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Old 12-09-2004, 03:52 PM   #11
 
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Quote:
Originally Posted by anchita
Yeah, 14" DOES sound like a sword!! But I'm sure that carbon Sabatier must be gorgeous!
It is a little awkward to use, but when I saw it I just had to have it. It is beautiful.

Also, when I do use it, [remember the personality change thread?], nobody comes in the kitchen and bothers me.
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Old 12-09-2004, 03:54 PM   #12
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I am never going in choc's kitchen without permission.
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Old 12-09-2004, 04:01 PM   #13
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Quote:
Originally Posted by mudbug
I am never going in choc's kitchen without permission.
Unless you're volunteering for clean up duty, right, Choc? :D
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Old 12-09-2004, 04:07 PM   #14
 
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That's right PA!

Cleanup crew is welcome.........but only if you respect my equipment! No knives or cast iron in the dishwasher.

Carefully dry and and put away both! Any cracks in my food processor bowl.......and I can promise nothing!
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Old 12-09-2004, 04:19 PM   #15
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I have a 8" chef's knife (Global) that floats in my hand.
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Old 12-09-2004, 07:12 PM   #16
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I use knives with a 2" blade (paring knife) all the way up to one with a 16" blade (scimeter).
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Old 12-09-2004, 09:29 PM   #17
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I'm with PA Baker - go somewhere and take a few knives for a test drive. What we use doesn't matter, what feels good in your hand and you are comfortable with is all that matters.

Personally - I use 8" chef's, slicer, cleaver and serrated bread knives - and a 7" boning knife the most. I mainly use my paring knife to open hot dog packages.

Yeah, choclatechef, 14" is a big knife! I'm afraid that if I ever tried to use a weapon like that in my little kitchen I might accidentially poke the lady in the apartment next door!
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Old 12-09-2004, 09:32 PM   #18
 
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Old 12-10-2004, 02:56 AM   #19
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I'm definitely going to go with Michael and PA Baker's advice and try a bigger knife before I buy it.. Apart from the length, I also want to have an idea of its additional weight. But it's always interesting to know about people's experiences with their tools (or weapons :D) Especially with the one that is supposed to be an extension of one's hand!

Thanks everyone!!
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Old 12-10-2004, 06:18 AM   #20
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I mostly use my 8" chef's knife, but for cutting large things - cabbage/watermelon, etc - the 10" is definitely the way to go! Also when chopping large quantities the 10" is better.
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