First off, I am a home cook and so I suspect I don't cut in a day what some of you guys cut in an hour and that may explain why my question seems a little dumb - in which case I apologize in advance.
Anyway it seems to me that while some of my high end knives are clearly ground quite asymmetrically and cut fabulously well, some are much more symmetric - some are even basically 50/50 - and seem to cut equally well for me.
My question is the difference between, equally masterfully made, quite asymmetric and pretty symmetric ground knives, really *that* significant to you guys??
If so what is the difference?
Or, is it just a matter of taste and so some of you pros can just simply prefer the feel of one kind of knife grind to the other??