Quote:
Originally Posted by moomoocow
So what do you all cook that warrants the use of knives like these? Just curious..
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All good culinary students/chefs would understand, having a good set of knives isn't just for the CRAZY outlandish food that some might see on tv.
Having a good set means you can prepare your food with ease, speed, and make sure the cut/style/preparation of the food is done properly and at the highest class.
Like I was saying earlier, I have global steak knives... and i don't use any force, just let the weight of the knife rest on the meat, pull back, and let the NON-serraded edge do it's job.
Knives can be used for many culinary aspects, more than what most people judge them for. It's a chef's best tool, as well as his most useful one.
That being said, I like to use my Shun knives best for preparation, and my global knives for fast/precise cuts.