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 Post subject: Technique question
PostPosted: Fri Jun 27, 2014 7:34 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 856
As I've become mroe serious about improving my knife skills, I've posted a few technique questions on here and received some great responses. So thought I would post one more: What is the ideal height for the cutting surface to be at? A couple of months ago, we moved into a new apartment with a less than ideal kitchen space (comes with the territory in NYC). Ended buying a stainless island for my work space. The island is higher than I'm used to which gets exacerbated by the height of my 3 inch block. I can take the wheels off to reduce the height, but I was curious if there is a general range in relation to one's body, that should or should not inhibit good technique. (I'm 5'10'' FYI).


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 Post subject: Re: Technique question
PostPosted: Fri Jun 27, 2014 7:50 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2129
Chip, this article has some info on counter height. I've seen the same general rules on other sites: http://starcraftcustombuilders.com/kitc ... onomic.htm


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 Post subject: Re: Technique question
PostPosted: Fri Jun 27, 2014 8:08 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 856
Interesting article. Based on the notion that the cutting surface should allow your elbow be at a 45 deg angle when your palms touch it means that my work space may actually need additional height. I have found myself crowding the block when cutting... I suppose it's simply the change that is requiring some adjustment. Thanks again Steve!


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 Post subject: Re: Technique question
PostPosted: Sat Jun 28, 2014 11:33 am 

Joined: Sun Dec 30, 2012 11:01 pm
Posts: 357
Location: ATL
I just went and checked mine. My counter height is 36" and my elbow looked pretty close to 45º. I'm 5' 9". When I put my Boardsmith board in place it jumps to 39" and the elbow angle increased significantly and did feel a bit less comfortable...never noticed this before. Based on that article I didn't read it to take cutting surfaces into account, so I would think the measurement should be made at cutting surface rather than simply counter height. Look at that it's just 7:30 in the morning and I've already learned my new thing for the day.


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 Post subject: Re: Technique question
PostPosted: Sat Jun 28, 2014 4:13 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 897
Location: Raleigh, NC
The measurement should definitely be to board height

In personal experience, I like to cut on a surface about 10cm above my waist, and I too am 5'9". I think my hand would be a bit higher than the 45 degree mark, but not much. And I prefer to cut on a surface that is a bit too tall instead of a bit too short. When it's too low you scrunch and it's unpleasant; when it's too high you have to stand back a bit.

All in all it's about comfort.


Last edited by Lepus on Sat Jun 28, 2014 4:30 pm, edited 1 time in total.

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 Post subject: Re: Technique question
PostPosted: Sat Jun 28, 2014 4:25 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 856
Yeah, I was even thinking about measuring an inch or two above board height to align with the knife's spine


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