Hey All, I've been using this 270mm Carbonext for about 2 years now and it's just too long for me. I do all the cooking for my family and I'm retired now so I'm doing even more cooking. I learned from a friend way back in the 70s that a chef knife is used to rock and chop. Well, now because of the internet I'm using chopping and push cuts and still trying to learn other basic techniques that will help my cutting be more efficient and enjoyable.
The problem is that I have no frame of reference to help me decide between a 210 or 240. I used a 10" Chicago since about '78 up until I got my Carbonext, but I don't cut the same way anymore and also would never go back to such a thick blade.
Any suggestions for how I would make that decision?
The problem is that I have no frame of reference to help me decide between a 210 or 240. I used a 10" Chicago since about '78 up until I got my Carbonext, but I don't cut the same way anymore and also would never go back to such a thick blade.
Any suggestions for how I would make that decision?