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Good Knife for cutting lots and lots of vegetables.

Hello
I'm looking to by a new knife, looking at a carbon steel knife this one in particular

http://www.divertimenti.co.uk/Knives/...

At work we cut about 10Kg of carrots, 2 boxes of cabbage about 32 I think.

But just want a good all rounder for vegetables.
Won't be using it for filleting, boning.

The knifes we use at work are the cheap stainless steel ones from Nisbets

Also looking a getting a whetstone, was thinking originally to just getting a whetstone to sharpen the knifes I have, and the ones at work but maybe starting with a good knife would help :

)

Feel free to ask me more questions, and thanks for your replies.

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  1. I would get he whetstone first and get real comfortable sharpening the cheap blades.

    I would think with all of that cutting you'd be doing your hands a favor if you learned how to keep a blade sharp.

    1. Well, for vegetables, I feel straight edge knives have a certain advantages because they make wider board contacts. Of particular, I am thinking about a nakiri or a Chinese thin blade cleaver.

      http://www.watanabeblade.com/english/...

      http://www.vintnersgroup.com/Food%20b...

      As for whetstones, there are some really cheap $2 dollars stones which work well for cheap knives. For decent knives, I would go for at least a 20-30 waterstone at 1000 grit range. For example, something like this (I have not used this particular one, but it looks fine):

      http://www.amazon.com/Suehiro-D1069-D...

      1. The knife pictured is a general purpose cook's knife. My experience is that a nakiri-style shape is better for vegetables. I have a good cook's knife, but I always use either my Chinese vegetable knife, which is an 8" carbon steel knife similar in shape to a nakiri, or my lightweight cleaver.

        1. I have been using a inexpensive carbon steel Nikiri with the round wooden handle you see in the Chinatowns every where that used to retail for maybe $12.00 back in the day. I picked up a Henckels Mikado 61/2 inch Nikiri several years ago and have been using it with great success for the heavy jobs ever since. Chinese made but German steel,well balanced, it holds an great edge and the handle is very comfortable especially if you choke it and have to go through the tough stuff like carrots and squash.
          Not sure if the line is still produced but well worth the search IMHO.

          1. One consideration is that for whacking up a lot of cabbage, you probably would want a longer knife. If you did choose a nakiri, most are 6.5 inches, which is probably too short. For an occasional cabbage it doesn't matter, but if you process it by the case, you want the most efficient size.

            When I worked in a restaurant decades ago, I would chop up a case of lettuce at a time using a 10" or 12" cooks knife similar to the one pictured, so that was the typical way of doing it then.