Home |
Search |
Today's Posts |
|
Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.equipment
|
|||
|
|||
10" vs. 12" chef's knife
I'm trying to decide whether to buy a 12" Henckels Pro S chef's knife
or pay more for the 10". I have the 8" and want a larger one, but I can't decide whether the 12" would be too much bigger. There's a good sale on the 12", whereas the 10" pricing is higher and not discounted. Any thoughts on one vs. the other? |
Posted to rec.food.equipment
|
|||
|
|||
10" vs. 12" chef's knife
KLS wrote:
> I'm trying to decide whether to buy a 12" Henckels Pro S chef's knife > or pay more for the 10". I have the 8" and want a larger one, but I > can't decide whether the 12" would be too much bigger. There's a good > sale on the 12", whereas the 10" pricing is higher and not discounted. > > Any thoughts on one vs. the other? Make sure the weight is comfortable in your hand. Have a _very_ large cutting board, if you intend to use the 12". |
Posted to rec.food.equipment
|
|||
|
|||
10" vs. 12" chef's knife
In article > on Fri, 21 Dec
2007 12:37:16 GMT, KLS wrote: > I'm trying to decide whether to buy a 12" Henckels Pro S chef's knife > or pay more for the 10". I have the 8" and want a larger one, but I > can't decide whether the 12" would be too much bigger. There's a good > sale on the 12", whereas the 10" pricing is higher and not discounted. > > Any thoughts on one vs. the other? > Well, my first advice, of course, would be to try them in person. If that's not possible - are you planning for this to be your every day heavy usage chef's knife? If so, I think 12" is too long. Also, if you're planning to keep it in a block, most of them won't hold knives over 10". I went from an 8" Sabatier to a 10" Henckels 4 Star to a Wusthof 10" extra-wide. I really, really like the 10" extra-wide. It's got a little extra rock, and more heft, than the standard 10" knives, without the excessive (IMO) length of the 12". -- Seth Goodman |
Posted to rec.food.equipment
|
|||
|
|||
10" vs. 12" chef's knife
On 2007-12-21, KLS > wrote:
> I'm trying to decide whether to buy a 12" Henckels Pro S chef's knife > or pay more for the 10". I have the 8" and want a larger one, but I > can't decide whether the 12" would be too much bigger. There's a good > sale on the 12", whereas the 10" pricing is higher and not discounted. > > Any thoughts on one vs. the other? Assuming your goal is to kill your spouse (which seems a reasonable assumption, given the equipment you're shopping for), I'd go for the 12" model. Yes, it's going to be less maneuverable so you'll probably have to make several attempts before you actually manage to penetrate an important internal organ, but I think the main benefit is the intimidation and fear it will instill in your prey. Seriously, I used a friend's 10" knife a couple of times -- it was either Wusthoff or Henkels, but I don't remember. The thing is enormous. Granted, it has its uses, but if I had one, I would reach for it instead of my 8" knife only a few times a year. I think 12" is just excessive. But as others have said, put your hands on one before buying, if at all possible. Back in the days when battles were fought hand-to-hand, a 12" blade would have been called a sword, not a knife. (Probably even true of the 10" blade, actually.) -- Randall |
Posted to rec.food.equipment
|
|||
|
|||
10" vs. 12" chef's knife
On Fri, 21 Dec 2007 08:24:41 -0500, Seth Goodman >
wrote: >In article > on Fri, 21 Dec >2007 12:37:16 GMT, KLS wrote: > >> I'm trying to decide whether to buy a 12" Henckels Pro S chef's knife >> or pay more for the 10". I have the 8" and want a larger one, but I >> can't decide whether the 12" would be too much bigger. There's a good >> sale on the 12", whereas the 10" pricing is higher and not discounted. > >Well, my first advice, of course, would be to try them in person. If >that's not possible - are you planning for this to be your every day >heavy usage chef's knife? If so, I think 12" is too long. > >Also, if you're planning to keep it in a block, most of them won't hold >knives over 10". > >I went from an 8" Sabatier to a 10" Henckels 4 Star to a Wusthof 10" >extra-wide. I really, really like the 10" extra-wide. It's got a little >extra rock, and more heft, than the standard 10" knives, without the >excessive (IMO) length of the 12". I want to thank you and the other two posters who replied to my question. You've all pretty much confirmed my gut instinct that I would not be happy with the 12", and your suggestion to go with the extra wide body is a good one that I'll investigate. I like my 8", which I use almost exclusively, but every so often I just want something bigger for efficient cutting/dicing of large onions and the like. The extra rock of the extra wide blade sounds exactly like what I want. If you can point me to a good online vendor for that knife, I'd appreciate it. Thanks again, and happy holidays! |
