/ck/ - Food & Cooking

6’’ are enough

>>15697535
10" seems unwieldy, never tried though

>>15697535
What benefit does 10 inch give? 8 is big enough for anything you need while being light and small enough for precision if you don't feel like grabbing a pairing knife.

>>15697619
This is my opinion, especially as an "at home chef" who isn't a professional or whatever, I like the broad utility of the 8" chef

Yeah explain how a cumbersome 10 inch blade is better in every situation than 8 inches. Go ahead and try to explain that one. The only time I use my 10 inch is to cut a fucking watermelon in half.

>>15697655
Yea the only situation I could see 10 inch being better is for slicing huge shit and if you're doing that so much just buy a 14" slicer, a mercer is like $30

Let the knife do the work.

I've always used a 10. That's what we had when I learned to cook at my parents, it's what I bought when I moved out. I've used 8s at other peoples houses and it feel weird, but I'm sure I could adjust with time and it'd be fine.

>>15697535
anything over 6" is considered above average in america 8=====D~~~~~

>>15697535
I cook twice a day and the more I cook the more I realize I only rarely need a long knife, I've even gone down to using a ceramic 3.2 inches knife for about half of any preparation.

The shorter the knife the more manoeuvrable it gets, they're also lighter which makes it way less tedious when you have to make lots and lots of the same move.

Jesus christ, this just confirms that /ck is a bunch of home "cooks" that only microwave tendies

The fact that this guy >>15697655 thinks an extra 2" relegates a knife to only being useful for cutting watermelons is laughable

I think bigger knives scare women to be honest, they think they need something small and dainty for their tiny hands.

Plus, 8" is cheaper to make so they throw it in with every knife/block set.

Morons itt have never used a 10" chefs knife if they think an 8" is better

>>15697736
Lol this is exactly what I'm talking about, that onion part is so small it's kind of dumb to use such a big knife for it, this is where I use my 4 inches ceramic knife.

>>15697736
Jesus that poor technique.

>>15697535
it's a matter of preference. I like how 8" chefs handle.

>>15697751
>>15697736
>>15697535
>no arguments presented whatsoever

10" being more versatile than 8" is a meme. Unless you're cooking regularly for a family of 6 with lots of prep 8" is more versatile in every way. Hell I use my 6" nakiri for light quick prep much more often.

>>15697810
>no arguments presented whatsoever
Overall it seems that cooking is a cursed hobby to have if you want to start talking about it because the vocal ones are often pretty authoritative to say the least, with very little substance.

>>15697763
It's even more dumb to use an entirely separate tool for smaller objects
>>15697787
>vague statement
AKA no argument

>>15697535
>>15697565
It feels weird at first when you’re used to an 8” knife. The cooking instructor for a class I took said they required 10” chef knives so that it would be good to use for everything we encountered in a student (mock professional) kitchen without slowing down or switching knives unless to a paring knife or slicer. I kept using the 10” knife (victorinox fibrox) after taking that class since I bought it and liked it much better than my previous knife, but I think 8” would cover just about everything at home. A 10” knife is probably unwieldy for most housewives, so it’s easy to see why it’s not standard if 8” works just fine.

>>15697857
What sorts of situations did you find the extra length really benefited you over an 8"?

>>15697856
Nah switching to another knife is way more practical to me than bothering with one that isn't the right size for the job.

>>15697899
Show me in that webm where that knife's size made it a struggle to dice that onion

I'm not sure why you keep saying it's not the right size. Sounds to me like you just don't know how to use your tools

>>15697736
he has such shitty technique

>>15697965
>a struggle to dice that onion
For one onion ? Sure, no problem. When you cook twice a day ? Your hand and arm are starting to tell you that a smaller knife does the job just as good for way less cumbersomeness and weight.

>>15697619
White boi logic

I know it was already mentioned by someone else but I've only ever actually needed a 10" for slicing watermelons.

If I have a lot of prep to do I want the smallest and lightest knife to a reasonable degree. I don't have a problem with 10" knives but they just aren't the best suited knife for dicing and chopping a ton of stuff.

>>15697980
Don't leave us hanging, technique god
What's he doing wrong

>>15697535
>>15697565
Knife culture on 4chan is unsurprisingly jap focused, small people, mid sized knife is enough.
Now if you're larger than a japanese person?

>>15697736
Confirmed for being an office rat that's never done a god damn minute of real work
A quarter of a fucking inch in the wrong place can make the difference between working comfortably till retirement or ending up on disability at under 40

>>15698175
>goes on some schizo tangent about quarter inches in some vague scenario when we're talking about kitchen knives

Take your meds, anon

>>15697736
that movement was so uniform I genuinely thought it was just a loop

>>15697565

It depends, my dad has a 12” Wusthof he uses as his main knife, but hes used it for over 30 years, whereas I find it hard to use since Im used to 8”. I think with practice it would be just fine.

>>15697619
bigger alway better yty, i understands y u dont understands that tho

>>15697557
are you in london?

>>15697535
I prefer 8 inch. 10 inch feels too cumbersome I feel like im holding a weapon. Just a matter of preference though, I will insert my appeal to authority as a professional cook as a logical fallacy however.

>tfw 7.5”
Am I gonna make it?

>>15699864
>being this afraid to express your opinion
This isn't reddit. You don't need to downplay yourself and preface things

>>15697535

I like my 10" for certain jobs but it definitely is too bulky for fine work

The Le Cordon Bleu Culinary School requires its students to have at least a 9'' chef knife. That is my favourite size too, although I dont have a problem with using a 10'' knife.