Quote:
Originally Posted by pintoBC_5sfte
For me personally, I would start off with a 8" or a 10" chef knife instead of a 6". Not too sure how much cutting you will be doing though but I think 6" will limit how much you can cut at once.
(Assuming you don't have any knives right now) The longer knife will also make it easier for you to slice a roast/fish etc. , Where longer full strokes of the knife would be more beneficial.
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No knives yet but hope to change that soon.
I was on the fence about 6 vs 8. 10 is definitely too big for me. 8 seems like it's almost there but I know what you mean. I'll have to use a few in store to see which size I end up liking.