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- Jan 13, 2013
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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??
TIA
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??
TIA