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Pro cooks often have other concerns--an inexpensive, adequately sharp knife that one can toss into the dishwasher and sanitize might win out. You might conside
by sk5t 15y ago
Pro cooks often have other concerns--an inexpensive, adequately sharp knife that one can toss into the dishwasher and sanitize might win out.
You might consider picking up something like this <http://www.watanabeblade.com/english/standard/kuronakkiri.htm> http://www.watanabeblade.com/english/standard/kuronakkiri.ht...; to see the difference without breaking the bank.
- tptacek 15y agoYes, that's true, but pro chefs also have unusual requirements for precision and speed, which is basically the whole value proposition for "super sharp knife". Home cooks don't need to be able to produce a perfect dice. Line cooks do. Line cooks don't tend to use $400 knives. That's telling.