This is a good observation. One of the best chefs I ever worked with used a Black Diamond Solingen serrated knife with an offset blade for everything, just because. I don't think it was even possible to sharpen the thing. Here in the UK most chefs just seem to have their favourite Global or Shun santoku in their roll and if they need something bigger, just take one of the nylon handled ones off the wall.I've seen quite a few chefs use them.
They are all the same type of knife-person - They'll pick one up to use, think "Hey... this works" and will never be interested in trying something more appropriate. Its a real "just get sh!t done with the least amount of fluffing around" attitude, which isn't a bad one to have in a kitchen if I'm honest.
They'll occasionally borrow one of my knives when a santoku doesn't suit the job. None of them know how to sharpen, but they're appreciative and notice when I sharpen the santoku for them.
You like looooong santoku? I got u fami actually like santoku, theyre just too short.
...Damn.You like looooong santoku? I got u fam
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