Has Culinary Cutlery Skewed my Sense of Blade Lengths?

[SanLuisObispo]

Recently I went to buy a Cold Steel Magnum Tanto. I struggled with what blade length (5.5"-12") to order as I couldn't fondle one locally. I gripped my Buck 120 and my KA-BAR Combat Knife for some perspective, but they both felt rather short. However, I was cautioned by a few people not to buy too long of a blade.

Later while cooking dinner, I was still pondering the question and it hit me. By far my most common use of fixed blade knives (daily) is in the kitchen preparing meals. I took out the tape measure and the two knives I was using -- a chef's and a yanagi, both have 12" blades, and neither feel "long." Further measuring showed that my butchering knife has a 14.25" blade, while my bread knife has a 16.5" blade.

I went and ordered the 12" CS Magnum Tanto XII. It's great and it in no way feels even close to being too long, or even long at all. Has my perception/feel of non-culinary knife blade lengths been influenced by the culinary knives I regularly use? Anyone else come across this? Thanks.

 

[eveled]

I’m the opposite. I use pairing knives for food prep, hardly ever use my chefs knives. It’s made me appreciate shorter blades for field use.

The longer the knife is, the more leverage it has on your wrist and grip. Making it more fatiguing with no added benefit. I notice a difference after dicing a bag of peppers and onions.

It may be technique I tend to slice rather than chop, but if you think about it that is closer to how you would use a knife outside of the kitchen.

 

[comis]

Just different knives for different purposes, for EDC and daily chores, I find a folding knife easily fit in my pocket convenient, while not attracting unnecessary attention.

 

[SanLuisObispo]

I’m the opposite. I use pairing knives for food prep, hardly ever use my chefs knives. It’s made me appreciate shorter blades for field use.

It's exactly that "appreciation" that I wonder about? There was something that was making a KA-BAR combat feel small to me. It must be the regular use of food knives.

The longer the knife is, the more leverage it has on your wrist and grip. Making it more fatiguing with no added benefit. I notice a difference after dicing a bag of peppers and onions.

No. It all depends on the sort of food prep one is doing. Chef's knives (for example) are large because they allow the processing of a lot more food in a shorter time. That's why chefs/cooks will wield a 10-12" chef's knife, versus one with a 6" blade for instance. That's particularly true with tasks like salad prep.

It may be technique I tend to slice rather than chop, but if you think about it that is closer to how you would use a knife outside of the kitchen.

With me, it all depends on the type of food I'm preparing.

 

[Jsega51]

Anyone else come across this? Thanks.

No.

 

[eveled]

my point was that daily utility type tasks don’t mimic the way you use a long chefs knife to process veggies.

I tend to use the heel of the blade the point and the belly. So extra length between the heal and belly goes unused. Unless I’m cutting something big like a watermelon.

 

[sabre cat]

I have looked at quite a few inexpensive chefs knives and found most to be 7 inches blade length. Mine is 8 inches and I found it awkward to use at first.
Now, I want that extra blade length.

Yet, I have little problem reaching for my Griptilian in the kitchen.

 

[Spears]

Has culinary cutlery skewed your sense of blade length? Probably, that's why it's all relative, right?

I'd say pick a blade length that suits what you want to do. If it happens to be a 2.5" pocket EDC or a 17" chopper-machete hybrid, you're gonna be the one behind the edge. If that CS Magnum Tanto feels right to you for what you're gonna do, then it's right for you.

The longer the knife is, the more leverage it has on your wrist and grip. Making it more fatiguing with no added benefit. I notice a difference after dicing a bag of peppers and onions.

Not necessarily no added benefit. Sashimi/sushi knives are longer so one can attain a cleaner single slice. They are by no means fatiguing to use because of their longer blade length. In fact, they make the job easier.

Additionally, that "leverage" really depends on the balance of the knife. A 12" handle-heavy chef's knife will feel more lively and nimble in the hand compared to a 8" blade-heavy meat cleaver.

While a heavier knife may bring more fatigue, it can also make chopping things easier because there's weight behind the edge (think Chinese cleaver and the style of cutting that are performed with them, amazing to watch).

 

[SanLuisObispo]

...While a heavier knife may bring more fatigue, it can also make chopping things easier because there's weight behind the edge (think Chinese cleaver and the style of cutting that are performed with them, amazing to watch).

A heavier knife can also limit fatigue. The huge cleaver knife with the yellow handle can slice though slabs of BBQ or whole watermelons in a manner that an actual slicer never could.

 

[danbot]

I can no longer use anything but a full size katana to cut watermelon.
Its becoming a real problem.

