I start kitchen labs on June 6th. Here is the standard issue, and what everyone else will have:
9-inch Mercer. I have been able to get it pretty sharp with elementary skills, but still, it doesn't perform anywhere near as well as this:
8 1/2 inch Carter. Do I take it to school? It seems like I saw another post where someone suggested that knives seem to disappear in Culinary School kitchens. But I want to learn the basics with this. The thing is, is that we have a max of 12 people per Foundations class, and almost half of them will probably drop before the end of the quarter. Not to mention, none of them will have any idea what this knife is.
I have some second-year students using custom Japanese knives.
What are all of your thoughts?