I've noticed that teppanyaki chefs cut their meat directly on the metal grill surface. Won't that f up their edge? Their knives still seem super sharp too!
What about cutting ice cubes in bars? Will typical japanese paring be able to handle cutting that?
Am i the only one who thinks a Stickied 'General questions about knife care and usage' would be useful? So people like me with random (and embarassing) questions won't start a whole topic.
What about cutting ice cubes in bars? Will typical japanese paring be able to handle cutting that?
Am i the only one who thinks a Stickied 'General questions about knife care and usage' would be useful? So people like me with random (and embarassing) questions won't start a whole topic.