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Old 01-29-2009, 08:51 AM   #21
Join Date: May 2008
Location: Michigan
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This pretty much echos' what I found all over the net:

"A chef's knife generally has a blade eight-inches (20 cm) in length and 1 inches (4 cm) in width, although individual models range from 6 to 14 inches (15 cm to 36 cm) in length. There are two types of blade shape, French and German. The far more common German design features a pronounced curve towards the tip of the blade which allows the knife to be rocked up and down, chopping the food with the belly and heel of the blade. The French design is more triangular, with much less curve at the tip and a longer straight section of blade; it is designed to be pulled towards the user, slicing the food instead.Neither style is inherently superior; personal preference will dictate the choice."

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Old 01-29-2009, 02:16 PM   #22
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I meant the traditional bolsters. I agree the differences in blade profiles are pretty well-documented.

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Old 01-29-2009, 02:45 PM   #23
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It's one of those things that becomes plainly obvious once its pointed out to you and you wonder why you never noticed it before.
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Old 02-04-2009, 03:40 AM   #24
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Ya you have used the videos of the utube very carefully.

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