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Thread: Trending Larger or Smaller?

  1. #51

    Join Date
    Feb 2014
    Location
    Montreal, Qc
    Posts
    9
    My oldest knife back from my catering days was a 10in Victorinox chef knife. Since I've learned to sharpen I re-discovered it and still is the first one i'm carrying around without fear of it being damaged. I find 250 is the optimal lenght for a chef knife, large enough for practically any task and still quite nimble.

    First Japanese blade was a 200 gyuto and since than i'm trending more to the bigger ones. Gyutos/chef knives wise I now have my 200, a 240, a 247 and two 250. I often cook for a lot of people and I find a 270 would be just perfect for let's stay shredding a whole cabbage. i do have a decent size end grain board, but my next purchase will probably be a even larger one (again shredding that cabbage demands space).

    Because I feel I would use it a lot (my sujis see a lot of action), I will be looking for a nice 270 gyuto next. And to complete the circle and for smaller jobs, maybe the 180 takamura R2 discussed here as it looks like a hell of a small laser.


  2. #52
    Senior Member aaamax's Avatar
    Join Date
    Aug 2013
    Location
    Sweden of old, not new
    Posts
    246
    270 Watanabe Gyuto when there is room. An old CCk 1102 when it's tight.
    Doing a crate of onions with anything smaller or lighter is just too much bloody work!

    Long live Carbon!!

  3. #53
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    4,807
    Holding a heavy 270mm.



  4. #54
    Senior Member
    Join Date
    Oct 2012
    Location
    sydney,nsw
    Posts
    417
    Geeze thats a long pinch grip. Or a big hand maybe its just the camera angle

  5. #55
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    4,807
    Hardly a big hand with a span of 8 5/8"...

  6. #56
    Senior Member
    Join Date
    May 2013
    Location
    Ace Ventura’s rhino
    Posts
    1,678
    holding a light 135:


    OK I don't really hold it like that.

  7. #57

    Join Date
    Jan 2014
    Posts
    33
    For prep, at least 10" blade, makes the work a lot faster. For service, 6" slicing victorinox and the same 10" tramontina if any salicing needed. And I would really love to have an 270mm blade, I would use it for everything.

    JJ


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