[prewett]

I see it as the same reason chefs don't like cutting carrots with table knives. It's a lot cheaper than a nice knife, and the carrots get all mushed up in the stew either way. But a nice knife is just a joy to use, and when you cut carrots all day, you want something that is a joy to use.

[mistermann]

I don't disagree with a chef having a good knife to cut carrots, I disagree with a chef needing a new knife for every batch of carrots he cuts, especially when lesser chefs will have to come and tend to these carrots with special cuts (and you must understand these special cuts) 2, 3, 5 years down the road.

[PurplePanda]

My knife isn't perfect, but I'll keep just it and no other life long if I have to. I don't need a new one for each batch of carrots.

But when collaborating on a curry, I don't want to use the same knife as the guy who cut the tomatoes wants to use. That knife looks blunt and rusty to me.