/ck/ - Food & Cooking

[Anonymous No.17894352]

what's the best size of knife for general use?

[Anonymous No.17894357]

>>17894352
6 or 7.5 inch depending on how much/what you cook.

[Anonymous No.17894358]

>>17894352
the heat of the stone dulls the edge

[Anonymous No.17894401]

>>17894357
idk man that sounds kinda small

[Anonymous No.17894439]

>>17894352
8 inch chef knife

[Anonymous No.17894440]

>>17894401
If you've used a large blade like that you will know they can be quite unwieldy. I have a 12 in sabatier that I pretty never use except to cut watermelon n shit. Most at home cooks don't really need much bigger than an 8 inch. If you're in an apartment with limited counter space a 6 inch santoku is perfect.

[Anonymous No.17894447]

>>17894352
as small as my dick
small knives are simply better, faster and more versatile

[Anonymous No.17894584]

>>17894440
I think that some men are a bit manlier and can handle the larger knives without loss of control. probably only goes up to 270mm for most chads but some rare specimens, eg very powerful chechens or samoans can go 300+ and use it as you or I would use a 210

[Anonymous No.17894842]

i bounce between my 210 and 240 for almost all jobs, anything bigger than 240 feels excessive for normal work, i have a 130 petty that i use pretty rarely for very delicate garnish work
i could throw all my knives out except for the 240 and not have much trouble though, i have most of them because i like them, rather then being strictly necessary
>>17894401
one of them is from Nigara Hamono, and i fucking love it, 210 kiritsuke, stays hideously sharp for way longer than any of my other knives

[Anonymous No.17894843]

>>17894842
I bounce between your dad and your uncle's dick. Wait FUCK

[Anonymous No.17894868]

>>17894352
I threw up into my son's panties.

[Anonymous No.17894875]

>>17894352
The general rule of thumb is to go the same size as your dick, which is why 8" is the standard.

[Anonymous No.17895358]

>>17894439
+1

[Anonymous No.17895361]

>>17894352
210mm

[Anonymous No.17895408]

>>17894352
8" or 210mm

[Anonymous No.17895444]

>>17894352
Personal preference. Also depends on the size of your kitchen, size of your cutting board and the amount of food you cook usually.

Personally I find my 10 inch chefs knife to be a little too big for comfort.
I'd say the sweet spot for the homecook lies in the 6.5-8.5 inch range.

I love cleavers, and my 8.5 inch cleaver is what I use for 95% of my kitchen tasks these days. Before that I used a 7 inch santoku (which I highly recommend if you have space constraints or a small to medium size cutting board) and before that a 8 inch chefs knife. All 3 of these are perfectly fine to use.
Meanwhile my 10 inch chefs knife only sees use when I cook for many people pretty much.

[Anonymous No.17895496]

I have a 10" chef and 6" santoku.

Probably 60% of tasks are more comfortable with the santoku, and 40% with the chef. However, it's generally easier to use a knife that's too big for a task than one that's too small. I'd rather mince garlic with my 10" than slice a large roast or pumpkin with my 6". If I only had one knife, I'd want the 10". Even an 8" knife is just a bit too short if you only have one knife.

The downside to a larger knife is that you need more cutting space, which means a larger cutting board which can be annoying to handle and wash.

[Anonymous No.17897004]

>>17895496
>However, it's generally easier to use a knife that's too big for a task than one that's too small. I'd rather mince garlic with my 10" than slice a large roast or pumpkin with my 6".

kinda seems like everyone should just have one very long slicer and one comfortable knife that does 95% of tasks

[Anonymous No.17897010]

>>17894875
I love my 3.5" petty

[Anonymous No.17897015]

Most of my chefs knives are 6" though I've an 8.5". It is a little unwieldy, but it kicks ass for chopping stuff like cabbage a lettuce and it still works fine for everything else. I don't think I'd want to go any bigger personally.

[Anonymous No.17897051]

>>17894352
>checking size
Brother, I use fucking massive 12 in boys at work and an 8 in at home and never bothered once to think about it until now but frankly the logic is "bigger shit, bigger knoife"

Are you planning on butchering a whole pig or filleting a whole trout?
Get a big knife for it. Hell, get a few.

Are you just chopping vegetables and trimming chicken and steak?
An 8 inch is big enough. You could even get by using a paring knife at that point.

[Anonymous No.17897785]

I must have had too much to drink this evening... I was just finishing up prep and I've lowkey started crying just a little contemplating my yoshikazu tanaka knife, it's so beautiful bros

I can't even imagine what it must be like to have a shigefusa or a kato, or something honyaki. or one of those very overpriced special knifes made by someone who is like a legendary forum poster for Sweden or something

[Anonymous No.17897835]

>>17897051
are you drunk?

