I disagree. Most chefs out there dont give a F about their knives. At least in my experience. No idea how to really sharpen them and full tang and balance are the most important aspects. I used a Watanabe at culinary school and my chef would always give me grief about it. "you can't use oriental knives until you master your french chef's knife first." Really? What about "oriental" chefs?
Truth is chef shouldn't care about your tools for the job, he should care about the product that you produce.
What kind of reaction do you suppose a culinary school teacher would have if you told him the culinary school knives were garbage...? (though admittedly I like Mercers better than Wusthof)
She doesn't take issue with my use of them.
These were her "observations" after borrowing my knives.
Also, it takes a modest level headed person to open themselves to new things.
That said, all other chefs I've worked for had a much greater appreciation for knives.
It was in fact a prior chef who got me started with j-knives.
Just work. When you out-do her work, she will see the point.
Not knowing why a carbon knife is growing patina is just downright ignorant. That kind of thing loses major respect to me.
These little remarks started a little debate about knives one day. I didn't really ever feel the need to back down from my chefs at school since I was paying them. Ya know?? Anyway, one of them was hassling me about using my knives at school and I told him I don't even know what happened to my knife kit knives. And it was the truth, I left them at work and they made their way into the line dogs rotation of work knives. Never to be used by me again. He was saying that the Mercer are better then the Forschner knives that were previously part of the kit. His ONLY argument was the full bolster or w/e and that it was forged. He also went on so say my Watanabe was unbalanced and wasn't forged. (I think he thinks that forged means Wusthof style with the one piece construction)
This pretty much ended the conversation for me. I told him it was hand made by a smith in Japan and that yes it was forged. I just didn't feel like taking the conversation any further at that point. You should of seen his face one day when I whipped out a Suien VC...
My point is that most chef's know the cr4p they read in textbooks about knives. Steel to sharpen, full tang, bolsters, balance, blah blah blah....
Not much else. Its a shame. I never have been able to understand a chef that doesn't care about his knives. They are all over the place and it really just baffles me.