5 years and haven’t had to send them off yet.
I suggest a 10 inch with a short bolster for ease in sharpening. Check out Shun!
You gotta go with at least an 8 inch blade they work great for the bigger thicker skinned fruits and veggies. The satukos are awesome too. I have 2 different sizes of each and I use them all constantly!
Gosh, I just use a $3 axe thingy I got at the Chinese grocery store!!
If you carefully stab the Squash and break the skin you can use ANY sharp knife and don’t need to buy a new knife.
If you only have dull knives I’ll recommend a band saw or several cherry bombs!
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being a pro chef i prefer wustoff which is across the street from hencklels in germany, just as good i feal with them u are paying for the name i am fonf of my wustoff eight inch big boy french knife for this kind of job, it,s heavy enough, more so than the standard 8 inch french knife i also use it to carve things like roasted beef tenderloin it cuts like butter
I was a chef for many years and I was never fond of Henckel knives. Wustof blades are cheaper and every bit as good if not better. Personally I like F Dick company knives but they are hard to find outside of the professional market.
Someone had a good idea, get a Chinese chopper for a few bucks at an Asian market.
Also if you do buy a knife consider at least a 10″ blade. The 8″ is all the rage but if you get used to the extra lenght you will never use a short knife.