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chiroshi
C4r1s
Posted this in the kitchen appliances chat but as it doesn’t involve electricity but does involve sharp edges was pointed in this direction. Whilst it seems whenever I’ve dipped into this thread before it’s been more about “utility” blades, it didn’t seem unlikely that those interested in these would also hone their kitchen cutting implement choices.
If one were to treat themselves to a decent general-purpose chefs knife (as it’s still on my birthday/Christmas/anniversary gift ideas list 😂) what should one look out for? I feel this group may well have delved into this rabbit hole a lot.
Currently a Wustof or Mac 8” chefs knife look like a potential options. Do like the look of the dimpled Mac so that potatoes or onions in particular don’t stick to the blade. A couple of food channels on YouTube I follow exclusively use Global knives, but as it’s sponsored/gifted for them to use not sure if that’s a ringing endorsement. What’s other folks experiences?