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Old 12-09-2004, 02:09 PM   #1
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knife length

What length(s) of knives do you usually work with? Of course, slicers are longer and parers are shorter.. But how about the length of the knife that you use the most? What are the advantages/disadvantages associated with that length? I guess that would also vary with the food being handled..

Personally, I use a 7" santoku the most, but find myself reaching for the 8" chef's frequently as well.

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Old 12-09-2004, 02:14 PM   #2
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i use an 8" chef's everyday to chop/prepare veggies for my birds, and to cook with for ourselves. i use a 5 inch serrated knife for things that require that type of edge.
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Old 12-09-2004, 02:19 PM   #3
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I have a set of several Henckels, but pretty much stick to my 8" chef's, paring, and small serrated on a day-to-day basis. If I could only have one, it would be my chef's.
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Old 12-09-2004, 02:40 PM   #4
 
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I am kind of different.

I like to use my 12 in Sabatier chef's knife for chopping, a 3 1/2 inch Sabatier paring, and a 10" Sabatier slicing knife [all are carbon steel].

I love my 14" carbon Sabatier chef knife, but I don't use it as often as I do the 12" one.
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Old 12-09-2004, 02:46 PM   #5
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Wow, choc! I don't think I'd feel in control of a knife that large. I have pretty tiny hands so I think that's why I'm best with the 8".
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Old 12-09-2004, 02:51 PM   #6
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A 6-inch no-name utility knife, for almost everything.
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Old 12-09-2004, 02:55 PM   #7
 
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Quote:
Originally Posted by PA Baker
Wow, choc! I don't think I'd feel in control of a knife that large. I have pretty tiny hands so I think that's why I'm best with the 8".
:D I have large hands for a woman. They are not mannish, just large.
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Old 12-09-2004, 03:11 PM   #8
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Quote:
Originally Posted by choclatechef

I love my 14" carbon Sabatier chef knife, but I don't use it as often as I do the 12" one.

That sounds like a SWORD!! :D

I don't think I could control a 14 inch knife very well, either.

I most often use am 8 inch chef's knife, but am in the market for a 10 inch.
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Old 12-09-2004, 03:19 PM   #9
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Yeah, 14" DOES sound like a sword!! But I'm sure that carbon Sabatier must be gorgeous!

I'm contemplating a 9" (actually it'll be closer to 9.5" coz it's a japanese knife) chef's also, but I'm wondering if it'll be too unwieldy for me..
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Old 12-09-2004, 03:25 PM   #10
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Anchita, I'd recommend going to a store and trying one out, if you can. Even if it isn't the store you'll buy it from or the exact knife, for that matter, play around and get a feel for what seems comfortable and workable for you. A good knife costs too much to not be happy with it!
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