The 12" chef knife, a humble plea(kellykozakandjoshdonald.substack.com)
kellykozakandjoshdonald.substack.com
The 12" chef knife, a humble plea
https://kellykozakandjoshdonald.substack.com/p/the-12-chef-knife-a-humble-plea
24 comments
> For all of you repeating "learn to sharpen" - that's nice, but if you deal with people in the real world, you know that they don't want to be bothered with sharpening their knives. It is better for them to get new knifes, rather than stick with dull knifes.
There's almost certainly a business in your town (regardless of where you live) that will sharpen your knives for you. The one near me charges $1 per knife. Surely that's cheaper than buying a new one, not to mention less wasteful.
There's almost certainly a business in your town (regardless of where you live) that will sharpen your knives for you. The one near me charges $1 per knife. Surely that's cheaper than buying a new one, not to mention less wasteful.
I wouldn't be so certain that knife sharpeners are that common. But I also take mine to a sharpener every once in a while, and it's cheap.
For most people it's probably too much of a hassle unless they have expensive knifes. Easy to pick up a new knife when you're at the department store, and keep the old knife for yard stuff.
One more thing for first time knife buyers: If you're going to chop a lot of onions, get a knife with a thin blade. If you're going to cut a lot of stakes, get a thick blade.
For most people it's probably too much of a hassle unless they have expensive knifes. Easy to pick up a new knife when you're at the department store, and keep the old knife for yard stuff.
One more thing for first time knife buyers: If you're going to chop a lot of onions, get a knife with a thin blade. If you're going to cut a lot of stakes, get a thick blade.
Even buying a big cheap knife is miles better. When I was a student I just kept buying a new one every 3 months (they are <€20) and kept the old one until I felt bored enough to use my whetstones. Worked good enough
Or learn to sharpen it. Cheap knives sharpen just fine and the stones cost just a few bucks.
Or it's worth buying a decent power sharpener. One black friday I picked up a worksharp(1/2 in belt sharpener with jig) and it's right up there with the microwave and instantpot for being worth the money and space in the kitchen. A few times a year I sharpen every single non-serated knife in the kitchen (2 blocks) and it only takes like 5-10 minutes total. And yea having a few extra cheap chefs knives lets me push it to 6 months or so till I start running out of sharp chefs knives.
And
- learn to sharpen it
The place where I bought my knife offered a sharpening class and sold stones. It’s meditative to sharpen, keeps your knife in good condition (vs mechanized commercial sharpeners) and saves money (vs outsourcing it). But I don’t see these classes offered much. There are good tutorials on YouTube, if that works for you.
I’ll also say, “big” is not so important past a certain point. I have a 10 and am generally very happy with it but you do need to clear more space /above/ your cutting board the longer your blade is.
And if someone is buying their first chefs knife they generally (as you correctly note!) will want a larger cutting board than they likely have now. So having a super sized blade (vs a more reasonable 8) amplifies the extent you will need to learn to tidy up and clear space before and while prepping (chopping).
- learn to sharpen it
The place where I bought my knife offered a sharpening class and sold stones. It’s meditative to sharpen, keeps your knife in good condition (vs mechanized commercial sharpeners) and saves money (vs outsourcing it). But I don’t see these classes offered much. There are good tutorials on YouTube, if that works for you.
I’ll also say, “big” is not so important past a certain point. I have a 10 and am generally very happy with it but you do need to clear more space /above/ your cutting board the longer your blade is.
And if someone is buying their first chefs knife they generally (as you correctly note!) will want a larger cutting board than they likely have now. So having a super sized blade (vs a more reasonable 8) amplifies the extent you will need to learn to tidy up and clear space before and while prepping (chopping).
You don't have to throw a chef's knife away when it becomes dull, you just sharpen it.
At first I was trying to figure out why the parent comment was getting downvoted, then I read the last line. Yeesh, ya, you don't need to "learn" to sharpen, just get one of those pull-throughs. They is a minuscule learning curve with with it. It doesn't do the best sharpening job but as a particularly YouTuber once said: "The best sharpener is the one you will use."
People don't want to do it and they don't want to learn to do it. It's easier for them to buy a new knife. They're not expensive. Maybe keep the old one for garage stuff and gardening.
I have one of these for travel: https://store.177milkstreet.com/products/suehiro-for-milk-st...
All you have to do is run the knife through it a few times for a decent sharpen. No power, no effort, no skill required.
All you have to do is run the knife through it a few times for a decent sharpen. No power, no effort, no skill required.
A new knife might not be expensive, but it's a new thing that has to be produced, and packaged, and shipped, and stored, and so on. Just keep your old stuff in shape, people.
Am I alone in my preference for an 8" knife?
Different knives for different things. It's not hard to chop more onions or apples than comfortably fit under an 8" knife. If that happens you either need to work in batches or use a longer knife like the monster in the article.
If you're going through 10+lbs of veggies every night, the longer knife starts to make more sense. Still seems unnecessary for home cooking though.
If you're going through 10+lbs of veggies every night, the longer knife starts to make more sense. Still seems unnecessary for home cooking though.
You are not alone. There are people who prefer medium sized knives.
I like a 3", 5", 8", and 12" in my stable.
I had a friend a long time ago who was a Le Cordon Bleu trained chef (was no longer a professional chef though). A couple of things he said to me stuck with me for years.
"You should have a good knife but cheap pots and pans that are heavy enough to kill someone with" and also the story about all of the students at the school stealing each other's expensive knives.
"You should have a good knife but cheap pots and pans that are heavy enough to kill someone with" and also the story about all of the students at the school stealing each other's expensive knives.
I have a 12" Global knife, and >95% of what I use it for is cutting up watermelon.
In my defense: my family loves watermelon, we eat a ton of it, and I'm happy to have a special "Watermelon Knife".
In my defense: my family loves watermelon, we eat a ton of it, and I'm happy to have a special "Watermelon Knife".
That's a big knife. A bit scary. My brain says it's bigger than 12".
Do you watch a lot of porn?
- Get a big new knife.
- Get a big wooden cutting board.
Too many people are suffering with a tiny kitchen knife or even an eating knife or bread knife, trying to cut their stuff on tiny plastic cutting boards. No wonder they hate cooking!
And you don't need an expensive kitchen knife, it just has to be big. All new knifes are sharp. When it's become dull after a year or two you can throw it away and get a new one, or get a better knife.
Edit: For all of you repeating "learn to sharpen" - that's nice, but if you deal with people in the real world, you know that they don't want to be bothered with sharpening their knives. It is better for them to get new knifes, rather than stick with dull knifes.
The best knife is also the one you will use. No need to be frugal with knifes, when a new knife costs less than the ingredients for your next meal.