RH Forschner Rosewood Chef’s Knife 10″
Other products by RH Forschner Ratting 4.5 Out of 5.0 Special Offer Total New 4 Use List Price: $46.50 Our Price: $40.69 Price Save:      Total Price: $40.69
at of 2010-08-10 Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [amazon.com or endless.com, as applicable] at the time of purchase will apply to the purchase of this product.
Buy Low Price From Here Now
Behold the chef’s knife, indispensable kitchen tool extraordinaire. For slicing, chopping, dicing, and even mincing, this wide straight-edged blade has no equal. R. H. Forschner is a division of Swiss Army Brands, Inc, renowned for the Victorinox Swiss Army Knife. These knives are specially ground and tempered so that they can be resharpened over and over again, keeping a sharp edge throughout their lifetime. State of the art technology blended with old world craftsmanship produce cutting instruments of excellent quality, at reasonable prices.Technical Details – High carbon stainless steel blade x50CR MO composition with a rockwell hardness of 55-56 HRC with specially tempered edge that can be resharpened over and over again
– Ergonomically designed handles minimize wrist tension
– Stamped blade with taper ground beveled edge
– 3/4-7/8 Tang
– Renowned rosewood handles feature a carved handle design with the unique beauty of natural rosewood, extra durable
See more technical details

 ”Best knife for the money” 2009-08-29
By Charles A. Mann (Dallas, GA United States)
This is the best knife I have ever owned. It survived over twenty years in the restaurant biz and now hangs on a magnetic rack over my cutting board at home. I think I paid twenty-five bucks for it back in the late ’70s. The knife takes an
edge easily and holds it for quite some time. The rosewood handle and lack of bolster makes the “choke up” grip easy and comfortable.

 ”The best for the pro with either handle” 2007-12-22
By R. Wood (Santa Cruz Ca)
I got mine back in 1980,and it served me well for many years of HEAVY use. You can get a freakish edge on these,I used to drop a cherry tomato and get a clean cut with a midair whack.A knife that’s ALMOST sharp-bats the tomato across the room. No other cook I worked with ever had a blade that could do the clean midair slice. That is a few notches beyond shaving sharp. I also could use it like a cleaver..or a slicer…or a fillet knife because it has some heft-yet not too much and because being very-very sharp can make a blade usable even beyond it’s usual role.

Mine mysteriously vanished a year ago..and now I’m cooking again so will soon have a replacement-Fibrox this time. If I was just getting a “home” Knife..likely would go Rosewood and would consider a 8″. In a commercial kitchen where you whack up things by the case- a 10″ is what you use and these are the standard.

I recommend getting a Norton stone-specifically the fine India unless you have a good,large Arkansas. An electric sharpener or just a steel won’t let you get the best from this.

Forged is fine for a nice “at home” Knife. On the job..they are too heavy and slow you down. You will have a hard time abusing a Forschner enough to ruin it. Quite durable. Not at all expensive.

 ”This is a wonderful knife that performs with the best of them” 2007-09-25
By T. Maxfield (Boise, ID)
I absolutely LOVE this knife!!! I am a bit of a nut about my chef’s knives and own many of them. During a simple task such as making a dinner salad, I might pull out and compare as many as six chef’s knives at a time.

Let me just say that this is one of my favorites hands down. In all fairness, it is the most expensive 10 inch chef’s knife that I own but I regularly compare it side by side with my wusthoff classic 8 inch, my wusthof Ikon 8 inch, and my henckels international classic (still forged but made in spain). Any of the above knives will amaze someone not used to fine cutlery but for some reason I rarely prepare a meal without reaching for my 10 inch forshcner rosewood chef’s knife.

Out of the box, the thing is razor sharp (easily shaves arm hair) and stays that way for a long time. It takes just regular steeling (something anyone who loves their knives does often) to maintain that edge for a long time. When steeling does not bring it back (I have had mine for a year and this has not happened yet) it takes an edge with a few strokes on a good stone without any trouble at all (I did so even though it did not need it).

Useability: The rocking angle of the blade is less angled that that of the Wusthofs. This means that more blade is in contact with the food/board at any given time in its chopping stroke. Personally, I like this, but it is a personal thing. I tend to move the blade back and forth quite a bit when I chop (I slice a lot) so this suits me very well.

