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Been using the same chef knife for 8 years and my sous chef told me I was being an idiot about it
He kept saying I needed a thinner blade for fine work and I finally tried his Japanese one last week on some shallots - he was absolutely right, I was fighting my own knife for years. Anybody else stuck on a knife they got too attached to?
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ray21013d ago
Read an article that said 90% of cooks are using the wrong knife.
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grant_torres13d ago
Hold on though, "wrong knife" is a pretty strong way to put it. It's more like most people are using a knife that's maybe too dull or not quite the best shape for the job... but you can still get by.
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