8 Inch Diamond Bracelet
Q.On the verge of buying another knife, but only one. What's better and more useful overall --- a 6" or an 8" chef's knife? I'm looking at the Henckels 4-star version, and am undecided. (I've got other knives - 4-star 4", 7" flexy, etc, thin-blade superfections, but not a chef's knife...) Any comment about this?
A.I understand from your posts that you are connected with the restaurant trade and so would not dispute what your chefs have in their kitchens HOWEVER I have visited professional knife sharpeners in Columbus who service the local restaurant trade. What I found interesting in these visits is that they had box upon box of knives stamped with various local restaurant names (from $ to $$$) and not one of the boxes contained a single forged knife. Most of the knives were Dexter Russel and similar. My experience in visiting the kitchen of several local restaurants is similar NO FANCY KNIVES. I assume the reason is economics, and would not argue that one style is "better" or worse, I am simply saying that a large number of people on prep lines use mundane blades that are sharpened very frequently professionally. Similarly, it is only very recently that a local restaurant supply store even began carrying Henckels (they had Dexter Russel, stamped Forschners, a few forged Forschners and forged Mundial). This store claims to be the largest in a four state area so at least in this part of the world a lot of slicing and dicing is being done with stamped knives. I know every graduate of Culinary schools acquires F Dick knives yet surprisingly as noted above have seen forged blades in use in a restaurant kitchens only rarely. With respect to your conclusion that my knives are dull, I cannot disagree more. A 6" forged blade that is meant for slicing might be at most 2-3 mm at the top (non cutting) end of the blade (I am not at home to measure so I'm guessing). An 8" or 10" Chefs knife might be 3-5 mm at the top. Thus as you slice through something hard you have to push through a much thicker object. The sharpness of the blade is a factor but not the only factor. I would love to see a knife that can slice through a carrot "from the weight of the knife". Infact, if you have a 8" or 10" forged Chefs knife that is so sharp that it can do that, I will pay to have it shipped to me, test it, return it and buy you another for your trouble! In my experience a sharp knife can indeed appear to slice through softer vegetable like onions, etc effortlessly. For hard vegetables it is another matter. My main point, was and remains that the profile of a large forged knife is sometimes a hinderance and is worth considering for the original person who was pondering a 6" vs an 8" knife. In fact, I am sure a 8" or 10" chefs knife would not make a good boning knife either - sometimes smaller, thinner, moderately flexible is better. Similarly a larger Chefs blade has its applications and you can of course get a long forged slicing knife an nullify my arguments. If your larger point was that is worth respecting your tools and in capable hands any knife will do, I would agree. I do not doubt that years of experience can overcome any obstacle by way of tools. Lastly, my knife obsession did not stop at the knives, I also tried every sharpner known to man, stones, Lansky kits, Spiderco kits, Chefs Choice, professional sharpners etc etc. By way of steels, I own mirror, fine cut and regular steels. Read Juranowich, the Professional Chefs knife etc etc.
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