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 Post subject: Which Knife For What
PostPosted: Sun Feb 17, 2013 12:48 am 

Joined: Thu Jan 03, 2013 11:01 pm
Posts: 165
I asked this on another site, too. Just tryin' to figger things out.

How 'bout clearing something up for me. Say you have 3 chef's knives, a 210, 240 and 270.
What causes you to use one over the other when cutting different foods?

In other words, why is the 210 best for prepping XXXX, the 240 for prepping YYYY and the 270 for preparing ZZZZ.


Thanks.


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 Post subject: Re: Which Knife For What
PostPosted: Sun Feb 17, 2013 1:09 am 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2833
Smaller is more maneuverable, bigger cuts more in one cut.



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 Post subject: Re: Which Knife For What
PostPosted: Sun Feb 17, 2013 1:10 am 
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Joined: Tue May 01, 2012 11:31 pm
Posts: 215
Location: Vancouver, Canada
For me,

Rocking cuts- bulkier the item is, the longer the knife I prefer.

Slicing cuts- similar to rocking cuts, the bigger the item (like rib roast,) the longer the knife I prefer. For very thin slicing cut, like geoduck, I either reach for yanagi/takobiki or the thinnest gyuto I have.

For chopping cuts- I prefer nakiri...or my 240 I have, because of weight and small belly is better than 210 and 270 is a little bulky

Breaking down meat- I prefer 210 because it is more maneuverable and more nimble. I suppose if you're break down something big, you can use a longer knive, but for me I never get to break down those big things. :)


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 Post subject: Re: Which Knife For What
PostPosted: Sat Feb 23, 2013 1:33 am 

Joined: Thu Jan 03, 2013 11:01 pm
Posts: 165
Hey, folks, thanks much for the replies. I am enlightened. Appreciate it...!


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