Because of the ange of the blade’s curve, the tip is well placed for use in tasks that might otherwise require a much smaller knife. For instance, even though this is a large 10 inch knife, I can easily control the tip in preping even the smallest garlic cloves for mincing (slicing the vertical cuts in the clove) and then simply finish it off with the chopping motion of the blade. For basic cutting and even tasks that require good control, I like this blade easily as much as I do my wusthofs and other 8 inch knives. The blade is beautifully polished and is much much more substantial than most stamped knives. It FEELS like a quality tool in your hand. The blade is only slightly curved all the way through (this is a wonderful thing). It does not have that incredibly annoying flat (or even…gasp…concave) spot that you sometimes see in the heel end of many blades with lesser curveature (even some high end one’s). In other words, you get a nice clean chop through those paper thin parsley leaves that wander down to the handle end of the blade

To me, the handle is the only potentially weak point on this knife, but I would still buy another one in a heartbeat. I have a small (1/8 inch square) chip out of mine at the foremost corner of the thumb side (I am right handed). This chip out of the handle occured with no damage and seems to be due to a weak spot in the wood. That being said, the damage is cosmetic only and in no way effects the useability of the knife. I might recommend going with a fibrox handle except that I absolutely love to wrap my index finger down the right side of the wooden handle wich is not identical in size to the fibrox handle also available on this model.

Weight and balance: Because it is stamped AND 10 inches, this knife is blade heavy. Even with a pinch grip (choked up) it is blade heavy (balance point is roughly 3/4 of an inch above the handle. This has not proved to be a problem with performance on the block but it often turns me off just handling the knife without putting it to work (anyone who compares this to a wusthoff will immediately see that it is not balanced as well. Perhaps its saving grace is that it IS stamped, so it is lighter than a comparably lengthed forged knife; so being blad heavy does not effect its performance as much as you might expect. It is noteworthy that many longer knives are blade heavy regardless of their costs.

Overall, I can’t say enough good things about this knife. Again and again, it outperforms my expensive knives on the block. In fact, I stupidly keep buying more knives to see if I can find one I like better, but this one seems unbeatable. It is one that will likely never be moved from my storage block to make room for another (in fairness, though, my block has room for many chef’s knives )

If price is an issue for you, BUY THIS KNIFE OR A FIBROX ONE!!!! You won’t be disappointed. If money is not an object, you still might find it to be one of your favorites as I have.
Enjoy

Images Product

Read more RH Forschner Rosewood Chef’s Knife 10″

Last week, I wrote this about using a chef’s knife in the kitchen:

“When we were cooking the Dog Mountain Farm dinner, I was lost for a few moments in the rhythm of my knife on the plastic cutting board as I chopped herbs fine. Something made me listen to it, step outside of myself as my sharp knife divided the rosemary in half, then half again. It sounded good. It sounded right. The tip of my knife stayed on the board as the blade moved from right to left, like a lawnmower through tall green grass. I haven’t noticed, in months and months, just how evenly I cut something now. Chopping is meditation, getting a job done. Now that I have the confidence of hours of doing this the right way in my hands, I don’t have to think. I can simply step up to the counter and enjoy.”

Many of you wrote me to ask — how did you get there?

Well, I watched Danny and I practiced. (Also, I’m still not that good, just more sure.)

Since many of you have asked recently, and before this too, we did a video of Danny demonstrating how to use a knife well.

This is the first part in a video series on knife skills.

Watch and practice, if you don’t already feel comfortable with a knife in the kitchen.

Ok. Something happened today. Something BAD.
Let me paint a nice detailed picture for you.

I wake up. I eat breakfast. I watch some more of “The Way We Were” on Hulu (yes, because of Sex and the City.)
Then I do my P90X, sweat, eat a handful of nuts, change clothes, before heading into the kitchen to prepare not only my dinner but my lunch.

So, because it’s 80 degrees (with the AC on), I’m making my dinners for the work week in my bra and underwear. Don’t judge, you’d do it too. And nobody is home during the day because they have real people jobs and the blinds are drawn so IT’S ALL GOOD IN THE HOOD.

I take out some fish, planning to pan fry ‘em. And I try to figure out what my veggie is gonna be. I have some left over snap peas, so I throw those in the steamer. Thought, hey, let’s add some broccoli to that, so I got it out of the fridge and grab a cutting board and the chef knife. and start to cut up the broccoli.
Get one head of broccoli cut up and reach for the second.
Somewhere in the middle of cutting the second piece of broccoli, the knife slipped out of my hand and fell to the ground.

Directly where my uncovered toes were.

I jumped back, and felt a pain, figured the knife handle just hit my foot and bounced off.
Looked down and BLOOD! BLOOD! BLOOD!

