How to Choose Chef Knife Size | Quick and Easy
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- čas přidán 3. 08. 2024
- Link to the knife in the video (Wüsthof Classic 8 Inch)
View on Amazon: geni.us/Y5z3
This is how to choose the correct size of chef's knife for you. Chef's knives come in a range of sizes and the size you choose is a vital part of how easy the knife will be to control.
▬ Contents of this video ▬▬▬▬▬▬▬▬▬▬
0:27 - 6 inch vs 8 inch chef's knife
0:51 - Parts of a chef's knife
1:25 - What is the knife length?
1:51 - How to choose a knife size
2:24 - Choosing the size without a knife (for online shopping)
2:48 - Best chef's knives to buy
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Gosh I wish all CZcams video break downs were this concise and informative - Really great video, thank you for making this!
Personally, I am comfortable with even the 12" Chefs knife, but then I'm a large guy... but I use 10's, 8's, + 6's for certain cutting jobs for finer control, Different tools for different jobs...
Thank u. Very imformative
Solid videos, excellent editing, top information. Thank you. I hope you get 1000x+ subscribers asap, you're worth it!!!
Thank you! Made it 🎉
I'm 6'3" and have long arms and fingers. Not that this anecdote should matter much, but I've cut myself only once in the last 8 years since I've taken cooking seriously and it was while dicing garlic with a 10" knife whereas I usually use an 8" blade. The big boy is a joy to use on large meats and veg, but the precision of the 8" for dispatching onions and such is almost mechanical at this point.
Did you ever try a 10" chefs knife? Its magical, when the leverage is just right. The downsizing advice is bad in my opinion. A lot of chefs I've worked with use 12" knives. Don't be scared, be responsible.
Did Britain ditch the metric system when they left the EU?
It's mostly about the size of the cutting board.
A lot of dudes seems to want to prove their manliness by going for a 12" blade when 6" is really all you need for 90% of the tasks out there.
And the working space available to you. If you're working in a really large, open kitchen with big worktops and no clutter, sure, go for a big knife. When your kitchen is the size of a postage stamp, there's little space between your cutting board and the wall and you have to completely dodge your mise en place all the time, a shorter knife probably works better.
LOL . . . Thats more likely true than not . . . Knife sales people always push the longer heavier knife nonsense.
Made & worked with machine & hand tools for over 40 years. I can & have made culinary knives from 4" to 12".
Prepare meals from raw foods several times a day. I use a 3.5" paring knife, & a 5.25" or 5.75" Knife on the cutting board. My wife a smaller person uses a 5" Santoku style knife. I have over made 50 knives to test, the reality is they seldom get used.
They want to feel like theyre walking around with 12 but all they got is a 3" hard on a warm day.
У тебя нет опыта. Нож 24 см лезвием это идеальный инструмент для резки овощей, мяса и прочего. Морковка режется вдоль ровно. Карбонад свинины тоже 24 см хватает. Абсолютно для всего требуется длина лезвия 24 см. Вы это не ощущаете потому что вы не повара. Вы готовите дома. Режет не 10 морковок, а одну. Не надо высказывать свои мысли, если вы готовите дома. Дома можно нарезать овощи даже при помощи куска стекла.
Это вранье. Хватит врать. С ножом в 5 дюймов на профессиональной кухне ты не успеешь ничего. Видел я таких поваров с 40 летним стажем, не владеющих ни одной техникой нарезки и даже не имеющих собственного набора ножей.
Basic math yields the obvious...
- Longer knife blades generally require more power input at the handle to do the same job.
- Tip work with longer knives always requires more handle power input.
- Tip work also requires finer increments of hand control to achieve similar levels of accuracy at the tip of the knife.
- There are edge case scenarios where knives longer than 6" are a wise choice.
- For the home chef a 5.25" to 6" often a wise choice, especially for those with limited hand & wrist strength.
- These basic factors do not change depending on your arm length.
Двоечник. Чем больше дерзкие, тем меньше нагрузка на руку и рукоятки в том числе. При любой технике реза. Ты хотя бы техники знаешь? При какой технике нарезки большой нож менее удобен чем малый? Их нет.
Seems overly simplified; You're saying anyone whose not 3 ft tall with a 6-inch forearm should get a 8' knife.
i honestly don't think it has anything to do with the person using the knife and everything to do with what you are cutting with the knife. if it's a watermelon, a 10 or 12 inch knife is going to be better than a 6 inch knife.
if you're cutting garlic, you probably don't need or want to be using a 12 inch knife.
all of this remains to be true regardless of the size of a person's forearm.
Комфорт, эмоции - это не профессионально. При поварском хвате лезвие длиной 24 см идеально для всех людей и всех техник. Остальное это уже мнения непрофессионалов. Домохозяек и прочих.