Marko Tsourkan
Founding Member
- Joined
- Feb 28, 2011
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A friend of mine who has been talking to chefs in his area (who are not part of KKF community) noted that many if not most, expressed preference for tall gyutos with a lot of belly.
This made me wonder if the preferences of the majority of KKF community (less belly, not overly tall blades, primarily push-pull cutters) are not representative of the wider population who still prefers to rock-cut. I understand that European chefs knives with thicker convex grinds won't lend well to push/pull cut, at the same time as thinly grind Japanese style knives are much efficient performing push/pull cut so no rocking is necessary, I guess, I am mostly interested here in preferences.
So, what's your take on it based on interacting with people (pros and home chefs) outside of KKF?
M
This made me wonder if the preferences of the majority of KKF community (less belly, not overly tall blades, primarily push-pull cutters) are not representative of the wider population who still prefers to rock-cut. I understand that European chefs knives with thicker convex grinds won't lend well to push/pull cut, at the same time as thinly grind Japanese style knives are much efficient performing push/pull cut so no rocking is necessary, I guess, I am mostly interested here in preferences.
So, what's your take on it based on interacting with people (pros and home chefs) outside of KKF?
M