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View Poll Results: 8" or 10" for 1st Chef's Knife?
8" model 9 52.94%
10" model 8 47.06%
Voters: 17. You may not vote on this poll

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Old 01-06-2011, 09:07 AM   #11
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Originally Posted by Uncle Bob View Post
I feel I have better control with an 8 than the 10....For meats, or large melons I use some old wooden handled slicers/carvers a butcher gave me when he had to get rid of them for Health Department Regulations...The longest one...maybe a 12, I call my Watermelon Knife....One swipe and it's history! ~~ Thanks again for your always informative post!!
With my 240mm gyuto I am a human food Terminator!





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Old 01-06-2011, 09:35 AM   #12
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I'm 6'2" also. I've used an 8" for as long as I've been cooking and I have never found a task that I couldn't do because the knife was too short.

The 8" is a little easier to control for a rookie until you develop some comfort level and cutting skill.
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Old 01-06-2011, 09:45 AM   #13
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I appreciate everyone's input so far....very informative.

Right now I'm leaning towards the 8" model plus a pairing knife.

TripleB
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Old 01-06-2011, 09:51 AM   #14
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I appreciate everyone's input so far....very informative.

Right now I'm leaning towards the 8" model plus a pairing knife.

TripleB
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Old 01-06-2011, 10:24 AM   #15
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I definitely see the positive points made for choosing a 10", but at the same time I don't think the 10" can do anything an 8" can do - with the same effect.

For example, I don't use a paring knife - I choke up on the 8" knife a bit and go to town. I can't imagine having an additional 2" of blade across my palm would be beneficial (except for hospitals making money on me!). To extend this further, I wouldn't say an 8" knife can do everything a paring knife can with equal effect.

By the way, are your employers/you really concerned with how a steak is cut from a rib-roast if you use an 8" knife and require a single change in cutting direction to reach the board? With a sharp knife I've never noticed that the meat is chewed up - especially after cooking. I'll have to be more conscious of this next time we grab a rib-roast to see for myself.

I would also agree with the recommendation to visit a culinary store and hold the knives yourself. If it's not comfortable, the blade length and forging really doesn't matter.
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Old 01-06-2011, 10:39 AM   #16
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My "go-to" knives are actually about 9.4" instead of 10". All my knives are Japanese and they use metric; therefore a 240mm is the stand-in for the 10" that we might use. And yeah, I use it instead of a paring knife most of the time.

As far as the "chewed up" edges or marks, you have to keep in mind that prime rib is already cooked- we just cut it to order. Or maybe that was my little secret til now! Ultimately if the presentation is affected and the guests notice it, then it's a problem. And at the prices my joint charges we have to put out a pretty nice plate. After cooking it might not be an issue but basic professionalism is. Shoddy work that wouldn't be noticed at home won't be tolerated in a fine dining establishment.
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Old 01-06-2011, 10:41 AM   #17
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Silly me. I thought you'd use a carving knife for the prime rib if you really were concerned about appearance.
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Old 01-06-2011, 10:43 AM   #18
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Silly me. I thought you'd use a carving knife for the prime rib if you really were concerned about appearance.
I would, Andy- but I've got a bazillion knives! I think the OP is talking about getting by with just a couple.
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Old 01-06-2011, 10:47 AM   #19
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I understand, Rob. That's a lot of knives.

For the beginning home cook, I think feel and comfort are the most important thing. If you're careful, you can saw through a piece of meat with minimal saw marks.
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Old 01-06-2011, 11:21 AM   #20
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I think the OP is talking about getting by with just a couple.
Yep...just starting out I don't want to invest too much money into knives...going to order 2 to start with since it seems most of what I'll be doing can be accomplished with these two (Chef's and Pairing).

Thanks again for everyone's input!!!

TripleB
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