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Old 12-10-2004, 06:30 AM   #21
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I was using an 8" chef knife (henkels) but I switched over to the ten inch (wusthoff) for everyday use a couple of months or so ago. The ten inch was a little awkward at first but now I have it pretty much figured out. It's thinner and doesn't seem to weigh that much more than the henkels, but it is definately a bigger knife. The extra blade length really helps, and I have developed much more of a back and forth sawing motion when I cut things. I still use the eight inch knife for some smaller tasks but not too often.
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Old 12-10-2004, 07:23 AM   #22
 
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This is my baby . . .



It may not look too impressive but I use this guy frequently, daily. I have had it for around 30 years. This chopper is used almost exclusively, chopping, slicing, smashing garlic cloves etc etc. even though I have a full range of top quality knives.
Look along the top edge and you will see it has even doubled as a hammer on the odd occasion.
It is made of iron (no I'm not the Iron Chef), has a few little nicks on the cutting edge, which I can't be bothered grinding out, but it is razor sharp, very rarely needing sharpening.
The other great part is when you finish slicing etc it is great for sliding all the meat and veges onto for transporting to the wok or pot.
Of course I would not use it for paring or intricate prep work. I have seen the Iron Chefs doing wonders with choppers larger than this.
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Old 12-10-2004, 07:31 AM   #23
 
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It is a bad mamma jamma! I see you like carbon steel also!
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Old 12-10-2004, 08:35 AM   #24
 
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Quote:
Originally Posted by choclatechef
It is a bad mamma jamma! I see you like carbon steel also!
Stainless steel to me does not keep its edge as long. Also this chopper is so versatile, 50 million Chinese could not be wrong. :roll:
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Old 12-10-2004, 09:16 AM   #25
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Note to self--never anger choc OR Wayne!
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Old 12-10-2004, 09:27 AM   #26
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I use a 6 and 10 inch Henkles pro-s series, I tend to favor the 10 inch more.

Advise on buying: go to a resturant supply store and handle the knives, look for full tangs as opposed to half and plastic handles. Henkles make their knives by a single block of metal and form one blade out of the center of the block as opposed to getting to blades out of one block of metal. This insures a stronger tool.

Keep in mind though that all Henkles or Wustofs' are NOT created equal, the prices will range from 30 to 130 dollars for the same size knife, depending on the series that you buy. Get the best that you can afford and treat it kindly. Ask for these expensive items for gifts It worked for me.
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Old 12-10-2004, 12:06 PM   #27
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Old 12-10-2004, 01:21 PM   #28
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I use a 10" chefs for most things and I love it, but I will also use my 7" santoku when I need something smaller and then my paring knife which I don't remember what size it is, but I am guessing in the 3" range.
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Old 12-10-2004, 01:23 PM   #29
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I am not even going to tell you about my crummy knives. Don't ban me, please!
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Old 12-10-2004, 01:33 PM   #30
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It's OK mud! I just got my Henckels last year. Before that I felt like a fancy cook when I had gotten a hand-me-down block of knives from Ikea! :oops:
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