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Bookmark or Share- Kitchen knife templates - BladeForums.comdcknives we can be grateful to for posting templates for us newbies to use. However, for a chef knife his template uses 1.5" stock and that is a bit narrow for a chef type knife. Still would be a good place to start but I would modify it for 2" stock myself.
- 8" or 10" chef knife? - BladeForums.comI have both the santoku and the 8" chef knife I like the length of the 8" knife I have never needed a bigger knife for any reason. I like the shorter blade I think I have more tip control with the shorter. I don't think you need a short serrated knife, I have no need for one. I have a cheap $10 bread knife and never use it I use the chef knife.
- Butchering knives vs chef's knives? - BladeForums.comIMHO a chef knife will do both, but won't excell at butchering. A proper butchering knife won't do a lot of good in chopping on the board. As Stacey said, a petty would be the middle ground. I broke a 20kg swordfish with a sharp edc in about 10 min, which doesnt mean its the right knife to do it.
- Kitchen knife grinds and how to grind them? - BladeForums.comFor a 210-240mm gyuto (chef's knife) I recommend working closer to 0.084" stock thickness. Your thickness at the edge prior to sharpening should be essentially zero. My knives will usually cut paper easily off the grinder before I take them to the sharpening stones.
- Kitchen Cutlery & Tools - BladeForums.comWusthof 8" Chef Knife Handle Replacement Braun215; Dec 9, 2024; Replies 1 Views 279. ... Knife Specific ...
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