So I would like some advice on this. I am need a smaller prep knife with the amount of space I have in my kitchen. I have been leaning towards the wa petty but I'm not sure. Would like to hear from all of you out there. Thanks
John
John
Yeah, I use my petty for prep, but I learn to hold my knife differently. Pretty much I hold the handle with my thumb and middle finger,my pointer finger rests along the back of the blade or to the side sometimes. Anyways, its an extremely light touch holding the knife, but I like it a lot. Can feel the food. OR when I need more pressure, holding the handle with the back three fingers, pointer finger still resting on the back of the blade. I never use a pinch gripI use a 210 wa-petty on the line (meat station, mostly slicing) and I would never consider it a good prep knife. the knuckle clearance just isn't there.
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