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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.
dancing james-
Generally, this forum does geeky enthusiasm really well and makes it seem attractive. You provide a salutary lesson that it can occasionally spill over into superiority and posturing.
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very different from @hugo7 claiming all knives cut food and any difference is psychosomatic.
Ahem! All knives in the context of comparing good quality chefs knives. Which is why your pub hybrid analogy falls down.
Anyway didn't @gbj_tester get almost as good a TT time with his fat tyred Pompetamine as with his bling fixed TT bike? So from a pure performance perspective there may even be a case to argue the different is negligible and it's actually down to feels.
Anyway at the risk of being disparaging, I'd echo sumo's point...
A decent chef knife with a good edge can do the same cuts it just takes a bit more care.
.... and say it could possibly be a mix of your technique and impatience that is holding you back with traditional European knives.
But you do you
owl
hugo7
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.