Somehow, the second toe in on my right food got CUT THE FUCK UP.
There is an inch long gash, WHO KNOWS HOW DEEP, directly to the left of the toenail.
I freaked the fuck out, grabbed a paper towel, and just started applying as much pressure as I could. I got blood all over my hands and it was dripping on the floor as I hopped on my good leg towards the bedroom which has a wheely chair as well as the internet.

I frantically type with one hand to my boyfriend who of course is away from his desk at work. I hop to my phone and leave him a crazy person message:

“HONEY! I DROPPED A KNIFE AND MY TOE IS BLEEDING AND I THINK I MIGHT NEED STITCHES AND IT’S BLEEDING SO MUCH AND I DON’T KNOW WHAT TO DO AND YOU NEED TO CALL ME BACK AS SOON AS YOU GET THIS AND I NEED BANDAGES AND HOW AM I GOING TO GET TO WORK AND OMG CALL ME BYE!”

The next step, naturally, is WebMD. “How to know when you need stitches?”
Believe me, there is no simple answer. Why have a website with MD in the name and not have actual doctor advice? C’mon, this is America, I want my medical help free of charge and on the internet!

Finally, I called my boyfriend’s work directly and made someone get him. The minute he picked up I started bawling my eyes out so that he had no idea what was wrong with me besides I was bleeding and in pain and I’d hurt myself. He left work, hit up the walgreens, and got home by bike in record fucking time. I could literally hear him RUNNING up the stairs. Little did he know, I was alive and dandy with one tiny bloody toe.

Thankfully, he helped me out, squirted some Bactine on it (HOLY BURNING BATMAN) and helped me put two butterfly bandages, gauze and tape around the whole toe. Because I’m a dumbass, I was more concerned with finishing cooking and getting to work on time. So I actually CLEANED THE KNIFE and finished cutting the broccoli. Still SANS SHOES, since I didn’t want to shove my semi-swollen, painful toe into a shoe. I finished the meal, packed my bag and hit the road. ON MY BIKE.

Now I’m here at work, with one shoe off and my foot resting on a spare chair. I’ve basically bled through these bandages but in my haste to simply make it to work on time, I didn’t bring any more bandages. And I’m tired as hell from the adrenaline rush and maybe from the blood loss (seriously.)
I also barely ate lunch since most of my lunch-making time was spent laying in bed, holding onto my foot and crying. And now I’m worried that I should have went to the hospital because, omg, what if I lose feeling in the toe? Then I realized, it’s hurt pretty damn bad so OBVIOUSLY, I got feeling.

And if life isn’t ironic enough as it is, last night I went to karaoke and the second song I tried to sing (and failed pretty horribly) was “Stitches” by Orgy.

A great chef’s knife is the foundation of the kitchen essentials. And a sharp knife is critical for predictable handling. Most cuts in the kitchen come from knives that are too dull, which required the person to exert too much force, which leads to the knife slipping out of control.

Ceramic knives are getting a lot of attention these days since they are extremely hard. This means they will not lose their edge and require honing or resharpening like a metal knife. I took the plunge with a 6″ knife, but I’m finding it a bit short for larger tasks. That’s why I recommend a 7″ at a minimum, or an 8″ if you want to go big.

The blade on the knife is fantastically sharp. It doesn’t get hung up on the tough, woody part of mangoes near the seed. I also find I can easily open thick vacuum-sealed plastic containers by running the blade across it on a cutting board. You do have to be a bit careful about not striking the blade too hard, as ceramic is more brittle than steel. it could crack or shatter. However this hasn’t been a problem for me, as the sharpness of the blade makes extreme force unnecessary.

Although I prefer white, you can also get the blade in black if you’re into a more modern (or goth) look.

How to Fillet a Fish With A Cordless Electric Knife

Filed Under: General, How To

Fish fillets are an object of far too much confusion and far too many problems, most of which could be solved simply by owning an electric cordless knife. Many people either find it takes them forever to fillet a single fish, or they end up with bones in the fillet, or they end up cutting themselves, or some unfortunate combination of the three. If you are one such person then I’m happy to tell you that there is a simple way to do the job, quickly, easily, safely, and well. It does require the right tool for the job however.

There is a saying that when all you have is a hammer, every problem looks like a nail. That’s as true in the kitchen as it is anywhere else. If you don’t have a particular kitchen implement and aren’t used to using it, you don’t think about it. When a difficult problem comes up, you choose which tool to use based on what you have. Unfortunately, many people do not have an electric carving knife.

If you don’t have an electric knife, you need one. They are really the only tool for the job when it comes to slicing meats, pies, soft cheeses, really anything soft or anything with stuffing. When you use an electric cordless knife the food slices perfectly and doesn’t get at all misshapen.

