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BEST PROFILE FOR A BEGINNER

post #1 of 3
Thread Starter 

Hello everybody,

 

I'm just a starting home cook but I like food a lot and I've got plans to follow an education.


Here are a lot of experienced cooks that learned their techniques with german or french profiles.

Everybody has a preference, but mostly this comes down to the profile you learned your skills with I guess...

 

Knowing what you know today, if you would start all over:

What do you guys think is the best profile to learn? And why?

German or French/Japanese.

 

I know the skills are more important as the knife, but since I don't have the skills at the moment...
I just figure that I should start with the best possible profile to learn those skills.

 

I hope you guys can help with your vision on this :)

 

Greetings

post #2 of 3
As always, it depends. If you're a tall guy, standing behind too low a table and want to rock-chop, have a German blade. High tip, fat belly, handle heavy. If you pinch-grip and chop or slice, the handle heaviness will fatigue you. If you are a short guy a high tip is useless. (guess why the Japanese tips are even lower than the French ones.)
By the way, if you're rock-chopping from the shoulder, don't look for a hard Japanese blade. You will destroy the edge in minutes. Have a fat German in soft, though stainless.
http://www.cookfoodgood.com/?p=399
post #3 of 3
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