Hey guys. I currently have a 20cm Global chef knife for my everyday work needs, but I'm finding it hard to cut through the meats we use at work (Slabs of pork belly and lamb ribs are especially hard to cut without causing my hand to fatigue). Would I be better off buying a bigger chef knife? Maybe the 24cm Global chef knife? Or a cheaper brand like Victorinox? Or would it make no difference to getting the job done?
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Need a second, bigger chef knife.
Featured Sponsors
Recent Reviews
-
This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine. We've been so pleased with this fry pan that we now have... -
I made the Browned butter recipe, the Honey Madeleines recipe, and the Dark Rum Financiers recipe. They all turned out wonderful - even for a first time French baker like me. A few more details... -
This beautiful cookbook is divided into two main sections: The Savories and The Sweets. With such a great selection of recipes in this book everyone should be able to find something that awakens... -
As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of... -
Come in, We’re Closed Christine Carroll & Jody Eddy Reviewed by Jim Berman There are few cooks, if any, which do not tire of the food served in their own places. For one reason...
Need a second, bigger chef knife.
Featured Stories on ChefTalk.com
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Need a second, bigger chef knife.