So what’s the trick to fish fillets? Lay the fish flat on your cutting board and angle the electric knife in just behind the front fins (or gills if there are none). You want to use between a 30 and 45 degree angle at first, and let the knife cut until you feel it hit bone. Then gently angle the blade towards the tail to move along the bones and slice all the way down, until there is just a bit of skin left near the tail that the knife has not yet cut through.

Do not cut through that last patch of skin! It should be about 1-2 inches wide. Now flip over the almost-fillet and what you want to do is use the same motion you just used between the bone and the fillet, except now you will be separating the fillet from the skin (which should now be on the bottom). You can help this along by actually pulling the fish with your other hand. Repeat this process with the other side of the fish and you can have two fish fillets, neat and perfect in under two minutes. If you don’t already have one, get yourself an electric cordless knife and save yourself a lot of effort and frustration in the kitchen.

Filed Under General, How To | 1 Comment

Tagged With cordless carving knife, cordless electric knife, cordless fillet knife, cordless knife, cordless knife sharpener, electric cordless knife

Comments

One Response to “How to Fillet a Fish With A Cordless Electric Knife”

1. Don’t I Already Own a Cordless Knife? | Cordless Knife on March 20th, 2010 1:16 am

   [...] are problems of regular knives, of the non-electric variety. Using an cordless carving knife almost completely eliminates them. The reason is there are two knife blades and they both move at [...]

Leave a Reply

Whether you take cooking classes in person or from an online course, it’s important to understand the significance of the chef’s knife. In fact, one of the 5 Chef Secrets that professionals use to create amazing meals at home and on the job is the use of the chef’s knife.

Professional chefs know that correct preparation of ingredients helps in the eye appeal of the final presentation of the dish. More importantly, items that are cut consistently will cook consistently. That way, every piece of carrot has the same texture in the soup. If they’re cut to different sizes, the larger one will be hard and crunchy, and the smaller piece soft and mushy.

Practicing correct skills with your kitchen knives will also save money by allowing you to buy larger items and break them into usable pieces. When you prepare fresh ingredients correctly, there is less waste and fresh ingredients improve your cooking by increasing the nutrients in your diet by using more wholesome foods.

One of the most common items that needs to be cut in household cooking is an onion. Every time you make a cut into an onion, it releases sulfur-based gas. When that gas comes in contact with the water in your eye, it turns into sulfuric acid and burns. So, not only does the onion need to be cut into consistent pieces, it is certainly more pleasant if you can do it with as few knife strokes as possible.

Wrong Way to Cut an Onion

The common rocking of the knife against the cutting board, the “mezzaluna” motion is just another way to chop things inconsistently.

Right Way to Cut an Onion

The correct way to dice an onion is to first cut the onion in half from root end to blossom end, giving you a flat surface to work from, avoiding a rolling onion and sharp knife. Since the root end of the onion holds it together, the next step is to cut the blossom end from the onion and remove the skin.

The natural curve of the onion layers will help you in cutting the item into consistent pieces if you first make horizontal cuts in the onion that travel parallel to your cutting board. Now, make vertical cuts in the onion with the tip of your knife, but not all the way back to the root end.

You should now have a “checkerboard” type slices in the onion, but it should stay together because you haven’t cut back to the root end. A tip/fulcrum method will now cut the onion into consistent diced pieces if you now cut across the previous two cuts.

Try it at home! You’re going to love the time and tears that it saves you as well as having the ability to have consistent sized pieces of onion. So, keep in mind, whether you take cooking classes online or in person, one of the most important of chef secrets is having knife skills. The correct use of a chef’s knife will help you save money, use better foods, improve your confidence, and save time spent in the kitchen.

Related Posts:
Number One Chef Secret Will Change Your Cooking Forever
Easy Cooking Ideas a Recipe Book Will Never Tell You

Get my DVD –
“5 Chef Secrets for Creating Amazing Meals at Home”

The DVD is my gift to you,
You pay shipping only
Find out more HERE

When you are looking at a pile of onions, fresh peppers or 10 pounds of tomatoes that need to be diced for fresh Salsa you certainly want the sharpest knife on the rack. Instead of pushing through the food and possibly slicing a finger or two from the added pressure you want to be able to glide through your work without a lot of knife force and effort. Ripping and tearing into your food leaves a mess, your bread is squished flat and your ripe tomatoes are splattered all over your cutting board. So you end up spending large sums of money to have your knives professional sharpened and then you try your best to keep a steeled edge as needed. Sooner or later, that edge will dull and you are back to the basics of forcing your knife through food.

