Marko Tsourkan
Founding Member
- Joined
- Feb 28, 2011
- Messages
- 5,005
- Reaction score
- 34
That is the main reason I want to test drive it.And as for a "Pro" taking someone new knife to work, I feel that would be in bad taste.
I didn't mean any offense to anyone by suggesting that a knife should be evaluated by a pro user/s. I think in a pro kitchen, a knife would be used up to it's potential (variety of things to cut and quantity), and I assume the owner is interested to know what the knife is capable of. Why would this be a bad taste?
Knives I sent (and intend on sending out) to pro kitchen come back in pristine condition (Matt, Jordan, and others), with same bevels I send them out. I haven't got a knife back damaged ever, so I don't think one should automatically assume it will be abused.
M