Hmm. You may be right, dude. Not sure what it is I’m thinking, then, really. They always seem so “straight” to me, but now that you mention it, so are most of what I use.
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I long wondered if that wouldn’t turn out “faddy.” I have yet to try one.
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Interesting observation. It can be the curvature or the length/weight. That Chef’s knife probably is the heaviest of all.
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Just got me thinking. Ceramic knives probably come close to the “When my knives become dull, I just buy new ones”
Many ceramic knives (especially the Chinese brands) are about $10-20 per knife. It will likely cost just that or more to professional sharpen a ceramic knife.
I had one for about 6 years and the edge held up much better than I thought it would. It was a 5 inch utility style blade which was perfect for cutting my then infant/toddler’s food into little pieces for them off my plate at the table. Very lightweight.
It suffered a fatal gravity event a few years back but we were out of the itty bitty food pieces phase of our lives so it was not replaced
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I see. So it chipped when the ceramic knife was used for larger and harder foods. Am I correct?
Resist the impulse …
I think it had one little chip or 2 that I don’t know exactly when it happened. Most likely would be when the handle fell off and my dad re-glued it- He made if for me out of a knife kit from some wood working thing.
I mostly used it for fruits, cooked meats, roasted veggies. I know my then 8 year old did slice a peeled cucumber with it (early pandemic) as it was the best sized knife for her. I would never considered using it on something like a raw carrot or onion.
I was wrong. A while back I got a B stock 7" Nogent chef knife from Bernal for my wife. She loves, and so do I. Then I succumbed to the lure of those B stock deals and got an 11" Nogent chef. I love this knife. It is just plain fun to use. For anyone interested in trying Sabs, Bernal has a great selection, and their B stock stuff is still quite nice. Mine has a small crimp in the ferrule between blade and handle, no big deal.
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Sharp ones.
Knives that are comfortable in my hand. hold an edge well and give me knuckle clearance.
My first $40 kitchen supply store generic knives work and I have handmade custom knives that do the job as well. Find one that feels like a natural extension of your hand and treat it well.
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Wrong about what?
I was replying to my own earlier post, saying I was a one knife guy. I still have and love the 10" chef I extolled in that post, but the extra knuckle clearance and inch and a half of blade length that the new knife brings are even cooler than I thought they would be. If you have an adequate cutting board, a large chef knife makes lighter and neater work of many jobs.
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First Chef Knife I ever owned was a Sabatier 6" bought for me when I was 13. I still have it and love it.
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Got it.
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Absolutely. It’s always amused me when people say they are too small to handle a larger chef knife.
An interesting benefit of a taller knife is that it simplifies the claw grip.
…and helps with leverage, slicing, and more.
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I quickly found that it is much easier to make a neat slice of anything, like a tomato, with a very long pull cut. If I am slicing a tomato, I want a long sharp blade, not a utility knife. The utility knife, in order to make that particular cut, needs to be an optimal sharpness, extremely sharp but with a bit of tooth. The long edge has much more leeway.
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I used to watch tiny Sara Moulton on the Food Network decades ago, and she wielded a big honking knife without trepidation. Big cutting boards are a must regardless of the knife!
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As my hands arthitize, I find myself learning towards their comfort. Kiwi and Dexter Russell both have hand friendly handles to me. They sharpen very easily and cut like crazy.
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