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Thread: does size really matter

  1. #31
    Senior Member
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    I have a Gesshin Ginga(white 2), waiting a couple of weeks would be worth it in my opinion.

  2. #32
    OK, that does it....I'm waiting. I have just bought a King stone 1000/6000 with some guides and a nagura stone. I'll practice on my Globals and Ken Onion Shun so I'll have some sharpenings under my belt before the GG comes

  3. #33
    I would personally recommend a 300 at least.

  4. #34
    much more awesomer
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    Heh. I wouldn't have guessed that anything smaller than 270 feels inadequate, yet somehow now it does. I even prefer the big knife on smaller items like onions. With the right profile, a big blade will be as agile as your skills allow.
    Francesco
    Unskilled flunky

  5. #35
    Senior Member Deckhand's Avatar
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    The last two comments are why I bought a boardsmith magnum maple board and I liked the extra prep space. I am very happy with my board. Don't know how I lived without it. If something ever happened to it. I would immediately replace it.

  6. #36

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    Funny, as I look around at different knife makers through the world, (lately I have been on a South American kick)it seems as if chefs in the US prefer larger 240 to 270 knives, while people in Europe and South America use mainly smaller knives. I have a friend in Peru working in a kitchen and he said they don't have a knife over 180 mm. I wonder if this is due to size constraints, or just what they grew up with?

    My question is, for those of you outside the US how many regularly use 240 or above?

  7. #37
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    Americans are manly men and need manly knives!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  8. #38
    I'm not a chef just a home cook, knives I use start from an 80mm parer to 180mm knives, not until I ventured onto this site did I explore longer knives. I now have a 210 and 240 gyuto and 270 yanagiba and have no problems using these. I still like to use smaller knives though and am in the process of ording a 165 and 210 petty just to cover all the bases lol. now if I had to choose 3 knives I'd go 80mm parer 150mm petty and a 210mm gyuto as all of my prep/cooking is done on a relatively small scale.

  9. #39
    Quote Originally Posted by SpikeC View Post
    Americans are manly men and need manly knives!
    lol

    I actually think european standard is 24cm.
    I like to use 27cm, even for the small jobs.

    But for home use you dont need more than 21cm. Yeah, this site is about buying more and more knives, but how many dinners are you preparing a week? Be honest with yourself. Imho if you have 24cm edge or more you need at least large pro sized board.
    I can imagine all the blah blah blah coming now, haha

  10. #40
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    Quote Originally Posted by bieniek View Post
    lol

    I actually think european standard is 24cm.
    I like to use 27cm, even for the small jobs.

    But for home use you dont need more than 21cm. Yeah, this site is about buying more and more knives, but how many dinners are you preparing a week? Be honest with yourself. Imho if you have 24cm edge or more you need at least large pro sized board.
    I can imagine all the blah blah blah coming now, haha
    "Blah, blah, blah."

    For years I got along fine with a 7" Wusthof santoku and a 3.5" paring knife and a 12"x12" board, so it certainly is possible. It's just more fun with a 240-270 and a bigger board.

    Rick

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