this for sure. On reddit 210 seems to be much more popular than on a dedicated knife forum.Be aware that KKF is a biased sample. I would bet that if you polled a more general group of home cooks, many more would tend towards much less length in the range of 150-180 mm.
But the upshot is who cares what is common or preferred by other people. Use what is most suitable and comfortable for you.
On the other hand, I am really tempted to try a 360mm monster wusthof
Do your kitchen walls have lots of stab wounds?Totally dependant on person. I us a 270mm at home in a small apartment.
How about an oversized 210 (235-230)?For me an undersized 240 is perfect. 225-230 for a gyuto.
I’ll be honest, at home I use a 180mm gyuto or petty more than anything. I’m also cooking for 1 so take that with a grain of salt.
So why do I own so many knives?
Even truer when using a TF with finger notch. My 210 feels like a 190-200 in full choked up pinch grip modeI have noticed something interesting:
A lot of home users don't hold the knife with an actual pinch grip, but further back towards the handle. I'll often find myself also holding the knife differently at home from the professional environment.
If you hold a 240mm in an actual pinch grip, the usable space works out to be roughly the same as a 210mm held further back on the handle.
I think this might play a roll in this thread.
That is the case of this home cook.I have noticed something interesting:
A lot of home users don't hold the knife with an actual pinch grip, but further back towards the handle. I'll often find myself also holding the knife differently at home from the professional environment.
If you hold a 240mm in an actual pinch grip, the usable space works out to be roughly the same as a 210mm held further back on the handle.
I think this might play a roll in this thread.
I have noticed something interesting:
A lot of home users don't hold the knife with an actual pinch grip, but further back towards the handle. I'll often find myself also holding the knife differently at home from the professional environment.
If you hold a 240mm in an actual pinch grip, the usable space works out to be roughly the same as a 210mm held further back on the handle.
I think this might play a roll in this thread.
I have noticed something interesting:
A lot of home users don't hold the knife with an actual pinch grip, but further back towards the handle. I'll often find myself also holding the knife differently at home from the professional environment.
If you hold a 240mm in an actual pinch grip, the usable space works out to be roughly the same as a 210mm held further back on the handle.
I think this might play a roll in this thread.
If you mostly push cut, then even a 160mm nakiri is perfectly fine at home I would say. For rocking, a longer blade is desirable.
I think a combination of these is what it comes down to. Rocking takes a full cutting board, and knives seem longer when you're not pinching. Counter space problems for sure.I have noticed something interesting:
A lot of home users don't hold the knife with an actual pinch grip, but further back towards the handle.
I think this might play a roll in this thread.
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