You don’t need a giant kitchen knife when a medium-sized knife will do just fine

Kitchen knives are personal information. You can do almost anything you want in the kitchen with a a chef’s knifeknife, and a bread knife. But the more time you spend in the kitchen, the more you develop your preferences, and soon it’s just the n +1 thing, and it’s you, thinking about the cleaver.

There is a lot of space between most chef’s knives and paring knives. Their replacements – often referred to as small, utility, or utility knives – are often surprising. Think of knives that you don’t use in public and you think of short, curved knives or small knives that don’t have room for your fingers between the handle and the blade.

What if you’re small, or have small hands, or just thought that a small but very functional knife might be your jam? What if those medium knives came in handy?

My pleasure, that’s good. With equal parts luck, research, and trial and error, I found new and existing-but-flying-under-the-radar models of mid-range knives that worked surprisingly well, in part because of their size. The right ones are very useful and the big ones are beasts of preparation.

Messermeister’s Kawashima utility knife.

Courtesy of Messermeister

Recently, I saw signs on my favorite show so that I can be on something. At the house of Messermeister knives, the central blade stood out thanks to its olive wood handle and interesting geometry. It felt nice and comfortable with room for all kinds of hands to move back on the handle, or move forward in a pinch grip. Most importantly, there was plenty of clearance, so the knuckles didn’t hit the board under the stroke. Looking closely, I saw more potential from Cangshan, Tarrerias-Bonjean, and Zwilling. This made my thinking progress. I remembered the Wusthöf Classic chef’s knife that comes in 5-inch size. Likewise, I hoped to find a short version of a Japanese knife called a kitsuki and a call to good people Stop the knife in Portland, Oregon.

Before long, I had a pile of beautiful knives on my cutting board. I put my knives in a knife roll for storage and, for a few weeks, used the new, smaller ones as my daily drivers.

The more I used it, the more I understood what I wanted. First, I threw their useless names out the window: minor, important, planned… whatever. Then, I chose my lover We have asked this questionmy shortest knives, the longest I can go is about 6.5 inches. Having these knives “do it all” sounds like a stretch, but it was necessary to be able to do more. I was willing to work with the knife to get its strength, but I wanted something that could handle a variety of cuts and all types of food. They had to be prepared beasts.