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themessneger Guest
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Posted: Thu May 29, 2008 6:27 pm Post subject: chef knife |
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does anyone know where i can get a 14" or 16" chefs knife....i have become very proficant with a 12" slicer for all of my kitchen tasks and want to graduate to something a little bigger...thanks... |
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SirShazar
Joined: 30 Jul 2007 Posts: 89
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Posted: Fri May 30, 2008 1:35 am Post subject: |
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Do you REALLY need a knife that big?
My 12" knife is pushing it even for the biggest of jobs (slicing meat, splitting watermelon). Almost all modern knife makers don't make knives longer than 12" (blade length, handle and bolster not included). You're looking at vintage carbon for that size, and the only place you see those these days is eBay. Like this Gustav Emil 14.75" chefs knife.
Are you talking about blade length or whole knife length? |
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Dilbert
Joined: 19 Oct 2007 Posts: 1304 Location: central PA
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Posted: Fri May 30, 2008 10:56 am Post subject: |
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Wuesthoff makes a 14" (36 cm) chef's knife -
wonder if you have to be a registered arms dealer to buy one . . . ? |
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GaryProtein
Joined: 26 Oct 2005 Posts: 535
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Posted: Fri May 30, 2008 11:50 am Post subject: |
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^^^^^ I have seen Wusthof's 14" in person at Stoddards in Boston. It's about $400+. It looks really nice, especially with its extra wide blade, but I doubt I'd use a 14". I asked them about it and it appears to be a special order item. |
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DrBiggles
Joined: 12 May 2005 Posts: 356 Location: Richmond, CA
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Posted: Fri May 30, 2008 3:14 pm Post subject: Re: chef knife |
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themessneger wrote: | does anyone know where i can get a 14" or 16" chefs knife....i have become very proficant with a 12" slicer for all of my kitchen tasks and want to graduate to something a little bigger...thanks... |
They are nice, aren't they? I can't afford all these new knives, or those fancy Asian blades. So, I keep my eyes peeled on ebay, have found some wonderful bargains. If you do searches for GUSTAV EMIL ERN, or some portions, you'll find yourself probably what you're looking for. The German knives like that tend to be a little thicker at the bolster than their French counterparts. I have a rat-tail 13" Sabatier that's razor thin, well balanced and works like a 10". Well, okay it was 13" until I dropped it and broke the tip off, PING. Made a pretty sound. A friend and master knife sharpener and know-it-all has reground the blade, so it's a tad shorter, feh.
Biggles |
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rembrant
Joined: 30 Jun 2008 Posts: 11 Location: Santa Cruz Mountains
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Posted: Wed Jul 09, 2008 10:47 am Post subject: |
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A 12" slicer is a relatively thin,light blade compared to a 12" Chef's. As a commercial cook I favor a 10",which is typical in big kitchens. I found a 12" to be a bit cumbersome and bigger than that would just wear me out and bog me down,though I could see a jumbo for some tasks.
The 12" version of the classic Forschner stamped is pretty nice. I've used their 12" forged and it's too heavy and won't take the same edge.
Carbon Knives can be great-but don't use it on acidic foods, including onions,peppers,fruit. Besides staining,you get micro corrosion that rapidly degrades your nice edge. |
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buzzard767
Joined: 30 Jan 2008 Posts: 21
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Posted: Mon Jul 14, 2008 1:04 am Post subject: Re: chef knife |
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themessneger wrote: | does anyone know where i can get a 14" or 16" chefs knife....i have become very proficant with a 12" slicer for all of my kitchen tasks and want to graduate to something a little bigger...thanks... |
16" chef's knife? You're kidding, right? |
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rembrant
Joined: 30 Jun 2008 Posts: 11 Location: Santa Cruz Mountains
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Posted: Wed Jul 23, 2008 12:33 pm Post subject: |
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Might be measuring handle and all rather than just blade? Hardly anyone uses a 12" BLADE as a main knife.....bigger is seldom seen |
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buzzard767
Joined: 30 Jan 2008 Posts: 21
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Posted: Wed Jul 23, 2008 1:25 pm Post subject: |
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rembrant wrote: | Might be measuring handle and all rather than just blade? Hardly anyone uses a 12" BLADE as a main knife.....bigger is seldom seen |
Isn't that the truth? My largest chef's knife is a 300mm Hiromoto High Carbon. That baby only comes out of the box when I'm doing big chores like family reunions, etc. Otherwise it's a huge overkill. 240mm is much more to my liking.
Buzz |
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GaryProtein
Joined: 26 Oct 2005 Posts: 535
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Posted: Sat Jul 26, 2008 5:16 pm Post subject: |
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^^^^^I think he really means blade length. |
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SirShazar
Joined: 30 Jul 2007 Posts: 89
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Posted: Sat Jul 26, 2008 5:51 pm Post subject: |
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I don't understand why he posted in the first place if he wasn't gonna follow up on his topic. Seems kinda rude to me. |
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Michael Chu
Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)
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Posted: Sat Jul 26, 2008 7:44 pm Post subject: |
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SirShazar wrote: | I don't understand why he posted in the first place if he wasn't gonna follow up on his topic. Seems kinda rude to me. |
That's what I was thinking last week! |
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Dilbert
Joined: 19 Oct 2007 Posts: 1304 Location: central PA
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Posted: Sat Jul 26, 2008 8:07 pm Post subject: |
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people go places they have no idea how to find again....
been there, done that, don't have the bookmark.
<sigh> |
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msjayhawk
Joined: 26 Jan 2009 Posts: 4 Location: Diamondhead, MS
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GaryProtein
Joined: 26 Oct 2005 Posts: 535
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Posted: Sat Feb 07, 2009 3:49 pm Post subject: Re: Here is a 14" |
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I like how in the blurb, the copy reads, "No kitchen should be without this . . . . " ![Laughing Out Loud](images/smiles/Skin_Colorz_PDT_04.gif) |
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