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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
hugo7-
You note there was a difference between the two bikes tester rode, it may not be much but there is one.
This is like the recent garlic prep debate. There are nuances and marginal differences available. Some people can see and notice the difference, others are oblivious and claim there is none.
Trying to do a chiffonade of garlic with a thick blade with 20degree bevel is going to be not as neat or tidy. The cut pieces are likely to splay out in the process.
I have two gyuto knives, one is much more expensive that the other but due to blade geometry etc the cheaper one is preferable to me, it has a longer flat spot at the heel, the spine is more comfortable and the blade grind is thinner so it is better for julienne cuts etc.
So I’m happy to be condescended by you, I will do me as I can notice the difference. The old man Biden touch of “come on man” was lovely. 😀
dancing james
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.