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Am I the only home cook to prefer a large chef's knife?

post #1 of 9
Thread Starter 
A friend let me use a 29cm vintage Trompette Sabatier for
some time before cleaning
it up. I had used large
blades before, but this one
was slightly forward heavy,
so it was much easier and
not that fatiguing. Question
of changing the grip.
I bought a 270 Hiromoto,
and it gives me the same
impression. So much faster
than a 240. Am I the only
one??
post #2 of 9

I have several in the 270 range and put them in rotation a few times a year.  Hiromoto AS, a Fowler, and the two I have listed for sale.

 

I had converted some 12" American carbon to Wa and those were a gas to work with.  I have the board space so why not?  Two different friends gave me huge knives last year.  A 14" Gustav Emil Ern and one with no makers mark I'll refurb them this summer.

post #3 of 9

I guess that 240mm is the go-to size for me.  I don't even have a 270 anymore, sold it to another guy on one of the forums.  But I do like larger knives, might pick up a Konosuke 270 down the road.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #4 of 9

well you should just use what suits you so if you like a large one, why not :) 

post #5 of 9
Quote:
Originally Posted by Soesje View Post
 

well you should just use what suits you so if you like a large one, why not :) 

 

Absolutely! I'm a home cook, I cook nearly every day and I don't really have an absolute favorite length, maybe a bit more toward 210 mm knives. I make my choice depending on the job to do. I have 3 small Hiromotos (120, 150, 160 santoku) from which I use one or more almost daily on small stuff like chopping herbs or quickly cutting a shallot.

I use a lot of 210 mm knives and occasionally a 240 mm for all kinds of general things. And there's also a few 270 mm, like my 270 Misono for cutting large things such as cabbage and pumpkin but also for tougher things like quince and... lobster.

 

I never understand the argument of home cooks that larger knives are quicker...  :lol: what on earth kind of mountain of food needs to be cut so fast in a home surrounding?

post #6 of 9

>>what on earth kind of mountain of food needs to be cut so fast in a home surrounding?

 

amen to that.

 

another big "issue" / consideration for the home scene is "And How Big is Your Cutting Board? (slash surface)"

 

using a 10" / 25 cm long knife on a 8x10" cutting board doesn't work out so well.

long knife = "some space required" and quite frequently the home cook has not invested in a mega work surface.

good ones "of size" are not inexpensive, but considering with care it's a one-time expense, they are well worth it.

presuming one has space is keep/store . . .

 

my "main board" is 16x20" - and at times it is too small....I have to "scoop off" the "done" stuff into a bowl to make room for more "stuff yet to be done"

post #7 of 9

"I make my choice depending on the job to do."

 

My largest chef's knife is a 330 mm gyuto (Tojiro). I enjoy using it for my initial processing of groceries - stacks of veggies, a row of romaine lettuce, etc etc. Then  I have a 440 mm stainlesss machete for cutting long watermelons in 1 cut.

 

Some things just go better with smaller knives short gyutos, pettys, parers, etc.

 

I feel the same way about large pans - pick the one that fits the task.

 

---

Ken

post #8 of 9
Thread Starter 
What I've noticed: larger blades need less lifting, a slightly forward balance works for you, and a larger blade has a greater contact area with the board and will dull much slower.
post #9 of 9

I actually slice most things in-hand with a 9" slicer, wouldn't want it smaller for any reason.  Dicing onions and breaking down carrots and such is on the board of course, and I wouldn't mind having something bigger than the 240 chefs I use.  I don't think even 14" would be too big for this, especially for attacking swede.

 

Rick

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