Originally Posted by vilasman
In most threads about knives, the idea seems to be, how big of a knife can I use to do a certain task. And people speak of 10-12 and even 14" Chefs knives.
Recently at the discount triplets TJ Maxx Marshalls and Ross I have seen and I bought a small birds peak paring knife and a small Santaku knife. Both might be 6" long, handle and blade together.
Now the thing I am enjoying about these two knifes is the control. The ability to make the knife go exactly where I want it to, so I can make the cut I want to make. I can slice, what I am trying to slice, exactly the way I want to slice it.
I totally get that there are things that need some serious heft to deal with... but I am lovin my small knives. I am thinking I am going to get some more
I have Wusthoff Classic 6" chefs and 5" boning knives, both of which serve as great utility knives. I do have a larger Cutco chef (
) that gets a lot of work when I'm prepping a wide range of veggies, but for quick small jobs the small knives are great.
Unlike you I usually feel like I have greater control of the bigger knife when I'm slicing or dicing larger veggies like onions, peppers, etc.... I guess it's just what you get used to.
I'm a believer that some knives were designed for certain jobs, and I've found that they usually do those jobs better than substituting a knife which was really made for something else.