Rob_Sutherland
Active Member
- Joined
- Jun 10, 2017
- Messages
- 38
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Hello from Toronto! I've lurked here on and off for a while. I"m active on a couple of wine forums and the people that are really into knives there always talk about here. I've resisted falling down yet another rabbit hole (wine, vintage Porsches, Middle Eastern carpets, ethnographic art) but I guess I just couldn't help myself!
I"m just a home cook, no formal training but two old-school french trained chef uncles made sure I knew the difference between a batonete and a julienne from a young age. Grew up using big heavy German knives for heavy jobs and petties for everything else. Depending on the job and the knife I switch between a pinch, finger forward and hammer grip. I prefer a farther back balance point and western handles. I still like some heft behind my knives and prefer shorter lengths but I"ve got those needs filled pretty well and am interested in getting into the j-knife space for more fine work and slicing.
I"m just a home cook, no formal training but two old-school french trained chef uncles made sure I knew the difference between a batonete and a julienne from a young age. Grew up using big heavy German knives for heavy jobs and petties for everything else. Depending on the job and the knife I switch between a pinch, finger forward and hammer grip. I prefer a farther back balance point and western handles. I still like some heft behind my knives and prefer shorter lengths but I"ve got those needs filled pretty well and am interested in getting into the j-knife space for more fine work and slicing.