3 ms·
Never a need for the home cook. Professional chefs pay for quality much like we do in tech. Ergonomics, edge retention, sharpness, and dozens of other factors c
by tourmalinetaco 3y ago
Never a need for the home cook. Professional chefs pay for quality much like we do in tech. Ergonomics, edge retention, sharpness, and dozens of other factors can influence that $300 knife and whether its useful for a professional who chops food 8-10hrs a day, 5 days a week.
For the home cook, who chops maybe for 1/10th that weekly, not much reason beyond placebo.
- kstenerud 3y agoMind you, going mid-range with something like a Victorinox can be a good bet for home cooking. $50-ish chef's knife that holds its edge well enough that a honing steel will keep it sharp for a couple of months of once-or-twice-a-day use. Nothing more annoying than squishing your tomatoes as you try to cut (except having to take time out to sharpen your knives all the time).