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Thread: does size really matter

  1. #41
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    SpikeC's Avatar
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    I have messed around with a lot of different length blades and the one that I grab most of the time is 8 inches. When I want to cut a watermelon in half I use my 12 inch ham slicer, tho!
    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

  2. #42
    Rick
    Just for my information, how many tomatoes are you cutting a month?

  3. #43
    much more awesomer
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    I know a lot of folks around here rag on the "lack of feel" and whatnot, but I'd love to have a place to store a huge SaniTuff board, like a 24x36. Hey, I don't see a lot of pro cooks and chefs chopping and prepping on end-grain maple and walnut boards. There's something to be said for these SaniTuffs.
    Francesco
    Unskilled flunky

  4. #44
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    Quote Originally Posted by bieniek View Post
    Rick
    Just for my information, how many tomatoes are you cutting a month?
    Why do you ask?

  5. #45
    Quote Originally Posted by Pensacola Tiger View Post
    Why do you ask?
    why do you think i do?

  6. #46
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by SameGuy View Post
    I know a lot of folks around here rag on the "lack of feel" and whatnot, but I'd love to have a place to store a huge SaniTuff board, like a 24x36. Hey, I don't see a lot of pro cooks and chefs chopping and prepping on end-grain maple and walnut boards. There's something to be said for these SaniTuffs.
    Maybe I missed the sanituff bashing thread. I think most people like them. I have one on my radar. I want one for cutting meat. I think they are great.

  7. #47

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    I feel left out. I only cut approx 2133 tomatoes a month.

  8. #48
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    Quote Originally Posted by kalaeb View Post
    I feel left out. I only cut approx 2133 tomatoes a month.
    That's at least a couple thousand more than I do.

  9. #49
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    Quote Originally Posted by bieniek View Post
    why do you think i do?
    No idea, that's why I asked.

  10. #50
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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
    Need? Don't be ridiculous. 99% of cutting tasks most home cooks perform can be accomplished with a paring knife. So what? If you have a small knife for occasional use, the skill and the physical size, a longer knife is going to be more efficient. If you like refined edges, you will notice a drop in performance by the time you are done making a single large meal. Length gives you more edge to work with. I generally recommend shorter knives for people with less skill and less inclination to develop it.

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