This is going to be a big shock BUT I've been thinking a lot about knives and how I'm using them, etc. I'm curious to know what the distance is between your elbows and the top of the cutting surface you like to use the most.
hip high is about ideal for me
Interesting. I just talked to the sushi guy at one of the local restaurants here about how high his set-up was and he said he likes it high because his back bothers him otherwise. I noticed he gets his face maybe a foot or so off the cutting surface sometimes. Anybody else lean over like that?
Interesting. I just talked to the sushi guy at one of the local restaurants here about how high his set-up was and he said he likes it high because his back bothers him otherwise. I noticed he gets his face maybe a foot or so off the cutting surface sometimes. Anybody else lean over like that?
a bit of leaning over is just part of proper technique/stance for japanese chefs
i don't hunch over much with a work surface at hip height.
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