Lets talk your size

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.

 

That re handle is too cool Anton!

 

Mostly the 190 at home, the 240 only comes out for larger meals like a big gumbo or stew.

 

I think I need a 240.

 

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.

 

260 mm gyuto at work 210 mm at home.

 

Umm, 275 at home , 270 at work

 

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

 

260/150, if I had to choose just 2.

 

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
i use 150mm mainly because anything longer and i run the risk of cutting the dog's tail off.