Posted to rec.food.equipment
|
|||
|
|||
10" vs. 12" chef's knife
"KLS" > wrote in message
... > I'm trying to decide whether to buy a 12" Henckels Pro S chef's knife > or pay more for the 10". I have the 8" and want a larger one, but I > can't decide whether the 12" would be too much bigger. There's a good > sale on the 12", whereas the 10" pricing is higher and not discounted. > > Any thoughts on one vs. the other? I have an 8" and a 10" Wusthof. The 10" is huge, and I have a little bit of trouble using it on my boards, so I use it primarily for large foods, like cabbage or big squash or melons. I would have trouble using a 12" on my counter tops! I use the 8" a lot more than the 10" and I really wouldn't consider a 12" unless I had way too much money, and just wanted it for the Crocodile Dundee moments. There's probably a good reason the 12" is a better deal than the 10"! If you can even find a 12" knife at a shop, handle one before buying! It's probably bigger than you're thinking. Cheers! Mo |
Posted to rec.food.equipment
|
|||
|
|||
10" vs. 12" chef's knife
I've used a 12" as my regular knife for the past 20 years. If you can
handle it, and you are doing heavy production its worth its weight in gold. There is more blade to use, and it will not get dull in as short of time. If however you are using it casually at home that will probably not be an issue. "KLS" > wrote in message ... > I'm trying to decide whether to buy a 12" Henckels Pro S chef's knife > or pay more for the 10". I have the 8" and want a larger one, but I > can't decide whether the 12" would be too much bigger. There's a good > sale on the 12", whereas the 10" pricing is higher and not discounted. > > Any thoughts on one vs. the other? |
Posted to rec.food.equipment
|
|||
|
|||
10" vs. 12" chef's knife
In article > on Fri, 21 Dec
2007 14:07:30 GMT, KLS wrote: > If you can point me to a good online vendor > for that knife, I'd appreciate it. Thanks again, and happy holidays! Mine came from PCD 8 or 9 years ago, but they don't show it on their web site. (I'm not sure I'd even consider them a knife store anymore.) I did find it at: http://www.cutleryandmore.com/details.asp?SKU=605 I last bought from this merchant about a year ago, and was very happy with them. (NAJASCYYY) They get $170 for it (ouch! - when I got it, it cost $99), which seems to be the going rate, according to a quick Google, and a visit to Amazon. -- Seth Goodman |
Posted to rec.food.equipment
|
|||
|
|||
10" vs. 12" chef's knife
"Seth Goodman" > wrote in message .net... > In article > on Fri, 21 Dec > 2007 12:37:16 GMT, KLS wrote: > >> I'm trying to decide whether to buy a 12" Henckels Pro S chef's knife >> or pay more for the 10". I have the 8" and want a larger one, but I >> can't decide whether the 12" would be too much bigger. There's a good >> sale on the 12", whereas the 10" pricing is higher and not discounted. >> >> Any thoughts on one vs. the other? >> > > Well, my first advice, of course, would be to try them in person. If > that's not possible - are you planning for this to be your every day > heavy usage chef's knife? If so, I think 12" is too long. > > Also, if you're planning to keep it in a block, most of them won't hold > knives over 10". > > I went from an 8" Sabatier to a 10" Henckels 4 Star to a Wusthof 10" > extra-wide. I really, really like the 10" extra-wide. It's got a little > extra rock, and more heft, than the standard 10" knives, without the > excessive (IMO) length of the 12". > I just noticed the Wusthoff 10" extra-wide on Amazon this morning and was sorely tempted. However, I just went from an 8" Sabatier chef's knife to a 7" Henckels 4 star Santoku recently (Hanukah gift from the wife), and another new chef's knife would have been a little insulting. I still use the 8" once in a while but the Santoku has been incredible for most uses. It took a little getting used to the different shape of the blade as my use of band-aids the first week or two attested to, but it's been pretty impressive and I'm real happy with it. Great balance and wicked sharp, too. Jon |
Posted to rec.food.equipment
|
|||
|
|||
10" vs. 12" chef's knife
On Fri, 21 Dec 2007 14:01:32 -0500, Peter A >
wrote: >In article >, says... >> I'm trying to decide whether to buy a 12" Henckels Pro S chef's knife >> or pay more for the 10". I have the 8" and want a larger one, but I >> can't decide whether the 12" would be too much bigger. There's a good >> sale on the 12", whereas the 10" pricing is higher and not discounted. >> >> Any thoughts on one vs. the other? >> > >For many years, my favorite knife (90%) has been an 8 inch Henckle's >chef's knife. Based on that experience, I popped for a 10" Henckle's. It >was a big disappointment. Not the quality, which is fine, but the size >and heft - and particularly the thickness of the blade - make it >difficult and unpleasant to use for everyday cutting tasks. When I need >to behead an ox, I get it out, but otherwise it sits in the drawer. I >cannot imagine a 12 inch! All good thoughts, gentle people, and I appreciate them. I think I'm going to chill out for a while now, but that widebody baby does appeal to me. |
