10" and 12" Knives
I recently bought a 10.5" Chefs knife from Global (drop forged).
When it arrived it felt too long... a little unwieldy.
24 hours later i picked up my 8" chefs and said "what is this? a paring knife?" i can hardly use my 8" and 7" knives now, they feel oddly short.... and i am loving the 10.5.
From your experiences, if i purchase a 12" knife, will i have the same transition do you think? Or is it just that 10" is a very very good length for a knife?
I know this is fairly subjective, so i am just looking for anecdotal tales from anyone who also went from 8 to 10 to bigger.
I am an at home cook, but my kitchen and knives get used all day long.
I use an enormous cutting board.
"You need a good sized board to drive a big knife"
I have a 24" x 18" on order from Bob Kramer, and currently using a 22"x16" from Core Bamboo... but it's got holes in it for stainless prep bowls at one end and in the end i just want one huge huge board, hence the 24"x18" is on the way.
For those who like G Rated Wood Porn
I wish i was somewhere where i could handle a 12" knife, of any brand. I am not in the US and in my country a $1 knife is the weapon of preference... :(
In about 2 weeks time i will have my kitchen renovation finished including a knife rack with all my Globals. I'll snap a pic and post it here then.
Most of my friends could not care less about kitchens/knives/cast iron skillets... at least the crowd here will appreciate my efforts.
I really love my 300mm Gyuto. It is super easy to do a 'rocking cut' with this knife. In a tight kitchen it is way too much but, in an open one it is a true joy to use.
8" chef knives seem small to me today. The 10" is better but ...... even a 240mm Gyuto is not getting the love when I have its big brother at my disposal.
re: John Francis
I bought the 10.5" specifically for cutting a Beef or Buffalo top round into more manageable pieces.
I bought it thinking it would not get a great deal of action, as i am not exactly working with a top round every day.
Now the 10.5" has proven to be my perfect go-to knife for most everything (time to sell my 8" Chefs and my 7" Asian Chefs).
Perhaps the 12" will be good for "larger" things.
Well, many people do like the ~10" inch knife because it gives them extra cutting motion and cutting contact surface. It can go through more food in a shorter period of time. Needless to say, a 10" is longer than 8", and it can be too long for some cutting boards. It is good that you have a large cutting board to take advantage of the 10" knife.
One thing to take notice is that you have a 10" Global knife. While a 10" Global knife is long, it isn't heavy. Many people who switch from 8" German knife to 10" Japanese knife (like Global) because these knives are not that heavy.
<From your experiences, if i purchase a 12" knife, will i have the same transition do you think? Or is it just that 10" is a very very good length for a knife?>
Chance is a "no." The 10" is the most popular length for professional chef, while the 8" is the more popular length for home cook -- especially German 8" knife.
<if i purchase a 12" knife, will i have the same transition >
Not really. IMO, 8” & 10” chef knives are similar enough for the main difference to be the addition or subtraction of two inches or so of blade steel in the middle of the blade. 12’s are often much bigger and more robust; everything (handle, blade thickness, blade profile, and overall weight) are super-sized.
<Or is it just that 10" is a very good length >
Yes, I’ve always felt the ideal length for a chef’s knife is around 8 or 10 in. For whatever reasons, the mechanics don’t transfer well to sub 8’s. The couple of German 12’s that I played with were beyond ponderous and unwieldy.
<anecdotal tales from anyone who also went from 8 to 10 to bigger.>
As a home cook, I’ve yet to encounter a task meant for chef’s knife that required more than a 240mm blade. Anything north of 240mm are for slicer.
<Perhaps the 12" will be good for "larger" things.>
Provided you have the board space, and handling skills, it will allow you to handle very large cuts of meats, watermelons, etc. Pros seem to use them mostly for shredding large heads of cabbage, and bulk cutting (ie. cutting two or three whole things of celery at the same time). On the flip side, you loose the ability to do precision tip cuts because it very difficult to control the tip when your hand is 12” or so away, have to raise your elbow to shoulder height.