# Kitchen cutlery

**URL:** <https://boards.straightdope.com/t/kitchen-cutlery/98468>\
**Category:** In My Humble Opinion\
**Created:** [March 15, 2002, 2:44pm UTC](https://boards.straightdope.com/t/kitchen-cutlery/98468 "2002-03-15T14:44:56Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\
**Post date:** [March 15, 2002, 2:44pm UTC](https://boards.straightdope.com/t/kitchen-cutlery/98468/1 "2002-03-15T14:44:56Z")

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I got a nice cookbook, _The Asian Kitchen_.  
They’re making cute little cucumber flowers and scallion sprays. What kind of knives do you use for this, razor blades?  
I bet Dr. Lecter is a whiz at this sort of thing, but we aren’t talking my basic paring knives here.

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**Author:** ![Rue\_DeDay](https://avatars.discourse-cdn.com/v4/letter/r/41988e/32.png) [@Rue\_DeDay](https://boards.straightdope.com/u/Rue_DeDay)\
**Post date:** [March 15, 2002, 4:19pm UTC](https://boards.straightdope.com/t/kitchen-cutlery/98468/2 "2002-03-15T16:19:30Z")

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You can cut these bad boys out with a paring knife **Carni**. (Notice I say “you”, not “me”.)

But like you said, not a “basic paring knife”. Not the ones that come blister packed two for a dollar at WalMart.

A good thin blade that’s hard enough to hold an edge. Chicago Cutlery or better yet, Henckel would do you.

Since it’s _The Asian Kitchen_, maybe a ginsu.  
-Rue.

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**Author:** ![bashere](https://avatars.discourse-cdn.com/v4/letter/b/779978/32.png) [@bashere](https://boards.straightdope.com/u/bashere)\
**Post date:** [March 16, 2002, 1:04am UTC](https://boards.straightdope.com/t/kitchen-cutlery/98468/3 "2002-03-16T01:04:54Z")

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Isn’t this what garnish knives are for? Like this one:

[http://www.cooking.com/products/shprodde.asp?SKU=161181](http://www.cooking.com/products/shprodde.asp?SKU=161181)

If not, a paring knife will work; I second Rue’s recommendation for Henckels. You could perform surgery with those puppies.

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**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\
**Post date:** [March 16, 2002, 1:43am UTC](https://boards.straightdope.com/t/kitchen-cutlery/98468/4 "2002-03-16T01:43:10Z")

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Wow.  
I’ve had ladies of the…  
Er, cars that didn’t cost that much.

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**Author:** ![Seven](https://avatars.discourse-cdn.com/v4/letter/s/3d9bf3/32.png) [@Seven](https://boards.straightdope.com/u/Seven)\
**Post date:** [March 16, 2002, 10:49am UTC](https://boards.straightdope.com/t/kitchen-cutlery/98468/5 "2002-03-16T10:49:13Z")

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most of my knifes are Henckels with a few exceptions.

1. LORD SANDWICH! A long bread knife made my Gerber (It says lord sandwich on the handle). nothing makes a sandwich like LORD SANDWICH.

2. A cheap POS paring knife with a really flexible blade. It has no name and it’s really cheap. I can’t even remember where I got it. But this is the knife I use for all the fancy cutting. The really thin blade really lets one make any cut you’d need.