Now with the M130

Paring Steak

Steak and fruit ….. Which knives are the best to .. to ..?

Which knives are the best to use for chopping and paring “without cutting or losing a finger”

I wouldn’t know. I am poor, so I use whatever sharp knife I can find, and just use a cutting board, and not put my finger in the way. That is my solution. I don’t even “par” my fruit really. I just scrub it with veggie wash, and eat it. or cut off what needs to be cut with a knife.

Having a sharp knife to use for cooking is essential for both the preparation of the meal and your safety. A dull knife is more dangerous than a sharp one. There are certain rules you must follow in order to handle a knife safely. Nothing will ruin a dinner quicker than cutting your self.

Rules for handling a knife safely are:

1. Think about what you are doing. Getting distracted while using a knife is a sure way to cut the wrong item.2. Use the correct type of knife for what you are doing.3. Use a cutting board that won’t slide around.4. Don’t talk with your hands while cutting. You could injure yourself and whoever is standing close to you.5. Even though you’ve played baseball as a kid, don’t try to catch a knife if you drop it. 6. Don’t leave a knife in the sink for someone else to wash. Anyone could reach into the water not seeing the knife.

To sharpen a knife, the best way I found, was to take it back to the store where you bought the knife and have them sharpen it. But if you prefer to do it yourself, you will have to buy a whetstone. To use a whetstone, place the heel of the blade against the whetstone at a 20-degree angle. Keeping that angle, press down on the blade while pushing it away from you in one long arc. The entire blade should come in contact with the whetstone. Keep the stone wet with either water or mineral oil, but not both. Do not use vegetable oil.

A steel is used for honing or straightening the blade. The blade is placed at a 20-degree angle on the steel and run along it several times on each side of the blade.

Gripping a knife should be what is most comfortable to you. One method is to hold the handle with three fingers while gripping the blade between the thumb and index finger.

There are many different types of slicing and dicing. But with any of them, safety with a knife is the primary concern.

Knife safety is common sense. But it must not be all that common, really, judging by the number of knife related injuries we manage to inflict on ourselves. We could avoid a lot of that by stopping to think about the correct ways to use and store knives.

How to cut

The simple advice most commonly given first is: Never cut toward yourself, or rephrased; always cut away from yourself. It is good advice, though perhaps not always possible. You certainly need to be careful when cutting any tough material that the blade will go in a safe direction if it slips.

Use a knife only for purpose it was designed for

Another good bit of advice, often ignored, is to refrain from using a knife for purpose it was not designed for. You should never use a knife in place of a bottle opener, or as a screwdriver or punch. Do not use a knife to cut things that a knife was not meant to cut, like metal or other very hard, dense materials.

Use a knife only where it is safe to use one

You should always use a knife in an area where it is safe to use one, like on a cutting board that is stable and will not slip out from under your work. You should be aware of the people around you, so that they do not get hurt or cause you to hurt yourself. A good trick with the cutting board is to place a damp towel under it to stop it from shifting. A piece of that rubbery shelf or drawer padding material works very well too.

Select the right type and size of knife for work

Having the right knife for the work at hand is very important. For a large job, you need a large knife. A full-sized chef’s knife is actually safer for chopping a pile of vegetables than is a knife that is too small or not shaped properly. The knife should not only be of the right type and size, it should be properly sharpened. A sharp knife is safer to use than a dull knife, as it will cut and not slip. Good quality knives that are well mounted in their handles and made of high grade materials will not break or fail in any other way and are safer to use than low quality knives of poor construction. How you hold the knife is crucial to safe use. Keeping your fingers out of the way keeps them from harm, and a good grip means good control of the knife’s motion.

Select proper storage for the knife

Proper storage, even temporary storage is not only good for the knife but is vital for safety. It is hazardous to rummage in a draw full of loose knives, and bad for the blades as well. A knife block is excellent, either the type with slots or the ones with parallel rods where you can stick the knives in just any way you please. Putting a knife down, not even necessarily putting it away, can be dangerous and can lead to a serious accident. You should not put a knife near an edge where it can fall to the floor, possibly injuring someone’s feet or legs. You should not cover or obscure the position of a knife with a towel, for instance, lest you grab for the towel and find the sharp edge by mistake.

Sharpening knives

Sharpening knives is a skill that you may wish to learn, if you are not already expert, as sharp knives are both more pleasant and less dangerous to use. But you should do that carefully as well. The movements in sharpening a knife using a whet-stone are repetitive, but do not become complacent or you may slice yourself. Whether we use common sense or uncommon caution, we should do what needs to be done to protect ourselves and others when using knives.