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by TheShrug
2669 days ago
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I agree with the GP in that the average at home chef doesn't need anything more expensive than a $45 Victorinox 8" chef knife. With moderate to proper care, you can keep a cheaper knife very sharp. While you may be statistically correct, anecdotally my family has hurt themselves way more often with sharp knives than we have with dull knives. It's probably due to being used to a dull knife before switching to a sharp one, but I still can't stand by that adage from our history of personal use at home! |
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As demonstrated perfectly by Kiwami Japan.
https://www.youtube.com/watch?v=0P6klz6BTek