[Anonymous No.17898209]

>>17894352
Depends. You planning to cook with it or stab someone D'Quan?

[Anonymous No.17898791]

>>17894447
This dude trims roasts with a paring knife lmfao

[Anonymous No.17898799]

>>17894352
I have an 8" chef's knife that I found in my grandparents' house when we were clearing it out after they died. It's worked pretty good despite being totally unremarkable Chinesium after I sharpened it. Plus I always remember that it came from them.

[Anonymous No.17898856]

8 inches. Any other answer is wrong.

[Anonymous No.17898860]

There is literally one and only one correct answer.
And that is 8 inches; the length of Guy Fieri’s “Big Stick”. Pic related.
The minute you wrap your hand around Guy’s weighty big stick and start moving it to and fro in a nice rhythmic slicing motion, you are instantly transported to Flavortown.

[Anonymous No.17899116]

>>17898791
it's PETTY knife
and yes, i use it dice pumpkins too. maybe you should just git gud at sharpening or cutting

[Anonymous No.17900539]

>>17898860
>90 bucks for a chef's knife
Fucking ludicrous.

[Anonymous No.17900576]

>>17900539
>t. fibrox guy #21971

[Anonymous No.17900589]

>>17894352
Folding knife

a legendary brand named after spiders for it's venom and ferocity

exotic steel, forged in the mountains of japan. all conditions grip for cutting meat and other warm blooded animals

The ultimate cooking tool

[Anonymous No.17900594]

>>17900539
>90 bucks for the chef's knife
ftfy
>>17898860
...who would buy those? Too pretentious for bikers, too pricey for hicks, too edgy for grandma, too kitschy for hipsters.

Guy Fieri is truly a meme's meme to me.

[Anonymous No.17900617]

>>17900594
>..who would buy those?
I’m guessing nobody did, since they don’t seem to be available anywhere and have apparently been replaced by a much more subdued one in pic

[Anonymous No.17900649]

>>17900617
That looks much saner, thank you

[Anonymous No.17900696]

210mm is the ideal.

[Anonymous No.17900702]

210-240mm imo. bigger than that is not only largely useless but also much harder to control.

[Anonymous No.17900743]

18 cm aka average Danish penis length

[Anonymous No.17900747]

>>17900617
that knife looks bomb dot com brother. gotta get one of those

[Anonymous No.17900771]

>>17898856
8 inch is a beautiful size, it's pretty much perfect

[Anonymous No.17900821]

>>17900649
They probably realized that people love the fuck out of entertaining memes, but aren’t going to drop $90 on one.

But if someone gifted me one of those insane Guy knives, you bet your ass I’d proudly use the fuck out of it daily while spouting Guy-isms.

[Anonymous No.17900828]

>>17900617
I'd get one for the meme power, but I wouldn't use it, it'd just sit on the magnet

[Anonymous No.17900834]

>>17900828
>I wouldn’t use it
>having a literal key to unlock the gates of Flavortown in your kitchen and not using it
I don’t understand

[Anonymous No.17900836]

>>17894401
>ZOOOOMG! IT HAS HECKIN' SHURIKENS EMBEDDED IN IT!!

[Anonymous No.17900840]

>>17900834
it's supervising

[Anonymous No.17900915]

>>17894352
Best size is the one you're most comfortable with. Back when i just started it came with a surprise that a 20-25 chef knife felt like an extension of my hand while 30-35 ones felt like holding a truck suspension spring

[Anonymous No.17900941]

>>17894352
I wish they made this one in a 210, love the height

[Anonymous No.17901089]

>>17894352
8 inches

[Anonymous No.17901430]

>>17894447
>>17899116
Bros I've been thinking about this a lot it seems like all the chefs that are semi retired and just doing shows and courses use a small chef knife or a big paring knife for a lot of things. Jaque pepin, Marco p white, gordo Ramsay etc. Maybe it is nicer? Might have to get a petty or utility knife desu senpai

[Anonymous No.17901558]

>>17901430
>it seems like all the chefs that are semi retired and just doing shows and courses use a small chef knife or a big paring knife for a lot of things.
couple of thoughts:
1. smaller knives are easier to move around with. if you're running around the kitchen it's not in the way as much
2. if you're filming, it doesn't intrude as much on the shot, viewers see more of your hands and the food

[Anonymous No.17901618]

270mm.

