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Old 06-21-2011, 09:42 AM   #11
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Originally Posted by Sheri527 View Post
Hello everyone I'm a second year culinary student working in a restaurant. My first knife was a 9" but now that I'm getting some experience I bought a 10" shun. It feels kind of big right now, is it worth getting used to?? Not sure if this matters but I'm a small girl 5"3 with small boyish hands.. Lol. I hear most chefs use a 10" in kitchens.
Most chefs use the size knife that feels like an extension of their arm. That is key. At 5'3" I would say you are probably too short for a 10-inch. My mentor and chef is your size with small hands, and she uses an 8-inch. I've been using exclusively 10-inch knives for 30 years, and they work for me.
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Old 06-21-2011, 09:43 AM   #12
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Andy, I am not even going to ask about your sharpening technique.

Sheri, I was born in New Brunswick. I have some fond memories of that area even though I was only there until I was 4.
I grew Up about 10 minutes from New Brunswick, South Plainfield. Im 38 and lost my job. Decided to go back to school for culinary. Im working at the Frog & Peach on Dennis Street. Where did you move to?
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Old 06-21-2011, 09:48 AM   #13
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I am 38 too. We were in Highland Park. We moved to MA in '78.
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Old 06-21-2011, 10:06 AM   #14
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Originally Posted by Sheri527 View Post
Hello everyone I'm a second year culinary student working in a restaurant. My first knife was a 9" but now that I'm getting some experience I bought a 10" shun. It feels kind of big right now, is it worth getting used to?? Not sure if this matters but I'm a small girl 5"3 with small boyish hands.. Lol. I hear most chefs use a 10" in kitchens.
Hi Sheri. Welcome to DC.

Josie
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Old 06-21-2011, 10:29 AM   #15
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Hi Sheri.

I started my knife collection as a Chef in training 20 years ago and always get a thrill when I buy a new one. I wouldn't worry too much about the length of your knife right now because you will find the perfect uses for it as you get exposed to a wider range of assignments. Just keep collecting them (and other tools) until you have enough to carry around in a little tool box.

By that time, you will be in love with all of your knives!
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Old 06-21-2011, 10:30 AM   #16
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Hi Sheri. Welcome to DC.

Josie
Thank You!!!
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Old 06-21-2011, 10:41 AM   #17
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Most cooks can have a few knives. I usually keep a 10 for prep, and a smaller one on the line for quicker work in a tighter area when doing short order. The 10 will be great for certain applications.
They are like golf clubs. You need many to get the job done properly.
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Old 06-21-2011, 10:46 AM   #18
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Most cooks can have a few knives. I usually keep a 10 for prep, and a smaller one on the line for quicker work in a tighter area when doing short order. The 10 will be great for certain applications.
They are like golf clubs. You need many to get the job done properly.
Great analogy.
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Old 06-21-2011, 10:51 AM   #19
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Most cooks can have a few knives. I usually keep a 10 for prep, and a smaller one on the line for quicker work in a tighter area when doing short order. The 10 will be great for certain applications.
They are like golf clubs. You need many to get the job done properly.
That makes a lot of sense....Thank You!!
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Old 06-21-2011, 10:57 AM   #20
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Im feeling better about the purchase...thank you!!
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