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Thread: 210 verus 240?

  1. #41
    Senior Member cclin's Avatar
    Join Date
    Jul 2012
    Location
    SoCal
    Posts
    1,107
    two points to consider:
    *240mm is more easy to sale if you want upgrade later on!
    *some 210mm is too narrow for chopping
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  2. #42
    Quote Originally Posted by Vertigo View Post
    If you can't chop the bacon while doing the tomato, onion, and sandwich at the same time, you have failed. Bigger knife IMO.
    Oh I thought it was the skill[which I clearly lack] not the tool, but anyway was soooooooo right to order that 450mm honyaki chefs knife.

    An some bigger sanituff

  3. #43

    Join Date
    Apr 2012
    Location
    Santa Barbara, CA
    Posts
    51
    I am not going to show off my mod 365mm gyuto since you guys are envious of stupidly long knives . For home cook, most of the time I use 210mm, next is 240mm, then 180mm petty, 150, 120, 365. Excellent excuses for getting knives.

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