Don Nguyen
Senior Member
- Joined
- Oct 17, 2011
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I recently finished my first knife (which was supposed to be a small chef's knife, but ended up shrinking to a paring knife), and I'm wanting to make some real knives for the kitchen now.
What are some of the essential characteristics of a good gyuto/chef's knife for you? What are common flaws you encounter with many knives that should be considered?
Knuckle clearance?
Length?
Height?
Thickness?
Handle qualities?
Profile type?
What else?
Pictures would be greatly appreciated too
What are some of the essential characteristics of a good gyuto/chef's knife for you? What are common flaws you encounter with many knives that should be considered?
Knuckle clearance?
Length?
Height?
Thickness?
Handle qualities?
Profile type?
What else?
Pictures would be greatly appreciated too