Posted to rec.food.equipment
|
|||
|
|||
10" vs. 12" chef's knife
On Fri, 21 Dec 2007 12:37:16 GMT, KLS > wrote:
>I'm trying to decide whether to buy a 12" Henckels Pro S chef's knife >or pay more for the 10". I have the 8" and want a larger one, but I >can't decide whether the 12" would be too much bigger. There's a good >sale on the 12", whereas the 10" pricing is higher and not discounted. > >Any thoughts on one vs. the other? You don't say *why* you want a bigger one -- as a replacement, or as a supplement. If as a supplement, then I'd say a wide 12. If it's a replacement, I'd recommend a wide 10". I have a Wusthof 10" Culinar, a Sabatier 8" carbon steel, and a Henckels 10" chefs' in my retired drawer. None of them made it as a primary tool. Like a few of the others, I greatly prefer the Wusthof wide chef's knives. I have a 12" bought at Dehillerin in Paris, which is a dead ringer for the Wusthof wide 12. It gets used only for massive tasks -- large melons, whole cheeses, splitting large birds. ( Not for chopping -- that's the province of the Global forged cleaver, by far the best I've ever tried.) The workhorse in our house is the Wusthof 8" wide chefs. It's just right for my wife (5' 8") and fine for me (6'3", 210). If it was just me, I'd probably choose the 10" wide, but for both of us the 8 is the proportionally better rocker at 1-7/8" wide vs. 2" wide for the 10. That said, we both tend to grab the Shun 8" chef's for repeated fine work and very thin slicing. It's a razor, and the reason the Sabatier carbon steel has been retired. BTW, there's an excellent wide compromise available of you don't want the added heft of the Wusthof wides. Lamson, an American company, makes excellent LamsonSharp wide-blade chef's knives with slightly less heft than the Wusthof's. I have an 8" with a white pearl-like handle, and the quality is every bit as fine as anything from Germany. It too is 1-7/8 wide. Anyway, my advice would be to not choose between lengths based on price. Think more about your needs. -- Larry |
Posted to rec.food.equipment
|
|||
|
|||
10" vs. 12" chef's knife
"KLS" > wrote in message ... > I'm trying to decide whether to buy a 12" Henckels Pro S chef's knife > or pay more for the 10". I have the 8" and want a larger one, but I > can't decide whether the 12" would be too much bigger. There's a good > sale on the 12", whereas the 10" pricing is higher and not discounted. > > Any thoughts on one vs. the other? Personal preference of course, but I have a 12" knife and it is the least used knife in the house. It is just too long for many uses. If you can handle on before you spend the money. |
Posted to rec.food.equipment
|
|||
|
|||
10" vs. 12" chef's knife
I wanna replace my 8" with a 10" but 12" is just silly.
|
Posted to rec.food.equipment
|
|||
|
|||
10" vs. 12" chef's knife
On Fri, 21 Dec 2007 21:33:14 -0800, "Slippy" > wrote:
>I wanna replace my 8" with a 10" but 12" is just silly. Well, for those of you with narrow minds, Wusthof makes a 14" chef's as well. 8 -- Larry |
Posted to rec.food.equipment
|
|||
|
|||
10" vs. 12" chef's knife
On Sat, 22 Dec 2007 08:10:48 -0400, pltrgyst >
wrote: >On Fri, 21 Dec 2007 21:33:14 -0800, "Slippy" > wrote: > >>I wanna replace my 8" with a 10" but 12" is just silly. > >Well, for those of you with narrow minds, Wusthof makes a 14" chef's >as well. 8 Ha. Well, I've dropped the 12" idea, you'll all be thrilled to know, and in the process, I encountered an interesting alternative, the 9" at a very reasonable price: http://cgi.ebay.com/ws/eBayISAPI.dll....cWAT.m240.lVI I might buy this one and see how it goes as it's not a whole lot of money and is longer than my 8" workhorse. |
Posted to rec.food.equipment
|
|||
|
|||
10" vs. 12" chef's knife
"KLS" > wrote in message > Ha. Well, I've dropped the 12" idea, you'll all be thrilled to know, > and in the process, I encountered an interesting alternative, the 9" > at a very reasonable price: > > http://cgi.ebay.com/ws/eBayISAPI.dll....cWAT.m240.lVI > > I might buy this one and see how it goes as it's not a whole lot of > money and is longer than my 8" workhorse. I figure I can always use an extra inch! Since you are looking to change knives, have you thought about trying a santoku? I bought two and my wife won't use anything else now. Ours are both Furi. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Do I need a 10" chef's knife? | General Cooking | |||
Famous knife "the Ardechois" by JJ Astier | Cooking Equipment | |||
Macho Chef has links to "Top Chef" News articles | General Cooking | |||
Remember the "Voodoo" knife block? | General Cooking | |||
CHEF DANIEL BOULUD APPEARS LIVE ON "VEGAS S&M" THURSDAY | General Cooking |