Bigbbaillie
Well-Known Member
I couldn't figure out a great title. But basically im just curious how people in the industry who are collectors separate their knives for home use and work use, and what qualities they prefer for each realm of cooking?
Im wondering because Im a professional who has recently starting buying up more knives and feel like some knives are too knice for rough kitchen conditions.
Im wondering because Im a professional who has recently starting buying up more knives and feel like some knives are too knice for rough kitchen conditions.