 

[SanLuisObispo]

I have looked at quite a few inexpensive chefs knives and found most to be 7 inches blade length. Mine is 8 inches and I found it awkward to use at first.
Now, I want that extra blade length.

Yet, I have little problem reaching for my Griptilian in the kitchen.

One thing I definitely notice is that anyone becomes accustomed to a given knife length through use. My most commonly used knife is either a 10 or 12" chef's knife. Largely because my first decent kitchen knife was a 10 incher, I became used to it and down the road when I tried something shorter, it felt odd. I also wouldn't ever given up the utility of a longer knife, unless my workspace became limited like it does when I go camping. I do have a 6" chef's knife now that I use to sorta cleave cheese and it feels way, way too short.

 

[danbot]

Have you ever sharpened a really long knife on a really short stone? Or a really short knife on a really long stone?
I bet that the really long knife on the really short stone would feel much weirder than the really short knife on the really long stone.

 

[Spears]

I can no longer use anything but a full size katana to cut watermelon.
Its becoming a real problem.

You haven't tried an odachi, yet, have you?

 

[Spears]

A heavier knife can also limit fatigue. The huge cleaver knife with the yellow handle can slice though slabs of BBQ or whole watermelons in a manner that an actual slicer never could.

Yep, I concur. That old adage of "right tool for right job" still applies to knives. "Right knife for right cut."

One thing I definitely notice is that anyone becomes accustomed to a given knife length through use. My most commonly used knife is either a 10 or 12" chef's knife. Largely because my first decent kitchen knife was a 10 incher, I became used to it and down the road when I tried something shorter, it felt odd. I also wouldn't ever given up the utility of a longer knife, unless my workspace became limited like it does when I go camping. I do have a 6" chef's knife now that I use to sorta cleave cheese and it feels way, way too short.

You oughta try a thin stock 7" Chinese cleaver. That's what I usually jump towards instead of a the usual chef's knife or santoku.

I think we reach for the longer knife because we get accustomed to a slicing motion for most things. However, when you're push cutting everything into tiny little slivers, a shorter and broader blade is much better.

The perception of size can be skewed when the blade is pretty much the size of a small cutting board.

 

[danbot]

You haven't tried an odachi, yet, have you?

No. I need a bigger kitchen for that! But then my living room will feel too small.

 

[eveled]

I always wanted to build a guilotine for slicing watermelons.

 

[SanLuisObispo]

Yep, I concur. That old adage of "right tool for right job" still applies to knives. "Right knife for right cut."

So true.

You oughta try a thin stock 7" Chinese cleaver. That's what I usually jump towards instead of a the usual chef's knife or santoku.

I think we reach for the longer knife because we get accustomed to a slicing motion for most things. However, when you're push cutting everything into tiny little slivers, a shorter and broader blade is much better.

The perception of size can be skewed when the blade is pretty much the size of a small cutting board.

When I began cooking as an adult, I used a very thin, carbon steel Chinese cleaver. It worked well and I still have it in my block. I received a good 10" chef's knife as a gift and began using that and after awhile, it was tough to go back. It was that knife that introduced me to longer knives.

I'm sure I could dice an onion or tomato right now, a lot better and faster with a 10-12" chef's knife, than a Chinese cleaver or a shorter chef's knife. What I would like to try is a Japanese veg cleaver -- a nakiri. It might be the best of both worlds. I've never seen the advantage of a santoku? I have a 7 incher. I usually hand it to someone helping out at a big BBQ, who has no knife skills.

 

[marcinek]

Anyone else come across this? Thanks.

Not after I started actually using and understanding knives, no.

I'm sure, eventually, you will come to understand that good knives have the features they do, like length, to perform a function. Those features aren't just there for looks.

My machetes are long. My Xacto knives are short.

It is giving me the existential angst you have? No. Because they both do their jobs perfectly when I use them, rather than ponder them.

I suggest actually spending time using knives rather than posting about them, and, eventually you will get a feel for what constitutes functionality.

 

[SanLuisObispo]

I can no longer use anything but a full size katana to cut watermelon.
Its becoming a real problem.

Swords make it very easy to slice-up a large sheet cake. People grin when I pull an old sword out, and then nod approvingly when I'm able to perfectly dice-up the cake in a few minutes.

 

[marcinek]

A heavier knife can also limit fatigue. The huge cleaver knife with the yellow handle can slice though slabs of BBQ or whole watermelons in a manner that an actual slicer never could.

Are you asking about the perception of knife length, or what is the best kitchen knife for a job.

If you stop changing questions a couple posts into a thread, then we might be able to better answer you.

And if you are asking about kitchen knives we have a whole subforum dedicated to it.

But it wasn't what you asked in your opening post.