Yup! No rules. Haha. Just organically working around. Think coffee shop talk.
topic: serrated bread cleaver
im possessed by that idea since i found this sabatier on ebay. http://www.ebay.com/itm/10-in-Vintag...item58a30ad6a8
unfortunately they are all single beveled for lefties. nevertheless id like to try something like this. i thought about getting a budget cleaver and have someone put serrations on it.
270 if I'm throwing on stocks, soups or mirepoix, 240 for detail work. Sometimes I just use one gyuto for a few days straight, and rotate, find an old one and bring it back into the fold, use it for a week straight and repeat.
I love the idea of this thread!
On length, I've pretty much always enjoyed a 10" (254'ish) knife so the 240's seem pretty close to right. The shortest gyuto I currently have is 225 and that is fine. That said, I've been wanting to try something shorter so I've ordered a new 210 from Maxim to see how they wind up performing for this home user. I really enjoy using anything up to about 280 so far, but anything I've used under 200 seems rather short.
On choils, as long as it's not sharp I don't mind it too much...I did break out a file for my Takeda's spine and choil the other day as they were annoyingly crisp. Favorite to date was the Kramer (Henckel's passaround); enjoyed the shape and also like the idea of easing the heel a bit.
For bread knives--use a gyuto!
And finally, I still say the best tool for breaking down chickens is my old Forschner curved boning knife. I've not tried J-knives for this and even though I guess that makes me rather close minded, the old style boner seems to just work and can't imagine any tool working better. Do I need to open my mind and try a honesuki?
once in a while you get shown the light, in the strangest of places if you look at it right
In terms of size, I think length is over-emphasized, while very few people talk about width, which can be equally if not more important (that's what she said)... My first 240 was very tall and felt unwieldy in my hands. Switched to a 210, but missed the extra length. I finally found a good balance in my current knife, which is a 240 with a very narrow french profile, 45mm at the heel. It still feels very nimble despite the length.
To add to the confusion, I want to talk about bolsters, since Lefty mentioned them in the original post... In my mind, they're like a girl who dresses really hot because she's insecure and actually boring in bed (sorry, this is the kind of analogy you get from me at 2 in the morning). Bolsters are seductive and feel great in your hand when you're air-chopping in the store, but they make the knife's balance too neutral for my taste. When you're actually using it in the kitchen, a neutrally-balanced knife feels like it's just sitting there and expecting you to do all the work (see, it's a good analogy) while a blade-heavy knife feels like it's working with you. So it's not bolsters per-se I have a problem with, but neutrally balanced knives, which sort of go hand-in-hand.
And yes, chinacats, bread knives are for people who can't sharpen