What kind of knife is used to chop celery and nutmeats?

Answer 1

Personally, I'd go with a cleaver. Its extra weight is great for getting through the hard nuts and the stringy celery fibers. Plus, at the end you can use the knife itself to scoop up the results and put them wherever you need them. I have a lot of knives in the kitchen, but find myself using the cleaver about half the time -- esp when it's for chopping rather than for things that require more fine-tuned or precise work.

This broad bladed knife is ideal for a lot of chopping operations. The santoku is lighter than the cleaver, and its blade is largely inflexible. It is more and more frequently used by cooks in place of a "standard" chef's knife, which tapers. There are a lot of pictures out there, and though the "real" santoku tapers through its length, the ones offered by contemporary cutlers have little to no taper save the rapid drop to the tip near the point of the knife. Either with or without the grantons, (those little "hollows" along the edge of the blade), it's a fabulous knife. Use the links below to see pictures.

Answer 2

A sharp 6-8" chef's knife is best for cutting most veggies.

---------------------------

When cutting celery (using a chef's knife, as above), be sure to put the stalks concave-side down on the chopping board and cut from the rounded side down.

---------------------------

Answer 3

The chef's knife is used to chop celery and nutmeats. Another name for it is the French Knife.