What is the typical kitchen knife hand? i'm looking for a knife for the opposite hand thats common?!


Question: I know its a random question(and the question wording is HORRIBLE!), but i'm not really a cooker... well i am, but don't really understand the knives, just use em. but i'm looking for a knife that is for the opposite hand. I think the common is a left? Then I'm looking for the right. Or vice versa. Anybody know where I can find some, or what brand?


Answers: I know its a random question(and the question wording is HORRIBLE!), but i'm not really a cooker... well i am, but don't really understand the knives, just use em. but i'm looking for a knife that is for the opposite hand. I think the common is a left? Then I'm looking for the right. Or vice versa. Anybody know where I can find some, or what brand?

Shun make left and right handed knifes, they are quite pricey though.

Hold the knife like you would a screwball, with your index finger and pinky on the shaft. It's neat.

There is no such thing as a left or right handed knife. A knife will fit in either hand. However, there are left and right handed scissors.

Go to a restaurant supply store. They sell good, inexpensive knifes.

OK, you're right. I just googled it. There is indeed left handed knives. And, I apologize for being a smart ***. Amazon.com sells them. "Kershaw Shun" is one of the brands.

cut off other hand, it work, you try

There are only a few custom and speciality knives that are
right hand or left hand.. All the others are for either hand.
It does not matter.

Actually, I'd be willing to bet that there IS such a thing as a left-handed knife. They make everything else for lefties.

But your typical knife is ambidextrous - meant to be used by either hand.

And typically, Americans are right-handed, and use their right hands to cut with.

Knives are generally for both hands and the typical knife has a wood, metal, or plastic handle with one or two ripples for grip.

in your case, a knife with a pistol grip will do just great whether you're left handed or right. A pistol gripped knife is way much better when you're chopping or peeling things.

There is no specific knife for left or right hand. It is the hand you are comfortable cutting with. I think you are looking for a good quality, balanced knife.

First off, you want a knife with a stainless steel blade. It should be a thick blade that does not bend in either direction too much. If it bends with relative ease (similar to a hillbilly playing a hand saw in a jug band), then it is cheap crap. Good steel knives are not too flexible, and if you bend them too much, they will snap.

Secondarily, you want a knife with a smooth blade. Not serrations or scalloped edges (scalloped edges are typically bread or ham knives). The blade must have the ability to be sharpened.

Third, you want a knife in which the steel goes all the way through the handle to the end of the knife, all the way through. If you cannot see the steel in the handle, hold the knife, first hold the handle, and then on top from the side opposite the blade about two inches from the handle, it should feel oddly comfortable in the hand and slightly heavy, but balanced.

Fourth, you do not want a knife that has a chrome surface. Most chrome surface knives (you can see yourself clearly in the blade, like a mirror) have serrated edges and are really cheap pieces of metal that will not do justice for a serious knife user.

Brands I personally suggest are J.A. Henkels, Wustoff, and Atlas (this is a commercial brand for restaurants).

Henkels are often on sale at The Knife Shop in most malls, and are also sold at Bed Bath and Beyond. These are brands that have been around for decades and trusted by chefs and hobbyists alike.

I know a store that sells ..Left handed screwdrivers!

Does that help?





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources