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Discussion in 'Cooking Knife Reviews' started by crane, Dec 9, 2001.
What do you like about it?
I'm assuming that your talking about the one's with the heel that is like 4 inchs from top to bottom ?. I don't like those at all, I use the narrowest chef's knife I can find at work, and only one with an 8 inch blade.
I use 10" wide chef's knife. I like the extra knuckle clearance it gives me since my hands ain't dainty. I have an 8" as well buty mostly use the big one.
Kyle, that would make your knife larger than your kitchen counter
Please enlighten metric-girl: is " feet and ' inches?
" is inches, ' is feet
Kuan - When I put it on my counter, I have to do it at an angle
I'm a big fan of 'knuckle clearence'. I prefer my vegetable cleaver over just about any of my other knives (except my fancy chef's knife). I have been using a clever for 5+ years; won't give it up for all the bok choy in China! The 4" width allows for high-velocity knife handling.