Victorinox 40520 Fibrox 8-Inch Chef's Knife: 
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is there a difference between an 8" chef's knife and a 10" chefs knife?
My mute and I were shopping for a chef's knife, and weren't sure if there was any culinary benefit to a longer blade on a chef knife.....does anyone grasp?
Extensively does make a difference. I have 2 chef knives I use most often a 10" and 12" I use the longer 12" not because its a bigger knife and looks more daunting to those watching but has enormous advantages over the 10" You don't need a 12" chefs knife but, an 8" is to small to handle most tasks a chefs knife should manage. a 10" is perfect. I use the 12" for fine mincing and chopping large amounts of food and vegis. When I dice and chop onions I always reach for the 10" that's because the tip is closer to my round of applause and I dont need to reach so far to the onion to cut it up. A longer chef knife is imperative when you need to slice something in a single dash like fish. When I graduated from H.S. my parents gave me the complete henkles 4 star set. Out of all the knives I only tempered to the 8" chefs less than 10 times th the 25 years since the set was given to me. Its just to small for functional uses. That is my experience and opinion. I say that because I see a lot of food networks cooks using the smaller knives often on their shows.I esteem the 10" and use my 12" also. Try them out at the store before you put the money down to finish the purchase deal.
Good Luck!
No not extraordinarily. It is all about hows it feels in your hand.
its all about what feather of knife you are more comfortable with. if the 10" is to bulky go with 8" and if 8" to small go 10"
mostly it's a cheer thing.
a bigger knife is easer to use when your cutting bigger things.
Personally for a general purpose knife I like a 8"
a bigger knife is easer to use when your cutting bigger things.
Personally for a general purpose knife I like a 8"
yes 2 inches....
A lot depends on how skillful you are with a chef's knife.
.
.
If you've worked in a commercial kitchenette or have big hands, you might find the 10" more comfortable. Most home chefs are used to 8" because that's what most stores cell. If however you have only small hands, skip the 6" and go for a santoku. More working edge.
Culinary benefit? No. Strictly ergonomic. Also, once the sabre goes above 8", the price jumps rather astronomically.
Culinary benefit? No. Strictly ergonomic. Also, once the sabre goes above 8", the price jumps rather astronomically.
Eventually does make a difference. I have 2 chef knives I use most often a 10" and 12" I use the longer 12" not because its a bigger knife and looks more daunting to those watching but has excess advantages over the 10" You don't need a 12" chefs knife but, an 8" is to small to handle most tasks a chefs knife should steer. a 10" is perfect. I use the 12" for fine mincing and chopping large amounts of food and vegis. When I dice and chop onions I always reach for the 10" that's because the tip is closer to my bracelets and I dont need to reach so far to the onion to cut it up. A longer chef knife is imperative when you need to slice something in a single touch like fish. When I graduated from H.S. my parents gave me the complete henkles 4 star set. Out of all the knives I only familiar the 8" chefs less than 10 times th the 25 years since the set was given to me. Its just to small for sensible uses. That is my experience and opinion. I say that because I see a lot of food networks cooks using the smaller knives often on their shows.I pick the 10" and use my 12" also. Try them out at the store before you put the money down to finish the purchase deal.
Good Luck!
Good Luck!
What do you find are your essential kitchen knives?
Hi!
Watching a cooking show, they said:
a 10" chefs knife
a 10" jagged bread knife
a 5" or 6" paring knife
and that is all!
Yes.... no ... maybe so?
Por favor?
Ta!
Hi, Pal,
Como sta, usteda ?
http://www.watanabeblade.com/english/standard/5knife.htm
I use his knives every day, I am a professional chef...
the highest characteristic I have seen, great balance, so sharp you can shave with it, each one hand made and signed. Guaranteed for life... can't press the quality for the price,,,
since you asked, a deba and santoku is the way to start...
I need help with Chef Knives?
i am looking to buy a slicer for vegies and a chinese chef knife for vegies. I have a 10 inch chef knife that i like but im not unshakeable what size slicer i should get. Would a shorter one be better? What are the best brands for a good price? Im looking for Japanese because i discern they hold edges longer. I looking at misono knives. Any website that might be cheeper?
I would promote and Japanese Santoku 8" knife for veg and sturdy Chinese Cleaver for the Asian veg, a good sturdy deep bladed french knife is fine also, a good Henkel or Victorinox, even a all metal one by Global, if you live in a New Zealand urban area with a large Asian population, check out a shop or hardware store in that area as they have various sizes, weights and rung of knives and a more reasonable price, if not a good regular hardware store, in the US, TruValue or Canada, Where it hurts Hardware have knives, even a good knife store will have a good selection at various price to choose from.
I am a former chef and have over 40+ knives in my toolbox of all grades, weights sizes from 2" curved paring knives to a 16" Wurstof french knife ( I caught a dishwasher, chopping up boxes with one duration, he is lucky I did not use it on him), I have Asian one like my full sushi/sashimi set, Cleavers and Chinese fruit and veg blades, I have them all.
There are many website to see and direction, but check around town first.
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Kale chips, an different to potato chips, are easily made by sprinkling kale leaves (remove the stalks) with olive oil, taste and pepper, and cooking in the oven at 350 degrees for 10 minutes. Erik Niel, managing director chef at Easy Bistro on Broad Street,
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Touch-screens create online shopping experiences at stores
By Hadley Malcolm, Fancy browsing knife sets in an airport and then ordering one before you board your plane, or going to a department store to look at makeup without having to dynamism from counter to counter to check out each brand's
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