Originally Posted by foody518
Depends on what you have. And this thread is about your getting another knife for mainly what seemed like tasks your primary can do. The reason it went in this way is as opposed to the typical uses of fruit work, you specifically mentioned chopping, hence the ensuing suggestions and the 'why not just gyuto/chefs'.
Strawberry roses- A good time to use a paring knife. Not really board work, not much of a need for knuckle clearing as with chopping. A Vic paring knife would do the job if the edge is in good shape (sharpening) or just by virtue of being thin, probably, and that type of application is not one that leads to huge edge wear from the lack of impact with hard things like boards.
Garlic and shallots - I use what is most accessible/what I have out. Which is a 240mm-270mm gyuto or Chinese cleaver depending on my mood. Maybe I just really dislike having my cutting hand anywhere close to touching the foods that are being cut and think there's nothing wrong with a longer blade than the food being cut, I dunno.
Also, you never replied back about your actual preferences or needs with knuckle clearance, despite asking and trying to bring that to your attention. Statements like what's one the CKTG website that will or won't be appropriate depending on *you*. But I've cut up garlic and chives with a petty and honestly didn't enjoy it that much/didn't feel like it was more necessary to use a petty than a chef's
Sorry - thanks for pointing that out.
Yes I do have a vic paring. It is perfect for doing roses but Its a bit dull at the moment. It doesnt seem to hold an edge for long. Its probably my crappy cutting board thats killing it. One of the reasons for me placing the order is to obtain my first stone. Ive decided to first get a rika 5k as im hoping my knives are just in need of a touch up. In a month or so I plan to get a 1200 or so.
Also, with the 210mm tojiro guyuto - it is large. But ive noticed that my better half wont use it. She picks up a dull, old, never been sharpened steak knife and complains why she uses it. I know, without asking - that its because the guyuto is to big to use. I have a hard time using it myself sometimes for smaller jobs.
This selling point on KnifeWear seems accurate with the prior issue described when it talks about petty knives - "Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife"
I'm fine using the guyuto - slicing larger onions, most veggies etc - just for the smaller stuff i need a petty that has some heal length. I considered getting a santuk - and may latter down the road. The petty just seems like a good stop gap solution.
I pinch grip. Unlike DTrump, i have small hands and need little knuckle clearence.
I hope that answers your questions.