[Anonymous No.17901696]

>>17901558
Hmm good points

[Anonymous No.17901746]

>>17901430
>“I probably have about 300 [knives] at home,” Jacques says, but even he admits that you only really need these three:
>An 8-inch chef’s knife for everyday chopping (e.g., chopping onions and herbs).
>A paring knife for all of the little things (e.g., peeling fruits and vegetables).
>A thinner, longer knife, “the one in between,” for other all-purpose things.

[Anonymous No.17901760]

>>17898860
the flames makes it cut faster

[Anonymous No.17901788]

>>17901618
I have a bunch of 260mm and 270mm knives, but damn they are long. I have been tsecretly hinking about chopping off their tips and turning them into K-tip gyutos... the best thing about theem is how tall they are and how wide the blade is, so that is what they would retain.

[Anonymous No.17901814]

>>17901746
Based jacques. 8" chef, 3" paring and 5-6" utility goated

[Anonymous No.17901855]

>>17900617
If thats 60e its worth it, same high carbon steel as my 7.5" knife, but the long lasting sharpness point is bullshit, spending 5 seconds sharpening on a Lidl sharpener every month or two gives better results than buying a specially treated knife and using it for a long time

[Anonymous No.17901874]

The Wusthof Classic 20cm is ideal size

[Anonymous No.17901899]

>>17901874
>full bolsters

[Anonymous No.17901941]

>>17901746
just buy it, it's not a big investment, i got it from a random supermarket for cheap. just buy one with a functional and comfortable shape (mine is basically a hand sized santoku) and learn to sharpen it

[Anonymous No.17901965]

>>17901899
is there any benefit to a bolster? I feel like its a lot of effort to purely ruin a knife. there has to be some sort of trade off right?

[Anonymous No.17901971]

>>17901965
It balances the knife better on larger ones.
Meaning less strain on the wrist to counter the weight of the blade

[Anonymous No.17901975]

>>17901899
>crying about it

[Anonymous No.17901981]

>>17901971
ah

[Anonymous No.17902009]

Don't get bigger than 240mm, mine is as big as I would even want and my friend who got a 270mm uses it for like 3 things ever because its a little unwieldy. 210mm would be ideal desu.

[Anonymous No.17902012]

i use a 24 inch machete for everything, including at the table.

[Anonymous No.17902025]

I'm actually planning on getting a new chef's knife tomorrow. Do I go with the 8 inch or the 10 inch?

I already have a 6 inch utility, 4 inch serrated, filleting knife, pairing knife, and a 10 inch bread knife.

[Anonymous No.17902031]

>>17902025
>Do I go with the 8 inch or the 10 inch?
I have no way of knowing which knife would feel better to you when using it.

[Anonymous No.17902035]

>>17894352
6 inch kept well will do for 99% of what you will need.

[Anonymous No.17902062]

>>17902031
Neither do I at this point. I'm leaning towards the 10 inch because I know it'll fit in my knife block so that's no problem, and I figure I'd only use it for stuff like large cuts of meat, or other "large" tasks that I wouldn't just grab the utility knife for, so bigger seems better in this case. Not sure if that's a dumb idea for chef's knives though

[Anonymous No.17902073]

>>17901941
meant for>>17901430

[Anonymous No.17902644]

>>17902062
I use an 8” myself, as I personally find it easier/faster to use, and haven’t ever really ran into anything that made me wish I had more blade.
But I don’t frequently slide open large melons or squash or similar.

Besides, see >>17901746
If Eternally Based Pepin says 8” is what “you really need”, that’s good enough for me.

[Anonymous No.17902708]

>>17902025
8 inch is a very versatile size. Big enough for most things, small enough to feel like you have full control from heel to tip.

10 will be larger and heavier, probably awkward unless you're a very big man or a pro

[Anonymous No.17902745]

>>17902708
10” is kinda unnecessary for the most part.
Wusthof doesn’t even make one outside of their classic line.
Unless you’re halving cabbages or cutting cucumbers lengthwise on an almost daily basis, it probably isn’t worth the hassle of having one if it’s going to be your only chef knife.

[Anonymous No.17902892]

>>17901760
No they serve as lube
His rock hard steel does though

[Anonymous No.17902911]

>>17894439
If 20cm is 8inches, then this

[Anonymous No.17902936]

>>17902892
>implying you need to even explain this elementary shit
Everybody knows that flame-pattern steel goes faster, and will put you on the fucking bullet train straight to flavortown.
At least everybody who isn’t a useless fucking cooklet.
There’s a reason those faggots are deported by Flavortown Customs/Immigration.

[Anonymous No.17902981]

>>17902745
>>17902708
>>17902644
Thanks for the input. I think I'll save a few bucks and go for an 8 inch instead