How would you define this kris

A. G. Maisey · 23rd August 2007, 11:36 AM

Ganja old mate, you've gone and lost me.

In case it slipped past you, I was being facetious. My fault, and I apologise. I thought my wife was the only person without a sense of humour.

I will now try to be serious, on this most unserious of subjects.

A pangot is a essentially a tool; two hundred years ago it was a carpenters' tool, but it did have other tool applications, and still does. It is enormously unsuitable for the preparation of food, both because of its blade geometry and its ergometric design---but it could be useful for slicing thin strips of beef or fish, if the blade were a little longer. I most sincerely doubt that a pangot, or any knife with the essential features of what we now know as a pangot was ever used by any woman in a kitchen, except in cases of emergency need.

I actually use a pangot quite a lot as a bench knife. There are some things that its design is very well suited to, but there are other things where it is close to useless. It is a specific tool design for specific tasks, and it handles these tasks well, but a general purpose, all angles, all directions design it is not.It most certainly is not suited to kitchen duties, especially in the hands of the average domestic cook, who wants an extension of her index finger that she can turn in all directions as she would her index finger.

In fact, for heavy cutting of food, or anything else where we cannot chop, any blade with a single edge can be used with the left hand forcing the blade down through the material, however, although this method can be used, and is used by many cooks, I think most will prefer a cleaver type blade if such a thing is available.I've seen a bendho used for this in Jawa, and a small machete and a hatchet used for it in Australia. Ultimately people tend to use the tool that will enable them to do a job with the least amount of effort.

Incidentally, a pangot is knife that has a curved profile with the edge on the outside curve; it has a longish handle and the blade comes to a fine point. From memory, I think it mostly shown in western references as a boyo knife, in Bali they call it a piso pemutik. Most pangots have a chisel grind, which severly limits directional use--- as I said, they are great for some things, for some other things they suck.Blade geometry is far from ideal for the type of cut we have been talking about .

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23rd August 2007, 11:36 AM	#24
A. G. Maisey Member Join Date: May 2006 Posts: 6,992	Ganja old mate, you've gone and lost me. In case it slipped past you, I was being facetious. My fault, and I apologise. I thought my wife was the only person without a sense of humour. I will now try to be serious, on this most unserious of subjects. A pangot is a essentially a tool; two hundred years ago it was a carpenters' tool, but it did have other tool applications, and still does. It is enormously unsuitable for the preparation of food, both because of its blade geometry and its ergometric design---but it could be useful for slicing thin strips of beef or fish, if the blade were a little longer. I most sincerely doubt that a pangot, or any knife with the essential features of what we now know as a pangot was ever used by any woman in a kitchen, except in cases of emergency need. I actually use a pangot quite a lot as a bench knife. There are some things that its design is very well suited to, but there are other things where it is close to useless. It is a specific tool design for specific tasks, and it handles these tasks well, but a general purpose, all angles, all directions design it is not.It most certainly is not suited to kitchen duties, especially in the hands of the average domestic cook, who wants an extension of her index finger that she can turn in all directions as she would her index finger. In fact, for heavy cutting of food, or anything else where we cannot chop, any blade with a single edge can be used with the left hand forcing the blade down through the material, however, although this method can be used, and is used by many cooks, I think most will prefer a cleaver type blade if such a thing is available.I've seen a bendho used for this in Jawa, and a small machete and a hatchet used for it in Australia. Ultimately people tend to use the tool that will enable them to do a job with the least amount of effort. Incidentally, a pangot is knife that has a curved profile with the edge on the outside curve; it has a longish handle and the blade comes to a fine point. From memory, I think it mostly shown in western references as a boyo knife, in Bali they call it a piso pemutik. Most pangots have a chisel grind, which severly limits directional use--- as I said, they are great for some things, for some other things they suck.Blade geometry is far from ideal for the type of cut we have been talking about .