So the Chef I work for seems genuinely disgusted by my knives.
Chef has had to borrow my suisin 270 gyuto and konosuke 240.
-your knives are too thin.
-I can't rock these knives, the shape sucks.
-these are too light.
-The handle sucks.
-why is it turning colors?
I always get a chuckle out of this.
Anyone else out there experience anything similar?