-
I appreciate the beauty of Japanese knives, their hardness and potential sharpness are beyond doubt.
If the average cook has no need to perform intricate cutting or cut hairs in half lengthways, do they hold any advantage? I mainly use a modern stainless Japanese chef's knife, it is easy to keep sharp enough for anything I use it for.
If I could try another simile: why buy a fragile Lamborghini when any number of cars will double the speed limit at a quarter of the price and be reliable?
I expect to be banned from this thread.
Colin_the_Bald-
For me it’s things like the pleasure of being able to dice onion more precisely (and if needed more fibely). With that comes more control in cooking etc. Preparing tomatoes for a BLT where they are so thin that they bite straight through and don’t pull half the contents out of the sandwich when eating.
Using decent knives requires better technique to avoid chipping the blade etc and I enjoy the rigour required such as rinsing the blade off and giving it a quick wipe before putting it down. I am lucky my kitchen has a surface dedicated to prep work adjacent to a sink and since moving to better knives I am more rigorous about keeping the area tidy.
But this is very different from @hugo7 claiming all knives cut food and any difference is psychosomatic.
It might well be that I am doing the equivalent of driving a Lambo to the shops to pick up a pint of milk, but it’s a fabulously golf club indulgence.
-
Are you openly admitting to not wet shaving your radishes before julienning them? Heathen!
-
I'd love to have a nice thin single bevel Japanese knife but it's very much a pipe dream at the moment. A decent chef knife with a good edge can do the same cuts it just takes a bit more care.
dancing james
jupiz
Sumo
Totally, point still stands the global are a softer steel, so easier to sharpen than a traditional or a modern Japanese knife.