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Lets talk your size

Discussion in 'The Kitchen Knife' started by bieniek, Dec 2, 2014.

  1. Mine is just 4 years old. After discovering a world of good knives, I started using that ikea knife for chopping wood for my handles making (works great btw). Later I tried to thin it with hand tools (miserably failed as the steel is pretty resistant and it would take too much time). So I rehandled it and gonna gift to my grandmother for the coming New Year. Hopefully it wouldn't be too big for her.

    They are being sold for 8,5$ here. Not too bad IMO.
  2. Mrmnms

    Mrmnms Founding Member Gold Contributor

    That re handle is too cool Anton!
  3. Mostly the 190 at home, the 240 only comes out for larger meals like a big gumbo or stew.
  4. MotoMike

    MotoMike Founding Member

    I think I need a 240.
  5. I like 210 the most. I have also 240 that I use often. I once ordered a 270 guyto. I tired it and sent it back. Just too big for my skills. I have 300mm sujihiki; IMO for this kind of knives, size matter.
  6. 260 mm gyuto at work 210 mm at home.
  7. chefcomesback

    chefcomesback Founding Member

    Umm, 275 at home , 270 at work
  8. I do everything at home with a 180mm nakiri, 210mm Chinese slicing cleaver, 240mm gyuto, 240mm yanagiba, and 270mm bread knife. Small utility tasks get delegated to my EDC :cool1
  9. [​IMG]

    260/150, if I had to choose just 2.
  10. i have a louis xvi desk. would that work? but if i used up the last of the unicorn fat, i'd loose my head :rolleyes
    i use 150mm mainly because anything longer and i run the risk of cutting the dog's tail off.

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