In article >, artisan2
@ix.netcom.com says...
> Hiya folks,
>
> Okay, I am on a buying spree.. I have been saving up my money..LOL
>
> I want a new chef's knife. I have read of some folks liking the
> Wusthof Classic Wide chef's knife.
>
> I want at least 10 inches. I have only one other 10 inch knife, and I
> think I could definitely use another one.
>
> I know the song and dance about trying them out to see how they feel.
> I will say first off, that Sabatier feels pretty good in my little
> hands, and I like my Henckels Santouko knife. That also feels pretty
> good.
>
> I have been around to various stores and looked at the knives, and I
> haven't tried them out yet. The folks were too busy at most of the
> stores, and I deferred testing them til later. I am talking about
> Wusthof knives here..the testing of them.
>
> Anyway, until I actually get to test them out maybe later this week,
> how do you all think that Wusthof knives do? And how well do they work
> with small hands? Are they usually too big and bulky?
>
> Or should I just try to find another hard to find Sabatier Au Carbone
> knife? I love the high carbon steel....
>
> Christine
>

You sound like me about 5 years ago - I loved good knives and was not
shy about buying new ones, always high quality. I have a nice collection
consisting of about 8 chef's knives from 6 to 10" both stainless and
carbon steel, two Chinese cleavers (light and heavy), and three gorgeous
handmade knives bought in Japan including a right-handed sashimi knife.

Y'know what? 80% of my cutting is done with an 8" Henckles chef's knife.
I found that constantly switching knives prevented me from getting
really handy with any of them. I bring out a few other knives now and
then for specialty tasks, for example the sashimi knife and the heavy
cleaver, but most of them just collect dust.

I also found that a 10" chef's knife was too heavy and unwieldy. If I
want to decapitate a gnu I'll use it, but otherwise rarely.



--
Peter Aitken