j biesinger
TVWBB Platinum Member
j- Use your 240mm on a bunch of long, narrow vegs that need to be cut or sliced but where fine precision cutting isn't necessary - celery or carrots for stock, say, or leeks for a sauté, or trimming the ends from a whole pile of asparagus. You'll get more used to it that way, but unless your hands are especially large it is not likely to become a go-to knife.
hehe, 5 min prior to reading your post, I pulled it out on some veggies for a pot of black bean soup (onion, carrots, celery, serranos...). It actually wasn't too bad size-wise, it certainly was SCREAMINGLY sharp which didn't hurt.