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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. 😀
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dancing james
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...
.... 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
