i wanna get myself a nice new chef's knife at the new place eventually. i've only really used the sort of archetypal chef's knives but the chinese chef's knives (cai dao, like a thin cleaver) seem like they might be nice. does anyone have experience with those?
RAL 6011 'Reseda green'
- he/him; they is fine too
- roys.house/
i want to become mediocre at everything.
i speak 🇬🇧🇳🇱 well, i'm currently learning 🇯🇵, and i can maybe read some other stuff
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in reply to @corhocysen's post:
You could get a couple of the kiwi knives :D I have C and D here, as well as one of (I forget which) the cleaver style ones.
I found I really prefer the rounded edge of C (and not so much D or the cleaver), that being said I had/have a lot more practice with a more rocking motion with a curved knife, rather than the sort of "chop" you need with a flatter blade edge.
yeah the kiwis look good, i think i'd go with a style A. i'm definitely spending a bit more on a regular chef's knife than that (eyeing a 20cm opinel intempora) but a second knife will be useful if one's dirty + i can see if i like the cai dao style better