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  1. #11

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    One thing that always bugs me is square choils. It's nice and all if it's been deburred and/or eased, but if the shape in general is square, it just doesn't work for me.

  2. #12
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    Interesting that you should mention that size. My Bill Burke is 253 mm and it is surprisingly nimble for it's size.
    Your mother was a hamster and your father smelt of elderberries. Now go away you silly man or I shall taunt you a second time!

  3. #13
    Senior Member Salty dog's Avatar
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    The square choil thing doesn't bother me but I can see how it might bother some people. I have a nice callous where the bird finger meets the choil. So no big deal. The square kinda gives me a "locked in" feeling.

  4. #14
    In for the discussion!

    Awesome topic Tom!
    I try to be the man I am..in times of broken lives. Shattered dreams and plans..standing up to fight. Pressures and demands..staring at the knife. Holding in your hands..

  5. #15
    Canada's Sharpest Lefty Lefty's Avatar
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    Topic Number Two: Choils

    I've actually sold some of my personal knives that I really really liked because the choil shape was off. If it cramps my hand, I can't do it....
    09/06

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  6. #16
    Das HandleMeister apicius9's Avatar
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    Wait wait, can I still talk about length? My first two chef's knives were from Henckels and I always liked the 230 and only used the 260 for heavy tasks like wedging through a cabbage etc. Then I tried guytos and funayukis in approx. 150, 165, 180, 195, 210, 225, 240, 270, and 300. 300 was much too much for me as a home cook, and the 270 I kept is a Watanabe which is also a pretty massive knife that gets very little workout. But I just like Watanabe knives, so it stays regardless of use. I also have a very little used Hiro AS 270, but I set that aside in case I ever get to making a Western handle... In 240 I kept the Hiro AS and the Blazen. Not sure why no wa gyuto made the cut. Well, I liked the 240 Watanabe but sold it after getting the 270 - depending on where the yen will go, I may buy one again or get one made with a similar profile but less reacting (i.e. when Dave starts using stainless steels ). The 225 Carter IP gyuto I had was a great knife that I had to sell for financial reasons. But on that one I somehow found the handle a little hefty and it got less use than the 240s, even though the length felt better. The 210 fish-handled Takeda should be taken away from me because I hardly ever use it and it keeps developing rust on me.

    The 195 Carter HG funayuki took some getting used to. Coming from German knives, for the longest time I wanted something with a little heft to it, and the Carter is just ridiculously light and thin. But over time I learned to appreciate it, and it is now my most used gyuto/funayuki (whatever the difference may be), especially when precise cutting is important. Realizing that, I also sold the 180ish Carter.

    To summarize my ramblings: I find the combo of a light 195 and a slightly heftier 240 perfect to do most things as a home cook. I am on Marko's list for a 225 to replace the Carter, and that may be just the perfect bridge between the two.

    Stefan

  7. #17
    Canada's Sharpest Lefty Lefty's Avatar
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    Yes, there are no rules. Hahaha
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  8. #18
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    Quote Originally Posted by apicius9 View Post
    Wait wait, can I still talk about length? My first two chef's knives were from Henckels and I always liked the 230 and only used the 260 for heavy tasks like wedging through a cabbage etc. Then I tried guytos and funayukis in approx. 150, 165, 180, 195, 210, 225, 240, 270, and 300. 300 was much too much for me as a home cook, and the 270 I kept is a Watanabe which is also a pretty massive knife that gets very little workout. But I just like Watanabe knives, so it stays regardless of use. I also have a very little used Hiro AS 270, but I set that aside in case I ever get to making a Western handle... In 240 I kept the Hiro AS and the Blazen. Not sure why no wa gyuto made the cut. Well, I liked the 240 Watanabe but sold it after getting the 270 - depending on where the yen will go, I may buy one again or get one made with a similar profile but less reacting (i.e. when Dave starts using stainless steels ). The 225 Carter IP gyuto I had was a great knife that I had to sell for financial reasons. But on that one I somehow found the handle a little hefty and it got less use than the 240s, even though the length felt better. The 210 fish-handled Takeda should be taken away from me because I hardly ever use it and it keeps developing rust on me.

    The 195 Carter HG funayuki took some getting used to. Coming from German knives, for the longest time I wanted something with a little heft to it, and the Carter is just ridiculously light and thin. But over time I learned to appreciate it, and it is now my most used gyuto/funayuki (whatever the difference may be), especially when precise cutting is important. Realizing that, I also sold the 180ish Carter.

    To summarize my ramblings: I find the combo of a light 195 and a slightly heftier 240 perfect to do most things as a home cook. I am on Marko's list for a 225 to replace the Carter, and that may be just the perfect bridge between the two.

    Stefan
    I'll keep the fish safe for you.
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  9. #19
    Quote Originally Posted by Lefty View Post
    Topic Number Two: Choils

    I've actually sold some of my personal knives that I really really liked because the choil shape was off. If it cramps my hand, I can't do it....
    What didn't you like about them Tom? Meaning what shape caused your hand to cramp?

    On the length thing (as a home cook)...I like a 210-225 for pretty much everything. I don't use shorter knives much except for opening packaging, lol...and I've never used anything much longer.
    I try to be the man I am..in times of broken lives. Shattered dreams and plans..standing up to fight. Pressures and demands..staring at the knife. Holding in your hands..

  10. #20
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    so, can i also throw in a new topic?

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