Mr. Squid is on the backside. He appreciates you remembering him.But that’s like half of the ideal weight! I expected more of Squid.
Yea, it's pretty sweet. I'd actually prefer a lower tip, since I have a high(ish) countertop, but otherwise the profile's great. The feel is getting better as my body learns to work with it... it was initially a bit of an adjustment from the Miz KS. Looking forward to pitting it against the TF Mab that's arriving from labor on Friday.Nice profile, the whole pkg looks nice.
I have actually seen, only once, a cook in an interview try to show off by using two knives at the same time. He did not get the job.That just means you have to use 2 at the same time!
Handle-heavyness as common with Wüsthof is only beneficial to rock-choppers. Otherwise, it greatly hinders.Balance point definitely matters. A heavy handle balanced knife will whip around easier, than a blade forward balanced knife, within reason. Extremes either way throw it off.
I used to have a Yoshihiro western handled 240. It was a real pain to do any tip work — I couldn’t control the tip well at all. But on the upside, I could make cucumber coins at Mach 3. Sometimes I miss how cool I looked in the kitchen back then. Oh, to be younger and heavy handled.Handle-heavyness as common with Wüsthof is only beneficial to rock-choppers. Otherwise, it greatly hinders.
I should have said more precisely , it always hinders, except for rock-chopping. In any other motion, you have to overcome the handle's weight. When rock-chopping, the handle's weight works in the direction of your motion.How does a handle heavy knife help with rock chopping?