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Switched from a 10 inch chef knife to a 12 inch for catering prep and my wrists hate me
So last month I took on a 200 plate wedding in Austin and figured a bigger blade would speed up my onion and cabbage work. I picked up a 12 inch carbon steel and used it for 3 weeks straight. Speed went up maybe 10 percent on big cuts, but by Friday service my right wrist was killing me. Went back to my 10 inch and the pain went away in 4 days. Now I keep the big one for squash and whole birds only. Anyone else find their sweet spot is smaller than they thought? What size do you grab for high volume prep?
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