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Old 01-12-2008, 12:51 AM   #1
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Preferred Knife Length?

After going back and forth for awhile, I decided that I'd prefer the benefits of a chef's knife over those of a santoku. I'm a "rocker" and simply can't get that done with a santoku knife.

I've also decided that I enjoy both the Shun Classic series grip and the standard Henckels and Wusthof Euro-style grips.

The only question now is, what is the ideal blade length?

Personally, 8" and 10" both feel very good. I'm a large fellow so I don't feel that the 10" is unduly big, but I also don't think the 8" is diminutive either. Has anybody found any cooking tasks that were made easier or more convenient with a larger knife size, from 8" to 10"?

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Old 01-12-2008, 01:02 AM   #2
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well if you're breaking down whole loins of pork or beef ribs or strip loins often a good 10 inch might be good to have around. I feel like they're both good sizes, and generally both acceptable for most any task. A smaller knife is handy on a smaller cutting board, but a longer knife is nice for tasks like slicing large portions of meat. You could always do the go between and get a 9 inch.
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Old 01-12-2008, 01:20 AM   #3
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Usually I decide on my knife length based on my hand size, whatever is comfy, and most economical, but long lasting.
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Old 01-12-2008, 06:45 AM   #4
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I have a 6in...8in...and two 10 in. One of the 10 inch is stored. Day in and day out the 6 in, and the 8 in. are what I reach for. Rarely the 10. If I had to pick one..The 8 in would be the winner in Chef knives.......
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Old 01-12-2008, 07:48 AM   #5
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I like my 10 inch, German-profile chef's knife for most tasks. For chopping herbs and such, I'll use my 6 inch, traditional santoku. I also have an eight inch Chinese-pattern chef's knife that I don't use a lot, but I keep around because it is pretty cool.
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Old 01-12-2008, 07:54 AM   #6
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When it comes to a chefs knife, I like the largest I can handle. I currently use a 10" and love it, but it is a little too big for my work space right now. When I buy a ceramic chefs knife I will be looking for an 8". All things being equal though I like the 10" size better.

It really comes down to personal preference though. Only you will know which size is right for you.
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Old 01-12-2008, 09:18 AM   #7
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Quote:
Originally Posted by GarrettB View Post
The only question now is, what is the ideal blade length?

Personally, 8" and 10" both feel very good. I'm a large fellow so I don't feel that the 10" is unduly big, but I also don't think the 8" is diminutive either. Has anybody found any cooking tasks that were made easier or more convenient with a larger knife size, from 8" to 10"?
I use a 12" forged Sabatier for jobs like splitting large heads of cabbage and a 6" forged wide LamsonSharp for cutting rinds off hard cheese & small chopping jobs and a stamped 8" Wingen when I want some length with less weight. If I could only choose one length I'd lean toward a forged 10".
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Old 01-12-2008, 09:58 AM   #8
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You can do all you need to do with an 8". Buy the one you like best.
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Old 01-12-2008, 11:01 AM   #9
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too much knife makes things more prone to accidents. I recommend a variety of sizes and use the right knife for the right job.

Personally, I use an 8inch mostly, 10inch reserved for splitting lobster and breaking down primals, and basic "bigger" needs in the kitchen.

I am with AndyM though.
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Old 01-12-2008, 12:08 PM   #10
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Surprised to see so many people using an 8" knife...I have big hands, and only use mine when splitting a lobster or other large jobs...

For everyday cooking, I prefer the 6" chef. I keep three of them in my block, because one always seems to be in the dishwasher... Plus, I can cut up poultry and just grab a new one instead of washing it off.

Have thought about giving a 7" a try...might be a good compromise...
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